Servings: 8 people
Calories: 320kcal
Cost: $15
Equipment
- Springform pan
- Mixing bowls
- Whisk or electric mixer
- Parchment paper
- Spatula
Ingredients
- 2 cups softened chocolate chip cookie dough ice cream
- 1 cup crushed chocolate cookies
- 1/2 cup chocolate chips
- 3/4 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 cup chocolate ganache
Instructions
- Lay out a sheet of parchment paper in the bottom of a springform pan.
- Scoop the softened chocolate cookie ice cream into the pan and spread it evenly using a spatula.
- Sprinkle the crushed chocolate cookies over the ice cream layer and press gently to help them stick.
- Place the pan in the freezer and let it set for about 2 hours.
- In a mixing bowl, whip the heavy cream, sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream over the cookie layer in the pan.
- Drizzle the chocolate ganache over the whipped cream and sprinkle the remaining chocolate chips on top.
- Return the pan to the freezer and let it freeze for another 2-3 hours.
- When ready to serve, let the cake sit at room temperature for about 10 minutes before slicing.
Notes
For a nutty twist, consider adding crushed nuts to the cookie layer. Using different types of cookies, like Oreo or graham crackers, can give the cake a unique taste. To maintain the cake's texture, avoid refreezing once it has been thawed. Slice the cake into portions before freezing for easier access later on. A sprinkle of sea salt on top of the ganache adds a delightful contrast to the sweetness.
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 4mg
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