I got this recipe from my friend Aubrey. It is a DELICIOUS ice cream treat that I made for Buttercup's birthday/Father's Day which ended up being on the same weekend this year. I am posting it here for Wees because she is now home, living in heat and humidity and needs something yummy to cool down with. And I miss her.
The basic recipe is this:
44 miniature chocolate chip cookies (like Famous Amos or Chips Ahoy)
1/4 cup butter, melted
1 cup hot fudge topping divided
1 quart vanilla ice cream, softened (or a box. Depending on how much your making. Just do the same amount of both kinds of ice cream.)
1 quart chocolate ice cream, softened
Crush 25 cookies (approx. amount... you'll probably want to add more!), set remaining cookies aside. In a bowl, combine cookie crumbs, and butter. Press onto the bottom of a greased 10-in spring form pan (or you can use 9 x 13). Freeze for 15 minutes.
In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 second or until pourable; spread over crust. Arrange reserved cookies around the edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Warm remaining hot fudge topping; drizzle over top. Can crush remaining cookies and sprinkle on top too!
Here's how I changed it up: I used cookies and cream ice cream on the bottom and between ice cream layers, I put a layer of Mrs. Richardsons caramel/butterscotch topping. Make it thick. The top layer was chocolate ice cream. On the top of the dessert, I swirled the caramel, the fudge and the cookies. IT WAS DELICIOUS!!!
Think of all the ways you can mix this up: crush Nutter Butter cookies on the bottom and use chocolate ice cream and peanut butter/chocolate ice cream with a layer of melted peanut butter between and on top.
Use mint cookies and mint ice cream.
Sugar cookies and sherbet.
The possibilities are endless!!