Cookie Ice Cream Cake
A cool and easy-peasy dessert for those long Summer days. The kids can help with this one too!
44 miniature chocolate chip cookies
1/4 cup butter, melted
1 cup hot fudge topping, divided
1 quart vanilla (or your choice) ice cream
1 quart chocolate ice cream, softened
- Crush 25 cookies; set remaining cookies aside. In a large bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-inch springform pan. Freeze for 15 minutes.
- In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Arrange reserved cookies around the edge of the pan. Freeze for 15 minutes. Set out vanilla ice cream to softener for next step.
- Spread the vanilla ice cream over fudge topping; freeze for 30 minutes. Set out chocolate ice cream to thaw for next step.
- Spread chocolate ice cream over the vanilla. Decorate with hot fudge drizzle. Cover and freeze until firm. May be frozen up to 2 months.
Remove from freezer 10 minutes before serving. Remove sides of the pan.
Serves: 10-12 Prep time: 35 minutes, plus freezing