Kathryn says: I am proud to say that this summer, I made my first ice cream cake. Although the idea seemed intimidating and complicated, my aunt and I were up for the challenge. And the reward was sweet.
One lazy summer day, we made a delectable mint chocolate chip ice cream cake.
We modified the recipe from Land ‘O Lakes. (http://www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=12456)
The cake consisted of two layers of brownies, two layers of ice cream, and three layers of fudge.
First, we poured brownie mix into two round cake pans and baked them.
While they were baking, we defrosted a tub of Breyers Mint Chocolate Chip ice cream. Then, we lined two round cake pans with Saran Wrap. We scooped the ice cream into the pans and smoothed it out using a spoon. We put the pans full of ice cream in the freezer.
Once the brownies were done baking, we placed them on cooling racks.
Next, we made a thick, sweet fudge from the Baker’s chcolate box and put it in the fridge to cool. (http://brands.kraftfoods.com/BakersChocolate/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=hot%20fudge%20sauce&u3=**4*4&wf=9&recipe_id=55707)
Lastly, we built the cake starting with a layer of brownie, a layer of fudge and a layer of ice cream and repeating. We stuck some mint chocolate chip cookies my aunt made on top for decoration.
The mint ice cream was cool and refreshing and the fudge was rich – a great combination.