During my recent freezer cleanout, I found a bag of cookie crumbs from my son’s birthday cake. The theme was construction, so I made “dirt” for his cake. They were 6 months old, but the deep freeze kept them fresh. I pressed these chocolate crumbs into the bottom of different-sized ring molds to make mini ice cream cakes. Everyone gets excited when they get their own little individual dessert.
This recipe is just a starting point. I used chocolate sandwich cookies, but vanilla wafers, ginger snaps or shortbreads would work. For ice cream, you can’t go wrong with any flavor. You can even use frozen yogurt, sherbet or sorbet. I kept mine simple with chocolate and vanilla, but here are some other combinations:
– Strawberry ice cream
– Butter pecan ice cream
– Lemon sorbet
– Vanilla ice cream
– Cinnamon ice cream
– Lime sherbet
Chocolate sandwich cookies
– Peanut butter ice cream
– Coffee ice cream
– Raspberry sorbet
Mini Ice Cream Cakes
Makes about 6 3-inch diameter cakes
1 heaping cup of cookie crumbs plus more for decorating
1 tablespoon unsalted melted butter
A generous half pint ice cream, frozen yogurt, sorbet or sherbet, softened
In a small bowl, combine the cookie crumbs and butter. The mixture should have the consistency of wet sand. Press it into ring molds or cookie cutters. If using a muffin tin, make sure to insert paper liners, so you can remove the cakes later. Freeze for 30 minutes.
Spread the ice cream in the molds. If you are using more than one flavor freeze for 15 minutes before adding the next flavor. Sprinkle the tops with cookie crumbs. Freeze until firm. Unmold and serve.