Dessertsbonappetit5.0
Cookies and Cream Ice Cream Cake
One batch of homemade chocolate crunchies works overtime in this ice cream cake recipe, acting as crust, a dreamy cookies-and-cream mix-in, and crunchy topping.
👥 10 Servings👤 Nina Moskowitz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
- ●measuring cup
- ●spatula
- ●knife
- ●cutting board
📝 Preparation Steps
1
Crust and Crunchies
2
Place a rack in middle of oven and preheat to 350°. Cut a piece of parchment into an 11" square. Place on the base of a 9"-diameter springform pan, attach sides of pan (the sides of the parchment will stick out). Whisk 2 cups (250 g) all-purpose flour, 1⅓ cups (267 g) granulated sugar, 1 cup (100 g) Dutch-process cocoa powder, sifted, 1 tsp. instant espresso powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine. Drizzle in 1 tsp. vanilla extract, then add 1 cup (2 sticks) chilled unsalted butter, cut into small pieces, and work into dry ingredients with your fingers until mixture resembles wet sand (it should hold together when squeezed).
(250 g) all-purpose flour2 cups⅓ cups (267 g) granulated sugar1(100 g) Dutch-processed cocoa powder, sifted1 cup(2 sticks) chilled unsalted butter, cut into small pieces1 cup⅓ cup (33 g) Dutch-process cocoa powder⅓ cup (67 g) granulated sugar. instant espresso powder1 tsp¾ tsp. instant espresso powder. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. vanilla extract1 tsp½ tsp. vanilla extract
3
Place one third of mixture in prepared pan and, using a flat-bottomed measuring cup, pack into an even layer across bottom of pan. Using your hands, form remaining mixture into pieces of various sizes by squeezing bits together. Scatter over a parchment-lined rimmed baking sheet. Bake both on middle rack until crust is set and crunchies on baking sheet are cooked through (a little butter will leak out and that’s okay), 18–⏱️ 22 minutes. Let cool.
4
Fudge and Assembly
5
Place ¾ cup semisweet chocolate chips in a medium heatproof bowl. Heat ¾ cup heavy cream, ⅓ cup (33 g) Dutch-process cocoa powder, and ⅓ cup (67 g) granulated sugar over medium-low heat, stirring, until combined and sugar is dissolved, about ⏱️ 4 minutes. Pour over chocolate chips and add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¾ tsp. instant espresso powder, and ½ tsp. vanilla extract; whisk until smooth. Let fudge cool.
(250 g) all-purpose flour2 cups(100 g) Dutch-processed cocoa powder, sifted1 cup. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp(2 sticks) chilled unsalted butter, cut into small pieces1 cup. instant espresso powder1 tsp¾ tsp. instant espresso powder. vanilla extract1 tsp½ tsp. vanilla extract
6
Meanwhile, let 3 pints vanilla ice cream sit at room temperature ⏱️ 15 minutes to soften. Transfer to a large bowl.
(250 g) all-purpose flour2 cups(100 g) Dutch-processed cocoa powder, sifted1 cup(2 sticks) chilled unsalted butter, cut into small pieces1 cuppints vanilla ice cream3
7
Divide cooled crunchies in half, moving larger pieces to one side (these will be used for the topping). Set larger pieces aside. Add smaller pieces to ice cream and fold with a rubber spatula to distribute throughout.
8
Scoop half of ice cream over crust in springform pan; smooth into an even layer. Scrape fudge over and smooth into an even layer. Freeze ice cream in pan and remaining ice cream in bowl until fudge is set, 13–⏱️ 17 minutes.
9
Scrape remaining ice cream in bowl over fudge in pan and smooth into an even layer. Top with reserved larger crunchies. Cover ice cream cake with plastic wrap and freeze at least ⏱️ 12 hours.
10
Just before serving, run a knife around edges of cake to help loosen, then release sides of pan and remove. Slide cake onto a cutting board to slice. Do Ahead: Cake can be assembled 3 days ahead. Keep frozen.
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