Egg-Free Chocolate Vanilla Layered Ice Cream Cake

Directions

1. 1

   Make the vanilla cream: in a saucepan, whisk together condensed milk, milk and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and begins to simmer. Remove from heat, stir in the heavy cream, mix well and set aside.

2. 2

   Make the chocolate cream: in a separate saucepan, combine condensed milk, cocoa powder, cornstarch and milk. Cook over medium heat, stirring continuously, until thick and glossy. Remove from heat, stir in the heavy cream and set aside.

3. 3

   Make the ganache: melt the milk chocolate in a double boiler, stirring gently. Off the heat, pour in the heavy cream and stir until smooth and velvety. Let cool for 10 minutes.

4. 4

   Assemble in a large rectangular dish: spread the chocolate cream on the bottom, top with a layer of cookies, pour over the vanilla cream, add a second layer of cookies, and finish with an even coat of chocolate ganache.

5. 5

   Cover tightly with plastic wrap and freeze for 5 hours. It stays creamy — not rock-solid — with a refreshing, scoopable texture. Serve cold and enjoy every layer!