Makes 1 x 10″ Round Cake



  • 300g Chocolate Cookies
  • 80g Melted Butter

Coole Swan Ice Cream

  • 400ml Double Cream
  • 200ml Coole Swan
  • 1 tsp. Cornflour
  • 4 Medium Egg Yolks
  • 100g Caster Sugar
  • 100g Chocolate
  • Cookie Chunks


  • 200g Chocolate
  • Cookie Chunks



For the ice cream, gently heat the cream and Coole Swan in a saucepan. While this is heating, mix the egg yolks, cornflour and sugar together and whisk until combined.

When the cream and Coole Swan mixture is warmed (not boiling) pour over the egg mix and stir until smooth.

Strain into a clean saucepan and on a low heat stir continuously until the mixture starts to thicken or coat the back of the wooden spoon.

Remove from the heat and place in a bowl over crushed ice to help stop the cooking process.

For the base crush the chocolate cookies and mix with the melted butter, line the bottom of your cake tin.

When the Coole Swan custard is chilled place the mix into your ice cream machine and follow manufactures instructions until the ice cream is completely frozen at this final stage add the chocolate cookie pieces and mix gently.

Spoon this mix into your tin and freeze overnight.

Before serving top the cake with the remaining cookies and serve immediately.