Chocolate Chip Cookie Ice Cream Cake Recipe 445

Steps:

• Crush 25 cookies; set remaining cookies aside. In a large bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes., In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Arrange reserved cookies around the edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze until firm. May be frozen for up to 2 months., Remove from the freezer 10 minutes before serving. Remove sides of pan. Warm remaining hot fudge topping; drizzle over top.

Steps:

• Butter a 9-inch spring-form pan and line the bottom with parchment.
• Cover the bottom of the pan with the chocolate chip cookies and then sprinkle with the crushed sandwich cookies. Scoop the cookies and cream and cookie dough ice creams onto the crushed cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the spring-form pan and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Put a serving plate on the bottom and invert once more (so the chocolate chip cookie layer is on the bottom). Keep in the freezer until ready to frost.
• Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
• Frost the top and sides of the cake with the ganache and top with the crushed cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

Steps:

• Line one cake pan with four layers of plastic wrap, extending plastic wrap 4 inches over side of pan. Working quickly, spoon ice cream into pan, pressing down firmly and smoothing surface. Fold plastic wrap over ice cream to enclose. Freeze 3 hours or overnight until firm. Remove ice cream from pan, still wrapped in plastic; place on oven tray. Return to freezer. Preheat oven to 300°F. Grease both cake pans. Beat butter, extract and sugars in small bowl with electric mixer until light and fluffy. Add egg; beat until combined. Transfer mixture to large bowl; stir in sifted flours, then chocolate bits. Divide dough in half; press one half over base of one pan. Press remaining half over base of second pan, leaving a 1/4 to 1/2 inch gap around edge of dough; push chocolate Melts onto top of dough. Bake cookies about 20 minutes. Stand cookies in pans 20 minutes before turning, top-side up, onto wire racks to cool. Place plain cookie on cake board; top with ice-cream cake then chocolate-topped cookie. Serve immediately. Ice-cream cake and cookies can be prepared one day ahead. Store cookies in an airtight container. Use a serrated knife to cut the cake.

Steps:

• Crush 20 of the cookies and mix the crumbs with the butter.
• Pat mixture on the bottom of an 8 inch springform pan and put in the freezer for 15 minutes.
• Now make a fudge sauce by putting the cream, chocolate and 1 cup of sugar in a saucepan and stirring constantly over low heat until the chocolate is melted.
• Add rum if desired.
• When the fudge sauce is cool, use about half of it to spread over the cookie crumb crust.
• At this point, you also take the remaining chocolate chip cookies and stand them up along the edge of the pan.
• Put the mixture back in the freezer for 15 minutes.
• Take the ice cream out to soften at this point and start making the strawberry sauce.
• Put the strawberries, two tablespoons of sugar and cornstarch in a saucepan and heat-- stirring occasionally-- until the strawberries form a thick sauce.
• When the ice cream is fairly soft, take the pan out of the freezer and start spreading the ice cream in the pan.
• You want to create a marbled effect by lightly mixing the two ice cream flavours together, but not so much that they become all one colour.
• Swirl in the strawberry sauce.
• Pour over the remaining fudge sauce and return to freezer until everything is firm, at least two hours.
• To serve, remove the edge of the pan and let soften for 10-15 minutes.

Steps:

• Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
• Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
• Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.