Strawberry Ice Cream Cake with Brownie and Chocolate Ganache

Ingredients:

Ice cream cake

• 3/4 cup heavy cream
• 220 g dark chocolate, chopped
• Unsalted butter, to grease the pan
• 8-10 brownie squares, 6 cm in size.
• 1 liter of softened strawberry ice cream

Chocolate whipped cream

• 2 cups heavy cream
• 2-3 tbsp. chocolate syrup
• 2 tablespoons powdered sugar
• 0.5 tsp vanilla extract
• 1/4 cup crushed chocolate wafer cookies
• Chocolate sauce to drizzle

Preparation:

1. Ice cream cake:
   
   Pour the cream into a small saucepan and bring to a boil. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Let cool for 10 minutes before using.
2. Grease a 22cm springform pan with butter and line the bottom with a circle of parchment paper.
3. Line the bottom of the prepared pan with brownie pieces, trimming them if necessary, and lining them up the sides. Spread the chocolate ganache on top.
4. Spoon the ice cream onto the ganache layer, pressing it firmly into place. Smooth the surface with a spatula. Cover with plastic wrap and freeze until completely set, 2-2.5 hours.
5. Remove the ring from the pan by running a knife around the edge to loosen it from the sides of the pan. Invert the cake onto a piece of plastic wrap and peel off the bottom of the pan and parchment. Place a plate on the bottom of the cake and invert it again.
6. Chocolate whipped cream:
   
   In a large bowl, combine the heavy cream, chocolate syrup, powdered sugar, and vanilla extract and beat with a mixer until soft peaks form. You'll have enough cream to cover the top and sides of the cake and decorate it if desired.
7. Cover the top and sides of the cake with whipped cream, sprinkle with cookies, and drizzle with chocolate sauce. If the cake starts to soften, place it in the freezer for a few minutes.
8. Freeze the cake for another 1.5-2 hours or overnight. Let the cake sit at room temperature for about 20 minutes before serving.