TRIPLE CHOCOLATE ICE CREAM CAKE: National Ice Cream Cake Day

I scream, you scream, we all scream for ice cream! Especially if it's chocolate. Add Chocolate Cake], and you have even more of a good thing.

This is perfect for National Ice Cream Cake Day! This recipe adapted from Silvana Nardone's recipe on Rachael Ray Everyday is for Triple Chocolate Ice Cream Cake.

Whatever you do, 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 I can never 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

Ingredients
1 cup (1/2 pint) heavy cream
12 ounces dark chocolate --70% cacao, chopped
1 12-ounce marble pound cake, such as Entenmann's, 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

Directions:
In small saucepan, bring heavy cream to boil over medium-high heat. Put chopped chocolate in heatproof medium bowl and pour boiling cream over chocolate. Let sit until chocolate is melted, about 2 minutes. Stir mixture with fork until ganache is smooth.

Line nonstick 9 x 5 x 3 3/4 inch loaf pan with 2 overlapping sheets of plastic wrap, allowing 4-inch overhang on all sides.

Pour half of ganache (1 cup) evenly into lined pan and spread to cover base. Cover ganache with single layer of tightly packed cake slices; be sure layer is flat and even. Working quickly, spread first chocolate ice cream evenly over pound cake. Cover ice cream with layer made of half of the chocolate wafers. 

Spread remaining ganache evenly over wafers, then top ganache with another layer, using all of remaining wafers, and place cake in freezer for about 30 minutes to chill and firm up.

Remove cake from freezer and spread second chocolate ice cream over wafers. Top with another flat, single layer of tightly packed slices of pound cake, trimming 1 or 2 slices to fill in gaps (there might be a few slices left over). Cake may be slightly higher than pan. Cover cake completely with plastic overhang and freeze until firm, at least 5 hours or overnight.

To loosen ice cream cake from pan, open plastic wrap and invert pan over flat serving platter. Remove plastic wrap. Scatter crushed chocolate wafers over ice cream cake, slice, and serve immediately.

ICE CREAM CAKE ROLL: National Ice Cream Cake Day

Today is Ice Cream Cake Day! I love ice cream cake. When I was growing up we didn't have local ice cream shops making specialty ice cream cakes, but we did have store-bought Ice Cream Cake Rolls at the supermarket. I loved the spongy chocolate cake that contrasted with the cold solid vanilla ice cream. You can make this easy recipe today or any day. The following recipe for this Classic Retro Recipe for Ice Cream Cake Roll -- "a Double Treat" -- is adapted from Family Circle Magazine.

ICE CREAM CAKE ROLL 

Ingredients
3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
pinch of salt
4 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 Tablespoons confectioners' sugar
3 cups vanilla ice cream, softened

Directions 
Heat oven to 350 degrees F. Coat 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper. Spray paper.
Stir together flour, cocoa powder, baking powder, and salt. In large bowl, beat eggs with electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 degrees F for 12 minutes or until cake springs back when lightly touched.
Dust clean kitchen towel with confectioners sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
Unroll; spread with softened ice cream to within 1 inch of edges.
Re-roll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight.
If frozen overnight, let stand at room temperature 20 minutes before serving.
To serve, carefully remove plastic wrap.

ICE CREAM CAKE ROLL: National Ice Cream Cake Day

Today is Ice Cream Cake Day! I love ice cream cake. When I was growing up we didn't have Baskin & Robbins Ice Cream Cakes, but we did have store-bought Ice Cream Cake Rolls. I loved the spongy chocolate cake that contrasted with the cold solid vanilla ice cream. You can make this easy recipe today or any day. The following recipe for this Classic Retro Recipe for Ice Cream Cake Roll -- "a Double Treat" is adapted from Family Circle Magazine.

ICE CREAM CAKE ROLL 

Ingredients
3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
pinch of salt
4 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 Tablespoons confectioners' sugar
3 cups vanilla ice cream, softened

Directions 
Heat oven to 350 degrees F. Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper. Spray paper.
Stir together flour, cocoa powder, baking powder, and salt. In large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 degrees F for 12 minutes or until cake springs back when lightly touched.
Dust a clean kitchen towel with confectioners sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
Unroll; spread with softened ice cream to within 1 inch of edges.
Re-roll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight.
If frozen overnight, let stand at room temperature 20 minutes before serving.
To serve, carefully remove plastic wrap.

ICE CREAM CAKE ROLL: Ice Cream Cake Day

Today is Ice Cream Cake Day! I love ice cream cake. When I was growing up we didn't have Baskin & Robbins Ice Cream Cakes, but we did have Ice Cream Cake Rolls. I loved the spongy chocolate cake that contrasted with the cold solid vanilla ice cream. Make this easy recipe today or any day. The following recipe for this Classic Retro Recipe for Ice Cream Cake Roll -- "a Double Treat" is adapted from Family Circle Magazine.

ICE CREAM CAKE ROLL 

Ingredients
3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
pinch of salt
4 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons confectioners' sugar
3 cups vanilla ice cream, softened

Directions 
Heat oven to 350 degrees F. Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper. Spray paper.
Stir together flour, cocoa powder, baking powder, and salt. In large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 degrees F for 12 minutes or until cake springs back when lightly touched.
Dust a clean kitchen towel with confectioners sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
Unroll; spread with softened ice cream to within 1 inch of edges.
Re-roll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight.
If frozen overnight, let stand at room temperature 20 minutes before serving.
To serve, carefully remove plastic wrap.