Prepare the Crust:
In a medium bowl, combine the crushed chocolate wafer cookies and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Freeze the crust for 10-15 minutes to set.
Layer the Ice Cream:
Spread the softened strawberry ice cream evenly over the chilled crust. Smooth the top with a spatula and freeze for about 30 minutes, or until firm.
Once the strawberry layer is set, spread the softened vanilla ice cream on top. Smooth the surface and arrange the sliced strawberries evenly over the vanilla ice cream layer. Freeze for at least 1 hour, or until the ice cream is fully set.
Prepare the Chocolate Ganache:
In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer.
Remove from heat and pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until the chocolate is completely melted and the ganache is smooth.
Assemble the Cake:
Remove the ice cream cake from the freezer and carefully pour the chocolate ganache over the top, allowing it to drip down the sides.
Return the cake to the freezer for 15-20 minutes to let the ganache set.
Garnish and Serve:
Before serving, garnish the cake with extra fresh strawberries and chocolate curls for a beautiful presentation.
To serve, run a warm knife around the edges of the springform pan to release the cake. Slice and enjoy
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