Total Time
40mins
Prep 40 mins
Cook 0 mins

Here's one of those "looks like you fussed" desserts that is so easy it's become a standard for me. I love the mocha version, but pure chocolate lovers may prefer using chocolate chip ice cream. The cookie crust is a snap to make.

Ingredients Nutrition

  • 1 12 cups crumbled cream-filled chocolate sandwich cookies
  • 1 12 teaspoons sugar (optional)
  • 14 cup butter or 14 cup margarine, melted
  • 2 pints chocolate chip ice cream or 2 pints coffee ice cream, softened
  • 14 cup chocolate syrup, divided
  • additional cream-filled chocolate sandwich cookies (optional)

Directions

  1. In a bowl, combine cookie crumbs and sugar if desired. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes. Spoon 1 pint of ice cream into crust. Drizzle with half of the chocolate syrup; swirl with knife. Carefully top with remaining ice cream. Drizzle with remaining syrup; swirl with a knife. Cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with whole cookies if desired.

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