Ice Cream Cake with Einkorn Crispy Cocoa Cookies

Years ago our Connecticut test kitchen came across an ice cream cake recipe that used our Einkorn Crispy Cocoa Cookies in its fudgy filling. We tried the recipe and it soon became a popular request by our employees for their birthdays! This recipe is a twist on the original version by Gather & Dine, incorporating fresh strawberries with strawberry and vanilla ice cream. However, you could easily make this cake with any combination of ice cream flavors (We also strongly recommend coffee and chocolate ice cream)! Either way, this recipe is one of our personal favorites and we’re so excited to finally share it with you.

Instructions

Make the Cake

1. Freeze a 10-inch springform pan for at least an hour.
2. Meanwhile, use a rolling pin or a food processor to gently crush the cookies into fine crumbles. Set aside.
3. Once the springform pan has chilled for at least 40 minutes, set the first container of ice cream on the counter to soften slightly for 15-25 minutes, depending on the temperature of your kitchen. The ice cream doesn’t need to melt, just soften until it resembles a thick cake batter.
4.  Add the softened ice cream to the bowl of a standing mixer fitted with a paddle attachment. Mix for about 30 seconds, just until the ice cream has come to an even consistency.
5. Remove the springform pan from the freezer and place on a large baking sheet to catch any leaks. Using a spatula, spread the ice cream evenly into the bottom of the springform pan. Sprinkle the crushed cookies over the ice cream and press lightly to adhere. Drizzle the fudge evenly over the cookies. Freeze for at least 4 hours.
6. Soften the second flavor of ice cream and add to the (cleaned) bowl of the standing mixer. Just as before, mix the ice cream until it has come to an even consistency. Remove the springform pan from the freezer and spread the second flavor of ice cream over the cookies and fudge layer. Use a spatula or offset spatula to smooth out the top and return the cake to the freezer. If you wish to decorate the cake with fruit or nuts, check the cake after 1-2 hours for the ice cream to have firmed up slightly. Decorate quickly then return the cake to the freezer. Freeze for a total of 4 hours.

Make the Ganache and Assemble the Cake

1. Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the heavy cream to a boil. Pour the hot cream over the chocolate and let stand for a few minutes. Whisk together until smooth. Let the ganache cool for 20-30 minutes.
2. Remove the cake from the freezer and drizzle the cooled ganache onto the top of the cake to decorate. Freeze the cake until the ganache is firm, about 30 minutes.
3. Once ready to serve, press a warm cloth around the sides of the springform for one minute. If very solid, you may wish to run a sharp knife around the ice cream to help loosen the cake. Any roughness will smooth out as the cake begins to melt. Release the sides of the springform pan and remove. To serve, warm a large knife by running it under hot water and wiping it dry between cuts. Serve immediately. To store, cover leftover cake with plastic wrap and freeze for up to one week.

A Few Tips for Making This Recipe

We recommend making this a day ahead of time. As most of this recipe is just waiting on your ice cream to soften and freeze, you’ll want to allow yourself enough time to build your cake. 

1. First things first, toss your 10-inch springform pan into the freezer as soon as you decide to make this recipe, so that it’s ready to go.
   Speaking of the springform pan—this recipe calls for a 10-inch springform pan, but you can get by with a 9-inch springform pan if that’s all you have available. In that case, proceed with the recipe as written, you just might not be able to add in all of your second flavor of ice cream before it reaches the top of the pan. It will still come out perfectly.
2. The warmer the weather, the trickier this recipe becomes. Regardless, you’ll want to work quickly while your ice cream is out of the freezer. If at any point the ice cream cake begins to melt, return it to the freezer for at least 30 minutes to firm up so that you can continue working.