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1
Set the ice cream out on counter for about 30 to 45 minutes to soften, but not melt.
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2
Crush the cookies in a food processor along with the butter.
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3
Spray a 9 by 5-inch loaf pan with cooking spray and line it with waxed paper so that the paper covers sides and is taller than pan.
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4
The paper should fall over the sides of pan.
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5
Press the crushed cookies into the bottom of the pan to make a thick layer.
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6
Do not allow the cookies to go up the sides.
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7
Layer the ice cream in the order you prefer.
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8
(I usually do coffee, chocolate, and then the vanilla.)
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9
Smooth out each layer before pouring in the next flavor of ice cream to make a level surface for the next layer.
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10
Fill the pan with the last layer so that the ice cream is level with the sides of the pan.
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11
Cover with plastic wrap and place in the freezer until the ice cream is firm and solid, at least 5 to 6 hours.
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12
(I usually start this in the morning to serve as a dessert after dinner.)
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13
Once the ice cream is firm and solid remove the plastic wrap.
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14
Dip pan into warm water to make it easy to remove, but do not let water get inside the pan.
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15
Invert onto a decorative plate, using the waxed paper to ease the cake out of the pan.
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16
Remove the waxed paper and serve.
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17
A viewer, who may not be a professional cook, provided this recipe.
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18
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
