Cookie Ice Cream Cake
Recipe information
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Cooking:
35 min.
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Servings per container:
1
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Source:
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Ingredients for - Cookie Ice Cream Cake

1. 44 miniature chocolate chip cookies -
2. 1/4 cup butter, melted -
3. 1 cup hot fudge topping, divided -
4. 1 quart vanilla ice cream, softened -
5. 1 quart chocolate ice cream, softened -

How to cook deliciously - Cookie Ice Cream Cake

1. Stage

Crush 25 cookies; set remaining cookies aside. In a large bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.

2. Stage

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 pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze until firm. May be frozen for up to 2 months.

3. Stage

Remove from the freezer 10 minutes before serving. Remove sides of pan. Warm remaining hot fudge topping; drizzle over top.

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