Copycat Carvel Ice Cream Cake

Seeing as yesterday we hit a record high of 103 degrees here in the land of the frozen tundra, today is the perfect day for an ice cream cake recipe.

I made this cake for Frog Prince's 30th birthday.  He requested a "Carvel Ice Cream Cake".  A what kind of cake?  Clearly this boy is not from around these parts.  In fact, the closest Carvel Ice Cream Store is 400+ miles from here.  But, when you grow up in Up-State NY, this is a birthday treat that Frog Prince wanted a taste of as he celebrated the big 3-0.

After figuring out that a Carvel Ice Cream Cake was made completely from ice cream {not like my other ice cream cake recipe that has a dark chocolate cake base}, and had a layer of chocolate crunchy goodness in the middle, I set to work to re-create a Carvel Ice Cream Cake {I had never seen or tasted!} for my boy.

Although it didn't look exactly like the cake he had as a kid, Frog Prince greatly enjoyed this birthday cake, as did those we shared it with!

Copycat Carvel Ice Cream Cake

1 recipe, dark chocolate ice cream*
1 recipe, hot fudge sauce
1 recipe, vanilla ice cream*
12 oreos or chocolate wafers
1 C whipping cream
1/4 C powdered sugar
1 tsp. vanilla

Begin by preparing the chocolate ice cream.  Spread the soft ice cream just after making, into a chilled 9x9 glass baking dish.

Freeze this layer for ~2 hours.

Then, prepare the chocolate crunchy center. To do so, I recommend using chocolate wafers. Or, even chocolate Teddy Grahams or chocolate graham crackers. I used Oreos and scraped the filling out of most of the cookies. If you want a DQ-style Oreo blizzard cake, leave the Oreos whole.

Place the cookies into a food processor and pulse until coarsely-finely chopped.

Pour half of the hot fudge sauce {warmed slightly to make pouring easier} into the cookie mix.

Pulse 3-4 times until clumps of cookie and fudge form.

{Don't let anyone catch you sneaking a taste!}

Drop the crunchy mixture over the frozen dark chocolate layer.

As tempting as it may be, don't prepare the cookie mixture early. The longer the fudge sits together with the cookies before freezing, the softer the cookie filling becomes. And, as I was informed by Frog Prince, the center of the cake needs to have a little crunch to it.

So, work quickly to make the crunchies and then spread them out over the top of the ice cream.

Cover with softened vanilla ice cream.

Cover and freeze overnight.

Whip together a whipped cream frosting. Combine the whipping cream, powdered sugar and vanilla together. Then, spread over the top of the vanilla layer.

Freeze until you are ready to eat.

Remove from the freezer about 10 minutes before slicing and serving.

Enjoy!

As a side note - serve this cake in a bowl. We tried serving it both in bowls and on plates and preferred the bowl and spoon option! Easier to eat and get all the yummy dessert onto the spoon and into your mouth!

*Note: If you wish to use homemade ice cream, make it fresh right before making the cake.  This allows the soft-serve consistency ice cream to easily be spread into the pan.  If you use store-bought ice cream, allow the ice cream to soften at room temperature for 10-15 minutes before preparing the ice cream cake.  

Linked to: These Chicks Cooked, It's a Keeper, Full Plate Thursday, Strut Your Stuff, Melt in Your Mouth Monday, Mouthwatering Monday, Made by You Monday

Dark Chocolate Ice Cream

This decadent chocolate ice cream made the perfect bottom layer for Frog Prince's 30th birthday cake.

Dark Chocolate Ice Cream - Adapted from Cuisinart

1 C milk
1/4 C sugar
1 C dark chocolate chips
1 C whipping cream
1 C half and half
1 tsp. vanilla

Begin by warming the milk in a large saucepan.  Warm milk until small bubbles form around the outside.  Stir often during this process.  Then, set milk aside.

Using a food processor, pulse the sugar and dark chocolate together until chocolate is finely chopped.

Then, pour the mixture into the warmed milk.

Stir well.

Turn the burner on to low, and place the saucepan back on the heat source.  Stir constantly, to help the chocolate pieces finish up melting in the milk.

Remove from the heat and allow the mixture to cool for about 5 minutes.

Then, pour the chocolate mixture into a large 4 C measuring cup, or a large bowl; preferably with a pour spout.

Allow the mixture to cool for 10-15 minutes.

Add in the half and half, cream and vanilla.  Mix well.

Then, pour the mixture into the ice cream maker.  Make according to manufacturers directions.

Remove from the mixer and transfer to freezer-proof containers.

Allow the ice cream to harden up for 1-3 hours; or serve right away at a soft serve consistency.

This is amazingly rich -- perfect for a 1/2 C serving and delightful with fresh raspberries.

Linked to: Mouthwatering Mondays, Tempt My Tummy Tuesday, Tasty Tuesday (2), Totally Tasty Tuesday, Full Plate Thursday, Tasty Tuesday, Ingredient Spotlight

Hot Fudge

Seeing as ice cream season is just about upon us, I tried a new hot fudge topping recipe to drizzle over our homemade vanilla ice cream.

Oh, my!  What a delightful way to jazz up plain.old.vanilla.  Although I love vanilla ice cream {it is my favorite} this hot fudge sauce reminded me of the hot fudge sauce we had when I was a kid.  

Hot Fudge Sauce - Adapted from Smitten Kitchen

2 T butter

4 oz. dark chocolate chips

2/3 C water

4-5 T corn syrup

1 tsp. vanilla extract

Begin by brining the water to a boil in a small saucepan.  

Meanwhile, melt the butter and chocolate chips together.  This can be done in the microwave, heating for 30-second intervals and stirring in between until melted.  You can also melt the chocolate butter mixture on the stove top.  

Once melted, make sure it's nice and smooth...then, carefully add it to the boiling water.  

Add in the corn syrup.  

Stir well, and then bring the small saucepan to a boil.  Reduce the heat a bit at this point to keep the mixture from boiling so hard that it boils over.  But, don't reduce it too far that you lose the boil.  Boil gently for 9 minutes, stirring frequently.  

After 9 minutes, the sauce should be thickening up nicely.  Remove from the heat at this point and cool for 10-15 minutes.  During this time, the fudge will solidify even more.  

Serve immediately atop ice cream.  Save the rest for later by transferring it to a cleaned canning jar.  Refrigerate.  

To re-heat, simply warm on the stove top or in the microwave until warm.  Then, drizzle over ice cream.  Enjoy!

Linked to: It's a Keeper, Recipe Swap, Your Recipe, My Kitchen, Mangia Monday

Cookies and Cream Cookies

How did we love these cookies?   Hmmm,  let me count the ways: 

1--they're busting with chunks of real Oreos 

2--they're perfect straight out of the oven when the white chocolate is all melty and soft 

3--they're fun and different from any cookie you've ever seen 

Recipe Source:  See Jane in the Kitchen

Click here for printable recipe.

The ingredients:
1 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 (4.2 ounce) package Cookies 'n Creme pudding mix
2 eggs
1 tsp. vanilla extract
2-1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 package (12-ounces) white chocolate chips
15 Oreo cookies, very coarsely chopped

Directions: Preheat oven to 350 degrees. Cream butter and sugars, add pudding mix until blended. Stir in the eggs and vanilla. In a separate bowl, combine the flour, baking soda, and salt with a whisk then add it to the butter mixture. Stir in the chocolate chips and Oreo cookies.

Drop cookies by rounded spoonfuls onto greased cookie sheet.  Bake for 7-9 minutes in preheated oven until cookies tops barely have a touch of brown.  Makes 3 dozen cookies.   Enjoy!

Brownies & Strawberries

Oh me, oh my!  These brownies were a delight.  A great addition to our evening of Agricola.  Which -- seriously is a great game.  

These rich brownies had a nice crunchy top and a moist center.  They were great topped with strawberries and whipped cream.  

Brownies and Strawberries 

Brownie recipe adapted from A Cozy Kitchen

3/4 C sugar (I used just slightly less)

1/3 C whole wheat flour

1/3 C white wheat flour (or all-purpose)

1/4 tsp. baking powder

1/4 tsp. salt

3 T butter

3/4 C dark chocolate chips

1/2 tsp. vanilla

2 eggs

Begin by combining the chocolate chips and butter in a microwave-safe bowl.  

I used dark chocolate chips... because dark chocolate is excellent.  And, has antioxidants.  Fights off those free radicals -- and, makes me feel like these are "healthy".  

Melt the butter and chocolate chips together ... slowly!  Microwave 30 seconds at a time, stirring after each interval.  Meanwhile mix together the dry ingredients in a second bowl. 

When the chocolate butter mixture is melted, pour in with the flour mix.  

Then, add the eggs and vanilla.  

Mix until well blended.  

Pour brownies in a lightly greased 8x8 inch glass baking dish.

Bake at 350 for 25-30 minutes.  A toothpick should come out mostly clean... but, do not over bake the brownies as they will get dry!!

Allow the brownies to cool down; then slice and serve.  

Slice up a few strawberries.  If desired, mash them 1-2 times with a potato masher and sprinkle with 1 tsp or less of sugar.  Serve atop brownies, alongside a scoop of ice cream or freshly whipped cream.  

Enjoy!!

Linked to: Full Plate Thursday, What's Cooking Thursday, Melt in Your Mouth Monday, Tasty Tuesday, Made from Scratch Tuesday, Tuesday Night Supper Club, Totally Tasty Tuesday