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Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cinnamon
- 3/4 cup mini semisweet chocolate chips
- 1 cup heavy whipping cream
- 2 cups bittersweet chocolate chips
- 1 teaspoon vanilla extract
- 1 1/2 (1.75-qt.) cartons or 1/2 gallon vanilla ice cream
- 24 (2-inch) soft chocolate chip cookies, cut into 1/2-inch pieces (about 4 cups), divided
Directions
- Heat oven to 325°F. Combine graham cracker crumbs, melted butter and cinnamon in medium bowl until crumbs are moistened; stir in 3/4 cup mini chocolate chips. Press into bottom of 13x9-inch baking pan. Bake 6 minutes or until set. Cool completely on wire rack.
- Meanwhile, heat cream in medium saucepan over medium heat until hot and steamy. Remove from heat; add bittersweet chocolate chips. Let stand 1 minute; stir until melted and smooth. Stir in vanilla. Cool 20 minutes or until room temperature.
- Place ice cream in refrigerator 20 minutes or until slightly softened. Spread half of the ice cream over crust; quickly spread with spatula to level. Sprinkle half of the cookies over ice cream. Quickly spoon 1 1/4 cups of the chocolate sauce over cookies and ice cream; spread with spatula to cover. Freeze 15 minutes to firm sauce.
- Quickly spread remaining ice cream over sauce. Sprinkle with remaining cookies; drizzle with remaining sauce. (If necessary, warm sauce in microwave on high 10 to 20 seconds or until of desired consistency. Sauce will not cover top completely.)
- Freeze 2 hours to firm sauce. Wrap tightly; freeze overnight or up to 1 week. Place in refrigerator 20 to 30 minutes before serving to soften slightly. Cut with warm knife. Store in freezer.
Tips
- Freeze 2 hours to firm sauce. Wrap tightly; freeze overnight or up to 1 week. Place in refrigerator 20 to 30 minutes before serving to soften slightly. Cut with warm knife. Store in freezer.
- PER SERVING: 335 calories, 21 g total fat (11.5 g saturated fat), 3.5 g protein, 37.5 g carbohydrate, 40 mg cholesterol, 120 mg sodium, 2 g fiber
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