Cranberry Ice Cream Squares With Chocolate Cookie Crust Recipes

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CRANBERRY ICE-CREAM SQUARES WITH CHOCOLATE COOKIE CRUST



Cranberry Ice-Cream Squares with Chocolate Cookie Crust image

This recipe I have had for quite some time, it is one of the desserts I always serve for Thanksgiving. I just goes so well. I hope you like it.

Provided by Joanne Cavallone Corse @Atokad1

Categories     Cakes

Number Of Ingredients 4

1 - pound chocolate sandwich cookies (about 42)
1 - quart vanilla ice cream
1 1/2 cup(s) whole-cranberry sauce
1 tablespoon(s) orange liqueur

Steps:

  • In a food processor, grind the cookies fine and pat 1/2 the cookie crumbs firmly into the bottom of a 9-inch square baking pan lined with plastic wrap. In a large bowl of an electricmixer, beat the ice cream with the paddle attachment until it is softened. Add the cranberry sauce and the liqeuer, and beat the mixture until it is just combined. Spread the ice-cream mixture over the cookie crust,sprinkle the top with the remaining cookie crumbs. Place in the freezer, covered for 6 hours, or until it is firm. Remove from the freezer and invert a platter over the pan, then invert the pan onto the platter. Unmold the dessert on top the platter,discarding the plastic wrap. Cut into squares with a serrated knife and serve. If children are included in on this dessert, omit orange liqueur.

CRANBERRY ICE-CREAM SQUARES WITH CHOCOLATE-COOKIE CRUST



Cranberry Ice-Cream Squares with Chocolate-Cookie Crust image

Categories     Liqueur     Food Processor     Mixer     Chocolate     Dessert     Freeze/Chill     No-Cook     Kid-Friendly     Frozen Dessert     Cranberry     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 2

Number Of Ingredients 4

1 pound Oreo cookies (about 42)
1 quart vanilla ice cream
1 1/2 cups whole-cranberry sauce
1 tablespoon Grand Marnier, or other orange-flavored liqueur, if desired

Steps:

  • In a food processor grind the cookies fine and pat half the cookie crumbs firmly into the bottom of a 9-inch-square baking pan lined with plastic wrap. In the large bowl of an electric mixer beat the ice cream with the paddle attachment until it is softened, add the cranberry sauce and the Grand Marnier, and beat the mixture until it is just combined. Spread the ice-cream mixture over the crust, sprinkle the top with the remaining cookie crumbs, and pat the cookie mixture, covered, for 6 hours, or until it is firm, invert a platter over the pan, and invert the pan onto the platter. Unmold the dessert onto the platter, discarding the plastic wrap, and cut it into squares with a serrated knife.

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