What you'll need
Cookie Layer

1 Package Immaculate Baking Gluten Free Double Chocolate Cookie Dough

Ice Cream Layer

1 1.5 QT container of Mint Chocolate Chip Ice Cream


1 cup whipped cream

1/4 cup powdered sugar

1/2 teaspoon peppermint extract

mini chocolate chips

min prep time
min total time
  1. 1

    MAKE IN ADVANCE (Cookie Layer): Preheat oven to 325 F. Line a baking dish with parchment paper. Place cookie dough pieces close together in the baking dish.

  2. 2

    Bake for 10 minutes (or until soft & melted) & then flatten cookies with a spatula until they connect to create a crust. Continue baking until fully cooked. Allow to cool completely

  3. 3

    ICE CREAM LAYER: Allow ice cream to soften at room temperature until soft. Spread ice cream into a layer over the cookies and spread to even out. Freeze until solid

  4. 4

    WHIPPED TOPPING: Whip cream, powdered sugar & peppermint extract until whipped & forming soft peaks. Spread whipped cream into a layer on top of the ice cream and sprinkle with mini chocolate chips Freeze until solid (at least 3 hours)