3 pints non dairy vanilla ice cream
1 pint non dairy chocolate ice cream
1 regular sized package of chocolate cream filled sandwich cookies
2 cups vegan fudge sauce (recipe below)
2-3 cups Sweet Aquafaba Whip
optional: vegan sprinkles
VEGAN FUDGE SAUCE:
1/3 cup coconut oil
1/4 cup of white sugar
1/2 cup light corn syrup
1/3 cup dark cocoa powder
1 cup chopped vegan dark chocolate or chocolate chips
1/2 cup almond or coconut milk
1 teaspoon vanilla extract
Start by letting the chocolate ice cream sit out on the counter to soften while you prepare the fudge.
Make the fudge sauce by adding all of the ingredients minus the chopped chocolate and vanilla to a medium sauce pan over medium/low heat. Allow the mixture to come to a simmer for about 5 minutes, stirring continuously, allowing the mixture to thicken. Remove from heat.
Stir in the chopped chocolate and vanilla, and continue stirring until all of the chocolate has melted. It should be thick and glossy. Set aside.
Crush up the entire pack of sandwich cookies. You can put them into a food processor and pulse until they are nice and crushed, or you place them in large zip lock and roll over them with a rolling pin, or crush them using a kitchen mallet.
Place crushed cookies in a large bowl and stir in one cup of the chocolate fudge (the recipe makes 2 cups of fudge so just use half)
Line the bottom of a 9 inch inch spring form pan with a circle of parchment paper. Take half of the cookie mixture and press it evenly into the bottom of the spring form.
Empty the chocolate ice cream into a medium size bowl and stir it until it is nice and smooth. You dont want it totally melted, you want it the consistency of soft serve so it will spread evenly.
Spread the chocolate ice cream evenly over the chocolate cookie bottom and pop the pan in the freezer for 20-30 minutes to let the ice cream firm back up.
Take the vanilla ice cream out of the freezer and let it soften up.
Remove pan form the freezer and, spread the remaining cookie mixture evenly over the chocolate ice cream. Pour the remaining 1 cup of fudge over the cookie mixture and spread evenly as well. Pop pan back in the freezer for 10-15mintues
Dump all three containers of vanilla ice cream into a large bowl and stir them up until they are also creamy and smooth like soft serve.
Spread the vanilla ice cream evenly over the fudge layer and place back in the freezer so the whole cake can refreeze and firm up. You can press on the cake in the center to see if it seems frim after about 3 or 4 hours. If not, let it stay in the freezer for another hour or until the center seems nice and frozen.
While the cake is freezing, prepare the Sweet Aquafaba Whip. Once the cake seems frozen through, remove from the spring form pan. Coat the entire cake in a thick layer of the whip. You can pipe stars along the rim and add sprinkles if you like. Pop the cake back into the freezer for about an hour to let the whip firm up.
To serve, fill a tall glass with hot water and drop a sharp knife into the glass for a few minutes. Dry off the knife and cut the cake. The hot knife will cut more easily through the frozen cake. Store any leftovers back in the freezer.