Ingredients:
- 250g Oreo or Chocolate Wafer Cookies (for crumbs)
- 115g Unsalted Butter, melted
- 2 Tablespoons Granulated Sugar
- 8 Litres High-Quality Vanilla Ice Cream, slightly softened
- 8 Litres High-Quality Chocolate Ice Cream, slightly softened
- 1 cup Crushed Candy Bar or Nuts (Optional)
- 225g Good Quality Semi-Sweet Chocolate Chips
- 60ml Refined Coconut Oil
Instructions:
- Prepare the pan by lining the bottom of a 9-inch springform pan with parchment paper. Lightly spray the sides with non-stick spray.
- Make the Crust: Pulse cookies into fine crumbs. Mix with melted butter and sugar. Press mixture firmly and evenly into the bottom of the prepared pan.
- First Freeze: Freeze the crust for at least 30 minutes until rock solid.
- Soften and Spread Vanilla Layer: Allow the vanilla ice cream to soften for 10–15 minutes until spreadable. Gently spread it evenly over the frozen crust.
- Freeze Layer 1: Return the cake to the freezer for at least 2 hours, or until completely firm.
- Add Optional Middle Layer: If using, press your crushed candy or nuts evenly onto the surface of the set vanilla layer.
- Soften and Spread Chocolate Layer: Soften the chocolate ice cream similarly and spread it evenly over the first frozen layer.
- Final Freeze: Freeze the entire cake, uncovered, for a minimum of 6 hours, or preferably overnight, until absolutely solid.
- Prepare the Crunch Coating: Gently melt the chocolate chips and coconut oil together until completely smooth. Let cool slightly so it is pourable but not hot.
- Coat the Cake: Remove the cake from the freezer and carefully release the springform sides. Place the cake on a wire rack over a sheet pan. Quickly and evenly pour the chocolate mixture over the top and sides of the frozen cake.
- Set the Coating: Return the cake to the freezer for 30 minutes to set the shell completely.
- Serve: Let the cake sit at room temperature for 5–10 minutes before slicing with a hot, dry knife.