You must be logged in to post a review.
Made with a no-bake cookie crust, layered with chocolate and vanilla ice cream, hot fudge and more cookies. Serious yum and pretty inexpensive to make.
Line the bottom and sides of a 9- or 10-inch springform pan with heavy aluminum foil. Make sure that some foil hangs out over the sides of the pan—you’ll use that as a handle to remove the cake later. Set aside.
Twist open 25 cookies and scrape out (and discard) the filling. In a food processor, grind cookies into fine crumbs. Add the sugar and melted butter and pulse to combine. Press the crumb mixture evenly into the bottom and 2 inches up the side of the prepared pan. Place in the freezer and go on to the next step.
In a bowl, mix half the ice cream with chocolate syrup until softened to a thick malt consistency. (Place remaining 5 cups of ice cream in the freezer as you won’t use it for a bit). Spread the chocolate ice cream into the crust. Freeze at least 15 minutes.
Warm the hot fudge slightly, only enough to spread. Spread it quickly on top of the frozen chocolate ice cream layer. Top with peanuts, if desired. Freeze at least 15 minutes. Then, begin working with the next half of ice cream.
Take remaining vanilla ice cream out of freezer. In the same bowl that you used for the chocolate ice cream, stir the vanilla ice cream until it’s softened to a thick malt consistency. Spread it on top of the fudge layer. Freeze while completing the next step.
Roughly chop the remaining cookies (don’t discard the filling for these). Sprinkle on top of the ice cream layer. Press some cookies slightly into the ice cream. Cover tightly with foil and freeze overnight.
To serve, remove the cake from the pan, peel back foil and slice.
Note: Ice cream measurements can be eyeballed. If at any point while preparing, the layers seem too soft, place it back in the freezer for 15 minutes. Any baking dish that holds approximately that volume will work. Make sure to line the dish with foil.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!