Cookies and Cream Cake

With a thick, mousse-like layer of chocolate whipped cream, crunchy homemade chocolate wafer cookies, a swirl of chocolate and vanilla ice cream, and dark chocolate shavings, this decadent ice cream cake is sophisticated, not too sweet, yet still a hit with kids; I served it to celebrate my husband’s graduation from medical training, and my 1-year-old twins devoured it! The cake may seem fancy, but the components are all easy to prepare, and can be assembled in advance, over multiple days.

Cookies and Cream Cake

Adapted from Epicurious’ Mocha Ice Cream Cake Recipe

6 oz chocolate wafer cookies (click here for my favorite recipe), plus more for sprinkling

3 tablespoons unsalted butter, melted

1 quart vanilla ice cream, softened slightly

1 quart chocolate ice cream, softened slightly

2 1/4 cups heavy whipping cream, chilled

1/2 teaspoon pure vanilla extract

1 cup plus 2 tablespoons powdered sugar

1/2 cup plus 1 tablespoon cocoa powder

Dark chocolate bar, for grating and sprinkling

Prepare and assemble chocolate wafer crust: Measure 6 oz of store-bought or homemade wafer cookies (recipe here.) Place in food processor bowl, and add melted butter. Pulse until finely ground. Press into the bottom of 9-inch springform cake pan (sides should be at least 2 3/4 inches high.) Freeze for at least 10 minutes, until firm. Crust can be prepared in advance.

Prepare and assemble the ice cream filling: In a large mixing bowl, stir together vanilla and chocolate ice cream until swirled together. Spread evenly over chocolate wafer crust. Crush or finely grind some additional chocolate wafer cookies, and sprinkle over ice cream to form thin crunchy layer. Freeze until ready to assemble the whipped cream.

Prepare and assemble the chocolate whipped cream: Combine heavy cream and vanilla in a large bowl. Sift cocoa powder and sugar on top. Using a handheld electric mixer, beat until soft peaks form. Remove cake from freezer, and spread whipped cream mixture over ice cream layer. Freeze for at least an hour, until set. Sprinkle liberally with chocolate shavings. Remove sides of pan (you may need to run a knife around the cake first,) smooth sides of cake with a spatula, and let stand at room temperature for 10 minutes before serving.