Cookies and Cream Ice Cream Dessert
Ready In: 4 hrs
Serves: 10
Ingredients
- 44 chocolate Oreo cookies, broken into small pieces
- 1⁄2 cup butter
- 3 -4 quarts cookies & cream ice cream, slightly softened
- 1 cup whipping cream
- 6 tablespoons dark corn syrup
- 12 ounces semisweet chocolate, chopped
- 3⁄4 teaspoon peppermint extract
- chocolate shavings
Directions
- Prepare a 13 x 9-inch freezer-safe glass dish.
- Finely grind the cookies with the melted butter until moist clumps form.
- Press the mixture into prepared dish and freeze for 40 minutes (or longer).
- Spoon the softened ice cream over the crust; freeze for 1-1/2 hours or until firm.
- In a small heavy saucepan combine cream and corn syrup; bring to a simmer over medium heat, whisking constantly; remove from heat.
- Add in chocolate and peppermint extract mix or whisk until melted and smooth.
- Cool the mixture to lukewarm whisking occasionally (about 20 minutes).
- Spoon the mixture over frozen ice cream covering completely.
- Place back in the freezer for a minimum of 1 hour or up to 3 days covered tightly with foil.
- Sprinkle with chocolate shavings.
- *NOTE* this recipe can also be made in an 8 x 8-inch pan or a deep dish 8 or 9-inch pie plate.
- For the crust use 22 Oreo cookies with 1/4 cup butter and 1/2 - 1 quart ice cream.
- For the topping, use 1/3 cup whipping cream, 2 tablespoons dark corn syrup, 4 ounces chocolate and 1/4 teaspoon peppermint extract.
- Prepare using the same method.
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