Monday, August 17, 2015

Mint Chocolate Chip Ice Cream Cake

This cake was inspired by the ice cream cakes at Dave and Andy's- my favorite ice cream place in Pittsburgh. The pumpkin, cinnamon, and birthday cake flavors are all amazing. The waffle cones are made at the shop so it smells amazing as soon as you walk in and then they put an m&m in the bottom of your cone and basically it is heaven. Their ice cream is so good, I'm forming run-on sentences describing the shop! 
Ice cream cake from Dave and Andy's has an actual cake layer. I love that. Cake + ice cream. 
Brittany and Laura came to Philly to celebrate Brit's birthday! I asked Brit what kind of cake she wanted (while secretly thinking mint chocolate either way) and she said what I was thinking. We had cake, went to the beach, went to America's best bar. Didn't get America's best pizza. Wah. But we did see the Impressionist exhibit at the art museum. And got federal donuts. And Mad Mex. And la Colombe coffee. Phew.
The ice cream is from Minimalist Baker. The cookie crumble is from here via Google. The cake is from Molly Yeh who inspired this entire venture. By the way, this recipe makes enough for 2 cakes or for an epic 4 layer ice cream cake.

First the cake:

1 small bunch fresh mint (bonus points if you have chocolate mint)
1 1/4 cup coconut milk 
1 3/4 cup sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp kosher salt
1/2 cup canola oil 
1 tbsp vanilla extract
1/2 tsp peppermint extract
2 large eggs
3/4 c boiling water
Cake directions:
In a small saucepan bring the coconut milk to a boil. Rip up the mint leaves into the milk. Cover saucepan with lid and turn down heat to low for 15 minutes. Let cool to room temperature. Strain out leaves and measure only 1 cup of the milk to use. 
Preheat oven to 350 degrees. Grease and line 2 round 8 inch cake pans with parchment paper. Springform pans would be ideal but not necessary.
Mix together the dry ingredients in a small bowl. In a larger bowl whisk together the oil, sugar, eggs, and coconut milk. Add the extracts. Fold in the dry ingredients. Whisk in the boiling water. Pour into prepared pans. Bake for 28 minutes. Let cool completely. Then wrap and freeze.
Then the cookie crumble (aka magic shell plus oreos)
2 1/2 cups Newman's Mint Oreo Cookies (almost whole package)
8 ounces semisweet chocolate chips
2 tbsp coconut oil
In a food processor, blend the Oreos in 3 separate batches to form cookie crumbs. You want them to look like crumbs! Transfer to a mixing bowl.
Then melt the chocolate and coconut oil together in the microwave, stirring until smooth. Add to cookie crumbs once finished. 
Spread a thick layer of the crumble over both cakes. Wrap in plastic wrap and freeze again. 
For the ice cream
1/2 cup fresh mint leaves, divided
1 1/2 cups raw cashews (soaked overnight and rinsed)
1 14-ounce can full fat coconut milk or coconut cream 
1 1/2 tsp peppermint extract 
1/4 cup cane sugar
1/4 cup maple syrup 
3 tbsp coconut oil, melted
1 tbsp vanilla extract
Pour coconut milk into small saucepan. Bring to a boil over medium high heat. Add half the mint leaves. Turn down heat to low and middle the leaves with a wooden spoon. Cover and let steep for 15 minutes. Turn off heat and let cool. 
Add coconut milk plus cooked mint and fresh mint to blender and blend until mint is completely immersed. Add the rest of the ingredients minus the peppermint extract and blend again until really smooth. Add the mint extract 1/2 tsp at a time until you get an acceptable level of mintyness. Process in ice cream maker. 
Get cakes out. Spread the finished ice cream onto the cakes just up to the edges. Sprinkle with crushed mint Oreos. Cover with plastic wrap and freeze until firm.
Let cakes thaw 15 minutes before singing happy birthday and serving!

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