CHIPS AHOY! Ice Cream Cake

27  Ratings
  • 30 min prep
  • 4 hr 45 min total
  • 12 servings.

Chocolate chip cookies edge a pan layered with cookie crumbs, fudge sauce and two ice cream flavors. This frozen, no-bake dessert is a summer delight.

CHIPS AHOY! Ice Cream Cake Recipe


  • 1 pkg. (15.25 oz.) CHIPS AHOY! Cookies (39 cookies), divided
  • 1/4 cup butter or margarine, melted
  • 3/4 cup hot fudge ice cream topping, divided
  • 3 cups vanilla ice cream, divided
  • 3 cups chocolate ice cream, divided
  • 3/4 cup thawed COOL WHIP Whipped Topping
  • 7 maraschino cherries


  • Set  aside 12 cookies. Crush remaining cookies; mix with butter. Press 2/3 onto bottom of 9-inch springform pan. Stand reserved cookies around edge. Microwave 1/2 cup fudge topping as directed on package; drizzle over crust. Freeze 15 min.
  • Soften  1-1/2 cups of each flavor ice cream; spread, 1 flavor at a time, over fudge layer in crust. Sprinkle with remaining crumb mixture. Scoop remaining ice cream into balls; place over crumb layer.
  • Freeze  4 hours or until firm. When ready to serve, top dessert with COOL WHIP. Microwave remaining fudge topping as directed on package; drizzle over dessert. Garnish with cherries.

Recipe Tips

Size-WiseYou'll know it's a special occasion when you get to enjoy a serving of this rich dessert.

Make it EasyTo easily crush the cookies into crumbs, process them in a food processor or blender.

NoteIf you don't have a springform pan, you can prepare dessert in 9-inch pie plate instead.


Nutrition Information

12 servings.

Nutrition per serving:

  • Calories 440 
  • Total fat 23 g
  • Saturated fat 12 g
  • Cholesterol 35 mg
  • Sodium 260 mg
  • Carbohydrate 56 g
  • Dietary fiber 2 g
  • Sugars 36 g
  • Protein 5 g
  • Vitamin A 8 %DV
  • Vitamin C 0 %DV
  • Calcium 10 %DV
  • Iron 8 %DV

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