Chocolate Chip Cookies Ice Cream Cake Recipes

BERRIES AND CREAM ICE CREAM CAKE WITH CHOCOLATE CHIP COOKIES

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the cookies. Toss the berries with the sugar and bourbon in a medium bowl then layer them on top of the cookies.
• Scoop the strawberry and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

Steps:

• 1. To make the cookie, preheat oven to 350 degrees. Line the the bottom of a 9 inch springform pan with parchment paper.
• 2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
• 3. Mix in egg and vanilla extract.
• 4. Add flour and baking soda and mix until completely combined. Dough will be thick.
• 5. Stir in chocolate chips.
• 6. Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
• 7. Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
• 8. While cookie finishes cooling, take ice cream out of freezer and allow it to soften.
• 9. Place cooled cookie back into springform pan.
• 10. Top cookie with ice cream and spread into an even layer. Place in freezer to freeze completely.
• 11. Once frozen, remove cake from springform pan. Pipe edges with whipped cream.
• 12. Fill in the top of the cake with chopped chips ahoy cookies and drizzle with chocolate sauce.
• 13. Freeze until ready to serve. Thaw for about 10 minutes before ready to serve.

CHOCOLATE CHIP ICE CREAM CAKE

Steps:

• Crush 20 of the cookies and mix the crumbs with the butter.
• Pat mixture on the bottom of an 8 inch springform pan and put in the freezer for 15 minutes.
• Now make a fudge sauce by putting the cream, chocolate and 1 cup of sugar in a saucepan and stirring constantly over low heat until the chocolate is melted.
• Add rum if desired.
• When the fudge sauce is cool, use about half of it to spread over the cookie crumb crust.
• At this point, you also take the remaining chocolate chip cookies and stand them up along the edge of the pan.
• Put the mixture back in the freezer for 15 minutes.
• Take the ice cream out to soften at this point and start making the strawberry sauce.
• Put the strawberries, two tablespoons of sugar and cornstarch in a saucepan and heat-- stirring occasionally-- until the strawberries form a thick sauce.
• When the ice cream is fairly soft, take the pan out of the freezer and start spreading the ice cream in the pan.
• You want to create a marbled effect by lightly mixing the two ice cream flavours together, but not so much that they become all one colour.
• Swirl in the strawberry sauce.
• Pour over the remaining fudge sauce and return to freezer until everything is firm, at least two hours.
• To serve, remove the edge of the pan and let soften for 10-15 minutes.

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.

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.

MINT CHOCOLATE CHIP ICE CREAM CAKE

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.