Ice cream is one of the most popular desserts worldwide. But instead of enjoying your chilled delicacy in a cup, on a stick, or in a waffle cone, why not try something completely different? Framed by a creamy layer of chocolate, this sweet treat will put all ice cream cakes to shame!
Cookie Ice Cream Cake
Equipment
- Bundt Pan
Ingredients
- 3.5 oz butter
- 4 oz brown sugar
- 3.5 oz sugar
- 1 pinch salt
- 1 egg
- 1 tbsp vanilla extract
- 5.5 oz flour
- 0.5 tsp baking powder
- 21 oz dark chocolate
- 7 fl oz cream
- 32 oz chocolate chip ice cream
Instructions
- Combine the cookie ingredients as shown in the video and refrigerate the dough for 30 minutes.
- Use a cookie dough scoop or ice cream scoop to distribute cookie dough portions on a sheet pan lined with parchment paper. Bake at 355°F for 14 minutes.
- While the cookies cool, melt the dark chocolate and cream over a water bath and stir repeatedly, forming a creamy ganache.
- Pour about ¾ of the chocolate cream into a Bundt pan and use a spoon to evenly spread it over the inner walls and middle section of the pan.
- Crumble the cookies over the chocolate ganache and spread around the pan.
- Add the ice cream to the pan and crumble more cookies over the top.
- Pour the remaining chocolate ganache over the ice cream and freeze for 20 minutes.
- Garnish the top of the ice cream cake with cookie crumbs.
VIDEO
You can find the recipe for the Ice Cream Bombe featured in the bonus video here.