59
Apr 17

Brownie Ice Cream Birthday Cake

I have a funny story to tell you today. One that’s not really funny to me, but will probably have all of you laughing at me.

I almost decided against telling it, (1) because it is embarrassing and (2) because it’s kinda…gross…and we are talking about food. But because I’m a truthful and honest person, I’ll tell it anyway. 🙂

I have a cat. Her name is Callie. She’s a calico, and if we’re being brutally honest, she’s kind of a b****. In true cat form, she’s really just into herself and we are at her beck and call.

Because I value my sanity and my sleep, I’ve made certain accommodations for Callie. She has a habit of yowling all night long if we don’t give her what she wants. (And no, “trying to ignore her for a few nights” so she’ll “learn” doesn’t work. Believe me. I tried.)

Case in point – she has her own water glass. It’s pink, and it used to be mine. I have given up my pink water glasses in lieu of one with a lid and a straw, so that she can use a pink cup as her water bowl on my nightstand. I get to listen to her drink all night long, and she let’s me live until morning.

{Side note: who knew cats could tell colors? I tried to wash her pink glass once and replaced it with a green one. Finally, at four in the morning I went downstairs and got her a new pink one so that I could get some sleep.}

Anyway, back to the point. Callie has a problem with barfing. She does it all the time. It’s not hairballs. I don’t know why she does it. (Sure, we could pay the $150 for blood work…but then how would I buy candy?) She’s fine in all other ways, eating, drinking, etc. She just likes to barf. At night.

She sleeps on the bed with me. Behind my head. You see where this is going?

Usually her retching wakes me up and I have time to drop-kick her off the bed so that the barf lands on the carpet. Last night? I didn’t wake up. Well, until I rolled over into crusty cat barf.

So what’s a girl to do at three in the morning? Wake the whole house to change the sheets? No. I moved  to the middle and went back to sleep.

When I woke in the morning I went to strip the bed. And found cat barf. ON MY PILLOW.

*Cue retching.* (From me.)

So….let’s talk cake, shall we? I have sort of a love/hate relationship with this cake. I love it because I thought it was cute (it was based on this pin…the pin is way cuter so maybe don’t go look?) and because it tasted freakin’ awesome.

I kinda hate it because it was Jordan’s birthday cake…the one she couldn’t eat because she was sick. The one she made us put candles in to sing to her on her birthday and then cried for a half hour because she couldn’t have it. (She did eventually eat some, the next week.)

But the love wins out. It’s really an awesome cake. It has lots of steps, but is super easy to make.

I layered the bottom of my 9″ pan with plastic wrap. Then I made the ice cream layer. You can use whatever ice cream you like, but may I recommend Cake Batter Cookie Dough from Lovin’ Scoopfuls? Um, YUM.

Then the brownie layer goes on. Wrap it up and freeze.

Then I iced it with pink almond-scented Cool Whip.

And drizzled it with chocolate ganache.

Seriously, it’s awesome. I think I love it more than hate it. And boy, could I have used some when I got up this morning.

Enjoy!

Print

Brownie Ice Cream Birthday Cake

Ingredients

  • 1 box brownie mix (9x13” pan size), plus eggs, oil, and water called for to make cake-like brownies
  • 1 half-gallon of your favorite ice cream
  • 1 container Cool Whip (I used fat-free), defrosted
  • Food Coloring , if desired
  • ¼ teaspoon almond extract (you can use vanilla if you prefer, but use about 1 teaspoon)
  • ½ cup heavy cream
  • ¾ cup chocolate chips
  • Sprinkles
  • 1 cup (or so) of leftover or canned frosting, whatever flavor you want
  • Sugar cone and additional chocolate chips

Instructions

  1. Mix ingredients for cake-like brownies. Bake the brownie in a 9” round cake pan. (I lined the bottom with parchment and sprayed with cooking spray for easy removal.) It takes about 28 minutes to bake in this pan. Let it cool completely before removing from pan and assembling cake. If the top is very rounded, use a serrated knife to trip the top to make it flat.
  2. Assembling the cake: Let the ice cream sit on the counter for about 15 minutes before making your cake. (You can also use the microwave to aid in this step.) Line a 9” springform pan with plastic wrap. Make sure the plastic wrap overhangs the pan. I used three layers.
  3. Spread the softened ice cream evenly in the bottom of the plastic-lined pan. Place the brownie on top of the ice cream layer and press it down to seal any gaps. Wrap the plastic wrap over the brownie and freeze until firm, at least 1-2 hours.
  4. Make your ganache: pour the heavy cream into a small bowl. Microwave for 40 seconds. Add the chocolate chips and whisk together. Let cool before using.
  5. To frost cake: add the almond extract to the Cool Whip and stir. Tint with food coloring, if desired. Remove cake from freezer and remove from pan. Place, brownie side down, on a cake plate or a 10” cake round. Remove plastic wrap and frost with Cool Whip. Return to freezer for about ½ hour.
  6. To decorate: Remove from freezer and pour ganache in the center of the cake, allowing it to drip down the sides. Add some sprinkles and return to freezer for ½ hour to allow the ganache to freeze.
  7. To make spilled ice cream cone: Melt a small handful of chocolate chips in a small bowl. Dip the top of a sugar cone in the melted chocolate and then roll in sprinkles. Use an ice cream scoop to scoop some frosting onto the center of the cake and top it with the sugar cone, upside down. Add more sprinkles if you wish. Freeze again until ready to eat.
(Inspired by this pin.)
 

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