Semi Homemade Ice Cream Cake

In an interlude to the exercise month, I decided to make a Semi Homemade Ice Cream Cake for a cookout we are doing with friends on Saturday!  

This all got started because I began making cookie dough and as I went to add in the eggs I realized...I didn't have any eggs.  (fail).  So there I was with sugary butter and I thought, "what the hell" and added the flour to make a faux dough.  That gave me the idea of cookie dough ice cream!  Then I thought, "well, if I'm making semi homemade cookie dough ice cream, I better make it for more that just my husband and me to eat!"...hence the decision to bring it to the BBQ.  THEN I decided that it would be better if I brought it in a prettier form, thus the cake.

Here's what it included:

* Pie tin

* Cinnamon Graham Cracker Crust (Gluten free cinnamon graham crackers from Whole Foods crushed in a mini food processor with melted butter)

* Hazelnut Gelato (....seriously devine)

* Already made gluten free cookie dough, at room temperature

* Mini chocolate chips

To do:

* Create the graham cracker crust in the food processor and press into the pie tin for your crust

* Put in freezer while you combine the other ingredients

* Transfer somewhat softened gelato into a big bowl.  Use a spoon/wooden spoon to mix it up so the colder middle part and the softer outer edges end up at basically one temperature and consistency

* Add in crumbling cookie dough and mix, leaving pieces as chunks so it doesn't all dissolve into the ice cream

* Add in mini chocolate chips

* Pull out pie tin from freezer and line bottom with mini chocolate chips

* Pour ice cream mixture into the pie tin

* Garnish with graham crackers and chocolate chips if desired

* Cover and put back in freezer

And VOILA!  DE-LISH!  Enjoy!!