Home Recipe Dessert Recipes Chocolate Cookie Ice Cream Cake

Chocolate Cookie Ice Cream Cake

chocolate cookie ice cream cake
  • (6.5 oz. package) sugar-free chocolate sandwich cookies, crushed
  • (3 Tbsp.) butter, melted
  • (2 cups) chocolate fat-free, no-sugar-added ice cream, softened
  • (3 1/2 oz. jar) unsalted macadamia nuts, coarsely chopped
  • (2 8-oz. cartons plus more for serving) frozen, fat-free whipped topping, thawed, divided
  • Shaved sugar-free chocolate bars (optional)
  • Toasted macadamia nuts (optional)

Chocolate Cookie Ice Cream Cake

A chocolate macadamia nut ice cream cake with a chocolate cookie crust.

Preparation Time
About 15 minutes (plus 1 hr freezing)
Cook Time
No cooking required


  1. 1Spray a 9 in. springform pan with cooking spray. In a large bowl, combine crushed cookies and butter. Press into the bottom of the greased pan to make a crust; set aside.

  2. 2Mix together ice cream and un-toasted nuts, then gently fold in 2 cartons of whipped topping. Pour over crust, cover and freeze about 1 hour, or until firm.

  3. 3Remove from the pan and let sit at room temperature for 10 minutes. Serve each piece with a dollop of whipped cream, toasted nuts and chocolate shavings. Enjoy!

Nutritional Information

Serving Size: 1/10 of cake

Amount Per Serving:
  • Calories 276
  • Total Fat 15.6 g
  • Total Carbohydrate 32.7 g
  • Protein 2.9 g
  • Cholesterol 9 mg
  • Sodium 134 mg
  • Fiber 1.1 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.