Chocolate Cookie Ice Cream Cake -

Chocolate Cookie Ice Cream Cake

(6.5 oz. package) sugar-free chocolate sandwich cookies, crushed
(3 Tbsp.) butter, melted
(2 cups) chocolate fat-free, no-sugar-added ice cream, softened
(3 1/2 oz. jar) unsalted macadamia nuts, coarsely chopped
(2 8-oz. cartons plus more for serving) frozen, fat-free whipped topping, thawed, divided
Shaved sugar-free chocolate bars (optional)
Toasted macadamia nuts (optional)

Dessert

A chocolate macadamia nut ice cream cake with a chocolate cookie crust.

About 15 minutes (plus 1 hr freezing)

No cooking required

1Spray a 9 in. springform pan with cooking spray. In a large bowl, combine crushed cookies and butter. Press into the bottom of the greased pan to make a crust; set aside.

2Mix together ice cream and un-toasted nuts, then gently fold in 2 cartons of whipped topping. Pour over crust, cover and freeze about 1 hour, or until firm.

3Remove from the pan and let sit at room temperature for 10 minutes. Serve each piece with a dollop of whipped cream, toasted nuts and chocolate shavings. Enjoy!

Serving Size: 1/10 of cake

Amount Per Serving:

Recipe Category: Dessert

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.