So I was incredibly psyched today because...it was the first day of Wimbledon and Roger Federer won! Needless to say, I do not intend to leave my house for the next 2 weeks. Tomorrow I plan on making a green and purple-colored dessert in honor of my favorite Grand Slam! In other news...I decided to bake some more of the cookies from the chocolate chip cookie dough that I made the other day. While they were in the oven, I came up with a brilliant beyond brilliant idea...individual ice cream cakes with cookie dough base! So, I quickly took out the mini springform pans from my cabinet, took the cookie dough back out of the fridge, and got to work making the cookie dough base. The recipe is pretty simple, but here it is:
Personal Ice Cream Cakes
Enough cookie dough to cover the bottom of two 3" springform pans
1 1/2 c. haagen dazs low fat vanilla frozen yogurt (or vanilla ice cream)
2 reese's peanut butter cups
1/3 c. chocolate syrup
2 tbsp. smooth peanut butter
- Preheat oven to 300F and cover the bottom of 2 3" springform pans about 1/3" high with cookie dough. Bake for around 20-25 minutes, of until the sides of the dough begin to turn golden and pull away from the sides of the pans.
- Let the pans cool for around 5 minutes on a wire rack, then transfer to the freezer to cool for around 10 minutes, or until very cold.
- Next, take the pans out of the freezer one at a time, and spread 1/2 c. of frozen yogurt over the cookie base. Insert a peanut butter cup into the middle of the frozen yogurt and lightly press in. Cover the pan with a piece of tin foil, and return it to the freezer. Repeat this with the other pan.
- Allow the pans to set in the freezer for at least 15 minutes. Then, cover the last layer of frozen yogurt/peanut butter cup with 1/4 c. of the frozen yogurt for both pans. Re-cover with foil, return to the freezer, and allow to set for at least 30 minutes.
- Mix together the peanut butter and chocolate syrup. Take the pans out of the freezer, and cover the frozen yogurt with half of the chocolate-peanut butter mixture. Re-cover and return to the freezer for at least 15 minutes.
These turned out soooooo well! The crust was a bit tricky to cut through, which might be remedied by cooking it a few minutes less...but still...so yummy!