A couple of weekends ago we had our friends over for a BBQ & ice cream party. Summer gathering are not complete without grilling and ice cream. Derrick grilled up some beef sliders, hot links and chicken sausages and served it on toasted King’s Hawaiian bread. I love the slighty sweet and savory combination of the bread and protein. We also made homemade French fries as well: French fries with Roasted Black Sesame Seeds, Sea Salt & Yuzu, Sweet Mesquite BBQ Fries and Chili Lime with Cotija Cheese Fries. Since it’s national ice cream month, it’s only fitting that we ended the meal with a selection of ice creams, toppings and cones from Smart and Final. I dipped the sugar ice cream cones in melted chocolate and finished them off with sprinkles, toasted coconut and nuts. I had also made this rich and decadent ice cream cake to serve to my friends… but the evening flew by and we got full pretty fast so I ended up sharing this cake with my co-workers instead. I know, I’m terrible… my friends had no idea this cake was hiding out in the freezer. I forgot to serve it… don’t you hate when that happens? Well, needless to say my co-workers were all pretty happy that I shared it with them instead. I guess I’ll have to have everyone over again and I’ll have to make it up to them!
This chocolatey rich ice cream cake is made up of two layers of fudge brownies, 1.5 quarts of Smart of Final’s premium Moose Tracks ice cream, topped with a layer of whipped cream, a drizzle of chocolate syrup and a sprinkle of nuts. All of the components make for a very decadent cake. Are you familiar with Moose Tracks ice cream? It’s vanilla ice cream with mini peanut butter cups and a swirl of “Moose Track” fudge. Sounds great right?! You know how much I enjoy peanut butter and brownies together!
Brownie Ice Cream Cake
1 19.5 oz box of your favorite fudge brownie mix and the additional ingredients to make the brownies
1.5 quarts of First Street Moose Tracks ice cream
1 C heavy whipping cream
1 tsp. vanilla extract
2 Tbs. powder sugar
First Street chocolate syrup
First Street nut topping
First Street maraschino cherries
- Spray the bottom of two 9 inch spring form pans with cooking spray. Line two 9 inch spring form pans with parchment paper and set aside.
- Prepare the brownies according to the box instructions. Divide batter equally between the two spring form pans and bake accordingly. About 20 minutes or until tooth pick comes out clean.
- Let brownies cool completely in pan on a wire rack.
- Set ice cream out on the counter to soften for about 5 to 15 minutes. Spread half of the container of ice cream on top of a layer of brownie. Remove the 2nd brownie from the pan and peel back the parchment paper.
- Layer the 2nd brownie on top of the ice cream. Spread the remaining ice cream on top of the 2nd layer of brownie.
- Cover with plastic wrap and place into freezer for at least 2 hours.
- Pour whipping cream into a medium bowl. Add vanilla and powder sugar. Using a hand mixer beat the heavy cream at medium high speed until soft peaks appear.
- Release the ice cream cake from the spring form pan and transfer cake to a platter. Spread whipped cream on top of the ice cream cake. Decorate the top of the cake with chocolate syrup, nuts and maraschino cherries.
- Serve and enjoy immediately or put back into the freeze and enjoy at a later time.
If you want to make this even more rich… you can add a 8oz bag of mini Reese peanut butter cup pieces to the brownie batter. You know, to mimic the mini pb cups in the ice cream.
If you want to escalate it to the next level – you can pour a layer of chocolate ganache on top of the ice cream before topping with whipped cream. (heat 1/3 C of heavy whipping cream and pour over 1 C of chocolate pieces/chips and let sit for about a minute to soften. Then stir until smooth. When chocolate has cooled, pour over the ice cream, pop back into the freezer for a few minutes then top with whipped cream. This ties it back to the “Moose Tracks” in the ice cream. Just in case you wanted to go there…
bring water in a double boiler to a simmer
melt 1 C of chocolate chips in double boiler, stir until smooth.
turn off heat
dip First Street sugar cones into melted chocolate (the cones come in a box of dozen)
sprinkle with your favorite toppings: nuts, toasted coconut, sprinkles
place cones into an air tight container and place in fridge to set
Guess what – Smart and Final is hosting a fun giveaway at their First Street Ice Cream site. All you have to do is visit their site to enter to win from now to July 26th, 2011. There will be 5 $100 SmartCashcard winners weekly PLUS 3 grandprizes of either a #FirstStreetIceCream party for each Grand Prize Winner and fifty (50) of his/her family members and friends or Gift Card in the amount of $1,000! You can also send “ice cream treats” to your Facebook friends. Good luck!
Products and compensation has been recieved as part of a social shopper insights study for #collectivebias. All opinions are my own.
Let’s Stay in Touch (email updates):
- Easy Bacon Chicken Mac & Cheese
- Korean BBQ Short Ribs #CampbellSauces
- Winder Farms Review and Giveaway
- Chocolate Chip Banana Bread
- Pear and Vanilla Bean Jam
- Can It Forward Day 2013 & Giveaway
- Pregnancy Cravings – Chocolate Chip Cookies
- Cilantro Lime Rice
- Roasted Tomato Soup inspired by Panera Bread
- Oreo Cookie Balls
- Holiday Granola and Silpat & Nutmeg Mill Giveaway
- Taylor Thursday & Zuke’s Lil Links Giveaway
- Taylor Thursday and Pumpkin Bars
- Taco Soup
- Grilled Pound Cake with Ice Cream and Berries & Grill Pan Giveaway
TagsAlexia Foods apple Asian bake sale basil birthday bread breakfast brownies brunch cake chocolate cookies cream cheese cupcakes decadent dessert Easy favors French fries frosting giveaway goat cheese healthy Italian lemon mango Marshmallow Pops mint mushrooms party pie potatoes recipe development salad sides Soup soy sauce St. Patrick's Day strawberry Taylor Taylor Thursday tomato vegetarian vinaigrette