15-20 Mint filled chocolate sandwich cookies, crushed
2 cartons (1 1/2 quart) mint chocolate chip ice cream, softened
1 jar hot fudge sauce, warmed to pouring consistency
15-20 Chocolate filled chocolate sandwich cookies, crumbled
Press crushed mint cookies into bottom of 9” round springform pan. Spread ice cream over top to about 2 inches thick (you may not use a full carton). Pour hot fudge sauce over ice cream, sprinkle with chocolate cookies. Spread another 2 inch layer of ice cream over top (again, you may not use all the ice cream). Freeze for several hours or overnight. Remove from freezer and allow to soften at room temperature for a few minutes before serving.
Thoughts and Tips:
Do not use premium ice cream for this, as it will freeze too hard. We like Kroger brand mint chocolate chip ice cream for its texture and flavor. Generic brand cookies and hot fudge sauce are just as good as the name brand as well.
If you don't have a springform pan, you can make this in a round cake pan. Line the pan with foil so you can lift the cake out for easy serving.
If desired, top with additional fudge sauce.
This was amazingly good and pretty easy to put together. Leave some larger chunks of the chocolate cookies in the middle; if you crumble them too small, you lose the flavor and texture they add.
