Prep Time: 20 minutes
Ingredients
- 25 Oreo cookies. crushed
- 3 tablespoons unsalted butter, melted and cooked
- ½ gallon chocolate ice cream, slightly softened
- ⅔ cup toasted pecans, chopped, divided
- Caramel syrup
- Chocolate syrup
- ½ gallon coffee ice cream, slightly softened
- Whipped cream and chopped dark chocolate for garnish
Procedure
1. Mix together crushed Oreo cookies and melted butter in a medium bowl until combined.
2. Place 2 to 3 tablespoons of the mixture on the bottom of a glass jar. Pack down firmly using a long wooden spoon. Place 1 scoop of chocolate ice cream on top of the cookie crust. Use the back of a spoon to pack it firmly on top of the crust. Sprinkle chopped toasted pecans on top. Drizzle with caramel and chocolate syrups.
3. Place a scoop of coffee ice cream on top of the chocolate ice cream and pack well using the back of a spoon. Seal jar tightly and freeze until the ice cream returns to its solid state. Repeat tp make a total of 6 bottles.
4. Before serving, garnish with whipped cream, remaining toasted pecans, and chopped dark chocolate. Drizzle more chocolate or caramel syrup on top, if desired.
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