1 year Ice Cream Cake

Posted on: Wednesday, August 8, 2012

Cheers! After a year full of taste-testing, forcing food on family members, throwing impromptu get-togethers, and photographing the process, we thank you all for following our dual creations in the kitchen!

What better way to celebrate this tiny milestone than with cake and ice cream? We combined the two in a mocha layered ice cream crunch cake. Simply sweet, creamy and cooling for summer!


Mocha Crunch Ice Cream Cake

1 pint softened Chocolate Chunk ice cream (we used Ben And Jerry's Chocolate Fudge Brownie)
1 pint softened Coffee Heath Bar ice cream (we used Ben and Jerry's Coffee Heath Bar Crunch)

Oreo Ganache 

1/2 c heavy cream
8 oz semisweet chocolate, finely chopped
2 Heath Bar candy bars, coarsely chopped
2 c Oreo cookie crumbs (we pulverized Oreos in a food processor), plus extra for garnish

Whipped Cream
1 1/2 c heavy cream
1 t vanilla extract
3 T granulated sugar

In a 9-inch springform pan, spread the Chocolate Chunk ice cream and place in the freezer for 1 hour until firm.


In a small saucepan over medium-low heat, bring the 1/2 c heavy cream to a simmer. Lower heat and stir in the chocolate until melted. Set aside to cool. Once at room temperature, stir in the oreo crumbs and chopped Heath Bar.

Once the ice cream is set, spread the Oreo ganache in an even layer on top and return to the freezer for another 30 minutes.

After 30 minutes, Spread the softened Coffee Heath Bar ice cream on top and return to the freezer for another hour.

In a large bowl, whip the cream with an electric mixer on high. When it starts to thicken after a couple of minutes, add the vanilla extract and sugar. Continue to whip until stiff peaks form. Spread on top of the Coffee Heath Bar layer and refrigerate for another hour.

The longer the cake freezes, the better. It can be made days ahead of time. Before serving, sprinkle extra Oreo crumbs over the top of cake. Run a knife between the pan sides and cake to loosen, and remove the cake. Wet a knife with hot water and cut slices into the cake. Serves 8-10.



We look forward to another year of cooking, eating, entertaining and blogging!

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