GLUTEN-FREE CHOCOLATE CHIP ICE CREAM DESSERT
Make this tasty and easy version for the gluten-free friends in your life!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
- Meanwhile, using moistened fingers (dough will be sticky), press remaining dough in ungreased 13x9-inch pan. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
- Spread 1/3 cup of the chocolate topping over cooled baked crust. Freeze 10 to 15 minutes or until chocolate is set. Meanwhile, remove ice cream from freezer to soften.
- Spread softened ice cream evenly over chocolate-topped crust. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours or overnight.
- To serve, let stand at room temperature 10 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 55 mg, Fat 4, Fiber 0 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 31 g, TransFat 0 g
GLUTEN-FREE CHOCOLATE CHIP COOKIE ICE CREAM PIE
Delight your family with this frozen dessert! Enjoy this pie made using Betty Crocker® Gluten Free chocolate chip cookie mix and layered with vanilla ice cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms. Divide dough in half (about 2 cups in each half). With half of the dough, shape, bake and cool cookies as directed on box. Reserve for another use.
- Meanwhile, stir cocoa into remaining half of dough. Crumble dough onto cookie sheet with sides. Bake 8 to 10 minutes until dough is baked through and just starting to turn light brown. Cool 5 minutes; toss with spatula to make crumbs.
- In ungreased 9-inch glass pie plate, press 1 cup of the cookie crumbs. Place small scoops of ice cream in single layer over crust; sprinkle with 3/4 cup of the crumbs. Top with remaining ice cream and crumbs. Cover; freeze at least 2 hours.
- In small microwavable bowl, microwave chocolate fudge topping on High 10 to 15 seconds. Drizzle topping over pie just before serving.
Nutrition Facts : Calories 670, Carbohydrate 93 g, Cholesterol 100 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 59 g, TransFat 1 g
CHOCOLATE CHIP-ICE CREAM DESSERT
Prize-Winning Recipe 2009! Love ice cream shop cakes? Try this tasty homemade version made easily with a cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
- On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
- Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
- Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.
- Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
- Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 32 g, TransFat 0 g
GLUTEN-FREE CHOCOLATE CHIP ICE BOX CAKE
Treat your family to a classic ice box cake made with Betty Crocker® Gluten Free cookie mix and a mascarpone cheese-cocoa filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 13h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, mix cookie mix, butter, 1 teaspoon of the vanilla and the egg until soft dough forms.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets to make 36 cookies.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat whipping cream, mascarpone cheese, sugar, cocoa and remaining 1 teaspoon vanilla with electric mixer on low speed until blended. Beat on high speed until soft peaks form.
- To assemble cake, arrange 7 cookies in bottom of 8- or 9-inch springform pan. Break 1 additional cookie apart to fill in spaces. Spread 1 cup of the whipped cream mixture evenly over cookies. Arrange 7 more cookies over whipped cream layer; top with additional 1 cup whipped cream mixture. Repeat 3 more times with remaining cookies and whipped cream mixture. Spread the top smooth; cover with plastic wrap. Refrigerate at least 12 hours.
- To serve, run a sharp knife around edge of pan to release cake. Remove side of pan. Place cake on serving plate. Garnish with chocolate. Cut into wedges. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 38 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 25 g, TransFat 1/2 g
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