- 1 17oz. pkg. Hodgson Mill Gluten Free Chocolate Chip Cookie Mix
- 1/2 cup butter, softened
- 1 egg, room temperature
- 1-2 tsp. vanilla
- 1/3 cup gluten free chocolate hard shell ice cream topping
- 1/2 container (1.5 qt) gluten free vanilla ice cream, softened
- chopped nuts, optional
Preheat oven to 350°F.
In a large bowl, prepare cookie mix according to the directions on the box. After mix is well blended, divide dough in half. Line the bottom of two 8x8- inch pans with parchment paper. Press half the dough into each pan. You may need to use moistened fingers as dough will be sticky.
Bake 18-22 minutes or until set and lightly brown. Do no over bake
Cool completely about 20 minutes. Spread 1/3 cup of hard shell chocolate topping over one dish of cooled crust. Freeze 10-15 minutes or until chocolate is set.
Remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate topped crust. Place second baked cookie crust on top of ice cream. Cover; freeze overnight. Let stand at room temperature a few minutes before cutting. Store remaining dessert covered in freezer.
Note: This recipe can be prepared in a 9x13-inch pan, cutting the baked cookie crust in half, using half for top layer and half for bottom layer. Use parchment paper lined pan for ease in removing a portion of the cookie for the top layer.
This dessert can be varied using your favorite ice cream toppings, shaved chocolate, nuts. Let your imagination go wild!
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