We had a cookout earlier in the week, and everyone went nuts for this recipe. I’m sure it’ll be a hit for your next get-together, too. The best thing about it is how quick and easy it comes together. Truly, this is a recipe to keep on hand.
All you need to make it is your favorite cookie dough, and a tub of your favorite ice cream! You’ll also want to gather toppings if you’d like.
To start out, you’ll need to preheat your oven to 350 degrees. While that’s heating up, remove your cookie dough from the refrigerator to soften it. This just makes it a little easier to spread. Now, take your spring form pan and coat the bottom with the cookie dough (as thick as it’ll go). Try to make it as even as possible so it cooks the same throughout.
Put your pan in the oven and bake for 10-15 minutes; until the cookie is baked-through but still really soft.
Let your cookie and pan cool down completely before you add the ice cream.
You’ll want to let your ice cream thaw for a while before attempting to layer it in your pan. The “quality” of the ice cream will depend on how long you need to let it sit out. The key here is to not have the ice cream turn to liquid, but to have it at a consistency that’s easy to spread with a spatula. Once you’ve hit that point, you’re ready to cover the cookie with your ice cream. Spread it out in a thick, even layer, and if you’re feeling really adventurous, draw a design in the top!
Put the whole thing into the freezer for at least 2 hours, or until the ice cream is completely hardened. I would suggest keeping it overnight if possible.
When you’re ready to serve, remove the pan from the freezer, and separate the sides from the bottom. Then top with your favorite topping. Since I was going for a patriotic feel, I used sugar-coated strawberries and blueberries. But there are so many options! A drizzle of chocolate sauce or peanut butter, some whipped cream, peanuts, your favorite candy … the list could go on and on!
I was really nervous that by the time we left the cake out long enough to thaw and be cut it would be melted all over the place. But that really wasn’t the case! I probably had 5 minutes to prep before serving and it cut nicely without being a complete mess. We even left it out for I’d say 15-30 minutes or so before putting it back into the freezer.
This is probably my new favorite dessert … in fact, I want to make another one this weekend because it was so delicious!
What are your favorite ice cream / topping / cookie combinations?!