My baby turned 6!!! My mimi-loving (his blanket), Minecraft-loving, and sweets-loving baby turned 6 and I’m suddenly feeling old. I took the kids bowling to celebrate Ethan’s birthday and as I’m watching them throw (literally) the bowling balls down the lane I couldn’t help but notice how tall they all look…especially Sophia. And she’ll be 10 this year. Double digits!! When did this happen?? I need time to slow down in the worst way…
This post will be super short because there’s not too much to say about it other than it’s incredibly easy and a huge crowd pleaser every time. I wasn’t planning on sharing it until I started getting the same reactions I always get when someone asks me what kind of cake I’m making and I respond with an ice cream cake. There’s always a handful of people that respond with ‘Really?? Isn’t that hard? How do you do that?’. So I decided I’d post the process here for all of my friends and family that have wanted to know how to do it over the years. In the recipe below, I’ve listed both my absolute, hands down, favorite homemade brownie recipe to date (thank you for perfection Ina Garten), and also my most favorite store bought variety. Because let’s face it, we all need a little help sometimes. And listen, it’s a completely rustic looking thing that can be dressed up or dressed down like that perfect little black dress. I’ve decorated it with everything from beautiful fresh flowers to simply all different colored sprinkles. You can use frosting or you can use ganache or you can keep it super plain Jane and do nothing. It can even be any shape you want it to be because it’s as versatile as the LBD. So try it out sometime and ENJOY!
Ice Cream Brownie Birthday Cake
- 1 recipe of Ina Garten's Outrageous Brownies or 2 boxes of Ghirardelli Double Chocolate Brownie mix baked according to instructions
- 1 half gallon of ice cream, flavor of choice
- 1 bag bittersweet or semi-sweet chocolate chips
- 2-3 tablespoons heavy cream
*To bake either recipe, pour the batter into a 12 by 18 by 1 inch rimmed baking sheet sprayed with cooking spray, and bake as directed. Continue with the following instructions once the brownies are baked and cooled.
- Cut the brownies into 4 even rectangles. Place one rectangle down on a flat plate. Remove the ice cream from the freezer and cut the packaging off with clean scissors or kitchen shears. Use a very sharp knife to cut slices of ice cream off to fit on top of the first rectangle. The slices will not be a perfect fit so just sort of mush them together (they are hidden anyway so it doesn't have to be perfect).
- Work quickly to layer the second brownie on top of the ice cream and continue to alternate between ice cream and brownie until the final layer of brownie is on top. Wrap the cake with plastic wrap, and press lightly on all sides to firm up its shape. Place the cake into the freezer and freeze for 4 hours or overnight.
- Melt the chocolate chips and heavy cream over low heat in a small saucepan. Whisk until smooth, then remove the ice cream cake from the freezer and take off the plastic wrap. Pour the ganache over top of the cake and use a flat spatula to smooth it out as much as possible. Place the cake back into the freezer for 30 minutes (or more) before serving.