Ice Cream Cake

My dad is a huge fan of ice cream cake. So naturally for his birthday I thought it would be a great idea to make him one. I have never made a homemade ice cream cake before, but luckily I found a great recipe from the eggs on sunday blog which looked pretty easy to recreate. As noted in the blog, the flavour combinations are endless; whether it is a mint chocolate chip cake, a fresh peach ice cream cake with graham cracker crust, a lemon ice cream cake with gingersnap crust or even a raspberry ice cream cake with chocolate crust. So whatever flavour your craving, it can happen! For my first attempt I decided to keep things simple. This recipe calls for homemade ice cream which I didn’t have the time to do so I opted for the next best thing Organic Meadow ice cream and I crushed up fresh mint leaves.


Ice Cream Cake
Crust and ganache ingredients listed for 10-inch pan
  • For the cookie crust:
  • 6 oz chocolate wafer cookies (flavor optional)
  • 5 tbsp unsalted butter, melted
  • For the ice cream:
  • 1 quart storebought ice cream (flavor optional)
  • For the chocolate ganache:
  • 6 oz good quality bittersweet chocolate, cut into pieces
  • For the garnish:
  • ½ cup broken pistachios
  1. Process the cookies in a food processor until they’re fine crumbs. Add the melted butter and pulse it in until the cookie crumbs are moistened thoroughly. Pour the crumbs out into the bottom of your springform pan and firmly pat them down to make an even layer for the crust. Cover the crust with plastic wrap and place in the freezer to set, about 1 hour.
  2. Soften the ice cream till its at room temperature, rip pieces of fresh mint to add into it. Afterwards beat it in an electric mixer until it’s more the consistency of soft serve. Spread it evenly over the cookie crust, gently pressing down with a spatula to fill in any holes. You want to use enough ice cream to come almost all the way to the top of the springform pan; leave about ½ inch room at the top (where the ganache will go. Place the plastic wrap back on over the ice cream layer, smoothing it down directly on the ice cream’s surface so there are no air bubbles. Freeze for at least 2 hours.
  3. Place the chocolate and cream in a large heatproof bowl, and set the bowl over a pan of barely simmering water. Stir occasionally until the chocolate is completely melted and the mixture is smooth. Take it off the water and cool at room temperature until it’s lukewarm.
  4. Take the ice cream cake out of the freezer and remove the plastic wrap. Spread the chocolate ganache over the top, smoothing with a spatula. It should just about come to the top of the springform pan. If you’re using the pistachios for garnish, crumble them around the cake top.
  5. Replace the plastic wrap over the cake, smoothing it directly onto the layer of ganache, and place it back in the freezer for another 2 hours.
  6. Take the ice cream cake out of the freezer and remove the plastic wrap 15 minutes before serving.


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