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CHOCOLATE CHIP COOKIE ICE CREAM CAKE
Base Ingredients 200g Chocolate Chip Cookies 60g Soft Butter Filling Ingredients 1 litre Vanilla Ice Cream: 450ml Skim Milk 250ml Whipping Cream 150g Caster Sugar 1 tsp Vanilla Essence 1 tsp Vanilla Flavour 12 pcs Chocolate Chip Cookies
Chocolate Topping 120ml Whipping Cream 12 Cherries
Method 1. Freezing container of ice cream maker must be frozen in the freezer for at least 24 hours before use. 2. Combine skim milk, whipping cream, sugar, vanilla essence and vanilla flavour into a blender and blend until well mixed. 3. Prepare ice cream maker and pour the mixture into the machine to stir for about 20 minutes. 4. Crush chocolate chips cookies for base into crumbs, combine crumbs with butter and press into the bottom of a 8" springform pan. 5. Pour 4 tbsp of chocolate topping onto crumb base and spread evenly on top. Freeze for 15 minutes. 6. Decorate cookies at the sides of the cake tin. 7. When vanilla ice cream is ready, spread on top of the crumb base and freeze for half an hour. 8. Whip cream in a mixing bowl until stiff and decorate on top of cake. Squeeze chocolate topping syrup on top of whip cream and decorate with cherries.
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