Ice cream cake with chocolate chips, so simple to make, just cookies, whipped cream and some chocolate sauce.
This has to be one of the easiest, tastiest and most delicious desserts to make. Of all times. There is no wrong way to do it. You can make it big, you can make it small. Make it to suit your needs. Or cravings.
20-24 Chocolate chip cookies
2 cups of whipped cream
1/2 cup of powdered sugar
1/2 cup of hot chocolate sauce
Beat the cream with powdered sugar until they start to form peaks, making whipped cream.
On a serving plate, place 5-6 chocolate chip cookies to form a circle. Place about 1 cup of whipped cream on top of the cookies, spreading it carefully about an inch from the outside edge.
In the second layer, staggering the cookies, place another 5-6 cookies in a circle over the whipped cream and the first layer. Press down gently to secure the layer. Place 3/4 cup of whipped cream on this layer.
Start to narrow your cake, using only 4 cookies and 1/2 cup of whipped cream, then 3 cookies and 1/3 cup of whipped cream until you have the desired height for your cake with a cookie on top.
Set aside about 1/4 cup of whipped cream to garnish just before serving.
Cover cake loosely with plastic wrap and refrigerate for at least 12 hours before serving.
When ready to serve, garnish with remaining whipped cream and hot fudge sauce.