One summer, many years ago, my boys were, for the very first time, away at camp for a month. That in of itself was traumatic enough. Add to that, I would not be with my oldest son on his birthday. Their camp's (very smart-homesickness-busting) policy is that there are no electronics and no phone calls...birthdays excepted, of course. When I finally got to talk to my boy on his big day, I asked what kind of a cake he wanted when he got home to celebrate. He distractedly answered...I don't know. Ice cream? Well, that was all I had to hear. He was going to have the most bad ass ice cream cake he had ever laid eyes on. And that, my friends, was that. Now I have to make it every year, which you will see, is no small task. But totally worth it. I promise.
Start the cake the day before you want to serve it to give it time to freeze properly.
ice cream cake
for the crust:
1 package oreo cookies (I use Newman's organic) middles scraped out
2 T butter, melted
for the ganache:
3 c heavy cream
2 T butter
2 lbs bittersweet chocolate, chopped
for the cake:
2 quarts of ice cream ( I used roasted banana-chocolate streak and moose tracks, per request)
Preheat your oven to 350º
In the bowl of a food processor, whiz the cookies to fine crumbs. Reserve about 2/3 cup of the crumbs and set aside. Add the butter to the remaining cookie crumbs and stir until you have the texture of wet sand. Pour the mixture into a 9" springform pan. Using a flat bottomed glass, press the crumbs gently and evenly to form a crust. Bake for about 10 minutes and cool completely on a wire rack.
For the ganache, place the chopped chocolate in a glass bowl.
In a medium saucepan, bring the cream and butter to almost boiling. Carefully pour the cream mixture over the chocolate and let it sit for about 2 minutes.
After 2 minutes, whisk the mixture together until it is smooth and shiny.
Cover and refrigerate until ready to use.