Friday, January 27, 2017

Homemade Ice Cream Cake

I made this ice cream cake last year for my husband's birthday, but am somehow just now getting around to posting it! Which is clearly a crime, because this cake is wonderful.  I figured out the components by combining several different recipes and ideas from around the Internet, plus our own flavor preferences.  It's very reminiscent of a Dairy Queen cake, with a bonus brownie layer because: life is always better with a bonus brownie layer.  Mint chocolate chip is my husband's favorite ice cream, so we ran with that flavor profile here.  But, of course, you can change up the ice cream flavor, cookie flavor, or even substitute a cookie or blondie base in place of the brownies.

Homemade Ice Cream Cake

In an 8-inch round springform pan, layer:

1. About half a box of prepared brownie mix (a thin layer), baked until just cooked.  Cool and freeze overnight.
2. Half a carton ice cream (I used Breyer's mint chocolate chip) -- beat in a stand mixer until smooth before adding to the pan.  Top that with chopped Oreos (I used mint Oreos) and a thick layer of hot fudge sauce (warmed until just pourable).  Freeze overnight.
3. Beat the other half of the ice cream until smooth, layer on top of the Oreo-hot fudge sauce layer, and then pop in the freezer.  Beat one cup of heavy cream with a little vanilla and a tablespoon or two of powdered sugar, and then spread on top of the ice cream cake.  Freeze until solid.
4. To serve, carefully remove the outer ring of the springform pan.  Heat up a knife under hot running water to easily slice the ice cream cake.

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