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Prep Time
15 mins
Total Time
5 h


2 cups
coarsely ground chocolate chip cookies (about 12 cookies)
500 mL
3.5 oz
Sensations Swiss Dark Chocolate 72% Cocoa, melted and cooled
100 g
2 tbsp
unsalted butter, melted
30 mL
6 cups
vanilla ice cream
1.5 L
1 1/4 cups
cranberry sauce
300 mL
3/4 cup
toasted whole hazelnuts
175 mL
1/4 cup
35% whipping cream
60 mL
2 tbsp
icing sugar
30 mL
2 tbsp
chocolate shavings for garnish (optional)
30 mL


Step 1
Line bottom and sides of 9-in. (23-cm) spring-form pan with parchment paper. Stir together ground cookies, melted chocolate and butter until combined. Scrape into pan; press out evenly to coat bottom. Freeze 15 min. until crust is set.
Step 2
Scrape ice cream into large bowl and let sit at room temperature 8 to 10 min. until malleable.
Step 3
Meanwhile, puree cranberry sauce in blender until smooth, reserve 1/2 cup (125 mL). Gently fold the remaining 3/4 cup (175 mL) cranberry sauce and hazelnuts (note: 1/4 cup (60 mL) hazelnuts can be reserved for garnish, if desired) into the ice cream. Do not over mix. Working quickly, spread mixture evenly onto cookie crust. Spread remaining cranberry sauce over centre of cake. Cover with plastic wrap and freeze at least 4 hr.
Step 4
To serve, beat whipping cream with icing sugar to stiff peaks. Release cake from spring-form pan; transfer to serving plate, discarding parchment paper. Top cake with dollop of whipped cream. Garnish with reserved hazelnuts and chocolate shavings, if using. For easier slicing, heat knife under hot water and dry with a kitchen towel before slicing (reheat between slices).


Dessert Low Sodium Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/16 of the recipe
19 g
Saturated Fat:
9 g
34 g
2 g
25 g
35 mg
4 g
115 mg