I’ve been sitting on this post for a while now. I didn’t think it would be a good idea to promote my recipe for homemade ice cream cake during our Whole30 challenge. Look at me being sensitive So anyway, this recipe came about as I was preparing for the Dude’s 6th birthday in December. My kid doesn’t really like cake. We go to birthday parties and he eats a few bites and then pretty much leaves the rest. He’s also not a big fan of icing. I am not sure where this child came from. Delicious cake, whether it is birthday cake or wedding cake, is my kryptonite. I had to stop watching Cake Boss because I was literally salivating at the TV. Even just thinking about cake right now as I write this has me seriously jonesing for a piece. Talk about the addictive qualities food can have over us, huh?
So the Dude doesn’t like cake; he sure likes ice cream. As I mentioned in a favorite things post about kitchen gadgets, my ice cream attachment to my Kitchen Aid mixer is the bomb. You literally attach the bowl to the mixer, turn it on and go do something else for 10-ish minutes. When you return, you will have the most amazing ice cream, sorbet, sherbet, gelato, etc. I decided to make my Dude an ice cream cake for his birthday. It came out amazing. I don’t eat dairy any more…well I shouldn’t. I feel awful when I eat it and I know this. I make coconut milk ice cream for me. But as his mom, and a blogger now, I had to at least try a little taste of my masterpiece since I knew I was going to write about it. Well….let’s just say a little taste turned into a little piece, which turned into a whole piece which turned into 3 whole pieces by the end of the week. Yup, it was so good I ate it three times that week knowing full well that I would be sick each time. Brilliant….good job Pam. Every decision has a consequence whether it’s good or bad. My consequence was the way my face broke out after that. I never had acne as a kid but boy did my skin break out like a middle schooler after “Ice Cream Fest 2012.”
Would I eat it again? Heck yeah, I would just only have 1 piece next time!
Pam’s Homemade ice cream cake
1 batch maple vanilla chocolate chip ice cream (recipe below)
1 batch maple vanilla ice cream (recipe below without chocolate chips)
1 package Glutino chocolate vanilla cream cookies
1 package Glutino vanilla cream cookies
1 stick butter
1 batch paleo hot fudge (recipe below)
10 oz. paleo caramel sauce (recipe below)
Take maple vanilla ice cream out of freezer to soften for about 5-10 minutes.
Place cookies in a large zipper bag and finely crush (you can also use your food processor if you want, but crushing the cookies by hand is a fun job for the kids!)
Melt stick of butter and pour into bag of crushed cookies and mix thoroughly.
Dump cookie/butter mixture into a 9×13 rectangular Pyrex baking dish and press down with back of spoon to form the crust.
Scoop maple vanilla ice cream onto cookie crust and spread out evenly.
Pour hot fudge on top of ice cream and spread out evenly.
Drizzle caramel sauce on top of hot fudge
Cover and freeze until chocolate/caramel mixture is set.
Take maple vanilla chocolate chip ice cream out of freezer to soften for 5-10 minutes.
When ready, scoop ice cream on top of hot fudge/caramel and spread out evenly.
Freeze until firm. Then decorate if desired.
Maple Vanilla Chocolate Chip Ice Cream
32 oz. Half & Half
16 oz. whipping cream
6 egg yolks
1 cup maple syrup
2 TBSP Arrowroot powder
2 TBSP vanilla extract
¼ cup vodka
1 c chocolate chips (I used Ghirardelli double chocolate bittersweet chips. I get a 3 lb. bag at BJ’s)
Using a hand mixer or a whisk, beat egg yolks and blend in all remaining ingredients through vanilla.
Pour into an ice cream maker and process according to instructions.
Transfer into a plastic container & mix in chocolate chips & vodka.
Cover and freeze.
Paleo Hot Fudge Sauce
1/3 cup unrefined granulated sugar
¼ cup water
¼ cup cocoa powder
1 tsp cinnamon
½ tsp salt
1 cup canned full-fat coconut milk
1 TBSP arrowroot powder
3 TBSP coconut oil
1 TBSP pure vanilla extract
In a saucepan over low heat, mix the sugar, water cocoa powder, cinnamon, & salt until thoroughly blended.
Add coconut milk and boil over medium heat.
Add arrowroot powder and gently boil for 2 minutes mixing constantly.
Simmer over low heat for 20 minutes.
Remove from heat and stir in coconut oil & vanilla.
Store in refrigerator
Paleo Caramel Sauce
1 cup honey
1 cup pure maple syrup
½ tsp arrowroot powder
1 tsp pure vanilla extract
Pinch of salt
1. Add honey & maple syrup to a sauce pan and warm over medium-low heat to a gentle bubble.
2. Turn heat down to low and stir continuously until sauce begins to thicken and color darkens, about 10 minutes.
3. Remove from heat and add arrowroot powder, vanilla, & salt. Mix to combine.
4. Return to low heat and mix continuously until sauce reaches desired consistency.
5. Use immediately warm, or refrigerate/freeze for later use.
What I love about this ice cream recipe is that it you don’t have to cook it at all. You literally dump all the ingredients in a bowl, mix it up and dump that into your ice cream machine. I just made a batch of the maple vanilla ice cream for the Dude to take to school for his Valentine’s Day ice cream party. He loved it! I made it Tuesday night in about 15 minutes. I froze it in a plastic half-gallon container I had lying around. Oh and if you’re wondering why the ice cream recipe calls for vodka it’s because without it, the ice cream will freeze to a block of ice. This happened to me the first few times I went to make ice cream. We literally were putting it in the microwave so it would be scoop-able. After some research online, and with the help of a friend of mine, Joanna over at Cheekydid , I found out that the alcohol is what prevents the ice cream from becoming a solid block. Eh, who knew? Anyway I hope you enjoy it as much as we did! Let me know what you think if you try it.