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Ingredients:
14
chocolate chip peanut butter cookies, crushed
3
tablespoons butter or margarine, melted
1
carton (14 fl. oz.) Häagen-Dazs® Rocky Road Ice Cream, softened*
1
carton (14 fl. oz.) Häagen-Dazs® Cookies & Cream Ice Cream, softened*
1
cup semi-sweet chocolate chip
1/2
cup butter or margarine
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Preparation:
Line bottom and sides of 9-inch square pan with foil. Crush cookies in food processor or blender until finely chopped. In medium bowl, combine cookie crumbs and melted butter; mix well. Press crumb mixture into bottom of foil lined pan. Freeze until firm, about 10 minutes.
Spoon softened rocky road ice cream over top of cookie crust. Spreading evenly. Return to freezer for about 20 minutes until ice cream is firm.
Spoon softened cookie & cream ice cream over top of rocky road ice cream. Spreading evenly. Freeze for 2 hours or until very firm.
Remove ice cream from pan by lifting foil. Peel off foil and place ice cream on cutting board. Allow to stand for about 5 minutes, to ease in cutting. Cut ice cream into about 1x3-inch sticks. Place sticks back in freezer and freeze until very firm.
In double boiler melt chocolate chips and butter. Heat until smooth. Pour into large glass measuring cup. Place 1/3 of sticks on wire cooking rack over cookie sheet or large sheet of wax paper. Pour warm chocolate over sticks to cover. Decorate as desired. Return sticks to freezer; repeat with remaining sticks. Freeze sticks until firm before serving.
24 sticks servings (3 sticks per serving)
TIP:
* To soften ice cream, place containers in the refrigerator for 30 minutes OR until very easy to scoop.
view nutrition facts
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