May 11 2009
Chocolate-Chip Ice Cream Cake
This is too darn good not to share! Enjoy!
Chocolate Chip Ice Cream Cake
What you need:
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 1 | bottle (7.25 oz) chocolate topping that forms hard shell |
| 1 | container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups) |
Directions:
| Heat oven to 375°F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. | |
| On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. | |
| Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes. | |
| Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set. | |
| Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate topped crust. | |
| Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours.
To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer. |
Possibly-related Articles: (auto-generated)
