Ice Cream Cake

Ingredients
1 pound (4 sticks) unsalted butter
1 pound plus 3 cups semisweet chocolate chips
6 ounces unsweetened chocolate
6 large eggs
2 tablespoons plus 1 1/2 teaspoons powdered instant coffee
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 cup sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnut pieces (optional)

Directions
baked in 4 (9-inch) round cake pans (you will only use 3, so you’ll have an extra pan to freeze or snack on):
Preheat oven to 350 degrees. Grease and line the pans with parchment rounds. Set aside.
In a double boiler, melt together the butter, 1 pound of the chocolate chips, and unsweetened chocolate until smooth. Cool to room temperature.
Combine the eggs, powdered coffee vanilla, and sugar. Stir in the cooled chocolate. Set aside.
Sift together the dry ingredients. Mix them into the chocolate batter. Finally fold the remaining chips and walnuts into the batter. Divide evenly into the greased pans.
Bake about 30 minutes, or until tester comes out clean. Do not over bake, they should be a bit fudgey. Let cool. Invert and remove parchment.
3 quarts ice cream – homemade or your favorite store bought. The more premium brands (ie less air whipped into them) will set harder and be easier to cut in the end.
Set up the cake ring with a card board round on the bottom and the acetate along the inside of the ring. Place one round of the cooled brownie on the bottom and spoon in the first flavor of ice creame
Smooth out the ice cream and make sure you press it all the way to the edges so that you can see the distinct layers when you unmold the cake. If the ice cream is very soft at this point place it in the freezer for 15 minutes before continuing.
Add another layer of brownie and another flavor of ice cream. I did three flavors of ice cream and three layers of brownie. Once the cake reached the top of the cake ring, I added another layer of acetate so that I could continue to build up above the ring. you can stop at just two layers of ice cream if you prefer.
Add the last layer of ice cream and then smooth out the surface so that you can
decorate the top. Freeze the finished cake for several hours before serving to make sure it is fully set. If you have reserved some of the melted chocolate to pipe on the finished cake, you may have to remelt it in order to pipe it. Remove the acetate right before serving. If the ice cream is at all soft if may stick a little to the acetate, use a spatula to smooth the edges.
Enjoy!