Ice-cold dog

Ingredients for 8 servings:

• 300 g butter biscuits
• 400 ml ice cream (chocolate with pieces)
• 400 ml vanilla ice cream or another light flavor
• 1 tbsp cocoa powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

Cold Dog is well known, but Ice Cold Dog is less so. It’s the iced version of the popular treat and a wonderful refreshment, especially in summer weather.

Line a 25 x 11 cm loaf pan with baking paper or plastic wrap. This is not necessary if using a silicone mold. Cover the bottom of the loaf pan with a layer of butter cookies. To ensure that this and all subsequent layers are completely covered with cookies, right up to the sides, cut some cookies into strips of varying widths beforehand. This works best with a serrated knife. Using a tablespoon, scoop out about 3 tablespoons of the chocolate ice cream. Immediately spread the ice cream over the butter cookies and spread it evenly with a knife. Work quickly so the ice cream doesn’t melt. Now cover with the next layer of butter cookies and then spread about 3 tablespoons of vanilla ice cream on top. Quickly continue alternating between chocolate and vanilla ice cream, finishing with a layer of cookies. Cover everything with plastic wrap and place in the freezer for about 3 hours. Then peel off the plastic wrap, turn the ice cream out onto a chilled cake plate, and remove the baking paper or plastic wrap. Dust the surface with a little cocoa powder. Cut the ice-cold dog into slices and serve immediately.