Ice Cream Cake

Before having kids, I envisioned what motherhood would be like and to be honest, I thought it would be a constant party. Children scurrying through the kitchen while a pie cools on the counter. It was going to be so easy and FUN. I’m not exactly sure where I got this idea (our lying elders perhaps?) but needless to say, it has not quite lived up to the fantasy. Of course, I wasn’t all wrong, there is plenty of laughter, scurrying children and home baking going on – but not 100 percent of the time to be sure. So when it’s time to for a party, I like to go all out.

EYBAXb%RRFWhgOH1jFNfLA

Each year when February turns to March, I deem Birthday Season to have begun. It’s a whirlwind of seemingly constant parties. Three out of the four of us have birthdays in the span of one month. Cupcakes for the kid parties and cookies for each child’s class  and then the main event: the family party. Presents, birthday dinner, extended family, hopefully some decorations then, of course, CAKE!

As with all major life decisions, choosing ones birthday cake takes careful thought and consideration. Just Kidding!! Yet, birthdays do come around only once a year so its best to wish for the moon and back. This year we had light and fluffy strawberry cake with chocolate frosting for the 8 year old, creamy cheesecake for the husband and a homemade ice cream cake to celebrate the oldest turning 11.

IMG_4248

JP has a thing for ice cream so ice cream cake was a no brainer for this year’s birthday. All his dreams come true in one ginormous dessert. Ice cream, Oreos and whipped cream. Perfection. It takes a decent amount of rest time (especially if you make your own ice cream) but the pay off is totally worth it.

This is true for parenting as well. It takes patience and some work but, fingers crossed, it will pay off in the end. I know people say this all the time, but honestly I wouldn’t change a thing. I would marry the same man, have the same kids and make the same career choices. Yet, I would suggest to my younger self to take off the rose colored glasses and get ready to roll up her sleeves. There is lots of work involved but still plenty of reasons to throw a party.

IMG_4270

Ice Cream Cake

Without having actual cake in ice cream cake recipes, I find it a confusing term. Ice cream cake is actually a cookie crust with ice cream layered over it and covered in whipped cream. I don’t make the rules.

Feel free to use any two ice cream flavors you desire. I chose homemade vanilla ice cream and bought Haagan Daz chocolate to keep myself sane. I adapted Food Network’s recipe for Ice Cream Crunch Cake, with some help from Smitten Kitchen and Stella Parks to take it over the top. I will give you the breakdown of how I made mine, but just remember that you could make this all in one day if both flavors of ice cream were store bought. All the recipes and directions are below but here is a quick overview for ease.

  • 2 quarts vanilla ice cream (recipe below)
  • 1 quart chocolate ice cream (1 – 28 fl oz of Häagen-Dazs container)
  • 14 ounce package of original Oreos, divided (crust recipe and filling below)
  • 3 cups whipped cream (recipe below) for outside of the cake

4 days before serving, make the custard for the vanilla ice cream and make sure the bowl of your ice cream maker is frozen.

3 Days before serving, churn the chilled ice cream base in an ice cream maker according to manufacturer directions. Churn in two batches so as not to over fill the ice cream maker. Freeze in a freezer safe container over night.

IMG_4269
These are more pulverized than I would do next time. I think chunkier would be better.

2 days before serving, assemble the cake.

  1. First, make the Oreo crust, as well as crushing the Oreos for the cookie layer (see below).
  2. While crust is firming, remove vanilla ice cream from freezer to soften if needed to spread easily. Once the crust is firm, spread vanilla ice cream over Oreo crust and up sides of pan and freeze, about 30 minutes until firm.
  3. Take the store bought chocolate ice cream out of the freezer to soften. Once the vanilla layer is firm, spread chocolate ice cream over vanilla ice cream layer, forgoing the sides of the pan. Freeze for about 30 minutes, until firm.
  4. Spread crushed Oreos evenly over chocolate layer to form the cookie layer. Freeze for about 30 minutes, until firm.
  5. Once firm, top cookie layer with more vanilla ice cream. Work gently so as not to disrupt the cookie layer. Soft ice cream helps this step. Freeze again for 30 minutes, until firm.
  6. Make whipped cream while cake is in freezer. (recipe below)
  7. Run an offset spatula around the edges of the pan and unlatch the springform pan. Remove sides and set on a baking sheet or cutting board.
  8. Using an offset spatula, frost the outside of the cake with the whipped cream (recipe below). Refreeze until firm. I found it a bit trickier to get the cake in and out of the freezer without the sides of the pan so be careful!
  9. Scoop some whipped cream into a pastry bag with a star attachment and pipe decorations along top and bottom if desired. Place back in the freezer.
  10. Serve cake by cutting with a hot knife. Wrap leftovers in plastic wrap and foil or move to an airtight container. Mine was not pretty when I moved it and hardly resembled the original – but we ate it without complaint a week later.

IMG_4271

Vanilla Ice Cream

I used David Lebovitz’s recipe but used vanilla extract instead of the vanilla bean out of pure laziness. The recipe below is for a double batch. There will be a little left over after making this cake.

Ingredients:

  • 2 cups whole milk
  • 1/8 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 tablespoons vanilla extract (I use Madagascar)
  • 4 cups heavy cream
  • 10 egg yolks

Directions:

  1. In a large bowl pour the heavy cream and set a strainer on top of it.
  2. In a medium bowl, whisk egg yolks.
  3. In medium saucepan stir milk, salt, sugar and vanilla extract and heat on medium-low. Stir occasionally and remove from heat when the mixture starts to steam and before simmering.
  4. While whisking egg yolks, slowly pour the warm milk mixture into the egg yolks. Once all the milk mixture has been whisked into the egg yolks, pour it all back into the saucepan.
  5. Cook the egg and milk mixture over low heat, stirring and scraping with a heatproof spatula continually, about 5 minutes. The custard will thicken slightly and coat the back of the spatula when done with the color of buttermilk and the thickness of cream.
  6. Pour custard into the strainer to remove any lumps and combine with the heavy cream. Taste and add more vanilla extract if needed.
  7. Cover and refrigerate over night.
    IMG_4264
    Sides of pan removed and now can breathe easy

    IMG_4267
    Covered in Whipped Cream – Pipe some decorations and call it DONE!

Crust

This recipe is slightly adapted from Smitten Kitchen.

  • 1/2 package original Oreos (7 ounces)
  • 2-3 tablespoons butter, melted
  • 1/4 -1/2 teaspoon kosher salt

Directions:

Process whole Oreos in a food processor until finely ground. Pour into a small bowl and mix in salt and butter, starting with the smaller amount listed and adjusting if needed to get the right consistency and seasoning. The mixture should hold together but not be so wet that its slick with butter. Press firmly and evenly into a 10 inch springform pan. Place in freezer until firm, about 20 minutes.

Cookie Layer

  • 1/2 package original Oreos (7 ounces)

Directions:

Place whole Oreos in the bowl of a food processor or a gallon size freezer bag. Pulse a couple of times in the food processor or crush in the freezer bag until the cookies are small chunks.

Whipped Cream Topping

I now only use Stella Parks Make-Ahead Whipped Cream recipe. It tastes great and allows for making ahead, which I love. The recipe is doubled below to frost the cake and have some left over. Can refrigerate in an airtight container for up to a week (though will want to re-whip a little before using).

Ingredients:

  • 1 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 cups heavy cream
  • 4 teaspoons vanilla extract

Directions:

In the bowl of a stand mixer, combine all the ingredients. Using the whisk attachment, whip on medium-low to dissolve the sugar, about 1 minute. Then increase to medium-high and whip until thick and holds firm peaks, about 3 minutes.

Berry Coconut Freezer Pops

Here we are at the tail end of the school year and I can tell you that I have been learning a lot lately. Take this week for example: I learned not to skip adding the potatoes to the skillet when roasting a chicken because the oven will become a grease covered, smoky mess. Coincidentally, I also learned how to clean my oven (steam cycle!) I learned that you can only say “yes” so many times before you have to say “no” to keep your sanity in check. Also, it is much harder to say “no” after initially saying “yes”. So hard! I’m also learning how to stand, which sounds even crazier than the first two, but while at a Pilates class, the instructor reminded us all to stand equally on both feet and not to lock our knees (room for air between the joints). This is called “active standing”. Locking the knees is called “passive standing” and I realized that I stand that way all the time. No wonder my hip joints and back hurt. So yes – I am learning how to stand. Lastly, I am learning how to create meals using what I have on hand and this is the most exciting of all the lessons. School is in session!

fullsizeoutput_40cf

I started volunteering at a cooking school down the street from us and one of the classes was called “Cooking by the Seat of your Pants” by Becky Selengut. I have basically talked about this class nonstop since that night. It was was one of those aha moments. She talked about how to taste food a

nd the different ingredients needed to make balanced food, which is the most satisfying. The food made in class contained ingredients she had on hand and she didn’t use any recipes. This is my dream way to cook.

When I started out cooking a few years ago, I didn’t know how to roast a vegetable and had to Google search EVERYTHING. I didn’t know how to cook a pork chop or what tarragon tasted like. I can’t even tell you how many times the smoke alarm went off while I was cooking. So, I’ve spent the majority of my energy on learning how to cook and keeping the seasonings to salt, pepper and olive oil. I also use recipes religiously. But after listening to Becky and hearing the different ingredients needed to create all these different flavors, I realized that I had all of them sitting in my cupboards. What I don’t have is the experience to put them together in satisfying interesting ways…..yet.

Which brings me to the other thing that I learned from Becky. Curry is one of those dishes that you can make using a variety of leftover vegetables and proteins. According to Becky, coconut milk and curry paste will be your best friend on a busy Wednesday night. Well, I have a real soft spot for curry and now seem to not be able to go a week without whipping up a pot. This week I didn’t use the whole can of coconut milk (another lesson I learned – don’t skimp on the coconut milk!) but no matter – I had another concoction in mind for the remaining.

Unlike curry, popsicles are one of the foods I have made quite often. chocolate pops,  smoothie pops, vanilla pudding pops – pretty much any recipe I see. We have had blue skies and sunshine this last week and I had my first after school request for a popsicle. I basically ran into the kitchen to comply and I encourage you to do the same. The coconut milk is sweet, smooth and creamy and the berries add that tart contrast that is irresistible.

Berry Coconut Freezer Pops

This recipe is so quick and versatile! Feel free to substitute any combination of frozen or fresh berries.

Ingredients:

  • 1 1/2 cups organic strawberries, chopped
  • 1 1/2 cups organic blueberries, fresh or frozen
  • 3 tablespoons water
  • 1/3 cup granulated sugar (plus 2 tablespoons for coconut milk if layering popsicles)
  • 1 teaspoon lemon zest
  • 1 can full fat coconut milk

Directions:

This recipe made 8 popsicles. Fill each mold half full of coconut milk and set aside. Combine berries, water, sugar and lemon zest in a small saucepan. Warm on medium-low, stirring and crushing fruit occasionally. Bring the mixture to a simmer and simmer for a couple of minutes. I used a potato masher to really smooth out the fruit but you could keep the chunks. Pour mixture into a glass measuring cup and gently pour over the coconut milk to fill the molds the rest of the way.  Take a knife and gently swirl the two flavors together. Freeze for an hour and then add popsicle sticks. Continue freezing until firm (3-4 hours more). Enjoy!

Directions for layered popsicle:

In a small bowl, add 2 tablespoons of sugar to the coconut milk and stir to combine. Divide equally among the popsicle molds. Continue as above. Omit swirling with knife.

 

Settling In & Hot Fudge

We finally moved into our new house! The move went so quick and smooth that I really have no complaints. The other house is cleaned and ready for another family to enjoy. Our new house has pictures hung and the kitchen is organized. Everyone is settled into our new space.

IMG_0203

The part that is not settled yet are my routines. I almost went to the old house the other day on the way home from the grocery store and I keep forgetting where I stuck the garbage bags. This is the first week back to school for the kids so pick up and drop off are all a little different. In the midst of this (smooth yet exhausting) upheaval, I went looking for dessert.

IMG_0077

As the weather starts to warm up (70 today!) and summer is starting to feel sooner rather than later, I craved an old classic: Hot Fudge. Growing up in Iowa, summers were hot and humid. Full of thunder storms and fireflies. I remember mom making hot fudge to top the homemade ice cream dad had made out on a hot summer night. Then there were the hot fudge sundaes from the $1 menu that my husband and I ate while snuggling on the couch.

FullSizeRender

But why should ice cream get all the hot fudge love? Frozen banana slices with hot fudge on top is the perfect afternoon pick me up. I used Ashley Rodriguez’s new cookbook “Date Night In” for my hot fudge recipe. It uses heavy cream and bittersweet chocolate, which makes for a perfect complement to the sweet bananas. I hope you enjoy it as much as I do and let me know if you give it a try!

xoxo,

Rachel

Bittersweet Hot Fudge

This recipe is just slightly adapted from “Date Night In” from Ashley Rodriquez.

  • 3/4 cup heavy whipping cream
  • 3 tablespoons light corn syrup
  • 1 tablespoon brown sugar
  • 2 tablespoons cocoa powder (I used Hershey’s)
  • 3 oz bittersweet chocolate, roughly chopped
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon kosher salt (just a pinch)
  • 1/2 teaspoon vanilla extract

In a small saucepan, combine the heavy whipping cream, corn syrup, brown sugar, and cocoa powder. Bring to a boil and then reduce the heat to low and simmer for 5 minutes. Give it a quick, vigorous stir every 1 minute or so. Remove the pan from hear and stir in chocolate, butter, salt, and vanilla. Refrigerate until ready to use and microwave in short increments as needed.