Choc chip cookie ice cream cake

Choc chip cookie ice cream cake

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Base Ingredients
200g Chocolate Chip Cookies
60g Soft Butter

Filling Ingredients
1 litre Vanilla Ice Cream:
450ml Skim Milk
250ml Whipping Cream
150g Caster Sugar
1 tsp Vanilla Essence
1 tsp Vanilla Flavour

12 pcs Chocolate Chip Cookies





Topping Ingredients

Chocolate Topping 120ml Whipping Cream
12 Cherries




1. Freezing container of ice cream maker must be frozen in the freezer for at least 24 hours before use.

2. Combine skim milk, whipping cream, sugar, vanilla essence and vanilla flavour into a blender and blend until well mixed.

3. Prepare ice cream maker and pour the mixture into the machine to stir for about 20 minutes.

4. Crush chocolate chips cookies for base into crumbs, combine crumbs with butter and press into the bottom of a 8" springform pan.

5. Pour 4 tbsp of chocolate topping onto crumb base and spread evenly on top. Freeze for 15 minutes.

6. Decorate cookies at the sides of the cake tin.

7. When vanilla ice cream is ready, spread on top of the crumb base and freeze for half an hour.

8. Whip cream in a mixing bowl until stiff and decorate on top of cake. Squeeze chocolate topping syrup on top of whip cream and decorate with cherries.

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