Bubby’s Treasured Recipes — made with love, passed down, never forgotten

From Bubby’s Recipe Box

Chocolate-Vanilla Cookie Crunch Ice Cream

Chocolate-Vanilla Cookie Crunch Ice Cream
Jump to Recipe Print Recipe
Chocolate-Vanilla Cookie Crunch Ice Cream

Chocolate-Vanilla Cookie Crunch Ice Cream

No ratings yet
A layered frozen dessert with creamy vanilla and chocolate pudding ice-cream layers separated by a generous cookie crunch.
Print Recipe Pin Recipe Favorite Cook mode
Prep Time 25 minutes
Servings: 1 9×13-inch frozen dessert
Course: Frozen Desserts, Candy & Sweet Extras
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Nondairy whipping topping large 16 oz (454 g) container, divided
  • 2 cups Nondairy coffee creamer (480 mL), divided
  • 1 Instant vanilla pudding mix small 3.4 oz (96 g) box
  • 1 Instant chocolate pudding mix small 3.9 oz (about 110 g) box
  • about 1 1/2 cups Chocolate sandwich cookies crushed (roughly 14-16 cookies)

Equipment

  • Electric mixer
  • 2 large mixing bowls
  • 9×13-inch freezer-safe pan
  • Rubber spatula
  • Rolling pin or food processor for cookies

Method
 

  1. Prepare the pan. Use a clean 9×13-inch freezer-safe pan.
  2. Make the vanilla layer. Whip 8 oz nondairy whipping topping until thick. On low speed, mix in 1 cup coffee creamer and the vanilla pudding mix until smooth and thick.
  3. Spread. Smooth the vanilla mixture evenly in the pan.
  4. Add cookie crunch. Scatter the crushed sandwich cookies evenly over the vanilla layer.
  5. Make the chocolate layer. Whip the remaining 8 oz nondairy whipping topping until thick. Mix in the remaining 1 cup coffee creamer and chocolate pudding mix.
  6. Finish the layers. Spread the chocolate mixture gently over the cookie layer without pressing hard.
  7. Freeze. Cover and freeze for at least 6 hours or overnight.
  8. Serve. Let stand 5-10 minutes before slicing if frozen very firm.

Notes

Recipe #101
Category: Frozen Desserts, Candy & Sweet Extras
Yield: One 9×13-inch frozen dessert
Method: No-churn layered frozen dessert
Prep: About 25 minutes active
Cook/Freeze: Freeze at least 6 hours
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve when using nondairy whipping topping, nondairy coffee creamer, pareve pudding mixes, and pareve sandwich cookies. Texture: Creamy frozen layers with a crisp cookie middle. Best feature: No ice-cream machine is needed.
Package-Size Clarification
The family card says only 'Whip' and 'instant pudding.' The finalized recipe defines the package sizes so a beginner can reproduce the layers consistently.
What a Beginner Should Look For
Vanilla layer: Thick enough to spread, not pour. Cookie layer: Evenly scattered rather than packed solid. Chocolate layer: Soft enough to spread without disturbing the cookies. Finished dessert: Clean vanilla-cookie-chocolate layers when sliced.
Keep the Layers Distinct
If the first layer seems very soft, freeze it for 20-30 minutes before adding the cookies and chocolate layer. That prevents the layers from blending together.
Beginner Tips
  • Keep the whipping topping very cold.
  • Do not overbeat after the pudding is added.
  • Crush cookies into small pieces, not powder.
  • Spread the top layer gently.
  • Freeze overnight for the cleanest slices.
  • Let the dessert soften briefly before cutting.
Troubleshooting
Layers run together: The lower layer was too soft; freeze it briefly before continuing. Mixture becomes too thick: Pudding thickens quickly; spread it promptly. Cookies become completely soft: Use a thicker cookie layer or assemble shortly before the long freeze. Dessert is hard to slice: Let it stand 5-10 minutes at room temperature. Pudding flavor is too strong: Use the exact small-box sizes listed rather than larger family-size boxes.
Variations
  • Use vanilla sandwich cookies for a lighter look.
  • Add a thin chocolate drizzle before serving.
  • Make in a loaf pan for a taller sliceable dessert.
Make Ahead, Storage & Freezing
Freezer: Keep tightly covered for up to 2-3 weeks for best texture. Return leftovers to the freezer promptly.
Tip to Hand Down
The pudding starts thickening immediately, so have the pan ready and spread each layer as soon as it is mixed.

Tried this recipe?

Let us know how it was!

Share This Recipe

Know someone who would love this one? Pass it along.

From Your Kitchen

Recipe Reviews & Notes

Made this recipe? Share what worked for you, any helpful tips, or how your family enjoyed it. Your notes may help the next person making it in their kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating