Go Back
+ servings

Ice Cream Dessert

This rich and creamy ice cream dessert is the perfect choice for a refreshing summer treat.
Total Time 5 hrs 15 mins
Course Dessert
Cuisine American
Servings 12
Calories 207 kcal


  • 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


  • 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 9x13 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 9x13 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.


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.


Calories: 207kcalCarbohydrates: 26gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 10mgSodium: 203mgPotassium: 81mgFiber: 1gSugar: 15gVitamin A: 120IUVitamin C: 1mgCalcium: 10mgIron: 3mg