CHIPS AHOY! Ice Cream Cake

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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1 pkg. (15.25 oz.) CHIPS AHOY! Cookies (39 cookies), divided
  • ¼ cup butter or margarine, melted
  • ¾ cup hot fudge ice cream topping, divided
  • 3 cups vanilla ice cream, divided
  • 3 cups chocolate ice cream, divided
  • ¾ cup thawed frozen whipped topping
  • 7 maraschino cherries

Nutrition facts

Recipe Tips


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 whipped topping. Microwave remaining fudge topping as directed on package; drizzle over dessert. Garnish with cherries.