Tin Roof Ice Cream Cake
- Makes: 8 to 12 servings
- Total Time: 1 hour, plus 4 to 24 hours freezing time
- Hands-On Time: 30 mins
Ingredients
- For the crust:
- 7 tablespoons unsalted butter, melted
- Parchment or waxed paper
- 8 ounces chocolate wafer cookies (such as Nabisco Famous Wafers)
- For the ganache:
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, cut into small pieces
- For the assembly:
- 2 quarts (4 pints) peanut butter ice cream, softened
- 1 cup chilled heavy cream, for garnish
- Unsweetened Cocoa Powder, for garnish
- A few handfuls Roasted Salted Peanuts, roughly chopped, for garnish
- 1 ounce bittersweet chocolate, finely chopped, for garnish
Instructions
- For the crust:
Using a pastry brush, coat the inside of a 9-inch springform pan with 1 tablespoon of the melted butter. Cut parchment or waxed paper into a circle the same size as the base of the pan and place it in the base.
Place cookies in the bowl of a food
processor and pulse until ground; add remaining 6 tablespoons melted
butter and pulse until mixture is moistened. Press mixture evenly and
firmly into the bottom of the prepared pan and freeze until it’s good
and set, about 30 minutes. Meanwhile, take the ice cream out of the
freezer to soften and make the ganache.
- For the ganache:
Place chocolate in a medium heatproof
bowl; set aside. Place cream in a small saucepan over medium heat and
bring to a simmer. Pour cream over chocolate and let stand until
chocolate has melted, about 5 minutes.
Stir gently until smooth then stir in
butter, one piece at a time, until completely incorporated; let cool
slightly before using. Meanwhile, let the ice cream soften, for another
about 15 minutes, or until soft enough to spread like room temperature
butter but not melted.
- For the assembly:
When ice cream is softened, and transfer
to a mixing bowl. Using a rubber spatula mix until spreadable. Spread
half of the ice cream over the cookie crust and smooth the top. Pour
half of the ganache over the top and smooth and place in the freezer
until firm, at least 30 minutes. Place the remaining ice cream back in
the freezer as well.
Remove peanut butter ice cream from the
freezer and let soften about 15 minutes. Mix again until spreadable.
Spread peanut butter ice cream over the fudge, level the top of the
cake, add remaining ganache (you may want to reheat this slightly until
it’s just pourable), smooth it, and freeze until the whole cake is very
firm, at least 3 hours and up to 1 day.
- To serve:
Remove cake from the freezer and let sit
at a few minutes at room temperature before cutting. Meanwhile, place
whipped cream in a clean, large bowl and whip with a whisk until soft
peaks form.
Top cake with whipped cream, cocoa, peanuts, chocolate shavings, and serve.
Yum Yum YUM!!!
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