While there isn't any actual cake in this dessert, it's still a huge hit at our house. Also, this would be the perfect "cake" for birthdays in the hot summer months because there is no baking! Enjoy!
Chocolate Chip Ice Cream Cake
20 Chips Ahoy chocolate chip cookies***
3 TBSP. butter, melted
1 (1/2 gallon) box chocolate chip ice cream, softened
1/4 cup chocolate syrup
1 (8 oz.) tub Cool Whip, thawed
Place the cookies in a food processor and pulse until they"re fine crumbs. Add the melted butter and pulse until well mixed. Press the crumb mixture into the bottom of a 9-inch** springform pan. Spread the softened ice cream evenly over top of the crust from edge to edge. Drizzle the chocolate syrup evenly over top of the ice cream. Carefully spread the Cool Whip evenly over top from edge to edge. Cover and freeze until firm, at least 6 hours. To serve, let sit on the counter for 15 minutes then cut into wedges and serve. Makes about 12-16 servings.
**You can also use a 10-inch springform pan, but increase the cookies to 25 and the butter to 4 TBSP. Also, your ice cream and Cool Whip layers will be thinner than they are in the smaller springform pan so you could increase those ingredients if you prefer.
***I used the Walmart store brand cookies that compare to the Chips Ahoy brand, and they gave identical results. You can also sub Oreo cookies (or store brand equivalent) if you prefer.
No comments:
Post a Comment