Best 8 Cookie Ice Cream Cake Recipes

COOKIE ICE CREAM CAKE

Steps:

• Crush 25 cookies; set remaining cookies aside. In a large bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes., In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Arrange reserved cookies around the edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze until firm. May be frozen for up to 2 months., Remove from the freezer 10 minutes before serving. Remove sides of pan. Warm remaining hot fudge topping; drizzle over top.

OREO COOKIE ICE CREAM CAKE

Steps:

• Crush 24 Oreo cookies (with filling) and spread in a 9 x 13 inch pan.
• Drizzle cookies with 1/2 cup of melted butter (1 stick) and gently press.
• Cut or tear away the packaging for a 1/2 gallon of vanilla ice cream. Slice the ice cream into pieces and layer over the Oreo crust you just prepared.
• Press down again to make the ice cream layer even, cover, and freeze.
• Melt chocolate chips along with the 2nd stick of butter over medium heat. Once melted, add the sugar and stir.
• Add evaporated milk to the chocolate mixture and stir.
• Cook chocolate until thick while stirring. Once thick, stir in vanilla.
• Allow chocolate mixture to cool and spread over ice cream.

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

Steps:

• Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
• Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
• Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

Steps:

• Bake cake mix according to package directions for two 9 inch round cakes. Let cool, and remove from pans.
• Remove ice cream from the freezer and let it partially thaw (you don't want it to be melted, but it does need to be spreadable).
• On a freezer-safe plate, place one 9 inch cake. Measure a piece of wax paper, folded in half, to go around the circumference of the cake and secure in place with tape (this will help the cake keep it shape until you're ready to serve). On top of the cake, evenly spread ice cream to the edges, pressing it up against the wax paper.
• Crumble two-thirds of the package of cookies, and sprinkle evenly over the ice cream. Place the second 9 inch cake on top of the cookie crumbs, and press down gently (don't push too hard, or your wax paper may come undone).
• Freeze for 2-3 hours, until ice cream can hold it?s shape.
• Before serving, heat chocolate chips and butter in a saucepan over medium heat, stirring until smooth. Remove wax paper from the cake, then pour chocolate sauce over the top, letting it drip down the sides. Top cake with remaining chocolate chip cookies, and serve immediately.

MALT SHOPPE MEMORIES ICE CREAM COOKIE CAKE

Steps:

• Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
• In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.
• Meanwhile, press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet. After removing cookie crust in springform or 9-inch pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.
• Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.
• In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

CHOCOLATE CHIP COOKIE ICE CREAM CAKE RECIPE - (4.4/5)

Steps:

• Line one cake pan with four layers of plastic wrap, extending plastic wrap 4 inches over side of pan. Working quickly, spoon ice cream into pan, pressing down firmly and smoothing surface. Fold plastic wrap over ice cream to enclose. Freeze 3 hours or overnight until firm. Remove ice cream from pan, still wrapped in plastic; place on oven tray. Return to freezer. Preheat oven to 300°F. Grease both cake pans. Beat butter, extract and sugars in small bowl with electric mixer until light and fluffy. Add egg; beat until combined. Transfer mixture to large bowl; stir in sifted flours, then chocolate bits. Divide dough in half; press one half over base of one pan. Press remaining half over base of second pan, leaving a 1/4 to 1/2 inch gap around edge of dough; push chocolate Melts onto top of dough. Bake cookies about 20 minutes. Stand cookies in pans 20 minutes before turning, top-side up, onto wire racks to cool. Place plain cookie on cake board; top with ice-cream cake then chocolate-topped cookie. Serve immediately. Ice-cream cake and cookies can be prepared one day ahead. Store cookies in an airtight container. Use a serrated knife to cut the cake.

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

Steps:

• Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
• Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
• Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

SAMOAS GIRL SCOUT COOKIE ICE CREAM CAKE

Steps:

• Line a 9-inch-round, 1-inch-deep cake pan with plastic wrap, making sure the plastic is tucked into the sides of the pan and leaving at least a 2-inch overhang on all sides. Fill the bottom of the pan with about 1/3 of the coarsely chopped cookies, arranging them so that they lay flat against the cake pan (there will be some small gaps in the "crust").
• In a large bowl, combine the remaining chopped cookies with the slightly softened vanilla ice cream, folding to incorporate the cookies into the ice cream. Spoon the ice cream on top of the cookies in the pan, packing it down into the cookie crust. Use a knife to spread the ice cream evenly and smooth the top. Press plastic wrap directly on the surface of the ice cream then wrap the entire cake pan in a double layer of plastic wrap and freeze until firm, at least 2 hours or overnight. DO AHEAD: The ice cream cake can be prepared ahead, wrapped in a double layer of plastic wrap, and frozen up for to 2 days.
• In a small saucepan over low heat, warm the caramel sauce. In a second small saucepan over low heat, warm the chocolate sauce.
• Take the ice cream cake out of the freezer and remove the double layer of plastic wrap, along with the plastic wrap pressed on the surface of the ice cream. Using the overhanging plastic wrap that lines the pan, carefully lift the cake from the pan and place it on a large plate or serving platter. Place a second large plate on top of the cake then invert the cake, remove the first plate, and peel off the plastic wrap. Place the original large plate or platter on top of the cake and invert it a final time so that the cookie crust is on the bottom. Using 2 small spoons, drizzle the chocolate and caramel sauces over the ice cream cake. Serve immediately.