Ice Cream Cookie Cake

The ice cream cookie cake is a fresh and tasty dessert, perfect to conclude a meal or as a delicious snack. Here is how to prepare it:

Ingredients

• 400g of dry cookies (such as Oro Saiwa or similar)
• 100g of butter
• 500g of ice cream of your choice (vanilla, chocolate, stracciatella, etc.)
• 100g of dark chocolate
• 50g of toasted hazelnuts
• 100ml of fresh cream

Preparation

1. Start by chopping the cookies in a mixer until they are reduced to fine crumbs.
2. Melt the butter and mix it with the chopped cookies to obtain a homogeneous mixture.
3. Spread the cookie mixture into a springform pan, previously lined with parchment paper, pressing down on the bottom to form the base of the cake. Place in the fridge to firm up for about 30 minutes.
4. In the meantime, take the ice cream out of the freezer and let it soften at room temperature for a few minutes, so it’s easier to work with.
5. Spread the softened ice cream evenly over the cookie base, then cover with cling film and put in the freezer for at least 2 hours, or until the ice cream is well solidified.
6. Just before serving, prepare the chocolate sauce by melting the dark chocolate with the fresh cream in a double boiler, stirring until you get a smooth and homogeneous cream.
7. Take the ice cream cookie cake out of the freezer, unmold it and pour the warm chocolate sauce over it.
8. Decorate with roughly chopped toasted hazelnuts and serve immediately.

Curiosity

The ice cream cookie cake is a variant of the traditional semifreddo and lends itself to numerous customizations. You can experiment with different types of cookies for the base or vary the flavor of the ice cream according to preferences. Moreover, you can enrich the cake with berries or other toppings of your liking. A versatile dessert that adapts to the creativity of every pastry chef!