This concoction is part ice cream, part crumbly cookie, part crunchy cake. Can you say YUM? Bake it one day and serve it the next!
Mississippi Mud Pie Ice Cream Cake
For the Cookie Base
- 3½ cups chocolate cookies
- ½ melted butter
1. Create the Cookie Crust
Blend the chocolate cookies in a food processor until finely ground. Add the melted butter and process to mix.
Pour the mixture into a cheesecake tin and pack it tightly on the bottom and sides of the tin with your hands. Freeze.
2. Make Chocolate Fudge Sauce
Add the ingredients for the chocolate fudge sauce to a saucepan and melt together. Stir occasionally, being careful not to let the mixture boil or simmer. Remove from heat and add the vanilla extract and a pinch of salt.
Stir the sauce as little as you can while melting. If you mix it too much, you’ll get a layer of fat forming on top, and the sauce may not come back together.
3. Make the Ice Cream Base
Prepare the ice cream base as instructed in your recipe, following the folding techniques from the video demo.
4. Put It All Together
Spoon half of the ice cream base into the chilled cookie crust and spread it in an even layer. Add homemade fudge sauce and toasted nuts on top. Pour the second layer of ice cream base over the nuts and put the ice cream cake in the freezer for a minimum of 6 hours.
Once the cake is nice and frozen, remove it from the cheesecake tin and drizzle it with any remaining chocolate sauce. Sprinkle with nuts and, if you're feelin' fancy, pipe whipped cream rosettes around the top with an open star tip. Now you're ready to serve!
Adapted from Bigger Bolder Frozen Desserts: Ice Cream, Gelato and More .