Cookie
Ice Cream Cake
Serves: 16
Prep: 20 Min
Freeze: At least 4 hr
Planning Tip:
May be prepared through Step 4, wrapped tightly and frozen up to 2 weeks.
1 pkg (16 oz) soft chocolate cookies (we
used Archway Dutch Cocoa)
2 Tbsp stick butter or margarine, melted
1/2 gal cookies-and-cream ice cream
1/2 cup heavy (whipping) cream
3 Tbsp sugar
1. Coat an 8- or 9-in. springform pan with nonstick cooking spray. Place in freezer.
2. 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.
3. 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.)
4. 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.
5. 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.
Per serving: 310 cal, 4 g pro, 41 g car, 0 g fiber, 16 g fat (8 g saturated fat), 43 mg chol, 165 mg sod
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