Cookies and Cream Ice Cream Dessert

1. 1

   Prepare a 13 x 9-inch freezer-safe glass dish.

2. 2

   Finely grind the cookies with the melted butter until moist clumps form.

3. 3

   Press the mixture into prepared dish and freeze for 40 minutes (or longer).

4. 4

   Spoon the softened ice cream over the crust; freeze for 1-1/2 hours or until firm.

5. 5

   In a small heavy saucepan combine cream and corn syrup; bring to a simmer over medium heat, whisking constantly; remove from heat.

6. 6

   Add in chocolate and peppermint extract mix or whisk until melted and smooth.

7. 7

   Cool the mixture to lukewarm whisking occasionally (about 20 minutes).

8. 8

   Spoon the mixture over frozen ice cream covering completely.

9. 9

   Place back in the freezer for a minimum of 1 hour or up to 3 days covered tightly with foil.

10. 10

    Sprinkle with chocolate shavings.

11. 11

    *NOTE* this recipe can also be made in an 8 x 8-inch pan or a deep dish 8 or 9-inch pie plate.

12. 12

    For the crust use 22 Oreo cookies with 1/4 cup butter and 1/2 - 1 quart ice cream.

13. 13

    For the topping, use 1/3 cup whipping cream, 2 tablespoons dark corn syrup, 4 ounces chocolate and 1/4 teaspoon peppermint extract.

14. 14

    Prepare using the same method.

* Per serving · 4 servings · Values may vary.