Today is a special one here at Sweet Cayenne y'all! For starters, we're talking/looking at/dreaming about and hopefully making plans to make this show-stopping German Chocolate Ice Cream Cake. I'm the lucky person that will actually be eating some - because you know what??? It's my blogaversary!!!
That's right, this month is the two-year mark from when I started Sweet Cayenne. It's gone by SO fast I've thoroughly enjoyed the learning process and all that goes into running a blog. There have been good times, bad times, excitement, frustration, small victories, and roadblocks all at the same time. But most importantly, there's the opportunity to share inspiration, be inspired by others, and make new connections + friendships. And what better way to celebrate all that than with CAKE!!!
If you know anything about me or foods that I can't live without, you'll know that my number one, all-time favorite food is ice cream. I'd eat the stuff every day if it was available; and sometimes I do eat it every day. Especially during the summertime! I love making ice cream at home, and was thrilled to recently have been offered the chance to try a new DIY ice cream mix from The Curious Creamery.
Because this ice cream mix is easy to turn into creamy homemade ice cream with little effort and little mess, it's a no-brainer choice for any ice cream lover! And better yet, the creators of the ice cream base were very careful with the ingredients they chose to make this product. There are no preservatives, trans fat, artificial flavors/colorings, and the option to control the total fat/calories based on what you choose to add to the mix. It's very customizable and fun to work with to make your own unique creation.
For this special celebratory occasion, I chose to make an ice cream cake in my favorite way - in a springform pan. This is the type of pan you would use to make a cheesecake; and it's perfect for ice cream cakes because you can layer all of your favorite ingredients, freeze until firm, and then simply remove the ring portion of the pan to reveal a beautiful and evenly layered cake. This cake features a rich brownie base that is topped with German chocolate ice cream.
I enhanced the chocolate flavor in the ice cream mix with the easy addition of vanilla extract and instant espresso powder. The cake is slathered with a traditional German chocolate coconut pecan frosting that is simple to make. And finally, to make things a little fancy, we've got a chocolate ganache drizzle and whipped ganache that's piped into little swirls. You know, just to glamorize things a bit for the sake of the beauty shot.
If you'd like to try your hand at making your own show-stopping ice cream cake creation - and believe me, you do - use this store locator to find The Curious Creamery ice cream cake mix at a store near you. I found my mix on the awesome celebration aisle at my local Walmart. It's a great resource for all things celebration + party + cake! You can then print off this coupon for $2 your cake mix purchase!
German Chocolate Ice Cream Cake
For the brownie base:
- 1 package 15.5 ounce brownie mix
- Ingredients called for on brownie box package usually oil, egg, water
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
For the coconut pecan frosting:
- ½ cup granulated sugar
- 6 ounces evaporated milk
- ¼ cup unsalted butter
- 1 jumbo egg yolk
- ½ teaspoon vanilla
- Pinch of salt
- 1 ⅛ cups flaked coconut toasted*
- ¾ cup chopped pecans toasted*
For the chocolate ganache:
- 1 cup of heavy whipping cream
- 4 ounces dark chocolate cut into small chunks
For the ice cream:
- 2 ¼ cups heavy whipping cream
- 1 ? cups milk I used 1%
- ¾ cup sugar
- ½ teaspoon instant espresso powder
- ½ teaspoon vanilla extract
- 1 package Curious Creamery German Chocolate Ice Cream Cake Mix
- Preheat oven to 350?. Spray a 9’’ and 3’’ springform pans with cooking spray and set aside.
- In a mixing bowl, combine the water, egg, and oil called for on your package of brownie mix. Mix in the vanilla and espresso powder. Mix in the brownie mix. Divide the brownie batter amongst the 9’’ and 3’’ springform pans, covering the bottom of each. Place the pans on a baking sheet and bake for 22 minutes or until a toothpick inserted into the center of the brownie comes out fairly clean. Remove from oven and allow the brownies to cool completely.
- While the brownies cool, make the coconut pecan frosting. In a medium saucepan, combine the sugar, milk, butter, egg yolk, vanilla and salt. Heat over medium and stir constantly until the mixture has thickened. This should take about 10 minutes. Remove from heat and stir in the toasted coconut and pecans. Place in a bowl and cover with plastic wrap. Refrigerate until you are ready to assemble the cake.
- Make the chocolate ganache while the brownies continue to cool. Place the heavy cream in a saucepan and heat over medium heat until the cream is scalded (you will see wrinkles form on top; do not let the cream boil). Place the chocolate chunks in a heat-proof bowl. Pour the hot cream over top of the chocolate. Let the mixture stand for 5 minutes to melt the chocolate. Working from the center of the bowl outwards, stir the melted chocolate into the cream until both are incorporated. Remove ½ cup of the melted ganache and place in an airtight container. Store this at room temperature until you are ready to assemble the cake. Store the remaining ganache in a bowl covered with plastic wrap in the refrigerator until you are ready to assemble the cake.
- Once the brownies have cooled, whip up the Curious Creamery Ice Cream Cake Mix according to the package directions, stirring in the espresso powder and vanilla extract flavor enhancers in before you whip the ice cream base. Spread the whipped ice cream base evenly over the brownie base in the two springform pans. Give the pans a tap on the countertop to remove any air bubbles. Cover the cakes with plastic wrap and freeze overnight.
- Remove the chilled chocolate ganache from the refrigerator and transfer to a mixing bowl. With the beater attachments, whip the ganache until it is the color of chocolate milk and has a slightly fluffy texture. Be careful not to over-whip, or the chocolate may start to separate from the cream. Transfer the whipped ganache to a piping bag fitted with a large star tip and set aside.
- Take the small amount of ganache reserved for storage at room temperature and place it in the microwave for 15 second increments until it is a pourable, honey-like consistency. Set aside.
- Remove the coconut pecan frosting mixture from the refrigerator and have it ready to spread next to the pourable ganache and the piping bag of whipped ganache.
- Remove the chilled ice cream cakes from the freezer and place them on a wire rack. Carefully spread the coconut pecan frosting on the very tops of the cakes.
- Carefully remove the ring from each of the springform pans. Using a small spoon or fork, drizzle the pourable ganache over the top of the frosted cake. Pipe the whipped ganache in small circular rounds along the outer edge of the cake. Place a sprinkle of coconut or pecans on each mound of whipped ganache for further decor, if desired.
- Place the small ice cream cake on top of the larger on in the center. Put the assembled cake on a baking sheet or tray and freeze until ready to serve. The cake may be easier to cut if you let it sit out at room temperature for 5 minutes before frosting.