Vanilla Ice Cream and Cookie Cake
Ingredients:
500 grams chocolate chip cookies
1/4 cup margarine, melted
1 cup semisweet baking chocolate, melted and heated
2 liters vanilla ice cream
1 cup whipped cream
12 cherries in syrup
Preparation:
Crush half of the cookies and mix them with the melted margarine until a paste forms. Place this paste in the bottom of a 9-inch (23 cm) springform pan.
Arrange the remaining cookies, standing up, around the edge of the pan. Pour 3/4 cup melted chocolate over the cookie crust. Freeze for 15 minutes.
Remove 1 liter of vanilla ice cream from the freezer and let it soften at room temperature or in the microwave.
Once the crust has frozen, place the softened ice cream over the chocolate layer. Freeze for 30 minutes.
Roll the remaining vanilla ice cream into balls and arrange them on top of the ice cream layer.
Freeze until firm, about 4 hours or overnight.
Unmold and garnish with the remaining melted chocolate, whipped cream, and cherries.
