November 2012--Reeses Brownie Ice Cream Cake ~ The Sevy's

I'm SOOO behind on blogging! I'm going to attempt to catch up starting from November.

November 8th was my Dad's birthday. I attempted to make an ice cream cake for him, but was in a rush and the cake wasn't able to set in the freezer overnight. So when I poured the homemade hot fudge on top of it, it melted the layers of ice cream. A few lessons were learned, but it was still SO delicious!

Here's the recipe I used for the homemade hot fudge sauce:

1 (14 ounce) can sweetened condensed milk
2 tablespoons butter
6 ounces semisweet chocolate (such as Baker's®), chopped

Heat sweetened condensed milk and chocolate in a heavy saucepan over medium-low heat until chocolate is melted, stirring often, about 5 minutes. Remove from heat. Add butter and stir until melted, about 5 minutes more.

Then I put all of the pieces of the cake together.

Here's the cake recipe:

Reese’s Brownie Ice Cream Cake

Makes on 6 inch cake | Preparation: Spray pan for brownies with nonstick spray. Heat oven to 400 degrees F.

Ingredients:

Brownie layer (Brownie adapted from Alice Medrich. Recipe will need to be doubled and baked in two separate dishes for a 3 layer cake)

8 tablespoons unsalted butter
4oz. unsweetened chocolate
1 ¼ cups sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 large eggs
½ cup all-purpose flour

Ice cream layer

3/4 gallon vanilla ice cream, softened
2 cups mini Reese’s Peanut Butter Cups, chopped
3/4 cups toffee bits

Topping:

1 cup hot fudge sauce
3/4 cup mini Reese’s Peanut Butter Cups

Instructions:

To make brownie layer:

Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute. Set aside. Pour mixture into a 13×9 prepared pan and bake for 15-20 minutes, or until the brownie starts to pull away from the sides of pan.
While brownies are baking, prepare ice bath. Fill a pan with ices cubes and water ¾ inch deep (yes, this really does help the brownie). When the brownies are done baking, remove the pan from the oven and place it in the water bath. Allow brownies too cool completely in the water bath. Cut brownie into 8 in circles.

To make ice cream layer:

Place softened ice cream in a bowl and folded in chopped Reeses cups and toffee.

Assembly:

Line springform or pan preferred pan with two layers of plastic wrap with a one inch over hang on each side. Place on round brownie layer on the bottom and layer and spread ice cream on top. Repeat until fully assembled with top layer as the browne layer. Freeze until set. Remove from freezer once set and pour warm hot fudge on top and sprinkle crushed Reeses to finish.

Then I had to transport it to my parents house. I was scared it wasn't going to make it there, fortunately it did! I had to rush it to the freezer though. So next time I make this ice cream cake I'm going to make sure that the ice cream sets in the freezer over night.