Description
A delightful dessert that combines rich chocolate chip cookie crust with creamy ice cream, perfect for parties.
Ingredients
- 3/4 cup flour (all purpose or gluten free)
- 3/4 teaspoon cornstarch
- 3/8 teaspoon baking soda
- 1/4 teaspoon salt
- 5 1/3 tablespoons butter, softened (1/3 cup)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 3/4 teaspoon vanilla
- 2/3 cup chocolate chips
- 1 cup powdered sugar
- 1/3 cup semisweet chocolate chips
- 6 ounces evaporated milk
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 container vanilla ice cream (approx. 48 ounces)
- 8 ounces whipped topping, thawed (such as Cool Whip)
- sprinkles
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, cornstarch, baking soda, and salt.
- In another bowl, beat butter and both sugars until smooth.
- Add egg and vanilla. Mix well.
- Stir in the dry mix until just mixed.
- Fold in 2/3 cup chocolate chips.
- Press the dough into a 9-inch springform pan evenly.
- Bake for 10 to 12 minutes until light gold. Let cool a little.
- In a small pan, melt 1/3 cup semisweet chocolate chips with evaporated milk and 4 tablespoons butter on low heat.
- Stir until smooth.
- Remove from heat and add 1/2 teaspoon vanilla. Stir in powdered sugar until you get a thick sauce. Keep warm.
- Pour the warm hot fudge over the warm cookie crust. Spread it thin and quick.
- Let the pan cool so the fudge sets a bit.
- Soften ice cream just enough to spread. Spoon the ice cream over the fudge in an even layer.
- Smooth the top with a spatula.
- Cover with plastic wrap and freeze for at least 4 hours or overnight.
- Before serving, top with whipped topping and sprinkles.
- Run a knife around the pan edge to release, remove the springform ring, and slice.
Notes
Let the fudge cool a bit so it does not melt all the ice cream. Use a warm knife for clean slices.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American