Here's a simple recipe for Ice Cream Cake - it turns out great no matter what you use!
- 1 Pkg. of Chips Ahoy Cookies
- 1/4 C melted butter
- hot fudge topping
- 2 quarts vanilla ice cream
- Cool Whip
- caramel topping
- strawberry topping
- Crush about 20 of the cookies in a bowl and combine with the melted butter.
- Press into a springform pan or pie plate (we just moved and I still can't find mine! I used a 9x9 Pyrex dish instead).
- Warm up the fudge so it's easily spreadable and spread a layer over the crumb crust.
- Line the edge of your dish with all but 2 or 3 of the remaining cookies. Freeze for about 15 minutes, until the fudge is cooled.
- While the fudge is chilling, soften 1 quart of ice cream on the counter. Spread the softened ice cream over the fudge and chill for at least 30 minutes.
- Add another layer of fudge, cool again, and scoop ice cream balls from remaining quart and layer over fudge.
- Spread Cool Whip over the top and refreeze until firm or overnight.
- To serve garnish with crumbled remaining cookies, fudge, caramel, and strawberry topping.
