Gluten Free Chocolate Chip Ice Cream Dessert Recipes

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms. Divide dough in half (about 2 cups in each half). With half of the dough, shape, bake and cool cookies as directed on box. Reserve for another use.
• Meanwhile, stir cocoa into remaining half of dough. Crumble dough onto cookie sheet with sides. Bake 8 to 10 minutes until dough is baked through and just starting to turn light brown. Cool 5 minutes; toss with spatula to make crumbs.
• In ungreased 9-inch glass pie plate, press 1 cup of the cookie crumbs. Place small scoops of ice cream in single layer over crust; sprinkle with 3/4 cup of the crumbs. Top with remaining ice cream and crumbs. Cover; freeze at least 2 hours.
• In small microwavable bowl, microwave chocolate fudge topping on High 10 to 15 seconds. Drizzle topping over pie just before serving.

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
• Meanwhile, using moistened fingers (dough will be sticky), press remaining dough in ungreased 13x9-inch pan. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
• Spread 1/3 cup of the chocolate topping over cooled baked crust. Freeze 10 to 15 minutes or until chocolate is set. Meanwhile, remove ice cream from freezer to soften.
• Spread softened ice cream evenly over chocolate-topped crust. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours or overnight.
• To serve, let stand at room temperature 10 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

Steps:

• Heat oven to 350°F. In medium bowl, mix cookie mix, butter, 1 teaspoon of the vanilla and the egg until soft dough forms.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets to make 36 cookies.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat whipping cream, mascarpone cheese, sugar, cocoa and remaining 1 teaspoon vanilla with electric mixer on low speed until blended. Beat on high speed until soft peaks form.
• To assemble cake, arrange 7 cookies in bottom of 8- or 9-inch springform pan. Break 1 additional cookie apart to fill in spaces. Spread 1 cup of the whipped cream mixture evenly over cookies. Arrange 7 more cookies over whipped cream layer; top with additional 1 cup whipped cream mixture. Repeat 3 more times with remaining cookies and whipped cream mixture. Spread the top smooth; cover with plastic wrap. Refrigerate at least 12 hours.
• To serve, run a sharp knife around edge of pan to release cake. Remove side of pan. Place cake on serving plate. Garnish with chocolate. Cut into wedges. Store covered in refrigerator.