Ice Cream Cake
Did you know that August is the overall most popular month for birthdays? Our Weekly Sale from July 28th – August 3rd features a handful of frozen treats and toppings, so we figured it’s a perfect time to share this staff-favorite ice cream cake recipe! Regardless of whether or not you’re celebrating an August birthday, we think you’ll love this super simple take on an ice cream cake, and this week is a perfect time to stock up on the ingredients! Think of this recipe as a general template, allowing you plenty of room be creative with your ice cream flavors and toppings! If you want to speed up the process, feel free to use jam in place of the fruit reductions.
In two separate small saucepans, simmer the raspberries and peaches until reduced and their sauce reaches a syrup-like consistency, 15-20 minutes. Set aside to cool. Allow the ice cream to soften a bit. Spread half of it into the bottom of a 10-inch round silicone baking pan placed on a baking sheet. Spread the cooled raspberry reduction onto the surface of the first layer of ice cream, then top with a thin layer of cookie crumble. Spread the remaining ice cream on top, then spread the cooled peach reduction on top, Sprinkle the chopped maple pecans onto the peaches, then top with a generous drizzle of caramel sauce. Move the cake to the freezer and allow it to set for at least three hours. When you’re ready to serve the cake, remove the pan from the freezer and gently peel away the silicone mold. Transfer frozen cake to a serving platter, cut, and enjoy!