A triple-decker ice cream treat, coming right up! Use your imagination with this versatile recipe; the combinations are endless.

2 servings


3 Otis Spunkmeyer® Double Chocolate Cookies

1 cup banana ice cream

1 cup strawberry ice cream 

1/4 cup heavy cream

1/4 teaspoon vanilla extract

1 maraschino cherry 

  1. Beat the banana ice cream in the bowl of an electric mixer fitted with the paddle attachment so it can be spread over cookies.
  2. Spread the banana ice cream over 1 of the cookies, making sure sides are rounded and smooth. Top with another cookie. 
  3. In the same bowl, beat the strawberry ice cream so it can be spread over cookies.
  4. Layer strawberry ice cream smoothly over cookie. making sure sides are rounded and smooth Top with another cookie. 
  5. Carefully cover and freeze for 3 hours.
  6. Immediately before serving, beat the cream with the vanilla extract until it forms medium peaks.  Spread the cream over top cookie. Garnish with a Maraschino cherry.

Note:  Place the banana layer in the freezer while preparing the strawberry layer if the ice cream becomes too soft.

Recipe provided by Let Me Eat Cake

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