Easy Cookie Ice Cream Dessert

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Remove the ice cream from the freezer and let it sit at room temperature to soften for about 15 minutes.

   Ca. 15 min.

   Kokkens note: The ice cream should be easy to stir but not fully melted.

2. 2

   While the ice cream softens, line a 9x5 inch (23x13 cm) loaf pan with plastic wrap, leaving plenty of overhang on the sides to use as handles later.

   Ca. 3 min.

3. 3

   If your cookies are not already crushed, place them in a large sealable bag and use a rolling pin to break them into coarse pieces.

   Ca. 5 min.

   Kokkens note: A mix of fine crumbs and small chunks will give the dessert the best texture.

4. 4

   Scoop the softened ice cream into a large mixing bowl.

   Ca. 2 min.

5. 5

   Add the thawed whipped topping and the crushed cookies to the bowl with the ice cream.

   Ca. 1 min.

6. 6

   Use a spatula to gently fold all the ingredients together until just combined into a streaky mixture.

   Ca. 2 min.

   Kokkens note: Be careful not to overmix, as this will make the dessert dense.

7. 7

   Spoon the mixture into the prepared loaf pan and spread it into an even layer.

   Ca. 2 min.

8. 8

   Cover the pan with plastic wrap and place it in the freezer for at least 4 hours, or until completely firm.

   Ca. 4 t.

   Kokkens note: Freezing overnight is ideal for a very firm, sliceable dessert.

9. 9

   To serve, use the plastic wrap overhangs to lift the dessert from the pan, then slice and serve immediately.

   Ca. 2 min.