15 – 20 chocolate sandwich cookies

3 oz butter or margarine, melted

1 1lt tub Creamery Novelties Chocolate Chocolate Chip Ice Cream

1 1lt tub Creamery Novelties Vanilla Ice Cream

Chocolate Ganache:

1½ cups semi – sweet chocolate chips

½ – ¾ cup evaporated milk or heavy cream

Whipping cream



  1. Lightly spray a medium baking dish with cooking spray. Set aside.
  2. Add the cookies to a food processor and pulse until finely crumbled. Add the melted butter slowly, adding enough just for the cookies to come together. Spread a layer of the cookies evenly in the dish and place in the refrigerator to set.
  3. Take the Creamery Chocolate Chocolate Chip ice cream out of the freezer just to begin to soften.
  4. Make the ganache – Place the chocolate chips in a bowl. Place the milk or cream in the microwave and heat until almost boiling. Pour the hot milk over the chocolate chips, just enough to cover the chips. Leave for about 10 seconds and then whisk together, until smooth.
  5. Scoop and form an even layer of the Creamery Chocolate Chocolate Chip Ice Cream over the chocolate cookie crust. Drizzle some of the chocolate ganache over the ice cream layer. Cover with plastic wrap and return to the freezer to harden, at least two hours.
  6. Repeat the same process with the Creamery Vanilla Ice Cream, scooping and spreading an even layer over the Chocolate Chocolate Chip Ice Cream. Drizzle a second layer of ganache and then cover with the remaining chocolate cookie crumbles. Cover and refrigerate overnight to properly set.
  7. When ready to serve, remove from freezer about 5 – 10 minutes before cutting. You can also dip a sharp knife in hot water and then cut a serving piece from the dish. The first piece will be the most challenging to come out.
  8. Top with whipped cream, extra ganache and a cherry. For a larger serving, double the recipe.

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