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  • glennapritzlaff

Cookie Crisp Icecream Cake




If you like icecream, and cookies, and cereal...then you will love this icecream cake. My daughter had the vision and I helped her execute it. We were not disappointed and you won't be either.


What you need:


-3 cups Cookie Crisp cereal (I also think Tates Chocolate Chip cookies or any crispy cookie would work well here)


-3 tbsp melted butter


-2 qt vanilla icecream


-12 oz evaporated milk (1 can)


-2.5 cups dark chocolate chips


-Parchment Paper


-8x8 casserole or baking dish


Begin by removing your ice cream from the freezer so it's not frozen solid when you need it. Next bring the can of evaporated milk to a simmer in a sauce pan. Remove from the heat and whisk in the chocolate chips until you have a thick sauce, set aside to cool. Now take 2 cups of Cookie Crisps and mix in a food processor or blender until they are crumbs and then mix in the melted butter until combined.


Take a very large sheet of parchment paper so that it spills out the sides and center it over your dish. Spread the crumbs evenly on the bottom of the parchment paper to make a bottom crust. Press down to adhere. Now pour half of the chocolate ganache across the crust. Spoon all of the icecream on top of the chocolate and smooth out. Drizzle the remaining ganache across the icecream and sprinkle over the remaining cookies. Quickly wrap with plastic wrap or aluminum foil and put on a level surface in the freezer. Freeze for a minimum of 4 hours but overnight is preferable. Slice with a sharp knife and enjoy!











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