Preheat oven to 350°F. Line two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray paper with food release spray. Divide dough evenly into two pieces and spread in each pan. Bake cookies until light golden, about 15 minutes. Cool cookies in pans on racks. Carefully turn out cookies; peel off parchment.
Place 1 cookie, top side up, in 9-inch springform pan with 2 3/4-inch-high sides. Drizzle 1/2cup Monin Dark Chocolate Sauce over. Spread evenly with ice cream; drizzle with 1/2 cup Monin Caramel Sauce. Top with remaining cookie, top side up; press gently to adhere. Cover pan and freeze ice cream cake at least 5 hours.
Cut around cake with small knife to loosen. Release pan sides. Let cake stand until ice cream is slightly softened. Cut cake into wedges; drizzle about 2 tablespoons/1ounce Monin Dark Chocolate Sauce over each serving.
By creating an account with our store, you will be able to move through the checkout process faster, store multiple shipping addresses, view and track your orders in your account and more.
Hope you’re thirsty!
Content applies to US shipping addresses only.
At Monin, we respect your privacy and take protecting it seriously. We’re looking forward to sending you news and updates via email. Your personal details are very important to us and will always be treated with care. Monin will not send or share any of your personal information with any other companies for marketing purposes. To join our marketing list, tick the box. You can unsubscribe at any time. Read the full privacy. here.