Cookie Ice Cream


  • 2 Litre container of Chapman's Original or Premium Vanilla Ice Cream, softened
  • 1 box Chocolate Wafers and Cream Cookies
  • ⅓ cup Butter or Margarine, melted


Using a food processor, process the cookies until coarse. Add half of these to the melted butter or margarine and press firmly in the bottom of a springform pan. Reserving about 125mL of crumbs. Add the remainder to the ice cream and fold them in well. Spoon on to the chocolate crumb bottom. Sprinkle the rest of the crumbs over the cake and freeze.

Submitted by Tracey of Burlington, Ontario