It ‘s birthday week in our house and so a lot of cake is required. Being the planning ahead personality that I am, and in great thanks to Brock’s brilliant idea (and personal need for homemade ice cream), we ventured to make the girls a homemade ice cream cake. We have a machine to do the real work, but I’m making notes here because it was so tasty, it may become an annual tradition.
I lined my big lasagna pan with Saran wrap and then over the course of a week, proceeded with making first a raspberry layer, then vanilla, and lastly a chocolate layer. When all was well frozen, we flipped it out onto my cake platter, basically drilled holes in it to place the candles and then covered it in the greatest chocolate sauce of all time. The recipe was discovered by Mom and is from the Mud Pie recipe in the Best of Bridge.
2/3 c. sugar
3 T. butter
1/3 c. cocoa
1/3 c. whipping cream
1 t. vanilla
In a heavy saucepan, combine the first 4 ingredients over medium heat and whisk constantly. Turn the heat up slightly and while continuing to whisk, bring the mixture to a boil.
Once it boils, remove from the heat immediately and whisk in the vanilla.
Obviously, if you’re topping an icecream cake, allow the sauce to cool completely – but definitely keep in mind how tasty it is when used as hot fudge…
- Category: Sauces, Ice Cream