It has the perfect fudge flavor and while it’s very thin at first (like, so thin I had a hard time believing it would work), it thickens significantly as it cools. Next up is the hot fudge sauce, which I used as both a filling and a drip. In my opinion, it’s the closest to box-mix-level-easy as you can get with a from-scratch recipe. The best part about this recipe is that it’s quick to throw together. It’s rich and decadent, fudgy and moist, and truly everything a chocolate cake should be. This mint chocolate chip ice cream cake kicks off with my favorite one-bowl chocolate cake. All of the elements are layered in an acetate collar to keep them precise, so it’s pretty much guaranteed to turn out beautiful without much effort. And aside from the optional hot fudge drip, this ice cream cake doesn’t even require cake decorating skills. That makes it the perfect make-ahead cake for any kind of celebration. You can prepare most of the elements ahead and the assembled cake will last in the freezer for up to two months (if you can even go that long without digging in). There are four elements you’ll be layering with this ice cream cake, but it doesn’t make it a complicated recipe. I can say with assurance that this is the best ice cream cake I’ve ever had and now I can’t stop thinking about more ice cream cake flavor combinations to try! So I got to work making layers of fudgy chocolate cake, hot fudge sauce, crumbled mint Oreos, and creamy (super easy!) mint chocolate chip ice cream. Not just any old ice cream cake though, something with gorgeous layers, intriguing textures, and complimentary flavors throughout. Ever since the first time I made this no-churn mint chocolate chip ice cream, I have been dreaming about using it to make an ice cream cake.
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