Mortar and Chocolate Chip Ice Cream Cake Recipe

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Are you organizing a party to celebrate a young graduate? Don’t buy them just any old cake. Make them something special. This easy-to-make ice cream cake is almost too cute to eat, almost.

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Yields:

ten


portions

Preparation time:

0

hours

45

minutes

Total time:

3

hours

40

minutes

4 ch.

all-purpose flour, spooned and leveled

1 1/2 tsp.

(3 sticks) unsalted butter, melted and slightly cooled

1 1/2 tsp.

packaged dark brown sugar

2


large eggs plus 2 egg yolks

4 tbsp.

pure vanilla extract

3 ch.

semi-sweet chocolate chips

2 pints

vanilla ice cream, softened

3/4 tsp.

mini semi-sweet chocolate chips

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  1. Preheat the oven to 325 ° F. Line an 18 x 13-inch rimmed baking sheet with parchment paper. Combine flour, cornstarch, baking soda and salt in a bowl.
  2. Beat butter, dark brown sugar and granulated sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat the eggs, yolks and vanilla. Reduce speed to low; gradually stir in flour mixture until combined. Stir in 3 cups of semi-sweet chocolate chips. Press the dough into the prepared pan in an even layer (this is easier to do with your hands).
  3. Bake until edges are golden but centers are still soft, 23 to 26 minutes. Cool in the pan on a wire rack.
  4. Line a large 7-inch-wide, 7-cup freezer-safe bowl with plastic wrap. Place ice cream in a bowl; cover with plastic wrap and freeze until stiff, 2 hours.
  5. Cut a sheet of paper into an 8-inch square. Cut a second sheet of paper into a 7-inch wide circle. Run a offset spatula around the edges of the cookie in the pan and turn the cookie over on a cutting board; throw away the parchment. Place the models on the cookie and cut out (you will have leftovers). Wrap the circle and square in plastic wrap and freeze until firm, at least 1 hour.
  6. Place the round cookie on a serving platter. Flip ice cream over round cookie; throw away the plastic. Cover sides of ice cream with mini chocolate chips. Garnish with a cookie square. Freeze until ready to serve, at least 30 minutes. Before serving, tie the licorice in an acorn; top of the cake with a pom pom (see note below).

To create an edible pom pom, wrap licorice around a small piece of cardboard, creating curls; slide the cardboard. Wrap a piece of licorice around one end of the curls to create a neck, leave a length to hang. Cut loops on the other end and use a thumbtack to attach them to the cake.

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