4 Ingredient The Cookie Ice Cream Cake

4-Ingredient The Cookie Ice Cream Cake

Serves 8
The Cookie is a Best of Met favorite for a reason—nearly half its weight is pure dark chocolate, swirled with toasted walnuts for just the right amount of crunch. Now add ice cream, candied nuts, and dark chocolate sauce, and you’ve got an over-the-top dessert everyone will love. 

Ingredients

  • 1 jar Fran’s Dark Chocolate Sauce (9.6 oz)
  • 2 The Cookie, crumbled
  • 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. Reserve some chocolate sauce for a finishing drizzle. 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.

Cook’s Tips

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.