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Ice Cream Cake, Yum!

6/29/2013

1 Comment

 
So, after we just talked about how to eat to lose weight…LOL…let’s talk about how to make a delicious ice cream cake, yay!!  A couple weeks ago, my boss threw a little surprise pizza lunch for me and another guy who reached our 5 year mark at Piper and my boss also brought ice cream cake.  I hadn’t eaten ice cream cake in so long and it reminded me that I had been wanting to try to make my own ice cream cake using my ice cream maker and a springform pan.  I realized that I hadn’t figured out what I was bringing to the book club so I figured, why not?  Let’s make an ice cream cake!

I didn’t have a whole lot of time since I was making it on a work night after bootcamp so I decided to cheat and use a box of brownie mix in the pantry.  I mixed up the brownies and poured them into an extra tall (4” tall) 9” diameter spring-form pan.  If you haven’t used a spring-form pan before, they are pretty neat.  The sides and bottom of the pan are two separate pieces and the “side” piece has a latch that lets you expand or close it.  This way you can bake something in the pan, then unlatch the side of the pan and pop it open.
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Once the brownies were in the oven, I used my KitchenAid Ice Cream maker to make a batch of peanut butter ice cream.  I make my ice cream based on recipes from a Ben & Jerry’s cookbook but it’s basically milk, heavy cream, sugar, an egg and some peanut butter (yes my ice cream has raw eggs in it – I know we’ve been warned not to eat raw eggs or cookie dough but the ice cream comes out MUCH better if you use the egg).
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When the brownies were done, I let them cool on the counter until the pan wasn’t too hot to touch and then I put it in the freezer a bit so it wouldn’t melt the ice cream.  Once the brownies and springform pan were cool, I was ready to assemble the cake.  I simply chopped up some Reese’s peanut butter cups and sprinkled them on top and then spread the ice cream over top (since I just made the ice cream it is still soft and easy to spread but isn’t liquid – perfect for making an ice cream cake).
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I did learn one important lesson about using a spring-form pan for an ice cream cake – be careful with the latch if you decide to open the pan while it is frozen.  I unlatched mine and then was holding onto the latch instead of the pan itself while I was trying to pop the pan open (dummy me!) and I broke the latch!  The rivets that attach the latch to the pan didn’t snap but they pulled right through the pan.  Good thing I work at an aircraft manufacturer and can just ask one of the mechanics to rivet it back together for me, LOL.
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When I took the side of the spring-form pan off finally, you can see it had exactly the effect I wanted – the cake is smooth and even and all pretty for serving.  I was thinking I would frost the cake but I did NOT think about the fact that a can of store frosting would not want to spread over frozen ice cream.  Next time I’ll cover it with chocolate ganache or maybe even just buy a bottle of that Magic Shell Chocolate where you squeeze it out and it hardens instantly.  If you’ve been wanting to make an ice cream cake I definitely recommend making one like this, it was DELICIOUS, easy and pretty!
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By the way, I would say this cake makes around 16 servings.  Ryan definitely approved and KC seemed determined to eat Ryan’s piece!!
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1 Comment
Charlie
6/28/2013 11:02:27 pm

nice! Will have to try making this since we also have this icecream maker attachment

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    I am a part time quilter, full time engineer and hope to one day become a full time quilter.  Feel free to read along as I explore quilting, cooking and anything else that strikes my fancy.

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