So I wanted to make a dessert to take to Mike’s parents house the other night for dinner yet I could barely muster the energy to even think about doing so. I realized that I needed something delicious yet not labor intensive. I just couldn’t manage the oomph to be really creative yet I didn’t want to present a dessert that wasn’t just as magnificent as always. That’s when I remembered coming across a recipe last summer that I made once. It was wonderful in its simplicity!
The bottom layer is a classic chocolate chip cookie. Then that chocolate chip cookie layer then gets topped with chocolate chip ice cream. The recipe called for chocolate chip cookie dough but the last time I made this I just thought it was cookie overload but you use whatever ice cream flavor strikes your fancy.
Next, I crumbled a few chocolate chip cookies over top and gave it a drizzle of chocolate shell. Amazing!! A simple dessert but it was so good. The recipe calls for a Betty Crocker bagged cookie mix but you can always feel free to use your favorite homemade recipe as well. That’s usually the route I go however, in all honestly I took the easy route this time and it was just as good.
Chocolate Chip Cookie Ice Cream Freeze
Barely adapted from Betty Crocker
- Meanwhile, press the remaining dough into the bottom of your prepared baking dish. The dough will be sticky so moisten your fingers while working. Bake for 8-10 minutes and then allow it to fully cool, about 30 minutes.
- Spread 1/3 cup of the chocolate shell over the baked cookie crust. Freeze 10-15 minutes until hard.
- Meanwhile, remove the ice cream from the freezer and allow it to soften about 15 minutes. Spread the softened ice cream over the chocolate shell layer.
- Crumble the 5 cookies over the top of the ice cream and then drizzle with the remaining chocolate shell. Freeze the dessert for at least 2 hours. Before serving, let it sit out for 5-10 minutes.