- 10
- Average
- 45 mins
- Average budget
Ingredients
- 30 chocolate chip cookies
- 4 liters ice cream
- 2 cups whipped cream
- 2 cups chocolate fudge
- 1 cup chocolate chips
- Melted chocolate
Preparation
Step 1
Cut a 24-by-6-inch strip of parchment paper
Butter the side of an 8-inch springform pan, then line the side with the parchment paper; the paper will extend a bit above the rim of the pan
Step 2
Cover the bottom of the pan with approximately 10 cookies – you’ll need to break up a couple of cookies to fill in the gaps so you get a solid base layer
Step 3
Put down a layer of ice cream on top of the cookies and try to make the layer as smooth as possible
Spoon on a layer of fudge over the ice cream, use approximately 1 1/2 cups – save the remainder for decorating the top
Step 4
Put down another layer of chocolate chip cookies – approximately 10
Cover the cookies with the second container of ice cream, again, try to make it as smooth as possible
Step 5
Top the final layer of ice cream with the rest of your cookies, however you desire (you can leave them whole or crumble them up)
Step 6
Place the cake in the freezer for at least 6 hours or overnight.
Step 7
Remove the side of the springform pan and the parchment and press the mini chocolate chips into the side of the cake
Step 8
Decorate the top of the cake with the fresh whipped cream using a pastry bag fitted with a large star tip and then drizzle the remainder of fudge on top of the cookies and sprinkle on the remaining chocolate chips
Step 9
Serve immediately or store in the freezer for up to 2 days (if you want the whipped cream to be frozen, too, just put it back into freezer after decorating the top for 1-2 hours)