CHIPS AHOY! Wich Ice Cream Cake

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  • 30 min prep
  • 4 hr 30 min total
  • Makes 16 servings.

CHIPS AHOY! Wich Ice Cream Cake Recipe


  • 33 CHIPS AHOY! Cookies, divided
  • 1 jar (11-3/4 oz.) hot fudge ice cream topping, warmed, divided
  • 1-1/2 qt. cookie dough ice cream, softened, divided
  • 1 cup thawed frozen whipped topping
  • 2 Tbsp. miniature semi-sweet chocolate chips


  • Arrange  12 cookies on bottom of 9-inch springform pan, breaking into pieces as necessary to evenly cover bottom of pan.
  • Cut  2 of the remaining cookies in half; chop 9 of the remaining cookies.
  • Reserve  2 Tbsp. fudge topping for later use. Carefully spread half the ice cream over cookie layer in pan; top with remaining fudge topping, spreading to completely cover ice cream layer in pan. Sprinkle with chopped cookies. Freeze 1 hour.
  • Spread  remaining ice cream over chopped cookie layer in pan. Arrange remaining whole and halved cookies over dessert. Freeze 2 to 3 hours or until firm.
  • Top  with whipped topping and chocolate chips just before serving. Drizzle with reserved fudge topping.

Recipe Tips

Size WisePlate this dessert with 1/2 cup of colorful mixed berries to help you reach the recommended 2 cups of fruit per day.

Special ExtraTop with red, white and blue multi-colored sprinkles before serving.

SubstitutePrepare using your favorite flavor of ice cream.


Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 320 
    • Total fat 13 g
    • Saturated fat 6 g
    • Cholesterol 10 mg
    • Sodium 160 mg
    • Carbohydrate 48 g
    • Dietary fiber 1 g
    • Total sugars 29 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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