巧克力草莓冰淇淋蛋糕 (Chocolate-Strawberry Ice cream Cake)

冰淇淋蛋糕，说难不难，但耗时。

加了少许蛋糕，冰冷的口感不再单调。

加了冰淇淋的蛋糕，美味愈加。

所以冰淇淋蛋糕，还是受欢迎的。

做冰淇淋蛋糕，不需技巧。

倒是品质优良的冰淇淋是重点，

然后是所选择的口味必须互相配搭。

就如巧克力和草莓向来都是好搭档。

巧克力草莓冰淇淋蛋糕
（6寸圆形脱底模1个）

材料  ：
1个  6寸巧克力海绵蛋糕
500克 草莓冰淇淋
500克  巧克力冰淇淋
50克   Oreo 饼干碎（随喜）

70克  植物性鲜奶油
1/2 茶匙  草莓粉

巧克力干那许 ：
100克 黑巧克力
100克 动物奶油
10克牛油

做法：
1。 将草莓冰淇淋置放温室20分钟。
2。 巧克力海绵蛋糕1切成2片，将其中1片排放到一个6寸脱底圆形模子。（另一片可以保留其它用途）
3。 将软化后的草莓冰淇淋快速搅拌成乳霜状，然后铺在蛋糕上，抹平，盖上保鲜纸，藏于冷冻库1小时或至硬。
4。 将巧克力冰淇淋置放温室20分钟。
5。 将软化后的巧克力冰淇淋快速搅拌成乳霜状，然后和Oreo饼干碎一起铺在凝固的草莓冰淇淋上，抹平，盖上保鲜纸，藏于冷冻库1小时或至硬。
6。  将植物性鲜奶油和草莓粉搅打至顺滑的草莓奶油霜。从冷冻库取出冰淇淋蛋糕，脱模，快速将草莓奶油霜铺盖整个蛋糕，再次藏于冷冻库1小时。
7。小火将干娜许材料煮至成光滑。冷却后淋在做法（6）的蛋糕上，冷藏于冷冻库隔夜或8个小时至凝固即可。 

Chocolate-Strawberry Ice cream Cake
(One 6" round mould with removable base)

Ingredients:
1pcs  6"chocolate sponge cake
500g strawberry ice cream
500g chocolate ice cream
50g   Oreo crumbs (optional)

70g  topping cream
1/2 tsp  strawberry powder

Chocolate ganache ：
100g dark chocolate
100g whipping ceam
10g butter

Method:
1. Warm the strawberry ice cream at room temperature for 20 minutes.
2. Cut the chocolate sponge cake in half(height-wise). Place one half in a 6" round mould with removable base and keep the other half for other uses.
3. Beat the half-melted strawberry ice cream at high speed to make it creamy, then spread it evenly onto the cake base. Flatten it with a spatula and cling wrap the mould before freezing it in the freezer for an hour or until it has solidify.
4. Warm the chocolate ice cream at room temperature for 20 minutes.
5. Beat the half-melted chocolate ice cream at high speed to make it creamy, then spread it together with the Oreo crumbs evenly onto the solidified strawberry ice cream. Flatten it with a spatula and cling wrap the mould before freezing it in the freezer for an hour or until it has solidify.
6. Whip the topping cream and strawberry powder into a smooth strawberry cream. Remove the ice cream cake from the mould and quickly cover the cake with the strawberry cream. Freeze for another hour.
7. Stir and cook all the ganache ingredients over a low flame until smooth and gleaming. Allow it to cool before drizzling it over the cake, then freezing it overnight or for 8 hours to allow it to freeze completely.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.