Layered Chocolate and Vanilla Ice Cream Cake with Fudge Crunch

What you need

• 300 g (about 26 cookies) chocolate sandwich cookies, filling included
• 60 g (4 tbsp) unsalted butter, melted
• 750 ml (3 cups) chocolate ice cream, good quality
• 750 ml (3 cups) vanilla ice cream, good quality
• 100 g (3.5 oz) dark chocolate, finely chopped
• 100 ml (scant 1/2 cup) heavy cream, for the fudge sauce
• 2 tbsp granulated sugar
• 300 ml (1 1/4 cups) heavy cream, cold, for whipping
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 pinch salt
• sprinkles, for decorating

Method

Restated from the original video

1. 1

   Line the base of a 23 cm (9 in) springform pan with parchment. Put the pan in the freezer.

2. 2

   Crush the cookies to fine crumbs in a food processor or in a bag with a rolling pin. Set 100 g aside.

3. 3

   Mix the remaining crumbs with the melted butter until they hold together when squeezed. Press firmly into the base of the pan and freeze for 20 min.

4. 4

   Warm 100 ml of the cream with the granulated sugar in a small saucepan until it steams. Pour it over the dark chocolate, wait 2 min, then stir until glossy. Cool to room temperature, 20-30 min.

5. 5

   Let the chocolate ice cream stand at room temperature for 15-20 min, until it spreads easily but is not runny.

6. 6

   Spread the chocolate ice cream over the crust and level the top. Freeze for 30 min.

7. 7

   Pour the cooled fudge sauce over the chocolate layer and scatter the reserved crumbs on top. Press them in lightly and freeze for 20 min.

8. 8

   Soften the vanilla ice cream the same way, spread it over the crumbs and level the top. Cover and freeze until solid, at least 4 hours or overnight.

9. 9

   Whip the remaining 300 ml cream with the powdered sugar, vanilla extract and salt to stiff peaks.

10. 10

    Run a thin knife around the inside of the pan and release the springform ring. Set the cake on a platter.

11. 11

    Cover the top and sides with the whipped cream, working fast, and add the sprinkles. Return to the freezer for 20 min to firm up.

12. 12

    To slice, dip a long knife in hot water, wipe it dry and cut. Keep leftovers in the freezer.

Imported from dessertsanddrinks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.