Ice Cream Cookie Stacks Baked Until the Edges Set

Set out pints Ice Cream slightly softened, Heavy Cream, and Cookies of your choosing Chocolate Chip before you start Ice Cream Cookie Stacks Baked Until the Edges Set. The batch is written for 8 people.

Count on 30 minutes of prep, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 pints Ice Cream slightly softened
• ½ cup Heavy Cream
• Cookies of your choosing Chocolate Chip, Sugar or Peanut Butter Cookies

How the cooking goes

1. You used 1 ¾ x 1 ¾ inch ring molds to build a perfect cylinder, but you can also make them in a miniature cheesecake pan with removable bottoms. You can also make them in mini muffin tins but they will be more difficult to remove and will not be perfectly cylindrical.
2. Bake and cool your cookies. They should be slightly larger than the mold that you are using.
3. Press the ring mold over the center of the cookie like a cookie cutter; leaving the cookie inside the mold. This is your base.
4. Make sure your ice cream is soft but not melted. You can microwave it for 5-10 second to soften it if needed. Spoon a little of your first flavor into the mold and press it down with an offset spatula. Freeze solid.
5. Repeat the last step with your second flavor and freeze. If you are going to add a layer of whipped cream, leave a little space at the top.
6. You recommend freezing them overnight (without whipped crem) to make sure they come out of the mold easily without smearing.
7. When you are ready to remove the rings, gently but firmly press the cookie up through the mold like a push-pop. Place on a tray and freeze until ready to serve.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Ice cream, open Raspberry Sorbet for the Dessert Plate and Vanilla Bean Ice Cream Frozen Until Scoopable.