Number Of Ingredients 30 Steps:
Select your favorite recipe. Organize all the required ingredients. Prep a chocolate chip dessert in 30 minutes or less!
Time 5h Yield 12 Number Of Ingredients 6 Steps:
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.
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.
Time 25m Yield 1 quart ice cream Number Of Ingredients 5 Steps:
In a large bowl, combine the Cream, Milk, Sugar, and Vanilla Extract. Stir till sugar is dissolved. Turn on the Ice Cream maker, and pour in the mixture, following the Manufacturer’s instructions for freezing. Add Chocolate Chips when desired consistency is reached. Serve immediately or store in the freezer in an airtight container.
Time 8h30m Yield 6 servings Number Of Ingredients 8 Steps:
Chill a 9-inch loaf pan or glass container in the freezer. Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip until stiff. Fold in the condensed milk. Divide the mixture between 2 large bowls. To one of the bowls, add the cocoa powder, melted semisweet chocolate and chocolate chips, then fold into the whipped cream. To the second bowl of whipped cream, add the melted white chocolate and chopped white chocolate, then fold in. Layer the different cream bases into the chilled loaf pan a couple spoonfuls at a time. (There is no rhyme or reason when layering; you want it to be imperfect.) Once all of the base has been added to the pan, swirl the two using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight. When ready to serve, scoop into individual glasses and top with additional sprinkles.
Time 35m Yield 18 sandwiches Number Of Ingredients 17 Steps:
Preheat the oven to 375 degrees F. In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together. In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet. Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool. Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.
Time 25m Yield 16-20 servings. Number Of Ingredients 8 Steps:
In a saucepan over low heat, combine chocolate, sugar and milk. Bring to a boil, stirring constantly; boil for 1 minute. Remove from the heat; cool for 10 minutes. , Meanwhile, combine the cookie crumbs and butter; set aside 2 cups. Press remaining crumb mixture into a greased 13-in. x 9-in. pan. Carefully spoon vanilla ice cream over crust; spread evenly. Spoon chocolate sauce over top. Sprinkle with reserved crumb mixture. Carefully spread chocolate ice cream over crumbs. Cover and freeze overnight. Serve with whipped topping if desired. May be frozen for up to 2 months.
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.
