Rating: 3.5 stars
40 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 9
  • 2 star values: 10
  • 1 star values: 3
Dawn Perry

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
1 hr
total:
3 hrs
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line the bottom of an 8½-by-4½-inch loaf pan with parchment or wax paper.

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  • Stir together the cookies and butter in a small bowl until moistened.

  • Remove the chocolate ice cream from the freezer and let sit until softened slightly, about 5 minutes. Scoop the chocolate ice cream into a medium bowl and stir until softened and spreadable. Spread the ice cream evenly in the bottom of the prepared pan with an offset spatula or spoon. Sprinkle with a third of the cookie mixture and freeze until firm, 25 to 30 minutes. Repeat this process with the vanilla and strawberry ice creams and the remaining cookie mixture. Freeze, covered, until firm, at least 2 hours and up to 2 days.

  • When the cake is ready to serve, dip an offset spatula or thin knife into hot water and run it around the edge of the loaf pan to loosen the cake. Invert it onto a serving plate and remove the parchment.

Nutrition Facts

273 calories; fat 16g; saturated fat 9g; cholesterol 40mg; sodium 91mg; protein 5g; carbohydrates 29g; sugars 25g; fiber 1g; iron 1mg; calcium 113mg.
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