July is National Ice Cream Month and yesterday, the third Sunday in July, was National Ice Cream Day. In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of July as National Ice Cream Day. He called for all Americans to observe the day with “appropriate ceremonies and activities.”
Earlier this year on Chocolate ice Cream Day, I posted a recipe for Triple Chocolate Ice Cream Pie. So for National Ice Cream Day, I thought I'd post a recipe I adapted from Silvana Nardone's recipe on Rachael Ray Everyday for Triple Chocolate Ice Cream Cake.
Cake or Pie, you won't go wrong if you use chocolate ice cream! I adapted the following recipe by using Ben & Jerry's Brownie Batter & Chocolate Fudge Brownie, mainly because you can't have enough chocolate. Another possibility is to make your own Chocolate Pound Cake. Here's a link to a favorite chocolate poundcake recipe. Marble pound cake works, too!
TRIPLE CHOCOLATE ICE CREAM CAKE
1 cup (1/2 pint) heavy cream
12 ounces dark chocolate-70% cacao, broken up
1 12-ounce marble pound cake, such as Entenmann's brand, cut into 1/2-inch-thick slices (or your own chocolate pound cake)
1 pint Ben & Jerry's Chocolate ice cream, softened
20 chocolate wafers, plus 4 crushed wafers
1 pint Ben & Jerry's Brownie Batter or Chocolate Fudge Brownie, softened
1. In a small saucepan, bring the heavy cream to a boil over medium-high heat. Put the broken chocolate pieces in a heatproof medium bowl and pour the boiling cream over the chocolate. Let sit until chocolate is melted, about 2 minutes. Stir the mixture with a fork for about 2 minutes, until the ganache is smooth.
2. Line a nonstick 9 x 5 x 3¾-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing a 4-inch overhang on all sides.
3. 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 first chocolate 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.
4. Remove the cake from the freezer and spread the second 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 might 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.
5. 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.