{4 ingredient} Ice Cream Cake
Easy, homemade ice cream cake made with only four ingredients!
Servings Prep Time
10-12people 20 minutes
Cook Time
8-10 hours
Servings Prep Time
10-12people 20 minutes
Cook Time
8-10 hours
Ingredients
  • 1half gallon ice creamflavor of your choice
  • 1 8 oz container cool whipany kind works
  • 116 oz jar hot fudge
  • 1 package cookiesany kind will work as long as they can crumble to form a crust
Instructions
  1. Leave out the ice cream to soften.
  2. In a gallon ziplock bag, smash the cookies. I used two sleeves of chocolate chop cookies and a meat tenderizer to smash them into very fine pieces. You can also use a food processor.
  3. Using a 9×13 baking or casserole dish, pour 3/4 of the cookies into the bottom of the dish. Make sure the cookies cover the entire bottom of the dish.
  4. Pour the softened ice cream on top of the cookies. I used a spatula to smooth the ice cream out on top. When you do this, do it gently so it doesn’t move any of the cookies from the bottom of the pan. Cover and freeze for an hour. You don’t have to do this, but I find it’s easier to add the fudge when the ice cream has hardened a bit.
  5. Warm up the hot fudge for a few seconds, until it’s easy to stir but not hot. Pour fudge over the ice cream, use a knife to make sure all the ice cream is covered with fudge. Cover the pan and place in the freezer for an hour for the hot fudge to harden.
  6. After an hour or so in the freezer, remove the cake to add the cool whip. Spread cool whip over entire cake. Cover and return to freezer.
  7. Freeze for another 6-8 hours or until the cake is frozen.
  8. Take out about 10 minutes before serving, add the remaining cookie crumbs, cut and enjoy!