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Chips Ahoy Ice Cream Cake



  • 32 Chips Ahoy chocolate chip cookies
  • 1/4 cup margarine, melted
  • 1 cup chocolate fudge topping
  • 2 quarts ice cream, any combination of flavors
  • Prepared whipped topping (for garnish)
  • Fresh berries or maraschino cherries (for garnish)


  1. Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate.
  2. Spread 3/4 cup fudge topping over prepared crust.
  3. Freeze for about 15 minutes.
  4. Meanwhile, soften 1 quart of the ice cream. Spread softened ice cream over fudge layer.
  5. Freeze for about 30 minutes.
  6. Scoop remaining ice cream into balls; arrange over ice cream layer.
  7. Freeze until firm, about 4 hours overnight.
  8. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries.
  9. Serve immediately.

Yield: 12 servings

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