Late September and into early October is the big birthday time for my family and Mr. Prevention’s family. Mark starts us off on September 25th and his sister follows with a birthday on the 28th. Our little Shea bug finishes off the birthday stretch with her birthday falling on October 6th. While we had to celebrate Piper’s 1st birthday several weeks ago, we’re celebrating everyone else this weekend.
Poor Mark. His actual birthday was spent driving Lily back and forth from Detroit for her cardiology appointment (for those following the Lily saga, she was placed on a 24-hour halter monitor but all things considered, is doing great). At least he was able to sneak in a workout and a bath and for dinner, we enjoyed carry-out pizza (his choice) and some Greek salads (homemade – recipe soon!). He even had a birthday beer!
Other than pizza, his request was an ice cream cake. He grew up with Baskin Robbins ice cream cakes and in the 14 years or so we’ve been together, I can’t recall an ice cream cake. Or perhaps, ice cream cakes are just not all that memorable. Not that I’m one to turn down dessert, but ice cream cake is something I could almost take or leave.
Or so I thought.
With the help of Pinterest, I secured what has to be the most delicious and sinful ice cream cake recipe on planet earth. Let me just say this brownie recipe alone is drool-worthy, and adding a layer of salted caramel, followed by chopped truffles (!), premium ice cream (!), and frozen Cool Whip (!) is just straight up GENIUS.
Mark is forever saying how I never bake or make anything he really, really wants (EYE ROLL). I guess I made up for lost time with this one. He was so complimentary of this cake and he EVEN SAID…it was better than Baskin Robbins.
(P.S. I don’t think Baskin Robbins is that hard to one-up because, um…homemade! But, still. Sometimes nostalgia adds that little bit of somethin’-somethin’ that I just can’t compete with…or maybe I can!)
- ⅔ cup sweetened condensed milk
- 3 oz semisweet baking chocolate, chopped
- 3 oz bittersweet baking chocolate, chopped
- ½ cup + 1 Tbsp butter, softened and divided
- ¾ cup brown sugar
- ⅓ cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1½ cups all purpose flour
- ½ tsp salt
- ½ cup toffee bits
- 6 Tbsp salted caramel
- 8 dark chocolate truffles, chopped
- 1.5 qts salted caramel ice cream (or flavor of preference), softened
- 8 oz Cool Whip
- Preheat oven to 325 degrees F. Spray a 10-to-12-inch springform pan with cooking spray, spraying sides and bottom of pan; set aside.
- In a medium saucepan, add sweetened condensed milk, semi and bittersweet chocolates, and 1 tablespoon of butter. Stir until chocolate is melted and then remove from heat; set aside.
- In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat remaining ½ cup butter with the brown sugar and granulated sugar until fluffy. Add eggs and vanilla and beat well, scraping down the sides of the bowl, as needed. Add the flour and salt and mix until incorporated.
- Add the chocolate mixture and mix until combined; fold in the toffee pieces and pour into the prepared springform pan.
- Bake for 35 to 40 minutes or until center is set. Remove from oven and let cool completely.
- Drizzle salted caramel onto brownie. Top with chopped truffles.
- When ice cream has softened, spread it over truffles, filling in any space with ice cream in an even, packed layer. Top with Cool Whip and freeze for at least 4 hours or overnight.
- Remove from freezer 15 minutes before serving. Release the pan and run a knife along the edge to help release it some more. Remove ring of pan and cut with a large, sharp knife.