Tuesday, August 14, 2007

Ice Cream Cake


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.

5 comments:

michelle said...

Yummy with magic shell on top too!

Cheekalina said...

The Mi-Del HARD-AS-NAILS chocolate cookies make a great crust too after a spin in the food processor. (No, I don't think "hard as nails" is the real name for the cookies.. but it should be. LOL)!

liz said...

oooooooooooo my mouth is watering with this magic shell idea.

I will have to try out those cookies, thanks!

Lindsey said...

Uh...yum? Deliciousness? Delightfulness? I know you and I could one of those away in a matter of seconds. Where's my spoon?

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