This weekend was full of celebrations at our house. Saturday was my wedding anniversary and Sunday was my son Jackson’s 7th birthday. We always joke about this because on our anniversary the year he was born we went out to celebrate at a local Japanese steakhouse named Hamada for a late dinner and I of course being pregnant and in front of heaps of amazing food ate waaaaaay too much. By the time we got home it was late and the other kids were already getting ready for bed or asleep. My husband who was in a food coma was laying in bed flipping through TV channels while I was about to get on my pajamas. I just didn’t feel right though and I knew my labor was starting. I told my husband this and he said, “Do you think I have time for a nap?” I replied promptly with a no and glared at him. We headed to the hospital and sure enough I was in labor. Luckily though he held on and didn’t come for a few hours and his birthday is on a separate day from our anniversary. It’s funny though, because my little Jackson is my foodie through and through. He will always try things I make that the other kids turn their noses up at and he loves to help me cook and bake more than the rest of them. I always joke that he was a Hamada induced delivery and that is why he loves food so much. He thinks it’s funny and I think it’s true.
For Jackson’s birthday I knew I wanted to do something totally different for his cake. Something unique and completely over the top and something chock full of chocolate because he has a chocolate love that would make any woman in the throes of PMS proud. He has also been on an ice cream kick lately with the weather getting warm so I decided that had to be a part of it too. I ended up settling on making a cake that actually contains no cake but a ton of favorites for any chocolate lover and that is how Chocolate Lovers Ice Cream Cake was born. A dessert with a brownie base, fudge frosting, chocolate chip cookie, hot fudge, chocolate chip ice cream and Reese’s Peanut Butter Cups. Oh yeah, it was chocolate heaven and the birthday boy totally loved it!
- 1 quart of ice cream, softened (I used chocolate chip but you can use your favorite.)
- 1 box of 8"x8" or 9"x9" fudge frosted brownie mix, mixed as directed on package
- 1 package of refrigerated chocolate chip cookie dough (I used Pillsbury's Simply brand)
- 1 jar of hot fudge
- 14 Reese's Peanut Butter Cups, chopped up into eighths (You can also change out the candy too.)
- You will need two - three 8" cake pans for this dessert. Line the first cake pan with plastic wrap that covers the entire bottom and sides and hangs over the sides with several more inches. Press the softened ice cream into the cake pan evenly and then fold the plastic wrap up to cover the top completely. Place in the freezer for 8 hours.
- When the 8 hours is almost up preheat the oven to 350° and spray an 8" cake pan with baking spray and line the bottom with a circle of parchment paper and then spray that. Mix up the brownie mix following package instructions and then pour into the prepared pan. Bake according to the package instructions for an 8" pan. Remove from oven and let cool for about 25 minutes and then remove from pan and continue cooling on a wire rack.
- Prepare another 8" cake pan like you did for the brownies but this time press the cookie dough into the pan leaving about 3/4" between the cookie dough and the side of the pan. The cookie dough will spread and if you press it all the way to the edge of the pan it will puff up along the edge and you want a flat cookie. Place the cookie pan in the preheated 350° oven and bake for 16-18 minutes. The edge will be brown but the center will be just cooked through. Cool the cookie in the pan for about 15 minutes and then remove form the pan and continue to cool on a wire rack.
- Place the brownie on a cake board or cake plate/stand and frost with the pouch of included fudge icing. Place the cookie on top of that and then frost that with 1/3 cup of slightly warmed hot fudge so it is spreadable. Let it cool and setup and then top with the ice cream. Cover the top with the candy and place back in the freezer until ready to serve. Then top with additional hot fudge when serving.
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