Cookie Cakes with Ice Cream and Shortcrust Pastry

Ingredients:

• 20 pcs. cookie sandwich like Oreo
• 3 tbsp (45 g) butter, melted
• 4 cups softened ice cream with added shortcrust pastry balls with chocolate chips
• 1/4 cup caramel ice cream topping
• 2 cups whipped cream
• Grated dark chocolate for sprinkling

Preparation:

1. Line a 22cm square baking dish with two layers of aluminium foil.
2. In a food processor, puree the sandwich cookies. Transfer them to a medium bowl and mix with the butter. Sprinkle the cookie crumbs into the bottom of the prepared pan and press firmly to form a crust.
3. Carefully spread the melted ice cream over the entire crust. Pour caramel and top with whipped cream. Sprinkle with grated chocolate. Place the ice cream cake in the freezer for 3 hours.
4. Cut into cakes and serve.