Chocky Rocky Ice Cream
For ice cream lovers like me, July 17th is our day to celebrate, since it is officially NATIONAL ICE CREAM DAY. Who doesn’t celebrate a National Day, especially when it comes to food, right?;) Although Chocky Rocky Ice Cream does take some of your time and effort, trust me on this one, it’s worth every dirty dish in the sink. Let’s get started!
Ice Cream
Buy your favorite vanilla flavored ice cream. Allow it to defrost completely.
Chocolate Fudge Sauce
½ cup sugar
¼ cup cocoa
1 teaspoon vanilla sugar
½ cup milk
1 tablespoon oil
pinch of salt
Combine all ingredients in a saucepan and bring to a boil, mixing periodically. Keep warm until ready to use.
Chocolate Chip Cookie Crunch
2 eggs, separated
½ cup sugar, divided
6 oz. ground almonds
¾ cup chocolate chunks
Preheat the oven to 350°F. Beat the egg whites with ¼ cup sugar. In a separate bowl, combine the egg yolks with ¼ cup sugar. Combine the yolks with the whites. Fold in the almonds and chocolate.
Line a 9”x13” pan with parchment paper and pour the batter into the pan, spreading evenly. Bake for 15 minutes before transferring to the freezer for 25 minutes. Remove from freezer and break into chunks. Place the cake back into the oven and bake an additional 20 minutes. Allow the cake to cool before breaking into chunks.
To assemble:
Pour the ice cream into a 9”x13” pan. Sprinkle ¾ of the cookie crunch over ice cream. Drizzle ½ of the chocolate fudge sauce over the crumbs. Marbleize the chocolate and crunch through the ice cream. Sprinkle the remaining crunch on top of the ice cream, and drizzle ½ of the remaining fudge sauce over the surface. Cover well and freeze.
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