CHIPS AHOY! Peanut Butter Ice Cream Cake

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 1 pkg. (13 oz.) CHIPS AHOY! Cookies, divided
  • 1 container (1.5 qt.) peanut butter ripple ice cream, softened
  • 1 Tbsp. creamy peanut butter
  • 1 Tbsp. chocolate sauce

Nutrition facts

Recipe Tips


Line 9-inch round pan with plastic wrap; stand 12 cookies, top sides out, around edge of prepared pan. Chop remaining cookies.


Spread half the ice cream onto bottom of prepared pan; top with half the chopped cookies. Repeat layers. Freeze 4 hours or until firm.


Unmold dessert onto plate just before serving; discard plastic wrap. Microwave peanut butter in microwaveable bowl on HIGH 10 sec. or until softened. Drizzle peanut butter, then chocolate sauce over dessert.