July is National Ice Cream Month and while, for most of us, every month is Ice Cream Month, July is the officially recognized time when we salute what is possibly the best food ever created.
To show ice cream’s versatility, Joy Cone presents a mini ice cream treat that’s part cake, part pie, and part casserole with several heavenly layers that include ice cream, butter-coated crushed Joy Chocolate Chip Cookie Cones, peanut butter, chocolate chips, cookies, and heavy cream. Decadent? You bet! But it’s summer and we all deserve the cold refreshment that only ice cream provides.
Of course, we suggest that everyone continue celebrating National Ice Cream Month well into August and maybe even September — or October or November — because this delightfully tasty treat is also ideal for birthdays, holidays, or any other special occasion.
What You’ll Need:
Remove ice cream from freezer and place on counter to soften, about 20 minutes.
To make the crust in a food processor, add two cones and pulse until cones become coarse crumbs. Place butter into a bowl and microwave until melted. Add butter and pulse food processor until crumbs have incorporated all butter.
If you do not have a food processor, add cones to a zip-top plastic bag and zip partially to let the air escape. Use a rolling pin and roll over cones until they become fine crumbs. Place butter into a bowl and microwave until melted. Add crumbs to the melted butter and stir until all the butter has been incorporated.
In springform pan, spray bottom and sides of pan with non-stick cooking spray. Dump crust mixture into pan and press down with hands or potato masher to flatten.
In small bowl, add vanilla ice cream and lightly beat until smooth. Spoon the ice cream into pan. Once added, shake pan liberally until ice cream is spread evenly within the pan. Add half of the crushed chocolate sandwich cookies over the vanilla ice cream. Place pan into freezer for about 15 minutes to solidify ice cream.
After 15 minutes, remove pan from freezer. Place chocolate ice cream in bowl and lightly beat until smooth. Spoon chocolate ice cream into pan and shake to evenly distribute over vanilla ice cream. Place back in freezer for 15 minutes.
Microwave heavy cream until hot, about 2 minutes. Use caution as liquid will be hot. Add chocolate chips to hot heavy cream and stir until you have a smooth chocolate ganache sauce. Remove cake from the freezer. Pour and cover entire cake with the chocolate ganache sauce. Note: the ganache will solidify over the cold ice cream very quickly. Quickly sprinkle second half of chocolate sandwich cookies into ganache. Microwave peanut butter for 30 seconds to thin and drizzle across top of cake. Return to freezer for 2 hours and remove right before eating. Enjoy!