• Soften ice cream on counter for 10 minutes. Meanwhile, coat a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Line pan with plastic wrap.

  • In large bowl, beat cream and honey to stiff peaks, about 3 minutes.

  • Beat ice cream mixture into whipped cream. Beat in food coloring, if using. Fold in berries and 2/3 cup of the crushed cookies.

  • Transfer ice cream mixture to pan. Tap gently on counter to release air bubbles. Press remaining cookie crumbs on top to adhere. Cover with plastic; freeze at least 4 hours or overnight. Use plastic to lift loaf from pan and invert on tray. After 15 minutes, slice and serve.

Nutrition Facts

283 calories; 16 g total fat; 58 mg cholesterol; 66 mg sodium. 23 g carbohydrates; 3 g protein;