AIMEE'S CHOCOLATE CHIP COOKIE DOUGH ICE CREAM COOKIE PIE
It is a mouth-full to say, but a delightful bite to eat!
- Cookie dough (homemade or store-bought)
- Chocolate Chip Cookie Dough Ice Cream (softened enough to work with it)
- Chocolate Whipped Cream (recipe below)
- Chocolate Almond Ganache (recipe below)
Preheat oven to 350. Place cookie dough in a 9-inch round pan. Press the dough all over the pan, and into the edges; up the sides, just a bit. Bake for about 16-18 minutes, or until the cookie crust is golden. Remove from the oven and allow to cool, completely. Once the cookie is completely cooled, spread the ice cream over the crust, then cover with aluminum foil and place back into the freezer to set. Top with the homemade chocolate whipped cream, then drizzle the chocolate almond ganache across the tops and even the bottom of the plates, before serving. Enjoy!
AIMEE'S CHOCOLATE WHIPPED CREAM
- 1 cup heavy whipping cream
- 4 Tablespoons powdered sugar
- 1 Tablespoon cocoa
Sift powdered sugar and cocoa together and set aside. Beat heavy whipping cream, then slowly add the powdered sugar and cocoa, until soft peaks form. Spoon on top of the mini cheesecakes. Store any leftovers in an air-tight container. (Leftovers are delicious in coffee!)
AIMEE'S CHOCOLATE ALMOND GANACHE
- 1 1/2 cups semisweet chocolate chips (or a good quality chocolate bar, chopped)
- 3/4 cup heavy cream
- 1/2 teaspoon almond extract
Place chocolate in a bowl and set aside. In a saucepan, heat the heavy cream over medium heat (you will not boil the cream, just heat it until you see “movement” then remove from heat. Pour heavy cream over chocolate chips and allow to sit for just a moment, then use a whisk to stir chocolate until melted. Add the almond extract as the chocolate mixture is melting, and continue to stir until combined.