Ingredients Jump to Instructions ↓

  1. 2 (1 pint) round containers vanilla ice cream

  2. 20 chocolate chip cookies (about 1/2 of a 1-pound package)

  3. 1 (8-ounce) container nondairy whipped topping, thawed

  4. 1/2 cup sweetened flaked coconut

  5. 1/2 cup miniature semisweet chocolate chips

  6. 3 drops red food coloring Colored sprinkles

Instructions Jump to Ingredients ↑

  1. Carefully remove the packaging from ice cream, leaving ice cream in round shapes. Cut each round of ice cream crosswise into 6 slices. Quickly reassemble ice cream slices alternately with 13 of the cookies into 1 long roll on freezer-proof rectangular serving plate, placing 1 cookie in between ice cream slices and 1 cookie at each end of loaf. Freeze 1 hour. Reserve 1/2 cup of the whipped topping for garnish. Mix remaining whipped topping with coconut, chocolate chips and food coloring; spread onto ice cream roll, completely covering ice cream with the whipped topping mixture. Attach 1 cookie to each end of the ice cream roll. Carefully cut 5 of the remaining cookies in half; arrange along sides of roll. Freeze 1 hour or until firm. Decorate with reserved whipped topping and sprinkles. Cut crosswise to serve. Store in freezer.


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