Monday, January 19, 2009

Happy Birthday to me!

Today is my Birthday. In honor of me I decided to post my favorite ice cream cake recipe. Enjoy!

You will need:

2 pkgs. GF brownie mix (for 9x9 inch pan or 1 pkg. that makes a 9x13 inch pan)

Ingredients to prepare brownies from package instructions

1 quart Gold Medal Ribbon ice cream from Baskin Robbins (or sub your favorite ice cream)

1 lb. bulk caramel

1/2 cup milk

Pkg. of 3 disposable 9x9 inch square foil pans

Prepare brownie mix as directed on package and bake in two foil pans. If you are using a 9x13 inch recipe, seperate evenly into two pans and reduce the oven temp by 25 degrees and check sooner than directed. When brownies are done place them directly into the freezer.

Let ice cream soften on the counter for 15 minutes, then spread into the remaining foil pan evenly. Freeze. When everything is frozen remove from pans and make a sandwich with ice cream in the middle of the two brownies. The foil pans are easy to bend or cut with scissors so everything comes out without breaking. The foil pans are essential! Once it is stacked, put it back in the freezer. Using a double boiler (or in my case a pan full of boiling water with a stainless steel bowl on top) melt caramels. Once they start to melt slowly stir in the 1/2 c. milk. Mix until smooth. Drizzle over your ice cream cake. Now you have the best tasting ice cream cake ever.

We made this long before we went gluten free, but I am excited to say that it tastes the same with gluten free brownie mix and it is easier to eat. With regular brownies you have to let it soften on the counter before you cam eat it. The GF brownies don't seem to freeze as hard so you can eat it directly from the freezer. YUM!

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