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.
- 1 cup semi-sweet chocolate chips
- 2 Tbsp. butter
- 14 ounces sweetened condensed milk
- 1/2 Tbsp. Monin Cold Brew Coffee Concentrate
- 3 Pumps Monin Hazelnut Concentrated Flavor
1 tablespoon water
1 1/2 teaspoons unflavored gelatin
1 1/4 cups heavy cream
1/4 cup Monin Cold Brew Coffee Concentrate
6 tablespoons sugar
2/3 cup Monin Dark Chocolate Sauce
1/2 cup sour cream
Place the water in a small bowl; Sprinkle gelatin over the surface. Let stand for 5 minutes to soften.
In a medium saucepan, combine the cream and sugar. Heat over medium-low heat until the mixture almost comes to boiling. Remove from heat.
Add softened gelatin; stir until it dissolves.
Place the Monin Dark Chocolate Sauce in a medium bowl. Strain the hot cream mixture through a fine-mesh sieve into the chocolate. Gently whisk to incorporate chocolate. Whisk in the Monin Cold Brew Coffee Concentrate and the sour cream and until smooth.
Pour into prepared serving dishes.
Chill in the refrigerator until firm, at least 3 hours.