Easy Double-Decker Ice Cream Sandwich Cake

Yields: 8-10 slices Prep Time: 30 minutes Cook Time: 10-13 minutes Freeze Time: 8 hours (or overnight)

Ingredients:

For the Chocolate Cookie Layers:

• Nonstick cooking spray
• Parchment paper
• 1 cup all-purpose flour
• ½ cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• ¼ teaspoon salt
• ⅛ teaspoon baking soda
• 2 large eggs
• ½ cup granulated sugar
• ⅓ cup NESTLÉ® NESQUIK® Chocolate Flavor Syrup
• ½ cup (1 stick) unsalted butter, melted and cooled slightly

For the Filling:

• 1 carton (1.5 quarts) DREYER'S® or EDY'S® GRAND Coffee, Vanilla, or Chocolate ice cream, softened

Step-by-Step Instructions:

Part 1: Bake the Chocolate Cookie Layers

1. Preheat and Prep: Preheat your oven to 350° F. Spray a rimmed 15 x 10-inch baking sheet (or a 15½ x 10½-inch jelly roll pan) with nonstick cooking spray and line it completely with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, sift or whisk together the flour, cocoa powder, salt, and baking soda.
3. Mix Wet Ingredients: In a large bowl, use a hand mixer or a whisk to beat the eggs, granulated sugar, and Nesquik syrup until the mixture is light brown and well combined. Whisk in the melted butter until it is fully incorporated.
4. Combine and Spread: Add the flour mixture to the egg mixture. Stir with a spatula just until the batter is evenly moistened and no dry streaks remain. Pour the batter onto the prepared baking sheet. Using an offset metal spatula, spread the batter evenly to cover the entire pan.
5. Bake and Cool: Bake for 10 to 13 minutes, or until the cookie springs back when you gently touch it with a finger. Let it cool in the pan on a wire rack for 10 minutes. Then, carefully invert the cookie onto a cutting board lined with fresh parchment paper and peel off the parchment paper from the bottom. Allow the large cookie to cool completely to room temperature.

Part 2: Assemble the Ice Cream Terrine

1. Prep the Ice Cream: While the cookie cools, prepare your ice cream. Scoop the softened ice cream into a large bowl. Using a sturdy wooden spoon or a handheld mixer on low, stir or beat the ice cream just enough to create a smooth, lump-free, and spreadable consistency. Work quickly to prevent it from melting.
2. Prepare the Loaf Pan: Line an 8- or 9-inch loaf pan with two strips of parchment paper, one fitting the length and one fitting the width of the pan, allowing for a few inches of overhang on all sides. These overhangs will act as "handles" to lift the finished cake out later.
3. Cut the Cookie: Using the bottom of your loaf pan as a guide, cut the cooled cookie sheet into three equal rectangles that will fit snugly inside the pan.
4. Layer One: Place the first cookie rectangle into the bottom of the prepared loaf pan.
5. Layer Two: Top the first cookie layer with half of the softened ice cream, spreading it into an even layer with a spatula.
6. Layer Three: Place the second cookie rectangle on top of the ice cream and top it with the remaining ice cream, smoothing it down again.
7. Final Layer and Freeze: Press the last cookie rectangle gently over the top ice cream layer. Fold the parchment paper overhang over the top to cover it. For extra protection, cover the entire pan tightly with foil. Freeze overnight, or for at least 8 hours, until completely firm.

To Serve:

When ready to serve, use the parchment paper "handles" to lift the entire terrine from the pan. Place it on a cutting board and slice it into 1-inch thick slices. Serve immediately.

Storage:

Store any remaining ice cream cake tightly covered in plastic wrap and then foil in the freezer for up to one month.