Cookie Ice Cream Cake Food

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

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.

COOKIE ICE CREAM CAKE

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.

COOKIES-AND-CREAM CAKE

Steps:

• Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.
• Assemble the cake: Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

COOKIE EXPLOSION ICE CREAM CAKE

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.

COOKIES AND ICE CREAM CHEESECAKE

Steps:

• Crush 20 cookies to form fine crumbs; mix with butter until well blended. Press onto bottom of 9-inch springform pan. Chop 16 of the remaining cookies.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in chopped cookies; pour over crust.
• Freeze 4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly. Top with remaining cookies.

COOKIES AND CREAM ICE CREAM CAKE

Steps:

• Line 9x5-inch loaf pan with plastic wrap. Cut chocolate ice cream crosswise in half, then cut each half into 4 slices. Place 4 slices on bottom of prepared pan; press to form even layer covering bottom of pan. Reserve 1/2 cup chopped cookies; set aside.
• Sprinkle half the remaining cookies over ice cream layer in pan. Cover with vanilla ice cream; press firmly to form even layer. Top with remaining chopped cookies. Cover with remaining chocolate ice cream slices; press firmly to completely cover cookie layer. Freeze 3 hours or until firm.
• Invert dessert onto platter just before serving. Remove pan and plastic wrap. Top dessert with reserved cookies.

COOKIES-AND-CREAM ICE CREAM CAKE

Steps:

• Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.
• Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour.
• Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight.
• Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.) Arrange candies and candles atop.

SAMOAS GIRL SCOUT COOKIE ICE CREAM CAKE

Steps:

• Line a 9-inch-round, 1-inch-deep cake pan with plastic wrap, making sure the plastic is tucked into the sides of the pan and leaving at least a 2-inch overhang on all sides. Fill the bottom of the pan with about 1/3 of the coarsely chopped cookies, arranging them so that they lay flat against the cake pan (there will be some small gaps in the "crust").
• In a large bowl, combine the remaining chopped cookies with the slightly softened vanilla ice cream, folding to incorporate the cookies into the ice cream. Spoon the ice cream on top of the cookies in the pan, packing it down into the cookie crust. Use a knife to spread the ice cream evenly and smooth the top. Press plastic wrap directly on the surface of the ice cream then wrap the entire cake pan in a double layer of plastic wrap and freeze until firm, at least 2 hours or overnight. DO AHEAD: The ice cream cake can be prepared ahead, wrapped in a double layer of plastic wrap, and frozen up for to 2 days.
• In a small saucepan over low heat, warm the caramel sauce. In a second small saucepan over low heat, warm the chocolate sauce.
• Take the ice cream cake out of the freezer and remove the double layer of plastic wrap, along with the plastic wrap pressed on the surface of the ice cream. Using the overhanging plastic wrap that lines the pan, carefully lift the cake from the pan and place it on a large plate or serving platter. Place a second large plate on top of the cake then invert the cake, remove the first plate, and peel off the plastic wrap. Place the original large plate or platter on top of the cake and invert it a final time so that the cookie crust is on the bottom. Using 2 small spoons, drizzle the chocolate and caramel sauces over the ice cream cake. Serve immediately.

OREO COOKIE ICE CREAM CAKE

Steps:

• Crush 24 Oreo cookies (with filling) and spread in a 9 x 13 inch pan.
• Drizzle cookies with 1/2 cup of melted butter (1 stick) and gently press.
• Cut or tear away the packaging for a 1/2 gallon of vanilla ice cream. Slice the ice cream into pieces and layer over the Oreo crust you just prepared.
• Press down again to make the ice cream layer even, cover, and freeze.
• Melt chocolate chips along with the 2nd stick of butter over medium heat. Once melted, add the sugar and stir.
• Add evaporated milk to the chocolate mixture and stir.
• Cook chocolate until thick while stirring. Once thick, stir in vanilla.
• Allow chocolate mixture to cool and spread over ice cream.

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

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.

ICE CREAM COOKIE DESSERT

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.