Sunday, August 21, 2011

Chocolate Chip Cookie Ice Cream Cake

Doesn't the name just say it all? Y.U.M.
First, I have to show you my new door hanging I found at a local shop - I'm pretty excited about it. We went to Rhode Island for our honeymoon, and there were pineapples everywhere. We finally asked someone, and apparently it dates way back, and is a sign of welcome and hospitality. So now I'm rolling out the figurative welcome mat... even though it's always been there. :-)
Oh, and just so you know... I'm doing a live football draft while I'm typing this post. So if it seems a bit choppy, it's just because I'm researching football players while writing about food. It all goes together, right?

So this pie starts out with a chocolate chip cookie crust. But instead of making a cookie as the crust, you use pre-made cookies and crush them, then add some butter to keep it all together.
Then comes a layer of hot fudge sauce - I heated it up a bit before measuring it out so it spread more easily. More cookies are used as an outside crust. Ooh, looking sooo yummy already!
While that's freezing up, the ice cream softens on the counter. And since I had some cookies left over, I went ahead and chopped those up and threw them in the ice cream, too.
Mmm, back into the freezer it goes after the ice cream is spread over the fudge layer. {By the way, in case you're wondering, I'm six picks into the football draft now. Nine to go. I came in 3rd place last year. Not bad, for a girl.}
Add a little bit of embellishment - small scoops of ice cream, drizzles of hot fudge, and dollops of whipped cream - and back into the freezer until it's time to serve. Then just pop off the sides of the springform pan, and voila! A show-stopping ice cream dessert that rivals those from DQ or Culvers... for a fraction of the cost. {I added up my total cost: $5.77 plus tax - I already had the butter and whipped cream on hand, and shopped Aldi for the other ingredients. I've seen ice cream cakes for upwards of $25.00 - no thank you!}

Chocolate Chip Cookie Ice Cream Cake
adapted from

1 package small chocolate chip cookies
1/4 cup butter, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
whipped topping

Crush half of the cookies (about 20) to make crumbs. Combine crumbs with melted butter and press into the bottom of a 9" springform pan, lined with parchment paper. Stand cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 3/4 of the ice cream on countertop. Chop remaining cookies and stir into the softened ice cream. Spread ice cream mixture over fudge layer. Freeze 30 minutes.

Scoop remaining ice cream into balls and arrange over spread ice cream layer. Drizzle remaining fudge topping over entire pie, and garnish with whipped topping. Freeze until firm, 4 hours or overnight.

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1 comment:

  1. My mouth is drooling!! I won't think of how many calories are actually in that thing but it looks so delicious!!! I have pinned this and will be featuring it on my facebook page today. Thanks so much for linking up to The Creative Spark - would love to see you back next week!
    Jenn :)


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