4-Ingredient The Cookie Ice Cream Cake Recipe
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:
- Line an 8 x 4-inch loaf pan with plastic wrap, allowing a few inches to extend beyond the long sides of the pan.
- Microwave chocolate sauce for 30 seconds to soften. Stir and set aside.
- 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.
- Spoon dollops of ice cream (2/3 pint) in an even layer over chocolate. Gently smooth ice cream layer with back of spoon.
- 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.
- 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.
- Cook's Tip:
- 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.