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.
"This cake has several textures: a creamy ice cream base and a nice crunch from the cookie crunch layer," she says. "It's very rich, and a little bit goes a long way, so this makes it perfect for ...