Time: Overnight Makes: 24 servings ['https://sugargeekshow.com/recipe/ice-cream-cake/', 'https://www.cuisinart.com/recipes/desserts/icecream/simple-vanilla-ice-cream---5-cups-10-servings-recipe.html']

Homemade Ice Cream Cake

Ice Cream Base

Whisk the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla.

Cover and refrigerate for 1 to 2 hours, or overnight.

Chocolate Cake Layers

Preheat oven to 335°F. Grease two 8-inch x 2-inch cake pans.

Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Add the eggs, buttermilk, oil, and vanilla. Mix on medium speed for about 2 minutes, then scrape down the bowl.

With the mixer on low, slowly add the hot coffee and mix only until incorporated.

Divide the batter between the prepared pans. Bake for 30 to 40 minutes, until a toothpick inserted in the centre comes out clean.

Cool in the pans for 10 to 15 minutes, turn out onto racks, and cool completely. Level the tops if needed, wrap well, and freeze for at least 6 hours or overnight.

Oreo Ice Cream Layer

Chilled vanilla ice cream base
4 Oreo cookies (8 weifers), filling removed, cookies crushed

Line an 8-inch cake pan with aluminum foil.

Churn the chilled vanilla base in the ice cream maker until thick and soft, about 15 to 20 minutes. Add the crushed Oreo cookies near the end of churning, just long enough to distribute them evenly.

While the ice cream is still soft, spread all of it into the foil-lined pan and smooth the top.

Freeze for at least 6 hours or overnight.

Stabilized Whipped Cream

2 cups heavy whipping cream, cold
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon powdered gelatin
1 tablespoon + 1 teaspoon cool water
1 teaspoon heavy whipping cream

Make this only when the cake and ice cream layers are completely frozen and you are ready to assemble.

Sprinkle the gelatin over the cool water and let it bloom for 5 minutes.

Microwave briefly until the gelatin is fully melted and clear. Stir in the 1 teaspoon of heavy cream. Warm again briefly if needed to keep it fluid.

In a cold mixing bowl, whip the 2 cups heavy cream until foamy. Add the powdered sugar and vanilla and continue whipping to very soft peaks.

With the mixer on low, slowly drizzle in the gelatin mixture. Increase to medium and whip just until firm peaks hold their shape. Use promptly.

Assemble the Cake

Frozen chocolate cake layers
Frozen Oreo ice cream layer
Stabilized whipped cream

Make sure there is room in the freezer before assembling.

Set one frozen cake layer on a serving plate. Spread a thin layer of whipped cream over it, then remove the foil from the frozen ice cream layer and place the ice cream on top.

Spread another thin layer of whipped cream over the ice cream and top with the second cake layer.

Use a thin coat of whipped cream to fill and seal any gaps, then frost the top and sides with the remaining whipped cream. Smooth as desired.

Return the cake to the freezer while making the ganache.

Chocolate Ganache Drip

6 ounces semi-sweet chocolate, about 1 cup
4 ounces heavy whipping cream, 1/2 cup

Melt the chocolate gently in the microwave or over a double boiler.

Heat the cream until steaming but not boiling, then pour it over the chocolate. Let stand for 5 minutes and whisk until smooth.

Cool the ganache to about 90°F. Drip it around the edges of the frozen cake, then spread the remaining ganache over the top.

Freeze until ready to serve.

Serving

Move the cake to the refrigerator or let it stand at room temperature for about 30 minutes before slicing.

For clean slices, dip the knife in hot water and wipe it dry between cuts.

Notes:

The ice cream base can be mixed the night before. The cake layers and shaped ice cream layer also freeze well overnight, making final assembly much easier.
The stabilized whipped cream above is 2/3 of the original Sugar Geek Show quantity.
If your ice cream maker requires a pre-frozen bowl, freeze it fully before starting the recipe.