Reading: Ice Cream Sundae Cake
This sundae-flavored internal-combustion engine cream cake, topped with miniature methamphetamine cream cones, is in fact the is the summeriest summer thing that always summered. Ice cream ! Filled with cherries and peanuts and waffle cone pieces ! Topped with sprinkles and whipped cream and wee short ice cream cones ! Take THAT, Iggy Azalea. Who ’ mho fondness now ?
This patty is a love letter to six-year-old me, who would have gone out of her MIND at the sight of this .
I mean, the ice cream center is one thing. A deep, creamy vanilla methamphetamine skim, studded with cerise pieces, peanuts ( I used honey-roasted ), and bits of hesitate cone, is exciting enough. But when you combine that with a fudgy brownie, plenty of vanilla whipped cream, and a boatload of sprinkles ? Pretty surely Young Liz would have passed out with agitation .
Oh, and the Lilliputian-sized ice cream cone decorations ? That ’ randomness for Adult Liz, who never met a coat she didn ’ thyroxine want to garnish with early bitty desserts. I first found these bantam cones at a cake add shop, and my hands, independent of my beware, shoved them in my cart faster than I could think about it. I didn ’ deoxythymidine monophosphate know what I was going to do with them, but I knew they needed to be mine. My heart beats fast for miniature desserts—if it ’ s a nausea, I don ’ t want to know the bring around .
The cones are actually filled with colored person buttercream. I may be crazy, but I ’ thousand not crazy adequate to buy eight different types of ice cream to use a few tablespoons of each ! I colored the frost different colors and used a belittled candy scoop to plop scoops of it on top of the cones. A quick crimp of respective sprinkles, a cool in the electric refrigerator, and they were ready to garnish my ice cream patty. I didn ’ thyroxine go then far as to flavor them to match their colors ( see above re : low-level brainsick pants ) but you wholly could if you want to go the supernumerary mile !
One discussion of circumspection : although I made this with two layers of brownies, I would recommend actually lone using one, on the penetrate. The top elf made it very hard to cut neat slices when the cake was wholly freeze, and letting it defrost slightly led to messy slices and crying food bloggers. ( Exaggerating…only slenderly. ) Plus, it ’ south just besides much brownie and not enough ice cream ! thus do as I say, not as I do, and content yourself with one lovely brownie on the bottom, and lots of ice cream and whipped cream on top. You ( and your biceps ) will thank me. felicitous summer !
Ice Cream Sundae Cake
from 1 vote
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This Ice Cream Sundae Cake is so sweet and so charming! Layers of brownies and ice cream are topped by tiny ice cream cones, making it the perfect treat for birthdays or special celebrations.
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Prep Time
2
hrs
Cook Time
35
mins
Total Time
2
hrs
35
mins
Cook Mode
Prevent your screen from going dark
Yield
12
Calories
697
kcal
Ingredients
For the Brownie Layer:
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5 oz unsalted butter
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10.5 oz sugar, 1 1/2 cups
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3 oz unsweetened cocoa powder 1 cup
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2 eggs, cold
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1 tsp vanilla extract
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1/2 tsp salt
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2.25 oz general-purpose flour, 1/2 cup
For the Ice Cream Layer:
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16 oz grave cream, 2 cups
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8 oz milk, 1 cup
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7 oz granulated carbohydrate, 1 cup
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emergency of salt
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5 egg yolks
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2 tsp vanilla paste, or 1 tbsp vanilla press out
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2 oz maraschino cherries 1/3 cup, patted dry
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2
Read more: Tulip Ice Cream — Bluestone Perennials
big hesitate cones, coarsely chopped
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2 1/2 oz peanuts, 1/2 cup, coarsely chopped
To Decorate:
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miniature internal-combustion engine skim cones
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2-3 cups buttercream, homemade or boughten
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Assorted food coloring
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20 oz clayey cream, 2 1/2 cups
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3.5 oz powdered sugar, 1/2 cup
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Sprinkles
CUSTOMIZE:
Instructions
To Make the Brownie Layer:
- Preheat the oven to 325 F, lineage a 9-inch springform pan with parchment, and spray it with nonstick cooking spray .
- Combine the butter, sugar, and cocoa powderize in a big microwave-safe bowl, and microwave in 45-second increments, two or three times, until the butter is melted and the mix is hot. When you stir it, it should be bright but hush farinaceous. Let it cool until it is warm but not blistering .
- Add the egg matchless at a prison term, mixing them in with a spatula, stirring well, then add the vanilla excerpt. last, add the salt and flour and stir them in until no flour streaks remain. Scrape the buffet into the prepare pan and smooth into an even layer. Bake at 325 for 30-35 minutes, until a toothpick inserted into the center comes out with fair a few damp crumbs attached. Cool wholly before assembling the cake .
To Make the Ice Cream Layer:
- Combine the cream, milk, sugars, and salt in a medium saucepan over metier heat. Put the egg yolks in a culture medium bowl nearby and whisk them lightly. Bring the milk/cream mix to a simmer, then when it merely starts to come to a boil, remove the pan from the heat. Whisk the testis yolks while you slowly pour in about a third gear of the hot cream mix, whisking constantly so the eggs heat up but don ’ thyroxine cook during the action .
- now return the saucepan to the heat and start whisking the cream while you pour in the hot egg mix. Continue to whisk as the custard cook, and cook it until it thickens slenderly and coats the back of a spoon. If you want to use a candy thermometer, you ’ rhenium film for 175 F ( 80C ) .
- Take the pan from the heat and strain the internal-combustion engine cream custard through a fine mesh strainer into a stadium. Whisk in the vanilla spread or excerpt, then continue to whisk occasionally as it cools. once at room temperature, crush a layer of cling wrap on circus tent of the custard and refrigerate it until it ’ s completely chilled. ( To speed up the process, you can place the stadium over an ice bath and whisk it as it cools down. )
- once the custard is fully chilled, churn the ice cream according to your ice cream maker ’ sulfur instructions. Once it reaches soft-serve consistency, stop the machine and stir in the cherries, waffle cone pieces, and peanuts .
- Remove the brownie from the pan and line the pan with cling wrap extending up and over the sides—this will make it much easier to remove the ice cream cake belated. Place the brownie back in the penetrate of the pan. Scrape the ice cream on lead of the brownie and smooth it into an even layer. freeze for at least 3-4 hours, or nightlong, so that the ice cream is identical tauten before decorating .
To Decorate:
- To make the miniskirt ice cream cones, take an empty cereal box or similar, lay it on its side, and cut evenly spaced Xs across the top—this will be used to hold your frost cream cones after they are decorated .
- Divide the buttercream improving into little bowls, with a few scoops of frosting per bowling ball, and dye it different colors to represent different flavors of ice cream. ( You can besides add a few drops of flavoring excerpt if you ‘d like ! ) Use a minor 1-inch candy scoop to scoop the frost into balls and place it on the miniature ice cream cones. Add a pinch of sprinkles on top, if you ‘d like, and slide the cone into one of the X ‘s you cut in the box. Continue until you ‘ve made all the cones you need. These can be made several days in boost and keep in the refrigerator, if desired .
- When you ‘re ready to decorate the coat, combine the heavy cream and powdered sugar in the bowl of a big point of view mixer fitted with a whisk attachment. Whip on medium-high speed until besotted peaks form. note that frosting cream cakes start to melt quickly, so during the dress process, you may need to return the coat to the deep-freeze sporadically between steps. Do n’t be shy about freezing it mid-decorating session — it ‘s better to err on the side of caution than to push it and end up with a melting coat that ‘s only partially decorated !
- Unclasp the sides of the springform pan, remove the coat from the pan and peel off the credit card wrapping. Place the patty on a cardboard cake cycle. Spread a thick layer of whisk cream on top of the cake and around the sides. Pour your sprinkles into a shallow bowl or pie tin, and holding the coat in one hand above the bowl, use your early bridge player to grab a handful of sprinkles and press them into the sides of the patty. Place some whip skim into a pipe bag fitted with a big star tip, and pipe a ring of rosettes all around the top border. Return the patty to the deep-freeze to freeze the flog cream before adding the miniskirt ice cream cones .
- once the flog cream is solid, press the miniature ice cream cones into the tops of the whisk skim. ( I did n’t have a problem with them standing upright, but if you do you can always rest them at an slant on the rosettes rather. )
- For the clean cuts, cut the cake when it is bracing from the freezer—it will be a little difficult to cut through the bottom brownie layer, but it ‘s neater than trying to cut a partially defrosting coat ! I think the slices taste good after about 5 minutes out of the deep-freeze, when the ice cream and brownies have had a chance to soften a bit. Wrap any leftovers with credit card wrap and shop in the deep-freeze .
Recipe Notes
I’ve provided a homemade ice cream recipe below, but to speed things up, you can use a quart of your favorite store-bought ice cream instead. Simply allow it to soften at room temperature for 5-10 minutes, then stir the sundae mix-ins into the ice cream (if desired). Finally, spread it into the pan on top of the brownie layer and re-freeze until firm, then decorate per the instructions.
measure gratuity
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. however, if you prefer to use cups, volume measurements are provided vitamin a well. PLEASE NOTE : the proverb “ 8 oz = 1 cup ” is NOT genuine when speaking about weight, so wear ’ thyroxine be concerned if the measurements don ’ thyroxine fit this formula .
Click here to learn more about baking measurements and conversion.
nutrition
Calories:
697
kcal
|
Carbohydrates:
64
g
|
Protein:
8
g
|
Fat:
48
g
|
Saturated Fat:
27
g
|
Cholesterol:
252
mg
|
Sodium:
156
mg
|
Potassium:
264
mg
|
Fiber:
3
g
|
Sugar:
52
g
|
Vitamin A:
1725
IU
|
Vitamin C:
0.5
mg
|
Calcium:
111
mg
|
Iron:
1.8
mg
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