End of the Road Recipes:
In honor of Girl Scout Cookie season, I thought I would share a recipe I created years ago for a Taste of Home promotion.
This recipe is made with my favorite Girl Scout Cookie; Samoas, which also go by the name Caramel deLites in some regions.
The buttery, no-bake cookie crust is topped with chocolate ice cream, more cookie crumbs, butter pecan ice cream, coconut pecan whipped cream, and a chocolate drizzle.
It has all o f the flavors of a German chocolate cake, but in ice cream form!
GERMAN CHOCOLATE ICE CREAM COOKIE TORTE
Ingredients:
1 package (7 oz) Samoas/Caramel deLites 1/2 cup toasted flaked coconut 1/2 cup chopped toasted pecans 3 tablespoons melted salted butter 2 cups chocolate ice cream, slightly softened 2 cups butter pecan ice cream, slightly softened 3/4 cup heavy cream 3/4 cup canned coconut pecan frosting Chocolate syrup for drizzling Extra cookies to garnish (optional)
Instructions:
Place the cookies, coconut, & pecans in a food processor. Pulse until finely chopped. Add butter & process until combined. Press half of the mixture into the bottom of a 9” springform pan. Freeze for 30 minutes. Spread chocolate ice cream over the cookie layer, then sprinkle with the remaining cookie mixture. Freeze for 1 hour. Spread with butter pecan ice cream & chill for 1 more hour. In a medium bowl beat the heavy cream until soft peaks form. Fold in the frosting until combined. Spread over the ice cream. Release sides from the springform pan. Drizzle with syrup & garnish with extra cookies, if desired. Yield: 12 servings.
