Mint Ice Cream Cake w/ Chocolate Chip Cookie Crust
You can’t tell me that this doesn’t sound absolutely delicious!
To make the chocolate chip cookie crust, I simply followed the Nestle TollHouse recipe on the back of a bag of semi sweet chocolate chips. Very easy 🙂 Press the dough into a pie dish and try and get it up on the sides. When the cookies come out of the oven, they will fall and cool. To help the cookie crust look like a pie crust, you can shape the cooked dough with your hands. Press in the middle of the cookie to create a pie crust look. I cooked my cookie crust for 15 minutes.
When you take the crust out of the oven, let it cool completely before adding the ice cream. Here’s what the crust looked like right out of the oven….
And after it had cooled…
Doesn’t this look just amazing!?
Now for the ice cream! In a large bowl, combine 2 1/2 cups of heavy whipping cream, 1 1/2 cups milk, 1 cup sugar, 1 tsp vanilla, 1 tsp mint extract, & 1/2 tsp salt. Mix until the sugar has dissolved. Refrigerate for 2 hours. Then, freeze according to your ice cream maker.
2 minutes before you take the ice cream out of the ice cream maker, throw in 1/2 cup of chopped up dark chocolate chips.
Once in ice cream form, scoop the mint ice cream onto the chocolate chip cookie crust.
Cover and freeze until the ice cream has completely frozen.
Now, dig in!