Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Ice Cream Dessert

This rich and creamy ice cream dessert is the perfect choice for a refreshing summer treat.
Jump to Recipe
Table of Contents
  1. ICE CREAM DESSERT INGREDIENTS
  2. HOW TO MAKE THIS ICE CREAM DESSERT RECIPE
  3. MORE RECIPES YOU’LL LOVE
  4. JUMP TO RECIPE

This post is sponsored by Edy’s/Dreyer’s.

Cool and creamy, this easy ice cream dessert will be a crowd-pleasing treat. A rich cookie crust, ice cream, whipped topped, hot fudge sauce, and more cookies make a fun dessert to share. I’m proud to partner with Acorn and Edy’s/Dreyer’s to bring you this delicious idea! If you live west of the Rockies, or in Texas, you will see Dreyer’s on the shelf, but if you’re to the East, it will be Edy’s.

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

ICE CREAM DESSERT INGREDIENTS

You’ll need:

  • One package (15.5 ounces) chocolate sandwich cookies, crushed, divided
  • ¼ cup butter, melted  
  • Two (1.5 quart) Edy’s/Dreyer’s Slow Churned® Vanilla Ice Cream, softened 
  • 2 jars (11-12 ounces) hot fudge ice cream topping, warmed, divided
  • 1 container (8 ounces) frozen whipped topping, thawed

I love the taste of classic vanilla ice cream in this recipe, but you could also try Edy’s/Dreyer’s Rocky Road for another yummy option!

Edy’s/Dreyer’s whole new line called The Rocky Road Collection, inspired by Original Rocky Road with flavors like Brownie Brick Road and Cookie Cobblestone, is mouthwatering — alone or in a recipe! 

Edy’s/Dreyer’s Slow Churned ice cream has ⅓ fewer calories and ½ the fat but with all of the creaminess and goodness of regular ice cream. We start with fresh milk and cream, then mix our ice cream slowly, resulting in Slow Churned perfection! You can pick up all these must-have ingredients at your local Walmart!

Edy’s Ibotta Offer
Dreyer’s Ibotta Offer

SUBSTITUTIONS AND ADDITIONS

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

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

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

CANDY: Sprinkle with your favorite candy 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.

PRO TIP

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.

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. See the tip to further soften the ice cream below.

PRO TIP

Let the containers sit on the counter for about 5-10 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!

STEP THREE: Remove the 9×13 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 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, 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.

PRO TIP

Freezing the dessert between each step will really help keep it solid.

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.

PRO TIP

To cut the cake using a long serrated knife that has been run under hot water and wiped dry to cut the cake, reheating the knife as necessary.

STORAGE

IN THE FREEZER: Keep covered 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.

FREQUENTLY ASKED QUESTIONS

How long will this ice cream dessert last?

This easy ice cream dessert will last for about a week stored in the freezer.

Can I use a different type of sandwich cookie in this recipe?

You could use either vanilla or peanut butter sandwich cookies in this recipe instead of the chocolate ones.

Can I use homemade hot fudge or whipped cream?

You can use either store-bought or homemade hot fudge and whipped cream in this recipe.

MORE RECIPES YOU’LL LOVE

Get Recipes on Pinterest

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!

Ice Cream Dessert

5 from 2 votes
This rich and creamy ice cream dessert is the perfect choice for a refreshing summer treat.
Total Time 5 hours 15 minutes
Servings 12

Ingredients
  

  • 15.5 ounces chocolate sandwich cookies crushed, divided 
  • ¼ cup butter melted
  • 2 1.5 quart containers Edy’s Slow Churned Vanilla Ice Cream   softened
  • 2 11-12 ounce jars hot fudge ice cream topping warmed, divided
  • 1 8-ounce container 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. See the tip to further soften the ice cream below.
  • Remove the 9×13 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 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, 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

TIP: 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.
TIP: Let the containers sit on the counter for about 5-10 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!
TIP: Freezing the dessert between each step will really help keep it solid.
TIP: To cut the cake using 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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤