Select Print Page

print recipe header

Cookie and Ice Cream Frozen Dessert

NESTLÉ TOLL HOUSE
Prep:
10 mins
Cooking:
25 mins
Cooling:
90 mins
Yields:
16 servings
Make your own ice cream creation.

Ingredients

Directions

PREHEAT oven to 350° F. Grease 9-inch springform pan.

PLACE 20 pieces (5/6 of bar) of dough in pan. (Refrigerate remaining 4 pieces to bake later.) Allow to soften 5 to 10 minutes. Using fingertips, pat dough gently onto bottom and 1 inch up side of prepared pan.

BAKE for 14 to 16 minutes or until light golden brown and center is still slightly soft. Cool completely in pan on wire rack. Bake remaining dough into cookies according to package directions.

SPREAD softened ice cream over cookie crust in pan; cover with plastic wrap and freeze for 1 to 2 hours or until firm. Remove side of pan. Cut dessert into wedges; top with crumbled cookies.

Nutritional Information

  • Serving Size
    1/16 servings of recipe
  • Calories 180
  • Calories from Fat 70

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat 8g 12%
  • Saturated Fat 3.5g 17%
  • Cholesterol 20mg 7%
  • Sodium 140mg 6%
  • Carbohydrates 26g 9%
  • Dietary Fiber .5g 2%
  • Sugars 17g
  • Protein 3g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 0%