Written by Chris –
This double-decker ice cream sandwich tastes just like the original. Layered in a loaf pan, it’s sophisticated enough for entertaining and yummy enough for kids. And making this ice cream cake is easier than you think! I always love recipes that look complicated, but are a breeze to make.
You can customize this layered terrine with your favorite ice cream. Try adding a splash of color by using strawberry and vanilla (think Neapolitan). I chose to use one flavor, coffee, because it’s my favorite flavor of ice cream. But, really, the sky is the limit with this recipe. Customize to your liking.
I tried to make the cookie layer as close in texture and flavor to that of an ice cream sandwich; I love how it’s thick and somewhat spongy. If you are short on time, you could take a short cut and use a packaged brownie mix. You will need to bake the brownie in a 13 x 9-inch pan and just cut the brownie to the dimension of the bottom of your loaf pan.
Ingredients for 8 servings:
- Nonstick cooking spray
- Parchment paper and aluminum foil
- 1 cup all-purpose flour
- 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup NESTLÉ NESQUIK Chocolate Flavor Syrup
- 1/2 cup unsalted butter, melted
- 1 carton (1.5 quarts) DREYER’S or EDY’S GRAND Coffee, Vanilla or Chocolate ice Cream, softened
PREHEAT oven to 350° F. Spray rimmed 15 x 10-inch baking sheet or 15 1/2 x 10 1/2-inch jelly roll pan with nonstick cooking spray; line with parchment paper (the spray holds the parchment in place while you spread the cookie mixture onto it).
SIFT flour, cocoa, salt, and baking soda into medium bowl. Beat eggs, sugar and Nesquik in large bowl until light brown. Add melted butter; whisk until fully incorporated. Add flour mixture to egg mixture. Stir until evenly moistened and no dry streaks remain. Pour batter into prepared baking sheet; using offset metal spatula, spread batter evenly in pan.
BAKE for 10 to 13 minutes or until cookie springs back when touched with finger. Cool in pan on wire rack for 10 minutes; invert onto cutting board lined with parchment paper and carefully peel off parchment paper from cookie. Cool to room temperature.
SCOOP softened ice cream into a large bowl with a wooden spoon; stir with spoon or beat with mixer to remove any lumps, working quickly so the ice cream doesn’t melt. Tip: if your ice cream isn’t softened, which just means it hasn’t been sitting at room temperature long enough, you can place it in the microwave on HIGH (100% power) in 5-second intervals until soft enough to spread, but not melting.
CUT cookie into 3 rectangles that will fit into 8- or 9-inch loaf pan (use bottom of loaf pan as guide). Just plop your loaf pan on top of the cookie and use a knife to cut around the pan.
LINE loaf pan with parchment paper (simply cut strips to fit in both width and length allowing a little overhang). Plastic wrap and foil work well here too, I just find it easier to use parchment paper.
PLACE one cookie rectangle into the bottom of the prepared pan. Top with half of the ice cream, smoothing down top. Top with one more cookie rectangle and the remaining ice cream, smoothing down top. Press the last rectangle over the ice cream, fold parchment overhang over top layer, cover tightly with foil then freeze overnight. You really want this terrine firm, so it’s best to make it at least the day before you plan on serving it.
TO SERVE, lift terrine from pan using parchment overhang. If desired, although likely not necessary, you can trim the sides with a warm knife so that they look uniform. Slice the ice cream terrine into 1-inch slices. Store any remaining terrine tightly covered in plastic wrap and then foil and freeze for up to 1 month. I should note we’ve never had any leftovers. Never. I did do a storage test in our kitchen though and it does hold really well for at least a month!
Quick, eat it before it melts! Or you can just eat it with a spoon. Enjoy!
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