Chocolate-Studded Ice Cream Cake

Notes

This ice cream cake is incredibly versatile, and you can use any flavor of ice cream you prefer. For a fun twist, try combining multiple flavors, such as vanilla, chocolate, and mint, for a layered effect. Additionally, the chocolate chunks can be substituted with crushed cookies, candy, or any other mix-ins you like.

Tips

• For an even firmer crust, you can bake the cookie crust in a preheated oven at 175°C (350°F) for 5-7 minutes. This will help make the base more crunchy and solid once chilled.
• If you’re pressed for time, consider using store-bought cookie crumbs and whipped topping for a quicker preparation, but homemade layers always offer the best flavor and texture.
• If you plan to store leftovers, keep the cake tightly wrapped in plastic wrap or in an airtight container in the freezer. It will stay fresh for up to 1 week in the freezer.
• For a dairy-free version, substitute the ice cream with a plant-based ice cream and use dairy-free whipped cream for the topping.
  

  Serving Suggestions