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–+ servings
Chocolate and Vanilla Ice Cream Cake

Chocolate and Vanilla Ice Cream Cake

Topped with a chocolate ganache, whipped cream and rainbow sprinkles, and filled with chocolate ice cream and vanilla ice cream. Chocolate cookie crumbs separate the layers.
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Prep Time 30 minutes
Cook Time 5 minutes
Freezing Time 10 hours
Total Time 12 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 8 inch springform pan
  • Plastic Wrap
  • pastry bag with a star tip
  • an electric mixer

Ingredients
  

  • 1.5 quarts chocolate ice cream
  • 10 Nabisco chocolate wafer cookies, crushed into crumbs
  • 1.5 quarts vanilla ice cream
  • ½ cup heavy cream
  • 7 ounces bittersweet chocolate, finely chopped

For the Cake Toppings:

  • 1 cup heavy cream
  • 2 tsp. granulated sugar
  • ½ cup rainbow sprinkles

Instructions
 

  • Line an eight- inch springform pan with plastic wrap so that it extends all the way up the sides and beyond by a few inches.
  • Scoop the chocolate ice cream out into a big bowl and stir it until it's soft enough to be placed in the pan and flattened into an even layer. Sprinkle on the chocolate cookie crumbs. Cover the ice cream with plastic wrap and freeze it for one hour. Also, you may want to wrap the bottom of the pan in aluminum foil, in case of drips.
  • Scoop the vanilla ice cream into the bowl, and stir in the chopped chocolate bar. Smooth the ice cream in an even layer, right on top of the chocolate crumbs. Cover with plastic wrap and freeze for six hours or overnight.
  • After the six hours, make the ganache: Heat the cream in a two quart saucepan, just until it begins to simmer. Pour it over the bittersweet chocolate, and stir until it's totally smooth. Let it cool to room temperature.
  • Remove the sides from the cake and the plastic wrap and invert it on to a serving plate. Spread the cooled ganache all over the top, letting some of it drip down the sides. Refreeze for a couple more hours. Add the sprinkles around the perimeter of the cake.
  • In an electric mixer, beat the cream and sugar together, until it's whipped together. Put it in a pastry bag with a star tip attached and pipe swirls around the top of the cake. Add more sprinkles and serve with extra whipped cream and sprinkles.
Keyword Dessert
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