Spread ⅓ of ganache over top in an even layer. Freeze until ice cream is ... then cover with plastic and freeze at least 6 hours. Remove ice cream cake from freezer. Briefly run warm water ...
The ice cream is sandwiched in a light Genoise sponge ... Cut the cake in half horizontally to make two rounds. Lay the first layer of cake in the bottom of the prepared tin.
She uses red melting wafers to create the drip down the sides of the dessert. "This cake has several textures: a creamy ice cream base and a nice crunch from the cookie crunch layer," she says. "It's ...