Chocolate Chip Cookie Ice Cream Freeze

by FoodBabbles on April 6, 2011

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.

I think there’s a lot of different directions you could take this recipe. Instead of just a chocolate chip cookie crust how about adding some Reese’s pieces or peanut butter chips? Then maybe top it with a peanut butter cup ice cream? Or keep the chocolate chip cookie crust and top with mint chocolate chip ice cream? You could get more fancy with a white chocolate macadamia nut cookie and then top it with vanilla ice cream. The possibilities are endless because cookies and ice cream just go together!

Enjoy!

~K

 

Chocolate Chip Cookie Ice Cream Freeze

Barely adapted from Betty Crocker

 

1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix

1/2 c. butter or margarine, softened

1 egg

1 bottle of chocolate shell for ice cream

1.5 quart of chocolate chip ice cream

 

– Heat the oven to 375 degrees. Spray a 13×9 inch glass baking dish with non-stick cooking spray.

– In a large bowl, stir together the cookie mix, butter and egg until a soft dough forms.

– On an ungreased cookie sheet, drop 5 rounded teaspoons of dough and bake 9-11 minutes. Remove from oven and then allow to cool on a rack.

– 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.

– Enjoy!

{ 2 comments… read them below or add one }

Heart Belongs To Kate April 6, 2011 at 8:19 am

Oh!!!!!! This is a crowd pleaser!!! My stomach and mouth fight over who gets it first!

Reply

Nana April 6, 2011 at 8:36 am

Yum and again I say . . . YUM!! Okay Kate, there’s just so much temptation a body can withstand. If you keep tempting all your faithful readers with these caloric loaded goodies–you’ll soon have to start sharing, excuse the expression, dieting tips!!

Reply

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