Ice Cream Cake

By LadyJ1114

Ingredients

• One 6 1/2 oz. pkg. SF Double Chocolate Cookies
• 1 T. butter, melted
• 1 1/2 quarts Breyers Double Churn No Sugar Added French Vanilla Ice Cream
• Cool Whip, or Reddi Wipp Light Whipped cream

Details

Servings 12

Preparation

Step 1

Pulse cookies into fine even crumbs using your food processor. Reserve about 1/3 for the top. In a small bowl, combine the remaining cookie crumbs with the melted butter until evenly moistened. Firmly press the mixture into the bottom of an 8 inch springform pan. Place into the freezer for about an hour.

Remove ice cream from the freezer and leave at room temperature for ten minutes, scoop the ice cream into a large bowl and blend until creamy and spreadable. Smooth onto the cookie crust and place in the freezer for one hour. Spread the reserved crumbs evenly over the cake, cover with foil and place in freezer overnight.

Ten minutes before serving, remove cake from pan and place on round platter. Serve with whipped cream. Serves 12. Per Serving: 156 Cal; 4 g Protein; 9 g Tot Fat; 8 g Carb; 0 g Fiber; 4 g Sugar