Ingredients
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1 (1.5 quart) tub vanilla ice cream, softened
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12 small or medium chocolate chip cookies
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1 cup chocolate fudge sauce
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1 (1.5 quart) tub chocolate ice cream
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1/2 (18 oz) pkg store-bought chocolate bakery cake or 3 cups cubed cake
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3 cups heavy whipping cream
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3 tbsp confectioners' sugar
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1 tsp vanilla extract
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Blue sprinkles, as needed
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Maraschino cherries, as needed
Steps
1
Let the vanilla ice cream soften 15 min. Line a 9-inch springform pan with plastic wrap. Add the cookies to a resealable bag and crush using a rolling pin.
2
In a large bowl, using a handheld mixer on low speed, whip vanilla ice cream 2 min., until fluffy. Spread into pan in an even layer. Top with chocolate fudge sauce and then crushed cookies. Freeze 15 min. Remove the chocolate ice cream from the freezer and let soften 15 min.
3
Meanwhile, cut the chocolate cake into bite-size pieces. Add softened chocolate ice cream to large bowl and beat with hand mixer 2 min., until fluffy. Using a spatula, fold cake pieces into whipped chocolate ice cream. Remove pan from freezer and spread chocolate ice cream over fudge in an even layer. Cover and freeze until solid, at least 6 hours, or overnight.
4
When ready to serve, to a large bowl or bowl of a stand mixer, add the whipping cream, confectioners’ sugar, and vanilla. Using whisk attachment, whip cream 3–4 min., until stiff peaks form.
5
Gently loosen and remove the outer ring of springform pan and plastic wrap from cake.
Transfer cake to a parchment-lined plate. Using an offset spatula, spread whipped cream all over ice cream cake. If desired, add whipped cream to a piping bag or resealable bag and pipe decorations onto cake. Decorate with the sprinkles and maraschino cherries. Freeze 4 hours more before serving.
