Pumpkin Chocolate Ice Cream Cake
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Place cookies in a ziplock bag. Remove air and seal. Smash with a rolling pin.
1
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Place 1/2 of the cookie crumbs into the bottom of a springform pan. Spread to create a layer.
2
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Top with an even layer of chocolate ice cream. Dip the spoon in hot water for easier scooping.
3
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Dip a spoon into warm water and spread the ice cream into an even layer.
4
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Top with remaining cookies. Spread out evenly.
5
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Top with an even layer of pumpkin ice cream.
6
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Spread the pumpkin ice cream with the back of the spoon.
7
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Break the heath bars with a rolling pin or chop into small pieces.
8
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Top with caramel sauce and heath bits. Top with foil and place in the freezer overnight to harden.
9
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Remove foil and let sit for 5 minutes to soften slightly.
10
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Run a knife along the edge of the springform pan to loosen and remove the outer ring.
11
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Slice and serve!
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