Thursday, June 7, 2018

Ice Cream Cookie Cake


















   Happy Chocolate Ice Cream Day 

 1  pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 C butter  /softened
1 egg
1 bottle of chocolate ice cream topping ( form hard shell )
1 ( 11/2 q) of chocolate cookie dough ice cream  ( your choice) 


  • Heat oven to 375°F. Spray bottom and sides of 13x9-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.
Post a Comment

Frozen Lemon ;Lime Daiquiris

      Its National Liqueur day !    And in Louisiana that means it Daiquiris time - my lemon lime recipe below:  2 C water...

Trending Now :