This no-bake ice cream cake is filled with layers of chocolate and mint chip ice cream, but you can use ANY flavors you’d like!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
SMASH: Place cookie pieces in large zipper-lock plastic bag. Seal bag, making sure to press out all air. Use rolling pin to gently pound bag to break cookies into crumbs.
MIX: Transfer cookie crumbs to bowl. Add melted butter and use rubber spatula to stir until combined.
PRESS: Transfer half of cookie mixture to 9-inch springform pan. Press mixture into even layer in bottom of pan. Place in freezer and chill for 15 minutes. Let ice cream soften on counter while crust chills.
MAKE FIRST LAYER: Remove springform pan from freezer. Use ice cream scoop to scoop softened chocolate ice cream into pan. Cover ice cream with plastic wrap. Use your hands to gently push ice cream into even layer.
SPRINKLE: Sprinkle remaining cookie mixture on top of chocolate ice cream layer. Use your hands to gently press cookie mixture into ice cream in even layer.
MAKE SECOND LAYER: Repeat step 4 with softened mint chocolate chip ice cream. Sprinkle top of cake with sprinkles.
We wouldn’t be able to make a very good ice cream cake without using the freezer. Have you ever wondered how food was stored before everyone had a refrigerator? Before the electric refrigerator and freezer were invented in the 1920s, people had iceboxes in their homes to keep food cold. Iceboxes were metal-lined cabinets with a compartment that held a large chunk of ice that cooled food in other compartments. Ice was often delivered daily to homes so everyone could keep their iceboxes cool!