Update my dinner status, I'm making this tonight.
13 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a small saucepan, bring the heavy cream to a boil
over medium-high heat. Put the chocolate chips in a
heatproof medium bowl and pour the boiling cream over
the chocolate. Let sit until the chocolate is melted,
about 2 minutes. Stir the mixture with a fork for
about 2 minutes, until the ganache is smooth.
Line a nonstick 9 x 5 x 3 3/4-inch loaf pan with 2
overlapping sheets of plastic wrap, allowing a 4-inch
overhang on all sides.
Pour half of the ganache (1 cup) evenly into the lined
pan and spread to cover the base. Cover the ganache
with a single layer of tightly packed cake slices; be
sure the layer is flat and even. Working quickly,
spread the vanilla ice cream evenly over the pound
cake.
Cover the ice cream with a layer made of half of the
chocolate wafers. Spread the remaining ganache evenly
over the wafers, then top the ganache with another
layer, using all of the remaining wafers, and place
the cake in the freezer for about 30 minutes to chill
and firm up.
Remove the cake from the freezer and spread the
chocolate ice cream over the wafers. Top with another
flat, single layer of tightly packed slices of pound
cake, trimming 1 or 2 slices to fill in the gaps
(there will be a few slices left over). The cake may
be slightly higher than the pan. Cover the cake
completely with the plastic overhang and freeze until
firm, at least 5 hours or overnight.
To loosen the ice cream cake from the pan, open the
plastic wrap and invert the pan over a flat serving
platter. Remove the plastic wrap. Scatter the crushed
chocolate wafers over the ice cream cake, then slice
and serve immediately.
