Gluten-Free Ice Cream Cake
1/2 gallon of ice cream (I prefer mint chocolate chip)
1 and 1/2 boxes of GF crushed chocolate cookies (Pamela's seem most accessable)
2 tablespoons melted butter
Stir melted butter and crushed cookies in a bowl. Spread in bottom of caserole dish, pack firmly with hands. Scoop softened ice cream on top. Once soft enough, spread evenly by pressing down and then over with the back of a spatula. Cover with tin foil and freeze until desired firmness of ice cream.
You may wish to top with cool whip and more crumbled cookies.