Rocky Road Ice Cream Cake

Ingredients:

Cookie crust

• 6 tablespoons unsalted butter, melted, plus extra for greasing the pan
• 250 g chocolate wafer cookies, crushed

Ice cream cake

• 0.5 cups creamy marshmallows
• 0.5 cup chopped roasted walnuts
• 2 liters chocolate ice cream, softened

Ganache

• 3/4 cup heavy cream
• 220 g chopped dark chocolate
• 0.5 cup mini marshmallows

Preparation:

1. Preheat oven to 175°C. Grease a 22cm springform pan with butter and line the bottom with a circle of parchment paper.
2. Place the melted butter and wafer cookies in a medium bowl and mix well. Press the mixture into the bottom of the prepared pan, pressing it up the sides slightly. Bake for 10 minutes, then let cool completely before using.
3. Ice cream cake:
   
   Spread the marshmallow cream on the cake base, then sprinkle with walnuts. Press the ice cream firmly onto the walnut layer. Use a spatula to smooth the top. Cover with plastic wrap and freeze for 2-2.5 hours.
4. Run a knife around the edge of the cake, then remove the ring from the pan. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and parchment. Place a plate on the bottom and invert the cake again.
5. Ganache:
   
   In a small saucepan, bring the heavy cream to a simmer. Pour it over the chocolate in a heatproof bowl and stir until smooth. Let cool for 10 minutes before using.
6. Cover the top and sides of the cake with ganache and sprinkle with mini marshmallows. If the cake starts to soften, place it in the freezer for a few minutes before continuing.
7. Freeze for another 1.5-2 hours or overnight. Let the cake sit at room temperature for about 20 minutes before serving.