Tin Roof Ice Cream Cake

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. (aidamollenkamp.com)