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

Cookies and Cream Ice Cream Cake – semifreddo

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  • 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


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.