Cookie Ice Cream Cake
Source of Recipe
Marla
List of Ingredients
Cookie Ice Cream Cake
1 pkg (16 oz) soft chocolate cookies
2 Tbsp stick butter or margarine, melted
1/2 gal cookies-and-cream ice cream
1/2 cup heavy (whipping) cream
3 Tbsp sugar Recipe
Coat an 8- or 9-in. springform pan with nonstick cooking spray. Place in
freezer.
Put 11 cookies in a food processor and pulse until coarse crumbs form.
Add butter and process to blend. Scrape into chilled pan; press evenly over
bottom and 3/4 up sides. Return to freezer.
About 15 minutes before assembling cake: Remove ice cream from freezer to
room temperature. Let stand until soft and spreadable, but not melting.
(Return to freezer briefly if too soft to work with.)
Spoon half the ice cream over cookie crust. Spread to edges, taking care
not to lift up and mix in crumbs. Lightly press remaining cookies on top,
cutting and fitting to cover (save cookie scraps). Spoon on remaining ice
cream; spread evenly to edges. Cover with plastic wrap. Freeze at least 4
hours until firm.
Up to 2 hours before serving: Beat heavy cream and sugar in a medium bowl
with mixer on medium-high speed until stiff peaks form when beaters are
lifted. Remove pan sides. Spread whipped cream evenly over ice cream.
Crumble cookie scraps and sprinkle around edges of cake. Return to freezer.
Serves: 16
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