Cookies & Cream Chocolate Overload Dessert Cup

Prep Time: 15 minutes
Chill Time: 10 minutes
Servings: 2 large dessert cups

Ingredients

• 3 cups vanilla ice cream or cookies-and-cream ice cream
• 8 chocolate sandwich cookies, roughly crushed
• 4 chocolate chip cookies, broken into chunks
• ½ cup cookie dough bites, optional
• ½ cup whipped cream
• ¼ cup chocolate syrup
• ¼ cup chocolate chips or chopped chocolate
• 2 whole chocolate sandwich cookies, for garnish
• 2 whole chocolate chip cookies, for garnish

Instructions

1. Place the chocolate sandwich cookies in a zip-top bag and crush them into coarse crumbs. Keep some larger pieces for texture.
2. Break the chocolate chip cookies into small chunks. Reserve two whole cookies for decorating the tops.
3. Spoon a layer of crushed chocolate cookies into the bottom of each clear dessert cup.
4. Add a generous scoop of vanilla or cookies-and-cream ice cream over the cookie crumbs.
5. Drizzle a little chocolate syrup over the ice cream.
6. Add a layer of chocolate chip cookie pieces and cookie dough bites.
7. Repeat the layers with more ice cream, crushed cookies, cookie chunks, and chocolate syrup until the cups are nearly full.
8. Pipe or spoon a tall swirl of whipped cream over the top.
9. Drizzle generously with chocolate syrup, allowing some of it to run down the sides.
10. Sprinkle crushed sandwich cookies and chocolate chips over the whipped cream.
11. Finish each dessert cup with one whole chocolate sandwich cookie and one chocolate chip cookie tucked into the top.
12. Serve immediately for a soft, creamy dessert, or place in the freezer for about 10 minutes if you want it slightly firmer.

Tips

For the best look, use a clear tall cup so all the cookie, chocolate, and ice cream layers are visible.

Do not crush all the cookies too finely. A mixture of crumbs and larger chunks gives the dessert much better texture.

For an extra-rich version, add brownie pieces, caramel sauce, or chocolate fudge between the layers.

If you want a slightly lighter version, use frozen yogurt instead of ice cream and reduce the amount of chocolate syrup.

Storage

This dessert is best served immediately. If needed, assemble the cups without whipped cream and freeze them for up to 24 hours. Add fresh whipped cream and garnishes just before serving.