Ice Cream Cake with Gluten Free Cookie Crumble Layer
2 containers of ice cream (1.5 quart each)
2 cups cookie crumbs- your favorite Gluten Free Goodie Girl Cookies
Allow ice cream to sit on the counter for 30 minutes to soften.
Cover a loaf pan with plastic wrap to help remove the frozen ice cream cake. Ensure that you use enough plastic wrap so that it does not fall into the pan when you add the ice cream.
Take one of the flavors of ice cream and add it to the loaf pan. Use a rubber spatula to make sure it is pushed into all the corners and has a flat surface.
Take 1 cup of the cookie crumbs and pour it over the ice cream in the pan.
Take the remaining container of ice cream and put that on top of the crumbs in the pan.
Level the top layer of ice cream with the rubber spatula and loosely lay a piece of plastic wrap over the top.
Place in the freezer for at least 4 hours.
To serve, remove the top layer of plastic wrap.
Flip the loaf pan over so that the ice cream cake lands on your serving plate. The loaf pan should easily lift off the remaining plastic wrap and you can gently peel the plastic off the ice cream.
To serve, place a knife in warm water and slice the cake into pieces.
If desired, you can slice the cake before serving and freeze the individually pieces to serve when ready. Also, you can decorate the slices or the serving platter with the remaining 1 cup of cookie crumbs.
Fun Flavor Combos:
Chocolate and Vanilla Ice Cream with Chocolate Mint Cookies
Strawberry and Vanilla Ice Cream with Chocolate or Birthday Cake Cookies
Pistachio and Vanilla Ice Cream with Animal Cracker Cookies
Chocolate Chip and Mint Chip Ice Cream with Chocolate Cookies