KinniTOOS® Ice Cream Cake

Directions

Base

1. In a food processor or blender, finely grind ¾ package Kinnikinnick Chocolate KinniTOOS®  with 2 tablespoons butter until combined. Set aside.
2. Line a freezer proof container with plastic wrap (bottom and sides). Container needs to fit 2.2 litres.
   
3. Press crumb mixture into bottom of lined container. Set aside.

Chocolate Ice Cream Layer

1. Note: If you have gluten-free chocolate ice cream, omit cocoa powder and ¼ cup water.
2. In a small bowl combine 2 tablespoons cocoa powder and ¼ cup water, mix until combined (slurry). Set aside.
3. In a mixing bowl combine cocoa slurry and 1 litre vanilla ice cream. Mix until combined and softened.
4. Spread evenly over crumb mixture.

Cookie Crumb Layer

1. Crush reserved ¾ package Kinnikinnick Chocolate KinniTOOS® in small pieces (not crumb size).
2. Sprinkle crushed Kinnikinnick Chocolate KinniTOOS® Cookies over Chocolate Ice Cream Layer.

Espresso Ice Cream Layer

1. Note: If you have gluten-free coffee flavoured ice cream, omit espresso powder and reserved 1 teaspoon water.
2. In a small bowl combine espresso powder and reserved 1 teaspoon water to create a slurry. Set aside.
3. In a mixing bowl combine 1 litre vanilla ice cream and espresso slurry. Mix until combined and softened.
4. Spread evenly over Cookie Crumb Layer.
5. Cover top with plastic wrap.
6. Freeze for 4 hours or overnight.

Decorating

1. Turn frozen ice cream cake container upside down on counter for 3 - 5 minutes. Cake will slide out. You may need to tap outside of container to help release.
2. Remove plastic wrap and place frozen cake on serving tray (bottom side down).
3. Decorate with optional whipped cream and chocolate sauce.
4. Finish decorating with remaining reserved ½ package of Kinnikinnick Chocolate KinniTOOS®.
   
5. Store leftover KinniTOOS® Ice Cream Cake covered in freezer for up to 3 months.

Yields 8 - 10 portions