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Cookie Ice Cream Cake Recipe

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This recipe for Cookie Ice Cream Cake is from The Gotta be Yummy and Easy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
44 Miniature Chocolate Chip Cookies (i.e. Famous Amos chocolate chip cookies)
1/4 c. Butter or Margarine, melted
1 c. Hot Fudge Topping, divided
1 quart Vanilla Ice Cream, softened
1 quart Chocolate Ice Cream, softened
Directions:
Directions:
Crush 25 cookies; set remaining cookies aside. In a bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10" spring form 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 pan. Freeze for 25 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.

Remove from the freezer 10 minutes before serving. Remove sides of pan, Warm remaining hot fudge topping; drizzle over top.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
10 inch Spring Form Pan needed.

 

 

 

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