Description
This Chocolate M&M’s and Chip Cookie Dough Ice Cream Cake is a no-bake dessert loaded with chocolate, ice cream, chewy cookie dough, and colorful M&M’s. It’s a fun and festive treat perfect for birthdays, cookouts, or any celebration.
Ingredients
- 1 package (16 oz) chocolate chip cookie dough (store-bought or homemade)
- 1/4 cup mini M&M’s (plus extra for topping)
- 1/2 gallon vanilla ice cream, softened
- 1/2 gallon chocolate ice cream, softened
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
- 1/4 cup melted butter
- 1 cup hot fudge sauce (divided)
- Whipped cream or whipped topping (optional for garnish)
Instructions
- Mix crushed chocolate cookies with melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan and freeze for 15–20 minutes.
- Break cookie dough into small pieces and press over the crust.
- Sprinkle mini M&M’s evenly and drizzle 1/3 cup hot fudge sauce over the top. Freeze for 15 minutes.
- Spread softened chocolate ice cream over the cookie dough layer and smooth the top. Freeze for 30 minutes.
- Spread softened vanilla ice cream over the chocolate layer and smooth evenly. Freeze for at least 4 hours or overnight.
- Before serving, drizzle remaining hot fudge over the top and sprinkle with extra mini M&M’s and whipped cream if desired.
- Remove springform sides, slice, and serve cold.
Notes
- Use cookie dough ice cream instead of raw dough for an easier version.
- Swap M&M’s for chopped Snickers, peanut butter cups, or sprinkles.
- Try cookies and cream or mint chocolate chip instead of chocolate ice cream.
- Use graham crackers or M&M cookies for a different crust.
- Let the cake sit at room temperature for 5–10 minutes before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 525 kcal
- Sugar: 38g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
