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Chocolate Chip-Ice Cream Dessert
Chocolate Chip-Ice Cream Dessert
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Prep Time:
40 minutes
Total Time:
3 hours 25 minutes
Award-winning 2009 ice cream shop-inspired cake using a simple cookie mix for a delicious homemade treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1 bottle (7.25 oz) chocolate topping that forms hard shell
  • 1 container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups)
Instructions:
  • Preheat the oven to 375°F and generously grease the 13x9-inch pan. Combine cookie mix, melted butter, and egg in a large bowl until a soft dough forms.
  • Drop dough by tablespoonfuls onto an ungreased cookie sheet to make 5 cookies. Bake for 9 to 11 minutes, or until edges are golden brown. Allow to cool for 2 minutes before transferring to a cooling rack.
  • Press the leftover dough into the pan with moistened fingers (the dough will be sticky). Bake for 8 to 10 minutes or until set. Let it cool completely for about 30 minutes.
  • Spread a luscious layer of 1/3 cup of rich chocolate topping over the freshly baked crust. Allow it to chill in the freezer for 10 to 15 minutes until the decadent chocolate sets perfectly.
  • Take the ice cream out of the freezer to soften. Evenly spread the softened ice cream over the chocolate-topped crust.
  • Crumble 5 baked cookies over the ice cream layer and drizzle the remaining chocolate topping. Cover and freeze for 2 hours. Before serving, let it sit at room temperature for 5 minutes. Cut into squares and store covered in the freezer.

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