This “cake” is a go-to recipe for many occasions (recipe below). You absolutely should make this dessert. Your friends will swoon and your family will love you. Even more, that is. It uses only a handful of ingredients (one of which can be varied depending on preference) and must be made at least a day in advance, which is always a good feature for making entertaining easier. If you’d like to make it with chocolate chip cookies, as shown here, try my cookie recipe (link here) or if you’d like to skip some steps, feel free to use Toll House packaged cookie dough – those actually work quite well as they soak up some of the ice cream goodness. If you are more of a purist, use a package of chocolate wafers, which is the main ingredient in the classic version of this treat. If peanut butter is your thing, use Nutter Butter cookies and chocolate sauce, and crumble a Butterfinger bar on top for added crunch.
Per the instructions below, this picture shows the final layer, just before placing in the refrigerator to chill.
Reality Check. My mom and I tag-teamed a few recipes the other day for the blog, and she whipped this up in just about as much time as it took me to take the pictures of the Nutter Butter cookies and chocolate wafers. She confirms that it is indeed quick and easy as I say in the intro but I thought it was only fair to let you know that it is particularly quick and easy if you have someone else do it.
Chocolate Chip Cookie Ice Box Cake
2 cups heavy cream (whipping cream)
2/3 cup sugar
2, 8 ounce tubs whipped cream cheese
1 teaspoon vanilla
2 dozen chocolate chip cookies
Chocolate sauce, optional
In a large bowl, whip the cream to soft peak stage. Stir in sugar. Mix in cream cheese and vanilla until well blended. In a spring form pan, place a fourth of the cream in the bottom of the pan. (If you do not own a spring form pan, the same layering technique can be done in a 9″ square pan.) Break up a few cookies to fill in the spaces between the whole cookies so cream is completely covered. Top with another layer of cream, then another layer of cookies and repeat two more times ending with cookies. Cover and refrigerate overnight. The cookies will absorb moisture from the cream and soften into a cake-like texture. Release the outer rim of the spring form pan and cut cake into wedges. Drizzle with chocolate sauce to finish.
When I use the chocolate wafers, I divide the cream into more layers. The wafers are very thin, so many more are need. When I use Nutter Butter cookies, I break them up into smaller pieces and drizzle chocolate sauce on the cookies before topping with cream.