Leftover Ice-Cream Social Cake
This month’s Bakemasters was great: we ate ice-cream, we laughed, we swished. Only one problem: leftover ice-cream and toppings. I know what you’re thinking – how is that a problem?! Ok, you’re right. It’s not really a problem – it’s an opportunity, one that I chose to grab by the horns with this leftover ice-cream cake.
It’s so easy, but it looks impressive and tastes great. When I was a kid ice-cream cakes were like magic. By some mystical force the wizards at Dairy Queen or Baskin Robbins some how managed to get cookies, cake, and ice-cream all in one perfect slice. If only I knew how easy it was. Check it out:
Here’s what you need:
- cookies, waffles, anything crispy that crumbles (I used speculoos cookies and sugar waffles)
- chocolate (we used Côte d’or Dessert 58 – chocolate filled with praline)
- ice-cream (we had leftover vanilla and caramel. I made the caramel using this recipe)
- blondie bits
- caramel sauce
- candies (we had leftover malted milk balls)
Here’s what you do:
- Spray springform pan with cooking spray.
- Crush cookies, waffles, whatever you’re using. Melt chocolate and mix with crumbs. Line bottom of pan with crumb mix.
- Cover with softened ice-cream (softened, not melted). Add blondie bits (brownie bits or cake pieces work too) then caramel sauce. Finally top with candy and freeze.
- Voila! Remove springform ring, cut and serve =)