For base: In a food processor, finely grind ¾ pkg. Kinnikinnick Chocolate KinniTOOS® with 1tbsp butter until combined. Set aside. Line a freezer prof container with parchment paper (bottom and sides). Press prepared crumb mixture in bottom of prepared container. Set aside.
1st layer: (If you have GF Chocolate ice cream, omit cocoa powder and ¼ cup water). In a mixing bowl combine 2tbsp cocoa powder and ¼ cup water, mix until combined (slurry). Add 1/2 L vanilla ice cream and mix until softened. Spread over crumb mixture.
2nd layer: Sprinkle 1 pkg. crushed Kinnikinnick Chocolate KinniTOOS® Cookies over chocolate ice cream layer.
3rd layer: (If you have GF coffee flavoured ice cream, omit espresso powder and 1tsp water)
In a mixing bowl combine 1tbsp instant espresso powder and 1 tsp water, mix until combined (slurry). Add 1/2 L vanilla ice cream and mix until softened. Spread over cookie crumb layer. Freeze for 4 hours or overnight. Remove frozen cake from container and slice into portions. Serve with whipping cream, chocolate sauce and remaining Kinnikinnick KinniTOOS®. Serves 8-10
Tips & Variations
Use a freezer container that will fit 1½- 2 L.