Ice Cream Dessert

This rich and creamy ice cream dessert is the perfect choice for a refreshing summer treat.

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Cool and creamy, this easy ice cream dessert will be a crowd-pleasing perfect summer treat. A rich cookie crust, ice cream, whipped topping, hot fudge sauce, and more cookies make a fun dessert to share.

Ice Cream Dessert Ingredients

You’ll need:

• One package (15.5 ounces) of chocolate sandwich cookies, crushed, divided into ¼ cup, and the remainder
• ¼ cup of butter, melted  
• Two (1.5-quart) containers of vanilla ice cream, softened 
• 2 (11 to 12-ounce) jars of hot fudge ice cream topping, warmed, divided into 2 cups, and the remainder
• 1 (8-ounce) container of Cool Whip frozen whipped topping, thawed

Substitutions And Additions

CARAMEL: Add or substitute caramel sauce, along with the chocolate fudge sauce, for an extra indulgent treat.

SPRINKLES: Top this delicious treat with colorful sprinkles for a burst of extra fun.

COOKIES: Use vanilla or peanut butter sandwich cookies instead of chocolate for another flavor variety.

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CANDY: Sprinkle with your favorite candy or chocolate chips for an extra sweet treat.

NUTS: Use peanuts, walnuts, or pecans to make a sundae-like dessert idea.

How To Make This Ice Cream Dessert Recipe

STEP ONE: Place the cookies into a food processor and pulse until a crumb texture. Remove ¼ cup of cookie crumbs to be used as a sprinkle topping. For the remaining crumbs, run the food processor and drizzle in the melted butter, and run for about 15 seconds.

STEP TWO: Press the cookie crumbs into the bottom of a greased 9×13 pan. Place the pan in the freezer for about 10 minutes while you let the ice cream soften. To soften the ice cream, remove the lid from the ice cream and let it sit at room temperature for about 10 minutes.

STEP THREE: Remove the pan from the freezer, and using an ice cream scoop, place scooped ice cream all over the crust and then spread the softened ice cream over the cookie crust. Lay a piece of cling wrap on top of the ice cream and place it in the freezer to freeze until solid again (about 2 hours).

STEP FOUR: Next, warm the jars of hot fudge ice cream topping per the instructions on the jar. Measure out 2 cups of the warmed topping, and reserve the remaining fudge to pour over the finished dessert. Pour the warmed fudge over the top of the frozen ice cream and spread it into an even layer. Freeze again until solid (about one hour).

STEP FIVE: Next, remove the dessert and spread the thawed whipped topping evenly on top of the dessert. Sprinkle with the reserved ¼ cup of crushed cookies. Place back into the freezer for two hours or until ready to serve.

STEP SIX: When ready to serve, remove the dessert from the freezer and thaw in the refrigerator for 30 minutes or on the countertop for 15 minutes. Drizzle with remaining warmed fudge topping as desired.

How To Serve

Serve this ice cream no-bake dessert up for a birthday treat! Add a yummy bowl of rainbow sherbet punch, or a pitcher of refreshing pineapple lemonade or raspberry iced tea to drink.

Psst, you can top it with our homemade hot fudge and homemade whipped cream for an irresistible treat.

Storage

IN THE FREEZER: Keep this easy recipe covered in plastic wrap or in an airtight container in the freezer so it stays fresh. It’s best when enjoyed within a week.

Simple and rich, this delicious homemade ice cream dessert is the perfect cool treat for a hot summer day. A cookie crust is topped with irresistible vanilla ice cream, a layer of whipped topping, hot fudge sauce, and cookie crumbles for a mouthwatering dessert you’ll love.

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Ice Cream Dessert

5 from 3 votes

This rich and creamy ice cream dessert is the perfect choice for a refreshing summer treat.

Total Time 5 hours hours 15 minutes minutes

Servings 12

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Ingredients

  

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• 15.5 ounces chocolate sandwich cookies, crushed and divided into ¼ cup, and the remainder 
• ¼ cup butter, melted
• 3 quarts vanilla ice cream, softened
• 22 to 24 ounces hot fudge ice cream topping, (two 11 to 12-ounce jars), warmed and divided into 2 cups, and the remainder
• 8 ounces frozen whipped topping, thawed

Instructions

 

• Place the cookies into a food processor and pulse until a crumb texture. Remove ¼ cup of cookie crumbs to be used as a sprinkle topping. For the remaining crumbs, run the food processor and drizzle in the melted butter, and run for about 15 seconds.
• Press the cookie crumbs into the bottom of a greased 9×13 pan. Place the pan in the freezer for about 10 minutes while you let the ice cream soften. To soften the ice cream, remove the lid from the ice cream and let it sit at room temperature for about 10 minutes.
• Remove the pan from the freezer, and using an ice cream scoop, place scooped ice cream all over the crust and then spread the softened ice cream over the cookie crust. Lay a piece of cling wrap on top of the ice cream and place it in the freezer to freeze until solid again (about 2 hours).
• Warm the jars of hot fudge ice cream topping per the instructions on the jar. Measure out 2 cups of the warmed topping, and reserve the remaining fudge to pour over the finished dessert. Pour the warmed fudge over the top of the frozen ice cream and spread it into an even layer. Freeze again until solid (about one hour).
• Remove the dessert and spread the thawed whipped topping evenly on top of the dessert. Sprinkle with the reserved ¼ cup of crushed cookies. Place back into the freezer for two hours or until ready to serve.
• When ready to serve, remove the dessert from the freezer and thaw in the refrigerator for 30 minutes or on the countertop for 15 minutes. Drizzle with remaining warmed fudge topping as desired.

Video

Notes

• If you don’t have a food processor to make cookie crumbs, place the cookies in a zipper-top bag and crush them with a rolling pin.
• Let the containers sit on the counter for about 5 to 10 minutes, and then dump the ice cream into a large bowl. You can then use a spoon to gently stir it around. Once it is soft enough to scoop and “spread” in the bowl, it is ready to scoop and spread onto the crust!
• Freezing the dessert between each step will really help keep it solid.
• To cut the cake, use a long serrated knife that has been run under hot water and wiped dry to cut the cake, reheating the knife as necessary.

Nutrition

Calories: 207kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 203mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 3mg

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