Gluten Free Chocolate Chip Ice Cream Dessert

Love ice cream shop cakes? Try this tasty homemade version made easily with a cookie mix.

Ingredients

  • 1 box 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)

Directions

Heat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.

Meanwhile, using moistened fingers (dough will be sticky), press remaining dough in ungreased 13×9-inch pan. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.

Spread 1/3 cup of the chocolate topping over cooled baked crust. Freeze 10 to 15 minutes or until chocolate is set. Meanwhile, remove ice cream from freezer to soften.

Spread softened ice cream evenly over chocolate-topped crust. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours or overnight.

To serve, let stand at room temperature 10 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

Recipe by: Betty Crocker

Advertisements

2 thoughts on “Gluten Free Chocolate Chip Ice Cream Dessert”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s