15ozFrosted animal cookiesI used the 365 brand from Whole Foods
1.5qtstrawberry ice creamsplit in half and softened a bit
3/4qtvanilla ice creamabout half of 1.5 qt softened a bit
1/4 cupassorted sprinklesplus more for topping
For the Whipped Cream
2cupsheavy whipping cream
1/3cup powdered sugar
2tsppure vanilla extract
pinch of salt
For the White Chocolate Ganache
1cupwhite chocolate chipsor chunks or a bar chopped up
1/2cupheavy whipping cream
red and blue food coloringoptional
For the IceBox Cake
Start by lining a non-stick loaf pan with parchment paper, leaving about 4-6 inches of paper hanging over the long side of the pan.
In a large blender or food processor, pulse the frosted animal cookies until there is an even mix of large chunks, crumbles, and bits.
Layer ½ the strawberry ice cream onto the bottom of the loaf pan and use a rubber spatula to create a smooth, even layer. Sprinkle about ½ cup of cookies over the top, then transfer to the freezer for at least 10 minutes.
While you wait, add the vanilla ice cream to a large metal or glass bowl. Add ¼ cup of sprinkles to the ice cream and use a spatula to mix them in.
Remove the loaf pan from the freezer. Carefully spread the vanilla ice cream on top of the first layer. Sprinkle another ½ cup of cookies over the top. Freeze again for 15-20 minutes.
Once the ice cream is relatively firm, spread the remaining strawberry ice cream and sprinkle another ½ cup of cookies on top. Cover and freeze for at least 7 hours or overnight.
For the Whipped Cream
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high until stiff peaks form.
Keep covered and refrigerated until ready to use.
For the Ganache
Place white chocolate chips into a heat resistant bowl (glass or metal). If you’re starting with a white chocolate bar, chop it into small pieces until they’re about the size of chocolate chips.
In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to boil. Look for small bubbles forming around the edge and a soft boil starting in the middle. When you see that it’s just starting to boil, pour it over the white chocolate and let sit for about 30 seconds.
Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk.
Color the ganache by adding in 2-3 heavy drops of red food coloring. As you whisk, the color will begin to brighten. Continue to add color until you’ve achieved your desired pink. To deepen the tone or create a more magenta/purple, add in a few drops of blue food coloring.
Cool the ganache at room temperature for about 10-15 minutes, or until the ganache itself is room temperature.
When ready to serve, prepare the whipped cream and ganache as instructed.
Remove the icebox cake from the freezer and allow it to defrost for 5-10 minutes.
Use the parchment paper flaps to carefully lift out the cake, then flip it over onto your desired serving platter.
Pile the whipped cream onto the top of the cake and spread it into a tall, even layer. Freeze for 10 minutes.
Use a fork or a whisk to drizzle the ganache over the top of the cake. Then, sprinkle the remaining cookie crumbles and a handful of sprinkles over the top.
If the cake has begun to melt again, freeze again for 15-30 minutes, then slice and serve!
Whipped cream may be stored in an airtight container in the refrigerator for 2 to 3 hours.White Chocolate Ganache can be ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.To quickly release the ice cream from the pan, run the b0ttom under hot water for about 10-15 seconds.