Frozen Chocolate Cookie Dessert.
(This frozen chocolate cookie dessert is sponsored by So Delicious Dairy Free! I’m thrilled to be working with them in 2019 to create lots of incredible recipes for you!)
We’re taking it way way back with a frozen chocolate cookie dessert today!
Oh you guys. This tastes like my childhood. It tastes like the 90s. In the best possible way ever!
The best part is that I’m partnering with So Delicious Dairy Free again to make this dessert in a new and improved way, using their frozen dessert! Um, just wait until you hear about these flavors.
We used their Cold Brew Frozen Dessert (!!!!!) for a refreshing coffee flavor. It is INSANE. It tastes like a cup of coffee.
And then we used So Delicious’ Mocha Almond Fudge Frozen Dessert for a fancier, more exciting twist. It is also to die for. You can choose a basic flavor or one with a bit more flair, depending on your mood. Or the crowd!
So, funny story.
This dessert was initially made with coffee ice cream. But when we were kids, my brothers flipped over that, so my mom started making it with vanilla ice cream. I feel insanely deprived, because even I knew at the age of 13 that coffee mixed with the other flavors here would do amazing, incredible things. Like make it off the charts delicious.
That’s why we’re going with the coffee flavors today, if only because I have to reclaim my dessert youth!
Another funny thing? My mom rarely made this for just us. She always made it for a party or gathering, but it was often a party where kids weren’t invited (like her monthly card club or something). And it was pure torture knowing that it was in the freezer and I couldn’t have a taste until it had been served at the party.
Of course, there were ALWAYS leftovers for us. But that didn’t make me want to dig in early any less, you know?
My favorite part has always been the fudge sauce.
And I changed her recipe a bit and made the sauce with coconut milk because it’s so rich and wonderful. One of the reasons the fudge layer is fantastic is because it doesn’t completely harden in the freezer. So it’s actually like hot fudge. I mean, sure, it’s not HOT. But it’s fudgy and gooey while the rest of the dessert is frozen.
Now that I’ve been using the So Delicious Cold Brew Frozen Dessert, that layer may be my favorite part. The combo of chocolate and coffee cut with whipped cream is such a classic.
And this isn’t just any whipped cream – I use the So Delicious Dairy Free Cocowhip, which is deeeeelish.
Seriously, you will want to go at that whip with a spoon. I did it many times this summer. It has the most incredibly fluffy, cloud-like consistency. And tastes amazing!
Much like the pumpkin roll I made last month, So Delicious Frozen Dessert works better than traditional ice cream. And that’s coming from someone who has used ice cream for this dessert my entire life. When you use the frozen dessert, it becomes creamy and spreadable, but it doesn’t get watery and melty much at all. That is KEY for using it inside a dessert! It gives you more time to work and put it together.
And it refreezes in the dish so well, as does the CocoWhip.
It’s going to be on permanent rotation here during this lovely holiday season!
Frozen Chocolate Cookie Dessert
- 25 to 30 chocolate sandwich cookies
- ½ cup 1 stick unsalted butter (or butter alternative!), melted
- 2 pints So Delicious Dairy Free Cold Brew Frozen Dessert or So Delicious Mocha Almond Fudge Frozen Dessert
- 1 14 ounce can full-fat coconut milk
- 1 cup sugar
- 6 ounces semi-sweet chocolate, chopped
- 1 container So Delicious Dairy Free Cocowhip Topping, thawed in the fridge
- Place the cookies in a food processor or blender and puree until small crumbs remain. Place the cookies in a large bowl and pour the melted butter over top. Stir until the crumbs are moistened. Press the mixture into a 9x13 inch baking dish. Stick the dish in the freezer for 30 minutes.
- Remove the So Delicious frozen dessert from the freezer and allow it to soften for 10 to 15 minutes. Scoop it out into a bowl and stir it together with a large spoon or spatula, until it becomes slightly creamy and no large lumps remain. Spread the frozen mixture over top of the ice cream. Freeze for at least 60 minutes.
- In a saucepan, combine the coconut milk, sugar and chopped chocolate over medium heat. Bring the mixture to a boil, stirring constantly so it doesn’t bubble over. Cook and stir the mixture for 15 to 20 minutes, until it thickens slightly. Remove it from the heat and let it cool to room temperature. It will thicken as it cools too!
- Once cooled, pour the mixture over the frozen dessert. Stick it back in the freezer for at least 2 hours.
- Top the fudge layer with the entire container of Coco Whip. Stick the dish back in the freezer for at least 30 minutes.
- To serve, slice into squares and dust cocoa powder on top. Devour!
You should probably stick one in the fridge just… in case! I love it.