This isn't some run of the mill ice cream cake. It's so much better than that. For starters, it has three flavors of Haagen Daz ice cream: mayan chocolate, coffee, and vanilla bean. There's also the layer of fudgey cookie goodness and then it's topped with chocolate ganache and many many delicious treats.
I made this cake for my dad for Father's Day. I had been trying to decide what he would like best and I realized that almost every single time we go out for dinner my dad asks for ice cream for dessert. Plus I could always tell that he was visiting my apartment because a small tub of Haagen Daz would appear in my freezer. It wasn't cheap using gourmet ice cream, but my dad works hard and he definitely deserved the best.
I used a nine inch spring form pan for the cake. I would suggest putting it in the freezer beforehand because my first layer was a little melty while I was trying to spread it. I used this mayan chocolate flavor for the base layer. If you haven't had it before you should try it; it's a mixture of dark chocolate and cinnamon..mmmm.
I let the tub of ice cream soften up and then spread it on the bottom of the pan and stuck it back in the freezer.
While the first layer was hardening I made the cookie/fudge layer. I crushed up almost a whole box of oreos in my blender. Then in a bowl I mixed them with hot fudge sauce (just the stuff from the bottle) until they were all coated.
I took pan out from the freezer and spread the cookie layer on top. My freezer isn't very cold and the cake would have benefited from being frozen longer before I did this.. things got a little melty but in the end I got the cookie layer on. The back to the freezer to set that layer.
After the coffee layer came the vanilla bean. I had wanted chocolate chip cookie dough but my grocery store didn't have it. It didn't matter in the end because so much stuff ends up on top of the cake that nobody noticed the missing cookie dough pieces.
While the cake was freezing and before I made the chocolate ganache, I chopped up the toppings. I had asked my dad what he liked on ice cream sundaes and he listed many many things. I decided on mini peanut butter cups cut into quarters, crushed score bars, honey roasted peanuts, and marshmallows.
The ganache was so quick and easy that I really didn't have time to take a picture. I just melted 8 oz of bittersweet chocolate with half a cup of cream and a tsp of instant coffee in a bowl over simmering water.
Then I poured the ganache on the cake, threw all the toppings on, then the pan went back into the freezer until it was time for Father's Day dinner.
Oh my god this cake is so good.. so so good.
8 oz of bittersweet chocolate
1/2 cup cream
1 tsp instant coffee powder
Put the chocolate, cream, and instant coffee powder to a bowl and place the bowl over a pot of gently simmering water. Stir until all the ingredients have melted together.
Some people melt the chocolate first and then stir in the cream, but I find that the temperature change causes the chocolate to sieze so I like to mix it all together first.