The other night I had heat-induced insomnia. Temperatures outside spiked over ninety degrees during the day and the city held the heat into the night. I tossed, turned and got up repeatedly to drink cold water.
Even though it is a bit uncomfortable, I love the heat. And the summer. And this ice cream cake.
This cake is a no-bake situation. Technically the only part you will actually "make" is the ganache topping. The rest is all ice cream sandwiches, cookies, and melty pints of ice cream. It is no-fuss summer food.
You can use any flavors of ice cream in this recipe. Strawberry and chocolate? Nice! Coconut gelato and lime sherbet? Insane! Mint chip and chocolate chip? I like your style! Here I went with blackberry and lemon custard.
After ample freezing time, a quick glaze and one last chill to set up the ganache, it is time to slice!
Had this cake been in my freezer on that ninety degree day, it wouldn't have stood a chance.
Ice Cream Sandwich Layer Cake
makes a 9x5 loaf cake
From Bon Appetit Magazine
8-10 ice cream sandwiches
2 pints of ice cream, slightly softened (any two flavors you want!)
1 1/2 c crushed cookies of your choice (I like Oreos or Teddy Grahams)
4 oz chopped bittersweet chocolate
4 oz heavy cream
- - -
1. Line a 9x5 loaf pan with aluminum foil
2. Arrange 4-5 ice cream sandwiches on the bottom of the lined pan; you will need to cut some to make sure they fit... it doesn't need to be perfect, just make sure the entire bottom of the pan is covered in the sandwiches
3. Spoon 1 pint of ice cream on top of the sandwich layer; spread into an even layer with a knife or offset spatula
4. Arrange 4-5 more ice cream sandwiches on top of your first flavor of ice cream, pressing them down slightly to ensure there are no gaps
5. Spoon the 2nd pint of ice cream on top of the sandwich layer; spread into an even layer
6. Sprinkle/arrange your crushed cookies on top of the final ice cream layer
7. Freeze for at least 4-6 hours until ice cream is firm
8. Heat cream to a simmer and pour over chocolate, stirring until a smooth ganache comes together; cool slightly
9. Invert frozen cake onto a cooling rack set over a baking sheet (cookie side down)
10. Pour warm (not hot) ganache over cake, it will coat the top of the cake and drip down the sides
11. Place the cake (still on the baking sheet/cooling rack) into the freezer for at least 20 minutes, or until ganache is set
12. Run a knife around the bottom of the cake and transfer it to a platter/cake plate; slice and enjoy!