Time: 4 hours 25 minutes
Complexity: easily
Servings: 8

As for this colorful, refreshing dessert from Food Network Magazine, the key feature is its multi-layered design, which is based on store-bought cookie ice cream sandwiches, complemented by strawberry and mint fillings. And the final, special touch is the crumbly chocolate glaze.

Ingredients:

• 10 rectangular ice cream and cookie sandwiches, 110g each
• 1 liter slightly softened strawberry ice cream
• 1 liter slightly softened mint or pistachio chocolate chip ice cream
• 1/2 cup crushed into crumbs chocolate wafer cookies (about 12 pcs.)
• Freezing chocolate glaze for watering

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chocolate cookies, ice cream, wafer cookies, chocolate

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Preparation:

Step 1
• Line a 9 x 5-inch loaf pan with heavy-duty foil, leaving extra room at the sides. Place 5 ice cream sandwich cookies in the bottom of the pan, tightly packed. Spread the strawberry ice cream on top in an even layer. Place the remaining 5 ice cream sandwich cookies on top and press down. Spread the mint chocolate chip ice cream evenly over the sandwiches. Sprinkle an even layer of chocolate wafer crumbs on top and gently press down.
Step 2
• Cover the cake with plastic wrap and freeze until the ice cream is firm, about 4 hours. Remove the wrap, then pull the foil to remove the cake from the pan. Invert it onto a serving plate, remove the foil, and drizzle with chocolate glaze. Serve the cake immediately or cover and freeze for up to 2 days.

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