Ice Cream Loaf Cake

cake Line loaf pan with parchment paper or plastic wrap with enough overhang on the sides to lift the ice cream loaf cake out of the pan after freezing. Place bottom loaf cake layer into lined pan. Slowly and carefully spread 1 pint of softened ice cream in an even layer on top. Top with center loaf cake layer. Slowly and carefully spread 2nd pint of ice cream evenly on top. Place top loaf cake layer on top pressing it down gently so it really sticks to the ice cream beneath it. Cover assembled loaf cake with aluminum foil or plastic wrap and freeze for at least 8 hours and up to 3 days. If freezing for longer than 1 day let it sit for 10 minutes at room temperature before pouring ganache on top in step 9.
With about 15 minutes left in freezing time make the ganache topping Place chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Do not let it come to a rapid boil thats too hot! Pour over chocolate then let it sit for 23 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate the quicker it will melt with the cream. Set aside for 10 minutes to thicken as you complete the next step.
Remove loaf cake from the freezer and using the parchment overhang on the sides carefully lift it out of the loaf pan. Parchment may tear but do your best to remove the whole cake. Use a knife to loosen it from the pan if needed. Remove parchment from cake and place cake on a cutting board.
Pour and spread ganache on top. Garnish with sprinkles if desired. Ganache will set quickly since the loaf is so cold. Let the cake sit for 35 minutes to slightly soften before slicing. Slicing will be VERY hard to do otherwise!
Using a very sharp or serrated knife cut into slices about 34 inch thick. Cake will be hard since its frozen but softens as the minutes go by. I like it better when the cake and ice cream are a little softer after a few minutes.
Cover and store leftover cakeslices in the freezer for up to 1 week.