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This is a delicious Semifreddo Cookies and Cream Homemade Ice Cream Cake. That is a mouthful, which is exactly what you will want more of when you give this creamy, tasty Italian frozen chocolate dessert a try. 

Not quite ice cream and not quite mousse. It is a creamy cold dessert that is out of this world. Served on a Chips Ahoy! chocolate chip cookie crust, this easy ice cream cake is one for the books. Forget the oven and give this frozen semifreddo dessert a try today!

One slice of semifreddo ice cream cake on a white plate.
This semifreddo cookies and cream ice cream cake is such a delicious dessert!

🍰 What makes this recipe special?

I am such an ice cream cake fan, and this dessert is about as close to a homemade DIY ice cream cake as it gets. Really, it is whipped cream, egg whites, and flavors that are placed in the freezer. 

It is a semifreddo recipe, which doesn’t quite make it ice cream, but you won’t be able to tell the difference. A traditional semifreddo comes in a loaf, but I upped the ante by putting this on top of a Chips Ahoy! chocolate chip cookie crust. We use pasteurized eggs in this recipe, which you can buy or if you have a Sous Vide, you can pasteurize eggs at home.

This frozen ice cream cake was inspired by my love of ice cream and our Raspberry Bavarian Cream recipe. Since we are making an Italian recipe, this would go great as a dessert for this Creamy Lemon Butter Sauce Over Farfalle Pasta recipe or this Classic Panzerotti Recipe

🍪 Ingredients

There are quite a few things going in this recipe, but this is primarily a cream, egg, sugar, and cookie recipe. Here is a full list:

Ingredients for the semifreddo.
Chocolate, Cream of tartar, butter, cocoa, vanilla, sugar, Chips Ahoy, cream, eggs.
  • Chips Ahoy! original chocolate chip cookies
  • Butter
  • Heavy cream
  • Sugar
  • pasteurized eggs
  • Cream of Tartar
  • cocoa powder
  • Vanilla
  • Dark chocolate

See the recipe card for quantities.

🍲 Instructions

The recipe has a few main parts, but none are too difficult, particularly if you have a stand mixer. Get out your KitchenAid stand mixer, spring pan, and get ready for a tasty dessert.

First, make the crust. This is as simple as mixing pulverized chocolate chip cookies (I use original Chips Ahoy!) and melted butter. Press this into the bottom of a 9″ spring pan that has been lined on the bottom with parchment paper.

Next, put this in the freezer, and we will now set out to make the filling. Make whipped cream, add some sugar, and then set aside. Then, beat the egg whites. 

If you are using pasteurized eggs, this will take a bit and don’t forget to add cream of tartar. While non-pasteurized eggs might take a few minutes, pasteurized eggs may take up to 15 minutes in the stand mixer. 

Process for making semifreddo dessert.
1. Pat the crust and butter to the bottom of a spring pan. 2. Fold whipped cream and whipped egg whites together. 3. Fold in the rest of the ingredients. 4. Add to the spring an and freeze overnight.

Once the whipped cream and egg whites are whipped, fold them together with the rest of the ingredients. Pour into the spring pan. 

Put this into your freezer, making sure it is level. Wait for a good 12 hours. Overnight is best. When ready to serve, pop the spring form pan and cut like you would a pie. 

🤷 Substitutions and variations

There are a few options that you can use.

  • Pasteurized Eggs – People maybe tempted to use non-pasteurized eggs, which is a food safety issue! I do not recommend this, but if you do, the amount of time needed to whip the egg whites will be much less. 
  • Egg Yolks – Raw egg yolks can optionally be omitted, although they do add some richness to the recipe.
  • Dark chocolate – I use dark chocolate, but any grated chocolate or pulsed chocolate chips can be used. Remember, it is already going to be sweet, even without the chocolate
  • Toppings – Chocolate chips, cookie crumbles, whipped cream, or chocolate syrup would all be marvelous for this semifreddo ice cream cake dessert. 

📦 Storage

Once you have frozen this cookies and cream ice cream cake, it can continue to be stored in the freezer. Either in a separate container or just put a large covering over the spring pan and keep it there.

🎓 History tidbit

Chips Ahoy is a Nabisco product that first debuted in 1963. 


What is semifreddo? 

Literally translated from Italian as ‘half cold’ or ‘half frozen’, it is a dessert made from whipped cream and egg whites that are frozen.

What is the difference between semifreddo and ice cream? 

Ice cream achieves its airiness through churning. With semifreddo, the air is added by whipping the cream and eggs before being frozen. 

How long does semifreddo last? 

This can be stored in the freezer for 30 days.

A slice of semifreddo cookies and cream cake on a white plate with cookies and cake to the side.
Easy to make and such a luxurious treat.

📝 Tips and tricks

  • Fresh lemon juice can be substituted for Cream of Tartar
  • Parchment paper is laid at the bottom just to ensure the whipped filling doesn’t leak through spring pan.
  • Follow food safety standards.

🛠 Products used in this recipe

😋 Did you make this recipe?

That is awesome, and thank you so much for giving it a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.

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One slice of semifreddo ice cream cake on a white plate.

Cookies and Cream Ice Cream Cake – semifreddo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Ben
  • Prep Time: 0 minutes
  • Inactive time: 12 hours
  • Cook Time: 30 minutes
  • Total Time: 12 hours 30 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Freezer
  • Cuisine: Italian
Save Recipe


If you love ice cream cake as much as I do, you are going to love this recipe. Technically a semifreddo, it is an easy-to-make Cookies and Cream Ice Cream cake that is cool, velvety, and has a delicious Chips Ahoy! crust that tastes so great. 


  • 15 Chips Ahoy! original chocolate chip cookies, crushed + more for garnish
  • 2 Tablespoons butter, melted
  • 2 cups heavy cream
  • 1 cup sugar
  • 4 eggs, pasteurized and separate yolks from whites
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon cocoa powder
  • 1 teaspoon vanilla
  • 3 Ounces dark chocolate, grated or pulsed


  1. Cool stand mixer bowl by placing in the refrigerator.
  2. Add parchment paper to bottom of spring pan
  3. Mix cookies and butter
  4. Add to spring pan and press crust into bottom of pan
  5. Put in freezer while preparing the rest
  6. Whip heavy cream in for about 2-3 minutes in a stand mixer on medium-high
  7. Add ½ cup sugar
  8. Whip for another 1-2 minutes. Should be looking like whipped cream at this point.
  9. Remove whipped cream from mixer, set aside, and clean mixing bowl. 
  10. In stand mixer, whip egg whites to soft peaks
  11. Fold whites into whipped cream in large bowl
  12. Fold in yolks, remaining sugar, vanilla, and cocoa.
  13. Add grated chocolate
  14. Pour the filling mixture into springform pan with cookie crust. 
  15. Freeze for at least 8 hours, but over night is best.


  • Fresh lemon juice can be substituted for Cream of Tartar
  • Parchment paper is laid at the bottom just to ensure the whipped filling doesn’t leak through spring pan.
  • Follow food safety standards.

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