Mint Chocolate Chip Ice Cream Cake.

So I have this friend who turned the big 2-7  this past week. When I asked this particular male what his favorite cake was, his prompt response was, “Dairy Queen ice cream cake!”Ok there, champ, we live in the UK, there is no Dairy Queen.

But I’m a people pleaser (to a fault) so what happened? I made him an ice cream cake. With his favorite kind of ice cream, mint chocolate chip.

And, if I may, Dairy Queen’s got nothin’ on me.

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What are all those delightful layers, you may ask? Well, let me esplain (“No, let me sum up . . . ” Gotta love “Princess Bride”).Ok, bottom layer: brownie. Most of the time, homemade brownies can’t compete with Triple Chocolate Ghirardelli brownie mix, but these win. Hands down.

Next layer: vanilla ice cream.

Next: double chocolate chip cookie dough, minus the eggs, plus some milk. That’s right, cookie dough in ice cream cake. You’re welcome.

Next: mint chocolate chip ice cream.

Then crumble up some chocolate chip cookies then generously sprinkle the chunks all over that bad boy.

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You’ve just created a masterpiece. Now take note: this recipe can be altered many different ways for many different combinations.Fancy  strawberry ice cream with a shortcake crust and strawberries and whipped cream? Do it.

Or what about a cookie crust with chocolate and honeycomb ice cream with Crunchie bits and chocolate drizzle? You could do that.

Or do you know someone that you would like to become ::ahem:: better acquainted with? Well, what are their favorite flavors and combinations? Do that. You’ll become better friends. Oh oh! You could even make a cupcake version of these, all petit and cute. Maybe if you decide to go on a picnic, bring these. But if you do that, eat them first, or they’ll melt all over, and no one needs that. Sticky ice cream fingers at the park usually doesn’t end with holding hands and canoodling.Usually.

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Mint Chocolate Chip Ice Cream Cake
makes one 9×13 panFor the brownie crust:
3/4 cup butter, melted
2-1/4 cups white sugar
2-1/4 teaspoons vanilla extract
3 eggs
1 cup and 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon salt
3/4 cup semisweet chocolate chips

1-2 Liter tubs vanilla ice cream*

For the double chocolate chip cookie dough:
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
1/4-1/3 cup milk
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips
2-2 liter tubs mint chocolate chip ice cream*

10-15 (depending on your mood) chocolate chip cookies, to crumble.

*No, I did not make the ice cream from scratch (for shame!); however, if you would like to, that would be amazing! Next time I make this, hopefully I’ll have a bit more time and can whip some up. 🙂

For the brownie crust: 
Line a 9×13 pan with baking parchment and preheat the oven to 350F/Gas mark 4.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick come out almost clean, 25-35 minutes. Remove, and cool pan on wire rack.

After the brownies have cooled, spread your vanilla ice cream over the brownies. It’s easiest to do this if you heap large scoops randomly on the dish, then use a spatula and spread them together. Your ice cream should be soft, not runny, but not deep-frozen, so it’s actually possible to spread. If need be, take it out of the freezer while your brownies are baking so it’s spreadable in time. Once it’s spread, place back in freezer to set up a bit.

For the cookie dough: 
Whilst it’s setting up, make the cookie dough. Beat together on medium-high speed until light and fluffy, 2-3 minutes.   Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Add milk slowly while stirring, and add as much as you want according to the consistency you desire. Fold in the chocolate chips with a spatula.

Take the cake out of the freezer and spread the cookie dough over the vanilla ice cream layer. Use the same method as you did with the vanilla ice cream. This layer won’t be perfectly even, and that’s perfectly ok. Just roll with it! Next spread the mint chocolate chip ice cream over the cookie dough, using (guess) the same method as you did with the vanilla ice cream and the cookie dough. Now crumble up some cookies and sprinkle generously over the top of the cake. Place back in freezer to allow it to set up and marry each other, 1-2 hours, depending on your freezer and just how frozen you want it.

To serve, grab the ends of the backing parchment and lift out of the pan and onto a cutting board or tray to allow better space for slicing.

Listening to: “Get Up Kid,” The Wilders

Source: Brownie crust, Allrecipes; double chocolate cookie dough, adapted from Annie’s Eats; Concept, my brain.
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