Fathers Day Ice Cream Cake: Make-Ahead

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Stir melted butter and sugar together; whisk in eggs and vanilla until smooth.
3. Sift in cocoa powder, flour, and salt. Fold until just combined.
4. Spread batter evenly in the pan and bake for 20–25 minutes until edges are set but center remains fudgy. Let cool completely in the pan.
5. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
6. In a separate large bowl, stir the slightly softened ice cream until smooth, then gently fold in the whipped cream until no streaks remain.
7. Spread half of the ice cream mixture over the cooled brownie base, smoothing with an offset spatula.
8. Sprinkle a layer of crushed chocolate wafers across the surface, then top with the remaining ice cream mixture.
9. Heat heavy cream until simmering, pour over chopped semi-sweet chocolate, let sit, then stir until smooth to create ganache. Pour over the chilled cake.
10. Freeze the cake for at least 6 hours before serving.