Ingredients
- 1 box Nabisco chocolate wafer cookies
- 1 quart peppermint stick ice cream, softened
- Hot fudge sauce (optional)
Preparation
Step 1
Line a loaf pan with plastic wrap, and leave at least 2 inches of an overhang.
Place a layer of cookies in the base of the pan. Don't worry if they do not fill in the entire area. Spread a layer of ice cream over the cookies.
Repeat, making as many layers of cookies and ice cream that your pan can accommodate. Make the top layers cookies.
Bring the overhanging edges of plastic wrap over the top of the pan to cover and press on pan with your hands to compact the layers.
Wrap the pan tightly in aluminum foil and freeze until ready to serve.
To serve:
Remove the foil and invert the loaf onto a serving platter or rectangular dish. Remove and discard the plastic wrap.
Cut the cake into slices and serve with warm hot fudge sauce, or whipped cream and nuts.
Tips:
15 seconds in the microwave will soften a quart of ice cream that is perfect for spreading.
Let the ice cream cake stand about 5 minutes before cutting and use a serrated knife that has been dipped in warm water; re-dip for each cut.