Cookie Ice Cream Cake



  • 44 miniature chocolate chip cookies
  • 1/4 cup butter, melted
  • 1 cup hot fudge topping, divided
  • 1 quart vanilla ice cream, softened
  • 1 quart chocolate ice cream, softened
  • Directions:
    1. Crush 25 cookies; set remaining cookies aside.
    2. In a large bowl, combine cookie crumbs and butter.
    3. Press onto the bottom of a greased 10-inch springform pan.
    4. Freeze for 15 minutes.
    5. In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust.
    6. Arrange reserved cookies around the edge of pan. Freeze for 15 minutes.
    7. Spread vanilla ice cream over fudge topping; freeze for 30 minutes.
    8. Spread with chocolate ice cream.
    9. Cover and freeze until firm.
    10. May be frozen for up to 2 months.
    11. Remove from the freezer 10 minutes before serving.
    12. Remove sides of pan.
    13. Warm remaining hot fudge topping; drizzle over top.



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