Ingredients:

  • 2 cups (220g) dark chocolate sandwich cookies, crushed
  • 4 tbsp (56g) unsalted butter, melted
  • 0.25 tsp sea salt
  • 1.5 quarts vanilla bean ice cream
  • 1.5 quarts chocolate ice cream
  • 0.5 cup (45g) unsweetened Dutch-process cocoa powder
  • 0.33 cup (80ml) pure maple syrup
  • 0.25 cup (60ml) heavy cream
  • 1 tsp vanilla extract
  • 1.5 cups (360ml) cold heavy whipping cream
  • 0.5 cup (120g) cold plain Greek yogurt, 5% fat
  • 3 tbsp (22g) powdered monk fruit sweetener

Instructions:

  1. Line a 9-inch springform pan with parchment paper. Combine crushed cookies, melted butter, and sea salt. Press firmly into the bottom of the pan to create a hydrophobic fat barrier crust. Freeze for 15 minutes.
  2. Slightly soften the vanilla bean ice cream and spread it in an even layer over the crust using an offset spatula. Freeze for 30 minutes.
  3. Whisk together cocoa powder, maple syrup, 1/4 cup heavy cream, and vanilla extract to create the 'soft-pour' fudge. Pour over the vanilla layer and freeze for 1 hour.
  4. Soften the chocolate ice cream and spread it over the fudge layer. Return to the freezer for at least 4 hours.
  5. In a chilled bowl, whip 1.5 cups heavy cream with powdered monk fruit until soft peaks form. Gently fold in the cold Greek yogurt and whip until stiff peaks form. The yogurt proteins will stabilize the frosting.
  6. Remove the cake from the springform pan. Frost the top and sides with the stabilized cream. Freeze for a final 2 hours or until ready to serve.