Ingredients

• 1 Quart Vanilla Ice Cream
• 1 Quart Chocolate Ice Cream
• 20 Sandwich Cookies
• 4 TBSP Butter + 1 TBSP Butter
• 4 OZ Semi-Sweet Baking Bar
• 1/2 Cup Dutch Process Cocoa Powder
• 2/3 Cup Maple Syrup
• Pinch of salt
• 2 TSP Vanilla Extract
• 2 Cups Heavy Cream
• 1 Cup Powdered Sugar

Directions

1. Preheat your oven to 350 and take out a baking sheet.
2. Take the ice cream out of the freezer.
3. Put your sandwich cookies in a ziplock bag and crush with a rolling pin.
   • Do this on top of a cutting board!
   • A food processor would work, too.
4. Melt 4 TBSP of butter, and combine with the crushed cookies.
5. Spread in a single layer on a baking sheet, bake for 9-10 minutes.
6. Set aside.
7. To make the hot fudge, start by melting 4 OZ of semi-sweet chocolate in a medium sauce-pot over low heat.
   • Or a microwave, but be careful not to burn it! Take the chocolate out every 30 seconds and stir to prevent.
   • Baking bars are recommended, as chocolate chips have additives that make it harder for them to melt.
8. Once melted, add 1/2 cup of Unsweetened Dutch Process Cocoa Powder and whisk until combined. It will be thick! And you might think you have done something wrong, but you haven’t.
9. Add the heavy cream, maple syrup, and salt and whisk until combined.
10. Turn the heat up to a boil for about 2 minutes, and continue whisking so the mixture does not burn.
11. Remove from heat and add 1 TBSP butter and 1 TSP vanilla, stirring until combined.
12. Set aside.
13. Prepare your spring-form pan (I used 9″) by lining it with saran wrap.
14. Take one of quarts of ice cream and plop the ice cream into the bottom of the pan to make the bottom layer of the cake.
15. Press the ice cream down with a spoon, making sure to get it into the corners of the pan.
16. Once the whole quart is empty, freeze for 10 minutes.
17. Take out of freezer, and, using a salted caramel ice cream topping sauce (I bought one from Whole Foods) create the second layer by pouring it directly on top of the vanilla ice cream. Smooth using a spoon to create an even layer.
18. Freeze for 10 minutes
19. Take out of the freezer and grab the cookie crumble you made earlier. Sprinkle the cookies on top of the caramel layer.
20. Grab the hot fudge you made prior and pour directly onto the cookie layer. Smooth out using a spoon, creating an even layer.
21. Freeze for 20 minutes
22. Take the cake out of the freezer, and use the second quart of ice cream to repeat steps 14-16.
23. Freeze for 6-8 hours or overnight!
    • my pitfall was not freezing the cake in between layers, and not freezing for long enough before frosting. Highly recommend overnight!!!!
24. Make the whipped cream right before frosting, but place the mixing bowl and whisk attachment in the freezer 30 minutes prior to making. Heavy cream must be cold as well!
25. Combine 2 Cups of heavy cream, 1 cup of sifted powdered sugar, and 1 Tsp. of vanilla extract, and mix on med-high for 4-5 minutes, or until stiff peaks form.
    • It should hold upright in a peak on the whisk attachment if you flip it around. Like a reverse Dairy Queen blizzard.
26. Pop the cake out of the pan, remove the saran wrap, and frost!
27. Take out of freezer 1 hour prior to eating. Cut the cake with a big ole knife, dipping it into hot water in between cutting slices.

Notes & Video Below

The hot fudge recipe is from: Homemade Hot Fudge Sauce (No Corn Syrup!) – Our Handcrafted Home!