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Instructions |
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To make the crust you can either use a graham cracker crust or use the chocolate chip cookies. I use the cookies. You can use store bought or home made. I always make my own they crumble much better to form the crust and other layers.
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First take the chocolate chip cookies and mix them in a blender or mixer. If you do this just after they come out of the oven they mix very well and become pretty fine. Coat the bottom of a 13 x 9 inch pan with 1/3 of the cookie mixture. Allow to cool completely. While that is cooling, Warm the heavy whipping cream to just before a boil. It will be hot and steamy. Remove from heat, add chocolate chips and mix with wire whisk until smooth. Allow to cool completely.
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When the ice cream is softened enough to easily scoop put half the ice cream over the cooled crust. Use a spatula and smooth out the top. Pour the chocolate mixture on top of the ice cream layer. Use 1/3 of the cookie crumbs and spread over the chocolate mixture. Top this again with the rest of the ice cream. Use the final amount of cookies to top the cake. Place in freezer for at least 2 hours before serving.
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Becareful not to use too much of the ice cream on the first layer or have extra on hand, to make sure the top layer covers completely.
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| Serving
Suggestions |
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Cut cake with heated knife.
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Originally Submitted
11/18/2008
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