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.



    Receive emails as this discussion progresses.