Cookie Ice Cream Cake
This is so simple, delicious and a real crowd pleaser! You just can't go wrong with a giant cookie for a crust, a thick layer of your favorite ice cream, all topped off with more crumbled cookies and fudge!!! YUM!! I originally used a gluten free chocolate chip cookie mix and mint chocolate chip ice cream and it was to die for! I can't wait to try other combinations out like maybe sugar cookie with strawberry and cream ice cream; or oatmeal raisin cookie with french vanilla; or peanut butter cookie with a peanut butter cup ice cream.... The possibilities are endless!!
Yield: 10 Servings Ready in moments
10 people trying soon
Cookie Ice Cream Cake Preparation
1) Heat oven to 350 degrees. Mix cookie mix as directed on box. Form 5 cookies on a cookie sheet and bake for 8 minutes or until golden brown but still nice and soft. Set aside to cool on a cooling rack.
2) Press remaining dough in the bottom of a well greased spring form pan (round with removable side ring for cheesecakes) and bake for 15 to 18 minutes or until golden brown but still nice and soft. Set aside to cool on rack with the 5 cookies.
3) Once the crust has completely cooled spread 1 bottle of the chocolate topping over the crust and pop in the freezer for 10 to 15 minutes to harden.
4) Once fudge is set, spread the ice cream evenly over the fudge layer. Crumble the 5 cookies over the top and drizzle with some more fudge. Place in freezer to set and keep frozen until ready to serve. Let sit at room temperature for 10 minutes before cutting to make it a bit easier.
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