Chocolate Icecream Cake recipe

 Chocolate Icecream Cake recipe 

Ingredients 

,1/4 cup butter melted (53 grams)

1 1/2 cups chocolate wafer cookie crumbs

 (150 grams)Vanilla no churn Icecream:

1 teaspoon vanilla

1 cup + 3 1/2 tablespoons whole or whipping cream

 (300 grams)3/4 cup sweetened condensed milk

 (174 grams)Chocolate no churn icecream:

2 1/2 tablespoons unsweetened cocoa

1 cup + 3 1/2 tablespoons whole or whipping cream 

(300 grams)3/4 cup sweetened condensed milk

 (174 grams)Chocolate Ganache:

1/4 cup butter (53 grams)

1/2 cup whole / whipping cream (116 grams)

1 1/4 cups mini dark chocolate chipsFilling for the cake:

1 cup chocolate sauce,

Instructions 

First of all place 2 medium-large glass bowls and beaters in freezer for 15 to 18 minutes and line an 8 x 4 inch 20 x 10 centimeter  pan with plastic wrap, always make sure the plastic hangs over the edges of the loaf pan.Cookie Base:whisk together sweetened condensed milk and vanilla in a small bowl and set aside.Now remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture to make it easier to combine.

Then fold in the rest of the whipped cream mixture and set aside.Chocolate non churn icecream:Now take a small bowl and whisk together sweetened condensed milk and cocoa and set aside.

Remove the second bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the cocoa/sweetened condensed milk mixture, then fold in the rest of the whipped cream mixture set aside.This step is same as like above step. Puting the cake together:

Then remove load pan from the fridge and pour 1/2 the Vanilla Ice Cream into the pan, drizzle with chocolate sauce, cover with half of the Chocolate, drizzle again with chocolate sauce and then cover again with the rest of the Vanilla Ice Cream and freeze it for approximately 5 to 6 hours. Chocolate Ganache:

Malt the butter and cream by heating and mix together.

Then add chips and stir until smooth, add a little extra cream if too thick 'make sure cream is warm' and set aside 2 minutes to cool.

Remove from freezer, remove cake from  pan and place on a plate, cover with Ganache.