• Place 2 medium-large glass bowls and beaters in freezer for approximately 15 minutes.
• Line an 8 x 4 inch (20 x 10 centimeteloaf pan with plastic wrap, make sure the plastic hangs over the edges of the loaf pan.

COOKIE BASE

• Heat butter until melted, stir in cookie crumbs and place at the bottom of the loaf pan, flatten with the bottom of a glass until firm, place in refrigerator while making the no-churn ice cream.

VANILLA NO-CHURN ICE CREAM

• In a small bowl whisk together sweetened condensed milk and vanilla, set aside.
• Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, set aside.

CHOCOLATE NO-CHURN ICE CREAM

• In a small bowl whisk together sweetened condensed milk and cocoa, set aside.
• Remove the second bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the cocoa/sweetened condensed milk mixture, then fold in the rest of the whipped cream mixture, set aside.

PUTTING THE CAKE TOGETHER

• Remove loaf pan from the fridge, pour 1/2 the Vanilla Ice Cream into the pan, drizzle with chocolate sauce, cover with half of the Chocolate, drizzle again with chocolate sauce and then cover again with the rest of the Vanilla Ice Cream, (or vice versa if you prefer)**. Freeze until firm for approximately 5 hours.

CHOCOLATE GANACHE

• Heat butter and cream until butter is melted, mix together, add the chips and stir until smooth, add a little extra cream if too thick (make sure cream is warm), set aside 2 minutes to cool.Remove from freezer, remove cake from loaf pan and place on a plate, cover with Ganache, serve immediately. Enjoy!