Friday, July 26, 2013

It's hard to find recipes for ice cream cake--but we finally found one that's an absolute winner! This ice cream cake is rich, easy, and delicious--it's sure to be a big hit.  The best part about it is that you can make even the ice cream part by yourself--it's fast, easy, and you don't need an ice cream maker to do it!  All you need is a beater and a freezer.

Chocolate Grasshopper Delight (aka best ice cream cake ever)


1 Box Brownie Mix for 8" by 13" pan (and required ingredients)
1/3 cup milk
12 oz cream cheese, softened
2/3 cup sugar
2 tsp mint extract
Green food coloring or icing color
8 oz Cool Whip, thawed
1 bottle chocolate syrup 
1 package mint Oreos chopped (divided) 
Optional: If you wanted to make this recipe even easier, you could buy one quart of your favorite brand of mint ice cream instead of making it yourself. I prefer the ice cream.

You'll need an 8* spring form pan to put this cake together--having two is even better (I only had one so I had to bake my brownie layers one after the other instead of at the same time).

Putting it all together: 

Preheat oven to temperature designated on the brownie instructions. Make your brownie batter as instructed.  Line the bottom of your spring form pan with parchment paper.  Pour half of the batter into the pan and bake for twenty minutes.  YOU DON'T WANT TO OVERCOOK YOUR BROWNIE OR IT WILL BE TOO HARD YOU WHEN FREEZE IT. I left my brownies pretty soft (be careful though-if they're too soft they'll break).  Remove from pan and let cool. Repeat with the second half of the batter.  You can leave your second brownie on the bottom of the pan to cool if you want to--it will be the first layer of your cake.

Beat cream cheese until smooth and creamy (I preferred using my hand beater to my Bosch for this part), continue to beat as you slowly add in the milk, sugar, mint, and food coloring (I only used a couple dabs of coloring to achieve my desired color).  Stir in the cool whip (if you have a big container of cool whip you don't have to worry about being too precise--using a little too much won't hurt it.  More cool whip will make the ice cream lighter, less will make it more dense). 
Optional:  You can use Chocolate Mint Ice Cream instead of the cream cheese and cool whip.

We'll now layer the cake.  Line the inside of your spring form pan with parchment paper.  I cut a length of parchment paper long enough to fill the circle of my pan, and then cut it in half width-wise so that it wasn't so wide.  If you kept your brownie on the bottom of your pan, you'll have to line the paper around the brownie and then tighten the spring form onto its base around the brownie/parchment paper.  If you removed your brownie (I did), then you have to line the parchment paper in the circle around your spring form pan and try to lower your brownie to the bottom without breaking it or messing up your paper.  My first brownie layer went in just fine.  Cover with about half of the chopped Oreos.  Drizzle with chocolate sauce (this is an incredibly rich cake--if you don't want it to be so rich, don't drizzle chocolate sauce between the layers or simply drizzle very little).  Spread half of your ice cream mixture on top.  Lower your next brownie layer (my second brownie broke--I just pieced it back together on top of the cake and tried to make it even).  Cover with the rest of the Oreos (reserving a handful or two to sprinkle on top), drizzle with chocolate sauce, and top with the rest of the ice cream mixture.  Sprinkle the top with the rest of the Oreos, drizzle with chocolate sauce, and freeze the entire cake in your freezer for at least a few hours until frozen.

Remove from spring form pan and enjoy!

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