Chocolate Ice Cream Cake and Sundae Treat

⭐ 1. Chocolate Ice Cream Cake

Ingredients

For the Base:

• 200 g chocolate cookies (Oreo-style)
• 4 tablespoons melted butter

For the Layers:

• 1 liter chocolate ice cream (slightly softened)
• 1 liter vanilla ice cream (optional variation)
• 1 cup chocolate chips or chocolate drops
• 1 cup fudge sauce or chocolate sauce

For the Topping:

• Whipped cream
• Chocolate sauce
• Cocoa powder or grated chocolate

Instructions

1️⃣ Prepare the Base

1. Place the chocolate cookies into a food processor and pulse until they turn into fine crumbs. You want an even, sandy texture without large chunks, ensuring a cohesive base.
2. Transfer the crumbs to a bowl and mix thoroughly with the melted butter until the mixture resembles wet sand. This helps the crust hold together firmly when frozen.
3. Press the cookie-butter mixture firmly into the bottom of a springform pan, creating an even layer. Use the bottom of a flat glass or measuring cup to compact the base evenly across the surface.
4. Place the pan in the freezer to chill for about 10 minutes. This sets the crust, helping it firm up before the ice cream is added.

2️⃣ Add the Ice Cream Layers

1. Remove the slightly softened chocolate ice cream from the freezer and let it sit at room temperature for about 5–10 minutes until it becomes spreadable but not melted.
2. Spread the chocolate ice cream evenly over the chilled cookie base, smoothing the surface with a spatula or spoon for a flat layer.
3. Drizzle chocolate sauce or fudge generously over the chocolate ice cream layer. This adds rich, gooey contrast in both texture and flavor.
4. Sprinkle the chocolate chips or chocolate drops evenly across the sauce. These little bits will freeze into crunchy bites of chocolate throughout the cake.
5. If using vanilla ice cream as a second layer, repeat the softening step, then spread it gently on top of the chocolate layer, being careful not to mix the layers.
6. Once the layers are assembled, smooth the top surface. Cover the cake with plastic wrap or foil and freeze for a minimum of 4–5 hours. For best structure and flavor, freeze it overnight to ensure full firmness.
   

   3️⃣ Serving