Cookies and Peppermint Ice Cream Cake

Directions

1. In batches of 5 cookies at a time, pulverize the cookies in a blender until fine. Set the last batch of 5 crumbled cookies aside; place the remaining cookies into the bottom of a 9x13-inch pan, and smooth into a crust.
2. Melt butter in a saucepan over low heat, and stir in the confectioners' sugar, cocoa, and vegetable oil into a smooth mixture. Pour in the beaten eggs, and whisk constantly until the mixture is hot (do not boil) and thickened to a fudgy consistency, about 5 minutes. Pour the thickened fudge over the crushed cookie crust, smooth into a layer, and freeze cake at least 30 minutes.
3. Set the peppermint ice cream out to soften for about 10 minutes. Cut the softened ice cream into slices, and place the ice cream slices over the fudge filling. Smooth the ice cream out into an even layer, and sprinkle reserved crushed cookies on top for garnish. Freeze the dessert for 1 to 2 hours before serving.

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Reviews (8)

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24

Julia DesC

Jun. 29, 2010

"I made 2 of these desserts, one following the directions and one with modifications as my mom used to make it. For the modified version, I used Hershey's fudge sauce and couldn't tell the difference ..." See morein the desserts. Next time I will mix 1/4 melted butter with the crumbs for the bottom crust to hold them together, as my mom's recipe called for. When serving the dessert most of the cookie crumbs stayed in the bottom of the pan. The fudge layer was an awesome improvement over my mom's recipe!"

21

yumyumgimmesome

Jun. 17, 2010

"This is a good recipe and it's easy to make. I would double the fudge though so that the layer is a little thicker and not use quite as much powdered sugar, it was really sweet. I also froze the oreo ..." See morecrust for about 10 min before I put the fudge on top. It was well liked!"

18

Angeni

Dec. 23, 2010

"GREATTTTTTTT!..." See more"