Mint Chocolate Chip Ice Cream Cake

 Desserts On A Dime

Ingredients-

1 pkg Mint Oreo Cookies (14.3 oz.) 14.3 oz
3 Tbsp Butter softened
1 jar Hot Fudge Sauce 13 oz jar
1 container Mint Chocolate Chip Ice Cream 1.5 quart
1 container Cool Whip 8 oz

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Place the Oreos in a food processor and gently pulse until they are turned into crumbs.  Remove approximately ½ cup of the mixture in a small bowl and set aside for the topping of the cake.

Place the rest of the Oreo crumbs in a large mixing bowl.  Dice up the butter and stir the butter into the cookie crumbs.

Then press this mixture into the bottom of a Spring form pan.  Press hard down into the bottom of the pan to form the crust of the cookie cake.
Place the pan in the freezer and freeze for 30 minutes.

Remove the ice cream from the refrigerator and let it sit at room temperature for 15 minutes.  Them remove the pan from the freezer, pour the hot fudge sauce on top of the crust and spread it out as evenly as possible.  Then top it with the mint chocolate chip ice cream and spread out the ice cream as well to make an even layer.
Then top with the cool whip.

Cover and place in the freezer for at least 4 hours or overnight.
When you are ready to serve, top the cake with the remaining cookie crumbs.  Then carefully remove the sides from the spring form pan.
Run a knife under hot water, then cut (clean the knife after each cut) and serve the cake!

Cookie Crumb Crust

Williams sonoma

Grease 9x13pan

Ingredients:

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• I did 20 chocolate cookies- they look like oreos, then I didn't have enough so I added 7 graham crackers
• 1/2c coconut oil
• 5 Tbs. sugar

Directions:

Preheat an oven to 350°F.

In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.

Bake until the crust is firm, about 5 minutes. For a firmer, crunchier crust, bake for 5 minutes more.

12/1/15 Made this for lily's birthday.  filled with a layer of mint chocolate chip ice cream, a caramel layer, followed by a layer of  vanilla ice cream, lastly whipped topping.
It was good but very filling, next time keep the ice cream layers thinner.  Lily said she likes play dough ice cream.
I did bake the cookie crust but I'm not sure I needed to, it was pretty crispy and tough.  Maybe next time bake it less or not at all, but I wonder if it would fall apart?

Frozen Banana, Peanut Butter & Chocolate Chip shake/Dairy free- ice cream

From The Kitchn

Use a food processor or blender,

Makes 1 large shake or 2 small shakes

2 medium FROZEN bananas, peeled and cut into bite-sized chunks
1/4c peanut butter
1/4c  cup skim or 2% milk, or coconut milk, or almond milk
1/4 cup chocolate chips (could use cacao or cocoa powder)

Freeze the bananas in a covered container for at least 4 hours, or overnight.

Put everything except the chocolate chips in the machine. Mix/Chop till smooth, then add choco chips, I like to have a little more chunks, so don't puree long.

More banana ice cream recipes- Quick ice cream