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Mayhem and Motherhood

Decadent No-Bake Chocolate Cookie and Cream Ice Cream Cake

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Prep Time 1 hour
Cook Time 8 minutes
Total Time 1 hour 8 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method

Ingredients
  

  • Pie Crust:
  • 40 chocolate cream cookies
  • 1 stick of unsalted butter
  • Ice Cream:
  • 1 cup of sweetened condensed milk
  • 1/2 cup of dark baking chocolate
  • 1 tsp of vanilla extract
  • 2 tbsp of cocoa powder
  • 1 1/2 cup of heavy or thickened cream
  • 8 chocolate cream cookies
  • Frosting:
  • 1 cup of thickened or heavy cream
  • 2 tbsp of cocoa powder
  • 1 tbsp of powdered sugar
  • 1/2 tbsp of Torani Cookies and Cream syrup to decorate

Method
 

  1. Lightly grease a 9" springform cake tin with butter. Add your chocolate cream cookies to a food processor (if you don't have one use the pulse button on your blender) and blend until cookies are a fine crumb. Add the melted butter to the cookie mix and carefully press into the bottom of the pan as evenly as you can. Place the crust mix into the fridge to set while we prep the ice cream.
  2. Melt the dark chocolate in the microwave, once melted add the dark chocolate with the cocoa powder, and vanilla extract and mix. Then add the condensed milk, and cream together and mix until the mixture become thick and smooth usually takes 5 minutes depending on your mixer. Crush the remaining 8 cookies and fold into the ice cream mix and pour on top of your crust mix. Set aside in the freezer for 8 hours or overnight is best.
  3. Once your ice cream has set, it's time to create the "frosting", beat the whipped/thickened cream until whipped, and fold in your cocoa powder and powdered sugar. Place in a piping bag and pipe to decorate. Add your Torani Cookies and Cream syrup to your plate bottom and add extra syrup to your cake for even more cookie flavor.