I Scream for Ice Cream....Cake

Growing up, I was always lucky enough to have huge birthday parties.  The brother wasn't always lucky due to our allergies.  But one constant we did for The Brother was to have an Ice Cream Cake.  Since he was here from California I figured I'll make him one.  It allowed me to use my chocolate chips (+1 point).  So I made a chocolate-peppermint (I ran out of mint extract) ice cream on a olive oil cake with cookie crumbs.  Through when I was uploading my pictures from my camera, I realized, I didn't take a picture of the cake.  The cake was in a shape of a cowboy cake so I copied one from my friend's pictures from the party. 

 

I used a wonderful recipe from Fork Spoon Knife for her Chocolate Olive oil cake. 

Ingredients

1-2/3 cup flour

2/3 cup sugar

1/2 cup olive oil

1/4 cup cocoa powder

1/4 cup good chocolate pieces (I just used regular semi-sweet)

1-1/2 tsp vanilla extract

2 eggs, room temperature

1/2 tsp salt

1-1/2 tsp baking powder

1 cup hot water

 

Directions

1. Preheat oven to 375 F.
2. Sift together the dry ingredients into a small bowl
3. Melt the cocoa and chocolate in the hot water and set aside to cool for a bit.
4. Add oil to the melted chocolate, make sure it is fully incorporated.
5. Add the vanilla extract and eggs and whisk well until it thickens.
6. Add the wet mixture to the dry slowly, beating well to incorporate.
7. Pour into prepared cake pan (I larger pan than suggested so it was actually not as thick) 
8. Bake for 20 minutes or until the cake is fully cooked.
9. Place the cake in the refrigerator to be cool enough for the ice cream.

 

Peppermint Ice Cream

(I adapted this from Brown Eye Baker)

 

Ingredients

2 Cups of Heavy cream, divided

1 1/2 Cups of Whole Milk

3/4 Cup of Sugar

A pinch of salt

4 Egg Yolks

1 Teaspoon of Vanilla extract

1 1/2 Teaspoon of mint extract (I used peppermint)

3 Drops of Green Food Coloring

1/2 Cup of Chocolate Chips (I like Chocolate so I used a whole bag about 8 oz)

 

Directions

1. Warm only 1 cup of the heavy cream, the milk and sugar, and salt in a medium saucepan.  Make sure the heat is at medium-low and stir occasionally.
2. Take the other cup of the heavy cream and place it in a large bowl.  Set a mesh strainer over the bowl. 
3. In another bowl, whisk the egg yolks and than slowly pour a little of the warm milk mixture into the bowl to temper the eggs. 
4. Once the eggs were warmed up, add it back into the saucepan.
5. Continue the cook the mixture at a medium heat while continually stirring the pot. 
6. Once the mixture thickens, pour the mixture through the strainer with the other cup of cream. 
7. Fully incorporate the mixture and the cream. 
8. Add the extracts and the food dye.
9. Chill the ice cream fully in the refrigerator (I had to do this twice because the first time it was too warm).  I would say let it sit over night.
10. Pour the mixture into the ice cream maker. Let it run.

     

Assembly

1 Sleeve of Oreos (Crushed)

 

Directions

1. Take the a pan about 8x13 and line it with wax paper or saran wrap so it it will be eaiser to life the cake.
2. Smooth out the ice cream on the bottom.  ( I start with ice cream first)
3. Spread the cookie crumbs on the top.
4. Place the cake over the crumbs and press down to make sure it sticks.
5. Freeze night.
6. You should be able to life the lining to release the cake.
7. Decorate how you would like.  I used a chocolate ganache instead of using whipped cream. 

This is how I carved it.  BTW IT was quite hard :D

 

If you could see the cake :D  It is a cowboy boot.  The Brother wore them all the time as a child.  Those are my little nieces and my Kid Brother.

 

All the cake was gone within a 1/2 an hour.  I was able to take a picture before the last piece was gone.

I had to stick one picture of The Daughter.  She ate all of Daddy's piece.  BTW there is only pictures of my child eating since that is all she does.