Ice Cream Cookie Cake

Ice Cream Cookie Cake

Every other week, I attempt to organize a game night with a few friends and use this recipe to convince them if they seem unsure at first. I discovered this recipe on BettyCrocker.com about a year ago, and it has never failed me. It's simple and doesn't take much time to prepare. It combines a chocolate chip cookie bottom with ice cream on top. What's not to love?

I've written out my slightly tweaked recipe below. I provided the link to the original recipe at the bottom of this post.

1 pouch Betty Crocker chocolate chip cookie mix (or you can make your own batter)
Chocolate shell syrup
Chocolate chip cookie dough ice cream (or your preferred flavor that combines well with the cookie)

Mix the pouch of cookie mix with one stick (half a cup) of butter and one egg. (Or prepare your own cookie batter as usual.) Use a portion of the dough to roll into five small balls and place on a cookie sheet. Bake them for 10 minutes at 375º. Cool.

Press the remaining dough into a 13" x 9" baking pan. I usually line the pan with foil first for easier removal of individual pieces. Bake for 8-10 minutes at 375º. While this is cooling, leave out the ice cream to soften for 20-30 minutes.

When the ice cream is slightly melted, spoon it on top of the bottom cookie layer and spread evenly. Use your hands to crush the five cookies and sprinkle on top of the ice cream layer. Then squeeze some chocolate shell syrup on top to finish. Freeze for at least two hours until the ice cream has hardened again.

When cutting into individual pieces, make sure to use a sturdy knife. It can be a little difficult to cut through, so letting it thaw for a few minutes first makes it easier to divide (and eat). Serve and enjoy!

Side effects: Witnessing heaven in your mouth, being pestered every day to make it again, overeating.

For the original recipe, click here.