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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 pkg refrigerated chocolate chip cookie dough
1 cup chopped walnuts
1 1/2 tbsp butter, melted
1 tbsp brown sugar
1 (12 oz) can evaporated milk
1 cup chocolate chips
1 cup confectioners sugar
1 (2 oz) bar unsweetened chocolate baking bar, broken into pieces
2 tbsp butter
1 tbsp vanilla extract
Half gallon vanilla ice cream, softened
Bake cookies according to pkg directions; remove to wire racks to cool completely. Chop cooled cookies into small pieces. In a small bowl, combined next 3 ingredients and pour into a greased square baking pan. Bake at 375 for 8-10 minutes; stir well. Cool completely in pan on wire rack.
In a medium saucepan, combine next 5 ingredients and cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low and continue cooking, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in vanilla. Cool completely.
To assemble, wrap outside of a 9 or 10 inch springform pan with foil. Spread 1/3rd of the crumbled cookies on the bottom of pan. Top with half the ice cream and 1/2 the chocolate sauce.
Combine remaining cookie crumbles and walnut mixture in a medium bowl. Spread half of this over the chocolate sauce. Reserve 2 tbsp chocolate sauce.
Top cookie-walnut mixture in pan with remaining ice cream, chocolate sauce and cookie-walnut mixture. Drizzle reserved chocolate sauce over top of dessert. Freeze for at least 4 hours or overnight.
To serve, let stand at room temperature for 20 minutes. Remove side of springform pan. Cut into slices.
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ICE CREAM COOKIE DESSERT
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 pkg refrigerated chocolate chip cookie dough
1 cup chopped walnuts
1 1/2 tbsp butter, melted
1 tbsp brown sugar
1 (12 oz) can evaporated milk
1 cup chocolate chips
1 cup confectioners sugar
1 (2 oz) bar unsweetened chocolate baking bar, broken into pieces
2 tbsp butter
1 tbsp vanilla extract
Half gallon vanilla ice cream, softened
Bake cookies according to pkg directions; remove to wire racks to cool completely. Chop cooled cookies into small pieces. In a small bowl, combined next 3 ingredients and pour into a greased square baking pan. Bake at 375 for 8-10 minutes; stir well. Cool completely in pan on wire rack.
In a medium saucepan, combine next 5 ingredients and cook over medium-low heat, stirring occasionally, until chocolate is melted. Reduce heat to low and continue cooking, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in vanilla. Cool completely.
To assemble, wrap outside of a 9 or 10 inch springform pan with foil. Spread 1/3rd of the crumbled cookies on the bottom of pan. Top with half the ice cream and 1/2 the chocolate sauce.
Combine remaining cookie crumbles and walnut mixture in a medium bowl. Spread half of this over the chocolate sauce. Reserve 2 tbsp chocolate sauce.
Top cookie-walnut mixture in pan with remaining ice cream, chocolate sauce and cookie-walnut mixture. Drizzle reserved chocolate sauce over top of dessert. Freeze for at least 4 hours or overnight.
To serve, let stand at room temperature for 20 minutes. Remove side of springform pan. Cut into slices.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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