I have a love-hate relationship with ice cream. First and foremost, I love it. As a kid, I honestly believed that there were four main meals to every day: breakfast, lunch, dinner and ice cream. It wasn't until I started working on ice cream recipes, that I started to resent the highly meltable dessert. Case in point: this Snickers Ice Cream Cake. I scream, you scream, Lauren actually screams and is on the verge of a breakdown for this ice cream cake. Let me explain.
While perusing Pinterest a few weeks ago, I came across Life Love and Sugar's Snickers Peanut Butter Brownie Ice Cream Cake and was blown away. Those brownie layers, that caramel drizzle, I needed it all. After studying Lindsay's recipe, I realized that she used Cool Whip and cream cheese for the "ice cream" and only one box of brownie mix. I wanted true scoops and big fat layers of brownies. So I went rogue. My brownies were too thin, then too big; The ice cream melted, the hot fudge ruined everything. About 10 brownies, 5 gallons of ice cream and one key intervention with my boss later, I finally figured it out.
My ice cream cake looks nothing like the beautiful one on the blog. Anyone could see that. But what it lacks for in clean layers, it makes up for in outrageous deliciousness. Why do my layers look more messy? We didn't use a springform pan. As my boss pointed out, it's not a staple in every kitchen. She also taught me how to construct the massive cake in the easiest, most efficient way possible.
For stress-free ice cream cake building, freeze the brownie layers (after they have cooled)! This ensures that the ice cream doesn't immediately turn to soup when you're stacking. Warm the fudge and caramel sauces so they're pourable, but just barely. Don't use slow-churn ice cream. It tends to be softer and melt more quickly. And finally, don't try spreading the ice cream on top into an even frosting-like layer. Finish the whole thing off like a giant sundae. You get more height and have way more fun that way.
GET THE RECIPE HERE.
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