It was an extravaganza of a weekend to say the least. We celebrated a three year old birthday party two days in a row. I wouldn’t be surprised for this little guy to arouse this morning thinking it’s still his special day.
My creative sister, Chrystal, her husband, and I were the Friday night decorating fairies (sorry to call you a fairy Nick). Saturday morning Eli awoke to a house celebrating him turning another year older. The balloons distracted him before breakfast, then he asked if we could eat ice cream birthday cake at 7 am (which he assisted me in creating).
The décor and theme for the party…… Dinosaurs. I’ve come to the realization that almost every little boy goes through a dinosaur stage. Eli excitedly recited, in his cute little voice of course, all dinosaurs names, “that’s a pteranodon, triceratops, t-rex, brachiosaurus….”
I want to prefuse this cake shouldn’t be eaten every night, but for celebrations it’s amazing! Creamy layers of slow churned light ice cream, chocolate cookies and hot fudge. De-lish! The slow churned light ice cream is tasty, but lower in sugar and fat. You can still celebrate with a great frozen cake and save a few calories, love it. Let’s compare the stats:
DQ Ice Cream Cake – 400 calories, 15g fat, 46g sugar
My Ice Cream Cake – 240 calories, 10g fat, 26g sugar
I’ve had so much fun in Iowa. It went fast, and sad to leave family behind. On the other hand, the cool fall air is making my cold blood itch to go back to sunny CA.
Ice Cream Cake
- 3/4 quart ICE CREAM, SLOW CHURNED, LIGHT (Dreyer’s/Edy’s Double Fudge Brownie or Other Favorite Flavor)
- 1 quart ICE CREAM, SLOW CHURNED, LIGHT (Dreyer’s/Edy’s Chocolate Chip Cookie Dough or Other Favorite Flavor)
- 1/2 cup CHOCOLATE COOKIES, crushed ( I used Amy’s brand chocolate bunnies)
- 1/2 cup HOT FUDGE SAUCE, (good jar variety or homemade)
- 6 oz HEAVY WHIPPING CREAM
- 2 tbsp POWDERED SUGAR
- 1/2 tsp PURE VANILLA EXTRACT
- 2 tsp CARAMEL SAUCE, (good jar variety or homemade)
- 2 tsp DARK CHOCOLATE SYRUP, or HOT FUDGE SAUCE
- MINI CHOCOLATE CHIPS, optional
1. Soften one flavor of ice cream on the counter at room temperature, about 15-20 minutes until spreadable.
2. First layer: spread 1 quart of softened ice cream evenly in the bottom of a 9×5″ loaf pan. Second layer: sprinkle crushed cookies over first layer of ice cream and then spread 1/2 cup hot fudge (warm in microwave to soften) over top. Freeze uncovered for 30-40 minutes. Soften the second ice cream flavor.
4. Third layer: gently spread 3/4 quart of second ice cream flavor over the cookie/fudge layer. Freeze for a few hours until completely hard.
5. Fill a sink with about 3″ of hot water. Run a knife around the outside edge of ice cream pan to loosen from the sides. Place cake pan into hot water (carefully without spilling water into cake). Let set about 45-60 seconds. Remove cake from water, place a platter over the top and quickly flip cake over onto the platter, gently pounding the bottom to remove. Put cake into freezer while making whipped cream.
6. In a large bowl whip heavy cream on low with an electric mixer. Add powdered sugar and vanilla extract, continue to beat on high until fluffy and soft peaks form. Spread whipped cream over top and sides of ice cream cake. Drizzle top with caramel and chocolate syrup and sprinkle with mini chocolate chips, if desired. Freeze uncovered until hard (can be made a few days ahead, just cover with plastic wrap once hardened). Cut into 12 slices and serve. Serving size: 1 piece.
NUTRITION INFO PER SERVING (without chocolate chips): 240 calories, 10g fat, 40mg cholesterol, 110mg sodium, 32g carb, 26g sugar, 4g protein
Sunday Birthday Brunch – Day 2