Tag Archives: ice cream cake

Friday Favorites: Ice Cream

If it’s not already scorching hot everyday where you are, it probably will be soon. NYC rarely hits triple digits, but the sun, concrete and humidity can somehow transform relatively mild 85 degree temperatures into a sweaty hellscape nightmare.

This doesn’t keep me from baking in the summer, but it means I try to delve into cooler territory, namely ice cream. Whether you’re looking for an ice cream cake to serve on the Fourth of July or the perfect topping for a homemade sundae any day of the year, I’ve got you covered! Here are a few of my favorites from the archives.Friday Favorites: Ice CreamHot Fudge

There is no ice cream concoction more iconic than the hot fudge sundae. While you can top it with sprinkles or nuts, or skip the cherry if you really want to, quality hot fudge is non-negotiable. For me, that mean homemade. Not too sweet and made with dark chocolate and cocoa, mine is better than anything you’ll find in stores.Friday Favorites: Ice CreamPeanut Butter Caramel Sauce

Want a more non-traditional ice cream topping? Go for this rich Peanut Butter Caramel Sauce. Sticky and buttery in all the best ways, this is guaranteed to become a new favorite.Friday Favorites: Ice CreamButterscotch Sauce

The simplest recipes always require the most testing! The key to this Butterscotch Sauce is to do nothing. Put all the ingredients in a pot, turn on the heat and do nothing. Really. I promise you’ll be rewarded for your lack of effort.Friday Favorites: Ice CreamFresh Strawberry Malts

I love a malted milkshake! Chocolate is my usual preference, but this version made with fresh seasonal strawberries gives it a run for its money.Friday Favorites: Ice CreamNo-Churn Mint Chocolate Chip Cookie Dough Ice Cream

This was my first ice cream post and it’s still my favorite. A combination of two of my favorites, mint chocolate chip and chocolate chip cookie dough, it’s smooth and minty with bite-sized pieces of edible mint chocolate chip cookie dough. I’ve made lots of no-churn ice creams since, but this one is still my favorite.Friday Favorites: Ice CreamMint Chocolate Chip Ice Cream Cake

And speaking of mint chocolate chip…sandwich a quart and a half of it between two thin rounds of chocolate cake, then top it with some whipped cream, homemade magic shell and mint baking chips. And then slice it and serve it to all your friends, or keep it all to yourself. Either way.

Have you made these or any of my other ice cream recipes? Let me know in the comments or on social media!

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream CakeYesterday was my birthday. I’m 33 now.Mint Chocolate Chip Ice Cream Cake
I may be a full-fledged adult in her *gulp* mid-30s, but I will never, ever, EVER (!) be too old for ice cream cake. That’s impossible.Mint Chocolate Chip Ice Cream Cake
Ice cream cake is too delicious, especially this mint chocolate chip version.Mint Chocolate Chip Ice Cream Cake
It’s as simple as slicing a layer of chocolate cake in half, stuffing it will 1 1/2 quarts of mint chocolate chip ice cream, and topping it with whipped cream.Mint Chocolate Chip Ice Cream CakeMint Chocolate Chip Ice Cream CakeMint Chocolate Chip Ice Cream Cake
You could just spread it on, but it’s my birthday and I’ll pipe if I want to…Mint Chocolate Chip Ice Cream Cake
…even if I’m just going to cover it with mint baking chips, mini chocolate chips, chocolate sprinkles, and homemade chocolate shell.Homemade Chocolate ShellHomemade Chocolate ShellHomemade Chocolate ShellHomemade Chocolate Shell
Yes, homemade chocolate shell! It takes just two ingredients and about 45 seconds in the microwave to achieve a drizzlable, quick-hardening chocolate sauce without the price tag or the weird ingredients you’ll find in the store-bought stuff. Trust me—once you make this version, you’ll never buy the bottled stuff again.Mint Chocolate Chip Ice Cream Cake
One last thing before I get to the recipe: take this ice cream cake and make it your own! Switch up the ice cream flavors! Use a different flavor of cake! Jazz up the toppings!Mint Chocolate Chip Ice Cream Cake
Except the chocolate shell. Don’t skip that.Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake
makes one 9-inch round cake

Cake:
3/4 cup + 2 tablespoons all-purpose flour
6 tablespoons natural unsweetened cocoa powder
1/2 cup granulated sugar
6 tablespoons dark brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1 large egg, room temperature
1/2 cup buttermilk, room temperature
1/2 cup strong, hot coffee
1 1/2 quarts mint chocolate chip ice cream, slightly softened

Whipped Cream:
2 cups (1 pint) heavy cream
4 tablespoons confectioner’s sugar

Garnish (optional):
Homemade Chocolate Shell (recipe below)
green mint baking chips
mini chocolate chips
chocolate sprinkles

Make the cake. Preheat the oven to 350F. Grease the pan with oil. Line the pan with parchment and grease again. Set aside.

Make the cake batter. In a large mixing bowl to sift together flour, cocoa powder, granulated sugar, dark brown sugar, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, whisk together oil and egg, followed by buttermilk and coffee. Whisk in dry ingredients in three installments, just until combined. Pour batter into the pan. Tap full pan on the counter five times to release any air bubbles. Bake 23-27 minutes, until a toothpick inserted in the middle comes out clean.

Let cake cool in the pan for 10 minutes before running a small, thin knife around the edges. Invert cake onto a cooling rack and allow to cool to room temperature.

Line a deep 9-inch round cake pan (I use a springform) with 2-3 large sheets of plastic wrap, leaving a foot of overhang on each end.

Use a serrated knife to cut cake in half equatorially so that you have 2 thin layers. Place one thin layer cut-side-up in the prepared pan. Top with scoops of softened mint chocolate chip ice cream and use an offset knife to smooth it into an even layer. Top with remaining thin layer, placing it cut-side-down. Wrap plastic wrap overhang over the top of the cake. Freeze 8 hours or overnight.

Remove cake from the freezer and lift/invert it out of the pan. Unwrap the cake and invert it onto a serving plate. Place back in the freezer while you make the whipped cream.

In a medium-large mixing bowl, combine heavy cream and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form. Spread or pipe whipped cream on top of the cake. Freeze cake for at least an hour or overnight.

Remove cake from freezer. Drizzle homemade chocolate shell (as much or as little as you like) over cake and top with optional green mint baking chips, mini chocolate chips, and/or chocolate sprinkles. Freeze for 30 minutes.

To serve, let cake thaw for 15-20 minutes. Dip a large, sharp chef’s knife in warm water and wipe dry. Slice cake, wetting and wiping the knife again between cuts. If you have difficulty slicing through the chocolate shell, use a slight sawing motion.

Leftover ice cream cake will keep covered in the freezer.

Homemade Chocolate Shell
makes about 3/4 cup

4 ounces bittersweet chocolate, chopped
2 tablespoons coconut oil (preferably refined/high heat)

Combine chopped chocolate and coconut oil into a small bowl. Microwave in 15 second increments, stirring in between, until melted. Pour or drizzle over ice cream or ice cream cake, or use as a dip for other frozen treats.

Leftover chocolate shell will keep in an airtight container at room temperature for up to a month. Reheat by microwaving in 15 second increments, stirring in between, until pourable.

Mint Chocolate Chip Ice Cream CakeHomemade Magic Shell