Chocolate Chip Cookies Ice Cream Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Icecream and chocolate chip cookies in a make ahead frozen dessert. (Cooking Pleasures Aug/Sept 08) Ingredients:
1 1/2 c graham cracker crumbs |
6 tbs unsalted butter, melted |
1/4 tsp ground cinnamon |
3/4 c mini semisweet chocolate chips |
1 c heavy whipping cream |
2 c bittersweet chocolate chips |
1 tsp vanilla extract |
1/2 gallon vanilla ice cream |
24 soft chocolate chip cookies, cut into 1/2in pieces (about 4 cups) divided |
Directions:
1. Heat over to 325F. Combine graham cracker crumbs, melted butter and cinnamon in med bowl until crumbs are moistened; stir in 3/4 c mini chocolate chips. Press into bottom of 13x9 baking pan. Bake 6 mins until set. Cool completely on wire rack.
2. Meanwhile, heat cream in med saucepan over medium heat until hot and steamy. Remove from heat; add bittersweet chocolate chips. Let stand 1 min; stir until melted and smooth. Stir in vanilla. Cool 20 mins or until room temp.
3. Place icecream in frig 20 mins or until slightly softened. Spread half of ice cream over crust; quickly spread with spatula to level. Sprinkle half of the cookies over ice cream. Quickly spoon 1 1/4 cups of the chocolate sauce over cookies and icecream; spread with spatual to cover. Freeze 15 mins to fir sauce.
4. Quickly spread remaining icecream over sauce. Sprinkle with remaining cookies; drizzle with remaining sauce. (if necessary, warm sauce in microwave on high 10-20 sec) Sauce will not cover top completely.
5. Freeze 2 hours to firm sauce. Wrap tightly; freeze overnight or upto 1 week. Place in frig 20 to 30 mins before serving to sofen slight. Cut with a warm knife, store in freezer.
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