So ever since we began dating, I’ve always celebrated my husbands 1/2 birthday. Do I celebrate everyone’s 1/2 birthday?? No haha just his! I felt bad because by the time his real birthday comes around everyone is already “celebrated out” with Christmas and then New Years is just around the corner. So I don’t go all out with a huge party or presents but I just make him a fun dessert. It’s usually been peach cobbler for the past 4 years but this year he wanted to try something different and so I made him an ice cream cake.
I’ve made one or two ice cream cakes before but they were never that fancy or was basically just ice cream with frozen chocolate sauce. I wanted to go big with this one!! I am not a cake fan, give me a cookie or brownie any day! So I knew I had to start with that for my base. So I layered brownie, ice cream, peanut butter, ice cream, brownie and then a caramel sauce on top! Ooooooo my goodness it was HEAVENLY!! And it was SUPER easy as well!! So just because it has lots of layers intimidate you from making it. It does take time to bake and assemble but is very easy….everyone needs this in their life!!
Brownie Layer (Modernhoney.com)
(You can totally just do a box brownie for this but I have found this homemade recipe that is to die for and so I knew I wanted to do that for my layers)
- 1 cup Butter softened
- 2 cups Sugar
- 1 cup Brown Sugar
- 4 Eggs
- 1 Tablespoon Vanilla
- 1 cup Flour
- 1/2 cup Cake Flour
- 1 cup Cocoa Powder
- 1/2 teaspoon Salt
- 1 1/2 cups Semi-Sweet Chocolate Chunks or Chips
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- 1 cup sugar
- 6 TBS salted butter, room temperature cut up into 6 pieces
- 1/2 cup heavy cream
- 1 t
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together butter, sugar, and brown sugar for 3-4 minutes or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
- Stir in flour, cake flour, cocoa, and salt until mixed together.
- Fold in chocolate chips.
- Pour into 9 x 13 pan and spread evenly.
- Bake for 28-36 minutes. It’s ok if the middle is a little soft because that will make a great layer next to the ice cream. Set aside and allow to cool.
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves.)
- Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
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