CHIPS AHOY! Ice Cream Loaf

CHIPS AHOY! Ice Cream Loaf

Prep time20 min
Total time6hr 50min
ServingsMakes 12 servings, one slice (94 g) each.
  • 2 cups strawberry ice cream, softened
  • ½ cup fudge sundae topping, divided
  • ½ cup miniature marshmallows
  • 10 Chips Ahoy! Original Cookies, coarsely chopped, divided
  • 2 cups vanilla ice cream, softened
  • 1 cup thawed frozen whipped topping
  • Line 9x5-inch loaf pan with foil. Spread strawberry ice cream evenly into prepared pan; top with layers of 1/4 cup of the fudge topping, the marshmallows and 3/4 cup of the chopped cookies. Freeze 30 min.
  • Cover cookie layer with vanilla ice cream. Freeze 6 hours or overnight.
  • Unmold dessert by inverting pan onto serving plate 10 min. before serving. Remove pan and foil. Spread whipped topping onto top and sides of dessert; sprinkle with remaining chopped cookies. Drizzle with remaining 1/4 cup fudge topping. Let stand until set. Cut into slices to serve. Store any leftover dessert in freezer.
Recipe Tips
  • Size-Wise
    Enjoy your favourite foods while keeping portion size in mind.
  • Variation
    Prepare as directed, using your favourite two flavours of ice cream.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 9g 
   Saturated 4.5g 
Cholesterol 20mg 
Sodium 115mg 
Carbohydrate 30g 
   Fibre 0g 
   Sugars 14g 
Protein 3g 
Vitamin A4 %DV
Vitamin C4 %DV
Calcium6 %DV
Iron2 %DV

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