Petite, personal-sized ice cream cakes, à la the classic one we all grew up with, are a hit with kids and adults alike.
INGREDIENTS
1 recipe Chocolate Ganache (page 16)
1 pint (2 cups) non-dairy chocolate ice cream
6 crushed chocolate sandwich cookies
1 pint (2 cups) non-dairy vanilla ice cream
1/2 recipe Coconut Whipped Cream (page 16)
Makes 6 cake cups
DIRECTIONS
Cool the Chocolate Ganache until it’s warm but still spreadable. Let the chocolate ice cream sit out at room temperature until easily scoopable. Set out 6 half-pint canning jars. Scoop 1/3 cup of chocolate ice cream into the bottom of each jar, packing it down well with the back of a spoon. Sprinkle one crushed cookie into each jar.
Spread the ganache among the jars and smooth over top of the cookie crumbles. Refrigerate the jars for about 30 minutes, until the ganache is slightly firmed up. While they are in the fridge, let the vanilla ice cream soften. Once the ganache is firm to the touch (it might still be a little tacky; that’s fine), top each jar with 1/3 cup of the vanilla ice cream. Pack it down. You can either spread the Coconut Cream on top of the ice cream, as a frosting, or you can pipe it out with a pastry bag to decorate.
Freeze the ice cream cups for at least 3 hours before serving.