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Gluten-Free Chocolate Chip Ice Cream Dessert
Gluten-Free Chocolate Chip Ice Cream Dessert
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Prep Time:
30 minutes
Total Time:
3 hours 55 minutes
Delight your gluten-free friends with this delicious and simple recipe!
Ingredients:
  • 1 box (19 oz) Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 bottle (7.25 oz) chocolate topping that forms hard shell
  • 1 container (1.5 quart) chocolate chip ice cream (6 cups)
Instructions:
  • Preheat the oven to 350°F. Combine cookie mix, 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 8 to 10 minutes until edges are golden brown. Allow to cool for 2 minutes, then transfer to a cooling rack.
  • Press the remaining sticky dough into an ungreased 13x9-inch pan using moistened fingers. Bake for 16 to 18 minutes until set. Let it cool completely for about 30 minutes before proceeding.
  • Spread a decadent 1/3 cup of chocolate topping over the cooled baked crust. Let it chill in the freezer for 10 to 15 minutes until the chocolate is perfectly set. While you wait, take the ice cream out of the freezer to let it soften.
  • Evenly coat the chocolate-topped crust with softened ice cream. Crumble 5 baked cookies and sprinkle them over the ice cream layer. Drizzle the remaining chocolate topping over the cookie crumbs. Cover and freeze for 2 hours or overnight.
  • Before slicing, allow the dish to sit at room temperature for 10 minutes. Cut it into 15 pieces and store covered in the freezer.

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