Take the refrigerated cake out and cut into slices about 3/4” thick. Line a 9” by 2 1/2” cake tin with cling wrap allowing a little over hang. Line the base and sides of the cake tin with a single layer of cake slices. Fill in the spaces between slices with smaller broken pieces of cake. Keep the remaining slices aside.

Let your ice cream thaw until it is of almost soft serve consistency. If using chocolate candy, fold it in. Spoon in the ice cream into the lined cake tin till it is about 1” short of the rim. You need to leave enough space to take one layer of cake slices and a layer of chocolate ganache.

Cover with cling wrap and freeze for about an hour till the ice cream feels a little firm. In the meanwhile, heat the cream in a small sauce pan. Add the chopped chocolate and take it off the heat. Keep stirring until the chocolate completely melts. Let it cool a bit.

When the ice cream layer feels somewhat firm, remove the wrap and spread a single layer of cake slices to cover the ice cream completely, filling gaps with smaller pieces as before. Spread the ganache over this cake layer to cover it completely. If the ganache is too thick warm it a little. Smoothen the top and decorate with chocolate curls. Cover loosely with cling wrap to prevent the cake from drying out.

Freeze for about 6 hours till firm or overnight. About half an hour or so before serving, move the cake to refrigerator. Use the cling wrap to unmould the Ice Cream Cake. Dip a sharp knife in hot water to slice the cake easily.