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Chips Ahoy Ice Cream Cake 2

 

20

Yield

12

servings

Prep

25

min

Cook

0

min

Ready

12

hrs

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

32 each chocolate chip cookie crumbs
*
¼ cup margarine
melted
1 cup chocolate fudge topping
*
2 quarts ice cream
any combination of flavours
*
1 x whipped topping, prepared
for garnish
*
1 x strawberries
or maraschino cherries, for garnish
*

Directions

Finely roll 20 cookies.

Combine cookie crumbs and margarine.

Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate.

Spread ¾ cup fudge topping over prepared crust.

Freeze about 15 minutes.

Meanwhile, soften 1 quart ice cream.

Spread softened ice cream over fudge layer.

Freeze about 30 minutes.

Scoop remaining ice cream into balls; arrange over ice cream layer.

Freeze until firm, about 4 hours overnight.

To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries.

Serve immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 7175% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 65mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 0%
Calcium 2% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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