Ice Cream Cake - Friday

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June 7, 2019

This recipe of the day during In The Kitchen With Kat is brought to you by Edible Arrangements!

Tune into #InTheKitchenWithKat for your chance to win a prize!

Tune in around 12:40 pm TODAY for your chance to win a four pack of tickets to see the Richmond Flying Squirrels on Father's Day!

INGREDIENTS

FOR THE BROWNIE LAYER:

  • 5 oz unsalted butter
  • 10.5 oz sugar 1 1/2 cups
  • 3 oz unsweetened cocoa powder 1 cup
  • 2 eggs cold
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2.25 oz all-purpose flour 1/2 cup

FOR THE ICE CREAM LAYER:

  • 16 oz heavy cream 2 cups
  • 8 oz milk 1 cup
  • 7 oz granulated sugar 1 cup
  • Pinch of salt
  • 5 egg yolks
  • 2 tsp vanilla paste or 1 tbsp vanilla extract
  • 2 oz maraschino cherries 1/3 cup, patted dry
  • 2 large waffle cones coarsely chopped
  • 2 1/2 oz peanuts 1/2 cup, coarsely chopped

TO DECORATE:

  • Miniature ice cream cones
  • 2-3 cups buttercream homemade or store-bought
  • Assorted food coloring
  • 20 oz heavy cream 2 1/2 cups
  • 3.5 oz powdered sugar 1/2 cup
  • Sprinkles

For the full recipe, please visit Sugar Hero!