When I was growing up, my family and our closest friends had regular Chinese takeout nights followed by this ice cream cake. It was a very filling evening! Since I lived in Boston, home of Brigham's Ice Cream, we always used their amazing peppermint and mocha almond ice creams, accompanied by Brigham's famous hot chocolate fudge sauce. Now that I live in the DC area, we substitute our favorite flavors from the grocery store -- mint chip, cookie dough, cookies and cream, coffee, salted caramel, you name it. Just use your favorites and the cake will be a hit.
This recipe makes a great birthday cake for those who don't like cake!
9 oz chocolate wafer cookies (Nabisco is no longer made, but try Dewey's Bakery Brownie Crisp Cookies or thin Oreos)
1 stick butter
2 quarts ice cream (2 different kinds)
1 package soft lady fingers (I purchase at local supermarket)
9" spring form pan
Chocolate sauce (recipe follows)
Puree chocolate wafer cookies in Cuisinart (or smash in zip lock with rolling pin). Melt butter and combine with cookies. Pour into spring form pan and press into bottom with your hand, a spoon or fork, or better yet, a coffee tamper.
Place lady fingers around the edge of the spring form pan, standing up.
Bring first type of ice cream to room temperature (this color will be on the bottom so save the one you want to see for later) and place on top of cookie base. Spread evenly and place in freezer.
Defrost second type of ice cream. When room temperature, place on top of the other ice cream and spread evenly.
Freeze cake for several hours or overnight.
Make chocolate sauce. I love this recipe from Julee Rosso and Sheila Lukins' The New Basics Cookbook:
2 cups semisweet chocolate chips
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 cup heavy cream
Place the chocolate chips in the top of a double boiler over simmering water. As the chocolate melts, whisk in butter and vanilla. Slowly whisk in cream. The recipe says to cook for 5 minutes until smooth. For me it is usually 1 minute.
Serve the cake with the hot chocolate sauce.
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