CLEVELAND, Ohio -- Connie Cahill from Velvet Ice Cream shared a dessert recipe that takes peppermint stick ice cream to an entirely new level. Fox 8's Wayne Dawson learned how to combine a combination of sweet treats to create a festive holiday dessert.
Click here to learn more about Velvet Ice Cream.
Peppermint Stick Ice Cream Cake
1 sleeve of refrigerated sugar cookie dough or one small package of brownie mix
1 package crème-filled cookies, divided
I 56-ounce container VELVET Peppermint Stick Ice Cream, softened
1/2 cup toasted pecans
Hot Fudge sauce, warmed
Preheat oven to 350 degrees. Spray a 9-inch round springform pan with non-stick vegetable spray. Remove the cookie dough from the packaging and press the dough to cover the bottom of the pan. Or prepare brownie mix and bake according to package directions. Cool.
Using 12-14 crème-filled cookies, place on the bottom of the baked cookie dough. Crush remaining cookies and set aside.
Smooth softened ice cream over the top of the cookies. Place in the freezer for one hour or until firm.
Top with crushed cookies and toasted pecans. Using a warm knife, cut cake into wedges and place on serving plates. Drizzle with warmed hot fudge sauce and serve. Make 8-10 servings.