1 pk Chocolate sandwich cookies;
-(16-ounce)
3 tb Unsalted butter; melted
1 qt Mint chocolate chip ice
-cream
1 qt Cookies and cream ice cream
1 pk Mint chocolate chips;
-(10-ounce)
Finely grind cookies in processor. Blend in melted butter. Press crumb
mixture evenly onto bottom and 2 1/4 inches up sides of 9×2 3/4-inch
springform pan. Refrigerate 30 minutes.
Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set
on medium-low or in refrigerator. Spread mint ice cream evenly in chilled
crust. Freeze until set but not solid, about 1 hour.
Soften cookies and cream ice cream. Spread evenly over mint ice cream in
pan. Freeze at least 2 hours or overnight. Melt chocolate chips in top of
double boiler over simmering water, stirring until smooth. Using fork,
lightly drizzle some chocolate back and forth over cake, creating design.
Release sides of pan. cut cake into wedges. Serve, passing remaining melted
chocolate chips separately as sauce.
Serves 8.
Yields
1 servings
