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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Yummie, pretty and a nice dessert to fix on those hot summer days when you don't want to run the oven, yet want something sweet. Ingredients:
2/3 c. heavy whipping cream |
2 t. butter |
1 (11 oz) pkg. milk chocolate chips |
1 t. vanilla extract |
2 pints cherry or cherry vanilla ice cream, softened, divided |
3 c. crushed shortbread cookies, divided |
1 pint vanilla ice cream softened |
Directions:
1. In a small saucepan, heat cream and butter over low heat until butter is melted; remove from the heat. Add chips; let stand for 1 minute. Whisk until sauce is smooth. Stir in vanilla. Cool for 30 minutes, stirring occasionally.
2. Meanwhile line the bottom and sides of a 9x5x3 loaf pan with plastic wrap. Spread 1 pint cherry ice cream into prepared pan, sprinkle with 1 cup cookie crumbs. Top with vanilla ice cream. Freeze for 20 minutes or until firm.
3. Spread with 3/4 C. chocolate sauce, freez for 20 minutes.
4. Top with remaining cherry ice cream, sprinkle with 1 C. cookie crumbs. Cover and freeze for 4 hours.
5. Transfer remaining sauce to microwave safe dish; cover and refrigerate.
6. Remove dessert from freezer 10 minutes before serving. Using plastic wrap, remove dessert from pan; discard plastic wrap. Press remaining cookie crumbs into sides. Using a serrated knife, cut into 12 slices. Warm reserved sauce in microwave, serve with ice cream cake.
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