Chocolate Chip Cookie Nutella Ice Box Cake
Whipped cream, chocolate chip cookies and Nutella layered into one easy and delicious dessert.
Ingredients
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
- 1/4 tsp kosher salt
- 1 pkg Chips Ahoy! cookies (13-oz bag)
- 1/2 cup milk
- 1 cup Nutella
Instructions
- Line a 9-inch loaf pan with plastic wrap and set aside. Add the cream, powdered sugar, vanilla, and salt to a large mixing bowl. Using a hand mixer, beat the cream on medium-high speed until medium peaks form, around 3-4 minutes (you can also use a stand mixer).
- Working in layers, spoon one-third of the whipped cream into the bottom of the prepared loaf pan. Next, dip the cookies in milk one at a time and place them on top in an even layer. You want to break some cookies up to fill in and cover the whipped cream completely. Drizzle half a cup of Nutella (room temperature) over the cookies and spread them into an even layer. Repeat this process, finishing with a final layer of whipped cream. If any cookies are left, crumble them up and use them as a garnish on top.
- Cover the cake with more plastic wrap and place it in the freezer for at least three hours. When ready to serve, take the cake out of the freezer and invert it onto a cutting board or serving dish. You may need to let it thaw for a bit. Use a hot, sharp knife to slice and serve. Enjoy!