Ingredients
Graham Cracker Crumbs – 1.5 cups
Granulated Sugar – 2 tablespoons (for crust)
Unsalted Butter, melted – 1/2 cup
Sweetened Condensed Milk – 14 ounces (1 can)
Vanilla Extract – 2 teaspoons
Heavy Whipping Cream – 2 cups, cold
All-Purpose Flour – 2.5 cups
Granulated Sugar – 1/2 cup
Unsalted Butter, softened – 3/4 cup plus 2 tablespoons
Semisweet Chocolate Chips – 1.5 cups
Vanilla Extract – 1 teaspoon
Instructions
Preheat oven to 350°F (175°C)
Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl
Press mixture into a 9-inch pie dish and bake 10-12 minutes
Meanwhile, whip 2 cups cold cream until stiff peaks form
Fold in condensed milk and 2 teaspoons vanilla extract
Pour half of the ice cream mixture into the cooled crust
Reserve the remaining ice cream for topping
In a separate bowl, mix flour, 1/2 cup sugar, 3/4 cup softened butter, chocolate chips, and 1 teaspoon vanilla until just combined
Spoon cookie dough over the ice cream in the crust
Top with remaining ice cream and smooth the surface
Freeze for 6 hours or overnight
Notes
Use digestive biscuits or shortbread as a graham cracker substitute
Chill the cream until cold for best results
Do not overmix the cookie dough to maintain raw texture
Best served within 3-4 days when frozen
- Prep Time: 25
- Cook Time: 12
- Category: No-Bake Creamy Desserts
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 870
- Sugar: 98g
- Sodium: 130mg
- Fat: 50g
- Saturated Fat: 30g
- Carbohydrates: 86g
- Fiber: 1.5g
- Protein: 12g
- Cholesterol: 140mg