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Is there anything better than eating two or three layers of your favorite ice cream? Do you know what’s better? Adding a rich brownie crust and making an Ice Cream Cake! With summer temperatures so high they are melting the soles of your flip flops, an ice cream cake is just the thing to compliment your light summer meal as you sit around the pool. This recipe is delicious and easy – and you can make it ahead of time, and store in the freezer until you’re ready to serve.
To get started, I chose two of our favorite flavors of ice cream cake for the filling – vanilla bean and strawberry. For the crust I used the new Nestle® Toll House® Baking Mix in the Brownies & More with Semi-Sweet Chocolate Morsel flavor. The Nestle Toll House Baking Mixes are offered in four varieties: (1) Brownies & More Chocolate Baking Mix with Butterfingers Bits, (2) Brownies & More Chocolate Baking Mix Semi-Sweet with Chocolate Morsels, (3) Cookies and More Cookie Baking Mix with Butterfingers Bits and (4) Cookies and More Cookie Baking Mix with Semi Sweet Chocolate Morsels.
The ice cream flavor and crust combinations are endless with these mixes. My favorite Meijer store offered all four varieties.
In addition to the vanilla/strawberry combo with the brownie crust I made, I’m thinking that my next cake will feature salted caramel ice cream and the Brownies & More with Butterfingers Mix.
Ingredients:
- One Package Nestle® Toll House® Brownies and More Chocolate Baking Mix with Semi- Sweet Chocolate Morsels
- One large egg
- ½ cup vegetable oil
- 3 tablespoons water
- 2 cups each of 2-3 of your favorite flavors of ice cream
Instructions:
Mix the Nestle® Toll House® Brownies and More Chocolate Baking Mix with Semi- Sweet Chocolate Morsels, egg, oil and water per package instructions.
Divide the mixture into two equal portions and spread the mixture into the bottom of two bread pans that have been sprayed with cooking spray.
Bake at 325° for approximately 18 minutes – or until a wooden toothpick comes out clean.
Soften the ice cream so that it’s spreadable and make your first layer of ice cream.
Cover and freeze for at least 30 minutes. Repeat this process until you have the desired number of layers.
Remove from freezer about 20 minutes prior to serving so that it softens a bit. Slice and enjoy.
TIPS and TRICKS: I did not attempt to take the finished cake out of the pan. I figured that it would stay cold longer in the pan. Also, don’t soften the ice cream too much or it will run down the inside of the pan and the layers will mix together – you want the ice cream to be just barely spreadable.
You can find a great assortment of recipe inspirations at NESTLE® TOLL HOUSE® and also at VeryBestBaking.com. If you’re a big fan of Pinterest, like I am – check out the Nestle® Toll House® on Pinterest for even more recipe ideas!
What would your favorite ice cream cake combination be?
