Friday, January 10, 2014

Ice Cream Cake Recipe

Ingredients

    Cooking spray
¼    cup light corn syrup
1¾    cups heavy cream, divided
½    stick unsalted butter
⅔    cup granulated sugar
½    cup unsweetened cocoa powder, plus more for serving
    Salt
3    pints vanilla ice cream
18    graham crackers
1    tablespoon confectioners' sugar
    Unsweetened cocoa powder


Directions

1. Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
2. In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.

3. Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.

4. To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.

5. In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners’ sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa.
Serve immediately.