Ice Cream Cake Recipe

Mint Chocolate Ice Cream Cake

Crust:
1 pkg (10oz) fudge-covered mint cookies (about 40 cookies), divided
2 tbsp butter, melted

Filling:
1 qt. mint chocolate chip ice cream
1 qt. chocolate ice cream
1/2 cup heavy whipping cream
2 tbsp powdered sugar
1/8 peppermint extract

Prep time: 20 minutes                                       Total time: 7 hours, 20 minutes

1. For crust, place 25 of the cookies in resealable plastic bag; crush into fine crumbs.  Place crumbs in a batter bowl.  Add butter; mix well. Press crumb mixture into bottom of Springform pan.  Place pan in freezer until ready to fill.
2. Line inside collar of pan with remaining cookies. For filling, place mint chocolate chip ice cream in refrigerator 20 minutes to soften.  Scoop mint chocolate chip ice cream onto crust.  Carefully spread ice cream evenly over crust, cover and freeze 1 hour.  Place chocolate ice cream in refrigerator 20 minutes before removing cake from freezer; scoop chocolate ice cream over mint ice cream.  Carefully spread evenly and return to freezer.
3. Place cream in chilled mixing bowl; beat on high speed of electric hand mixer until soft peaks form. All powdered sugar and peppermint extract; continue beating just until stiff peaks form.  Spread cream over chocolate ice cream.  Freeze cake until firm, at least 6 hours or overnight.

This recipe comes from the Pampered Chef, "Festive Holiday Desserts"book and it was oh so yummy!