My Family’s Favorite Ice-Cream Cake, adapted from Jewish Cooking in America by Joan Nathan
24 cream-filled chocolate sandwich cookies (about 2 cups crumbs)
6 tablespoons unsalted butter
1 pint chocolate ice cream or frozen yogurt
1 pint raspberry sherbet or frozen yogurt
1 pint vanilla ice cream or frozen yogurt
1 stick (1/2 cup) unsalted butter
2 eight-ounce packages bittersweet chocolate
2 ounces semisweet chocolate
1/2 cup cream or low-fat milk
1 cup heavy cream
1 teaspoon vanilla
1. To make the crust, whirl the cookies in a food processor to make a powder.
2. Melt the butter and mix with the cookies. Using your fingers, press 3 inches up the side and on the bottom of a 9-inch spring form pan.
3. Remove the ice cream or frozen yogurt from the freezer and let it soften slightly. Starting with the chocolate, spoon the ice cream or frozen yogurt into the spring form pan, pressing down until smooth. Repeat with the raspberry and finally the vanilla. Refreeze, wrapped well. You can do this at least a week in advance.
4. To make the fudge sauce, melt the butter and the chocolate in a saucepan over low heat. Add 1/2 cup of cream and beat until shiny. Cool slightly and add the vanilla.
5. Just before serving, whip 1 cup cream and pipe it around the mold. Garnish with fresh raspberries and serve with the chocolate sauce on the side.
Yield: at least 12 servings
Note: You can also line the pan with ladyfingers and use any kind of ice cream or frozen yogurt that suits your fancy.