Wednesday, August 22, 2012
Grown Up Ice Cream Cake
However, when I saw this recipe, I knew I needed to try it.
Ingredients: (Bottom Layer)
Your favorite brownie mix and its ingredients
Andes Candies (or their baking chips)
Mix as the box directs, adding about 1/2 bag of Andes to the mix. (or chop about 15 Andes candies)
Bake at the appropriate temperature, but use a 9x13 pan so you get a thin layer of brownie.
This will take about half of the time that an 8x8 or 9x9 would take, so make sure you watch your brownies.
*A little underdone is best, so you get a fudgy layer in your cake.*
Let completely cool in the freezer.
1.5 quart of mint chocolate chip ice cream
Directions:(ice cream layer)
Completely soften ice cream until it can be stirred with a spoon without resistance.
Spread ice cream evenly over brownie layer.
Put back into the freezer to re-harden.
Ingredients: (Ganache Layer)
1 C dark/semi-sweet chocolate chips
1/2 C heavy cream
1/4-1/2 tsp mint/peppermint extract
15-20 Oreos, crushed
Combine chips and cream in microwave safe container.
Heat until soft
Whisk smooth, adding in the mint extract to taste.
Let cool to room temperature.
Spread over ice cream layer. Add crushed Oreos across the entire layer.
Place back in freezer.
8 oz whipped topping, thawed
Green food coloring/gel (optional)
Remaining Andes candies bites (or 15-20 Andes shaved or chopped into pieces)
Directions: (Whipped Layer)
Add a hint of food coloring to the whipped topping. Spread over ganache/Oreo layer.
Sprinkle remaining Andes candies pieces across the top.
Place back in the freezer until ready to serve.
Didn't matter. Still amazing, and my ten guests easily plowed through most of it without issue.
Awesome summer treat, or specialty cake for special occasions.