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4-Ingredient The Cookie Ice Cream Cake Recipe

Photo of 4-Ingredient The Cookie Ice Cream Cake

4-Ingredient The Cookie Ice Cream Cake

Serves 6 to 8

What's better than The Cookie? The Cookie with creamy ice cream, crunchy nuts, and rich chocolate sauce! This ice-box dessert is great for serving guests as plating slices of it is easier than dishing out scoops of ice cream—and much more impressive looking!

Ingredients:

  • 10 ounces Fran's Dark Chocolate Sauce
  • 2 cups broken pieces of The Cookie (see Cook's Tip)
  • 1 cup candied nuts, chopped
  • 2 pints premium vanilla or coffee ice cream, softened

Directions:

  1. Line an 8 x 4-inch loaf pan with plastic wrap, allowing a few inches to extend beyond the long sides of the pan.
  2. Microwave chocolate sauce for 30 seconds to soften. Stir and set aside.
  3. Cover bottom of prepared pan with a third of the cookie pieces and a third of the candied nuts. Drizzle up to 1/4 jar of chocolate sauce over cookies and nuts.
  4. Spoon dollops of ice cream (2/3 pint) in an even layer over chocolate. Gently smooth ice cream layer with back of spoon.
  5. Repeat layers twice more. Bring up ends of plastic wrap and fold over top of loaf. Freeze for at least 5 hours to fully solidify.
  6. To serve, peel back plastic from top of loaf and invert onto a cutting board. Remove plastic wrap. Cut into slices. Serve drizzled with remaining chocolate sauce.
  7. Cook's Tip:
  8. The finer the cookies and nuts are chopped, the thinner a layer can be made. To preserve more of their texture, keep cookie and nut pieces larger.

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