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Ice Cream Cake - Cooking with Tami
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Ice Cream Cake

This will put those store bought cakes to shame!  You can make the crust with Oreo cookies if you can't find Chocolate Wafers, just omit the sugar.
Plan Ahead Note: this cake is best if frozen overnight.
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Course Dessert

Ingredients
  

Crust

  • 2 cups crushed chocolate wafers
  • ½ cup butter melted
  • ¼ cup granulated sugar

Ice Cream

  • ½ gallon mint chocolate chip ice cream

Chocolate Ganache

  • 2 Tablespoons water
  • 3 Tablespoons light corn syrup
  • 2 Tablespoons butter cubed
  • 3 oz. semi-sweet chocolate chopped
  • 1 oz. unsweetened chocolate chopped

Topping

  • 1 cup whipping cream
  • ½ cup powdered sugar
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • 2 Tablespoons granulated sugar

Instructions
 

Crust

  • Preheat oven to 350°.
  • For the crust, butter the sides of a springform pan.                
  • Crush wafers in a food processor and place in a large bowl.  Add melted butter and sugar, mixing until well combined.
  • Press into the bottom and up the sides of the pan and bake at 350° for 10 minutes.  Remove from oven and let cool.  Refrigerate for 1 hour.

Ice Cream

  • Place ice cream in a large bowl and turn with a spatula until soft.  Spread over the chocolate crust.
  • Cover and place in the freezer for 6 hours or overnight.

Chocolate Ganache

  • In a small saucepan combine water, corn syrup, and butter.  Bring to a boil over medium heat.
  • Add chopped chocolates and remove from heat, stirring until smooth.  Let cool for 10 minutes, stirring occasionally.
  • Quickly spread over ice cream and freeze for 2 hours.

Topping

  • In a mixing bowl with a hand held electric mixer, beat whipping cream and powdered sugar until soft peaks form.
  • In a separate bowl, beat egg whites and cream of tartar until foamy.
  • Gradually add the sugar and beat until soft peaks form.  Gently fold whipped cream into the egg white mixture.  Spread over cake and freeze for 1 hour.