Cookie Ice Cream Cake

Cookie Ice Cream Cake

A cool and easy-peasy dessert for those long Summer days. The kids can help with this one too!

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Spread the vanilla ice cream over fudge topping; freeze for 30 minutes. Set out chocolate ice cream to thaw for next step.
  4. 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

 

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Beckie Lindsey is the founder and Editor of Southern California Christian Voice. She is an award-winning writer and poet. She has been published in magazines, websites, and newspapers. She is the author of devotions, a Bible study, and a YA novel, Beauties from Ashes. Learn more about Beckie on her blog: beckielindsey16.com