Gluten-Free Chocolate Chip Ice Cream Dessert - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Love ice cream shop cakes? Try this tasty homemade version made easily with a cookie mix.
Ingredients
- 1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
- 1/2 cup butter, softened
- 1 egg
- 1 bottle (7.25 oz) chocolate topping that forms hard shell
- 1 container (1.5 quart) chocolate chip ice cream (6 cups)
Instructions
- Heat oven to 350 °F. In large bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
- Meanwhile, using moistened fingers (dough will be sticky), press remaining dough in ungreased 13x9-inch pan. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
- Spread 1/3 cup of the chocolate topping over cooled baked crust. Freeze 10 to 15 minutes or until chocolate is set. Meanwhile, remove ice cream from freezer to soften.
- Spread softened ice cream evenly over chocolate-topped crust. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours or overnight.
- To serve, let stand at room temperature 10 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.
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