Year One: “My Favorite Things” Ice Cream Cake

ice cream cake pic monkey

It’s been a whole year since the first recipe was posted on Blonde Girl Cravings. It’s crazy how fast time goes! I have learned so much this year, and while I have been having a blast experimenting in the kitchen, the biggest challenge has definitely been the technical side of things. There was times of great frustration and times where I was so proud of the recipes that came out of my kitchen. So much time spent learning to use my camera and how to edit photos, and lord knows my grocery bill has increased!

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A little over a year ago I was feeling bored and stuck with my life. I knew that being in the kitchen was the one place where I was happiest. I loved sharing my food with friends and family and they were always asking for recipes. Every evening I would open my email inbox to find it stuffed full of delicious recipes and inspiring photos from other bloggers that I admired so much. It was then that I decided I needed to start a blog of my own. Its become a great hobby and way to meet new people, my social media accounts have grown quickly and I love connecting with other bloggers.

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 I can’t wait to see how it grows in the years to come. Thank you to everyone who reads my posts and follows me on social media. I love you all!

Lets talk celebrations and CAKE! Brownie and ice cream cake to be exact. This cake is made of layers of peanut butter swirled brownies and homemade cookie dough ice cream- all of my favorite things!! It looks like a lot of steps, but all of them are SUPER easy and it comes together quickly. The hardest part is waiting for the ice cream to freeze.

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 I wish I could share a slice with all of you <3

Peanut Butter Brownie Cookie Dough Ice Cream Cake

Ingredients

  • 1 box fudge brownie mix (9x13 inch pan size)
  • 1/2 cup creamy peanut butter
  • 2 tablespoons melted butter
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
    Cookie Dough
  • 6 tablespoons butter, softened to room temp
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1-2 tablespoons milk
  • 1 cup mini chocolate chips
    Ice Cream
  • 1 cup heavy whipping cream
  • 1/2 (14 oz) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Optional: Whipped cream and peanut butter cups

Instructions

  • Cookie dough pieces: Mix together the softened butter, brown sugar, vanilla extract, flour and 1/2 cup mini chocolate chips together in a medium bowl, adding milk as needed to create a dough. Roll into small balls about 1/2 teaspoon in size. Spread in a single layer on a making sheet lined with parchment and freeze.
  • To prepare the cookie dough ice cream: In a stand mixer or with hand mixer whip the heavy cream until still peaks form. Fold in the vanilla extract and sweetened condensed milk. Pour into a freezer safe container and mix in the remaining 1/2 cup mini chocolate chips and frozen cookie dough pieces. Freeze 4 hours or over night until firm.
  • To prepare brownies: Butter two 10" round baking pans. Prepare brownies according to box instructions, spread evenly in prepared pans and set aside. To make the peanut butter swirl mix together the melted butter, powdered sugar, peanut butter and vanilla together in a small bowl. Drop spoonfuls on top of brownie batter and swirl. Bake 15 minutes or until center is set and a tooth pick comes out with wet crumbs. Do not over bake. Cool on wire racks.
  • To assemble the cake: In a 10 inch spring form pan place one of the brownies. Spread softened ice cream onto brownie, top with second brownie. Place in freezer for 4 hours or until solid. Garnish with whipped cream and peanut butter cups if desired. To slice, let cake sit at room temp for 10 minutes, then dip sharp knife into hot water to slice. Serve immediately
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