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A favorite candy made into a yummy ice cream dessert!15 chocolate sandwich cookies
6 large scoops vanilla ice cream
1 bottle (7.25 ounces) chocolate-flavored hard-shell topping
Caramel ice cream topping
1 cup chopped pecans, toasted
Place cookies in work bowl of food processor fitted with steel knife blade; process to form coarse crumbs. Place crumbs in shallow dish. Roll each ice cream ball in crumbs to coat. Place ice cream balls, one at a time, on small plate. Drizzle chocolate topping over each, partially coating top and sides. (If ice cream balls become too soft at any point, return to freezer for a few minutes before continuing.) Freeze in covered container until very firm, at least 1 hour. To serve, top with caramel sauce and toasted pecans.
Makes 6 servings Servings: Per serving Calories: 668 Cholesterol: 44 mg
Fat: 47 g
Sodium: 274 mg
Carbohydrates: 62 g
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