Root Beer Float Ice Cream Cake

Here is the Completed Ice Cream Cake recipe!










1 batch Root Beer Float Ice Cream



Cake:


3/4 cup butter, softened
1 cup sugar
3 eggs
2 1/4 cups flour*
1 TB baking powder
1/2 tsp salt
3/4 cup root beer of the concentrate from the ice cream recipe**
1/4 cup water


*sub any gluten free mix you like adding in 1 tsp xanthan gum as well

**If you just want to make the cake simmer 3 bottles quality root beer with 1 vanilla bean, split lengthwise, down to 1 cup and omit the water (simmer gently, don't boil, no vanilla bean? add 1-2 tsp vanilla extract to the recipe)

Grease and flour 2 -9 inch round pans, preheat oven to 350º

In  a bowl beat butter and sugar until fluffy. Add eggs 1 at a time beating well after each addition.










Sift together flour, baking powder and salt.











Mix together the water and RB concentrate.














Alternately add the flour mix and root beer mix until fully incorporated. Beat on high 1 minute, scraping sides as needed.







Split the mixture between the greased pans.















Bake for 25-30 minutes until a toothpick comes out clean.

Cool in pans for 10 minutes, then transfer to wire rack and cool completely in fridge.











Assembly:

Return 1 cake to a deep 9 inch pan. Pour softened ice cream over the top. Return to freezer and freeze solid(at least 6 hours).










When it is frozen remove the cake from the pan and place on a platter cake side down. Place remaining cake on top of the ice cream.









With a spatula smooth the ice cream over the crack to make a smooth side.
Return to the freezer for 30 minutes.







Frosting:

1 cup heavy whipping cream
3 TB powdered sugar
remaining 1 TB root beer concentrate
1/2 tsp vanilla extract
1/4 tsp allspice
1/4 tsp cinnamon


Whip the heavy cream and sugar on high speed, when it is about 1/2 way set up add RB concentrate, vanilla and spices.








Whip until it is very stiff(a little on the "dry" looking side, but not to the break stage yet)









Crush some old fashioned root beer candies for the top.










Remove the cake from the freezer, frost quickly and sprinkle with root beer candies.

Return to the freezer for at least 1 more hour.

Whiskey Maple Bacon Ice Cream Cake

This is for my husband for his birthday!!! Because everything is better with Bacon and Whiskey...

Whiskey is debatable on the Gluten Free issue so feel free to sub dark Rum if you want a GF cake.

By the way, any leftover candied bacon is FANTASTIC in an omelette!




1 recipe Whiskey Maple Bacon Ice Cream
When making the ice cream, double the candied bacon, you will use the other half of it in this recipe.


Cake: I found this recipe and adjusted it slightly

I made mine gluten free, you can make it with all purpose white flour or GF mix of your choice. (added 1 tsp xanthan gum to my GF mix)


1/2 cup sugar
1/2 cup butter, softened
2 1/2 cups flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 eggs(I actually used the 4 egg whites leftover from the ice cream)
1 cup 100% maple syrup
2 tsp vanilla
5 TB water*
3 TB whiskey*

*You can adjust this ratio as you see fit per your whiskey flavor likes! Or use all water if you want it alcohol free. Total of 1/2 cup liquid.


Grease and flour your 9 inch round baking pans. Set aside. Preheat oven to 350ºF.

Beat sugar and butter until smooth.











 In another bowl sift together flour, powder, soda and salt.

Sorry, got busy and forgot to take a few pictures...
Add eggs 1 at a time, beating very well between additions.

Add in maple syrup and vanilla.

Reduce speed to low and stir in flour alternately with water. Beat well. Gently stir in remaining candied bacon reserving some for decorating the top of the cake(1/3 cup or so is more than sufficient).

Divide equally among prepared pans and bake for 20-30 minutes until a tooth pick comes out clean.








Cool in pans for 10 minutes then gently remove to a wire rack to cool completely....Chill well. (cakes will be thin, the original recipe calls for 8 inch pans, I did 9 inch pans to make thinner layers)




Prep--

I did this one slightly different than I normally do...

Return one chilled cake to the pan...pour softened ice cream over the top....you may not need the entire recipe!

Place pan in the freezer and freeze until solid.






Remove from pan, place cake side down on a platter and top with remaining cake. Return to freezer.









Decorative Topping idea! I did not do this but it would be great!
Heat 1/2 cup 100% maple syrup over medium high heat until the hard crack stage is reached. (300º F)
Pour gently in streams or designs over a piece of parchment paper. Allow to cool. You can then gently peel them off.



Cream Cheese Frosting:
1 tub Tru-Whip or Cool Whip
4 oz cream cheese, room temperature(must be VERY soft!!)
1 TB whiskey(optional of course)
1/4 to 1/2 cup powdered sugar( to taste some find the whipped topping sweet enough, others might like it sweeter)


Mix cream cheese, powdered sugar and whiskey together.
GENTLY fold the cream cheese mixture into the whipped topping adding powdered sugar as needed.....do not over stir, it will lose its fluffiness

Immediately frost cake.

Top with the Maple designs you made or a drizzle of maple syrup and the remaining bacon.
Return to freezer until ready to serve

 Allow to thaw a minute or two before slicing.

Double Fudge Brownie Ice Cream Cake

This was my son's request for his 11th bday.....chocolate, chocolate and MORE chocolate LOL! Rather a process but WELL worth the effort!!!


















Brownies:(for in the ice cream and on top of the cake, I actually made these ahead of time and froze them)

3 oz semi sweet chocolate
1/4 cup butter
2 eggs
1/4 tsp salt
3/4 cups sugar
1/2 tsp vanilla
1/2 cup flour(Gluten Free mix is good too!, with 1/2 tsp xanthan gum)

Grease the bottom of a 8 x 8 pan and preheat oven to 350
Melt butter and chocolate in a double boiler over medium heat, gently stirring until fully melted and combined.







Beat eggs with sugar, salt and vanilla.










On medium spped, Slowly drizzle in the chocolate mixture.
Gently stir in flour








Pour into the prepared pan and bake 20-25 minutes.












Allow to cool, remove from pan and crumble well.....and try not to eat it all LOL. Set aside.










Ice Cream:

3oz  86% Cocoa  Dark Chocolate(I used Ghiradelli Midnight Reverie)
1 cup milk
2 eggs
3/4 cup sugar
1 cup heavy cream
1 tsp vanilla
1 pinch salt

Melt chocolate in a double boiler over medium heat.












Slowly add in milk, eggs and sugar. Heat until the sugar is fully dissolve and the temp has reached 160. Remove from heat and allow to cool.

Add heavy cream vanilla and salt, mix well and chill, then proceed with according to your ice cream makers instructions. At the end of the cycle add in 1 cup of the brownie crumbles.








Cake:
I used a modification of Hershey's Deep Dark Chocolate Cake
2 cups white sugar
1 3/4 cups flour(excellent with GF flour, add 1 1/2 tsp xanthan gum as well)
1 cup Special Dark Baking Cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup canola oil
1/2 cup milk
1/2 cup sour cream
2 tsp vanilla
1 tsp white vinegar
3/4 cup boiling water

Preheat oven to 350
Grease and flour 2-9 inch round pans
Combine sugar, flour baking cocoa, soda, powder and salt. Mix well.







Add in eggs, oil, milk sour cream and vanilla. When fully combined, Beat well on high for 2 minutes.

Gently stir in white vinegar and boiling water.

Pour into prepared pans and bake 30-35 minutes until a toothpick comes out clean.







Cool in pan for 30 minutes, remove from pans and chill in fridge until cold.

Return the cakes to pan(upside down) and divide ice cream evenly between the 2 cakes.

Freeze until the ice cream is solid.












Fudge Sauce: (this makes about 3/4 cup)

6 TB white sugar
1 1/2 TB special dark baking cocoa
1/4 tsp cinnamon
pinch of salt
1/4 cup evaporated milk*
1 TB butter
1/4 tsp vanilla

* to avoid opening a whole can you can mix 2 1/2 TB dry milk powder in 3 TB water for the evaporated milk

In a small sauce pan mix sugar cocoa cinnamon and salt.  Stir in evaporated milk and bring to a boil over medium heat, boil 2 minutes stirring constantly.








Remove from heat(still stirring) and stir in butter and vanilla.







Allow to cool.



















Frosting:

1 1/2 cups whipping cream
1/2 cup powdered sugar
1/4 cup special dark baking cocoa


Sift powdered sugar and cocoa together.

In a chilled bowl whip cream until it starts to thicken. Add cocoa sugar and whip until stiff peaks form.








Assembly:

Remove cakes from pans, place one on a platter, cake side down
















Top with 1/2 the remaining brownie pieces and 1/2 cup of the fudge sauce. (warm it just to drizzle consistency. It cant be HOT though.)










Top with the other cake(cake side down) smooth up edges of the ice cream to fill in any gaps.











Frost quickly with the whipped cream frosting... Top with remaining brownie pieces and drizzle with remaining fudge sauce(again, warmed just slightly)

Return to the freezer to freeze firmly. (you may need to smooth the sides as it firms up, as you can see it was a TAD on the runny side due to the warm fudge sauce.










I had a near catastrophe and my freezer had been turn to low...I almost cried when I saw it but thankfully it was still frozen enough to salvage!!!









Allow to defrost for a few minutes before slicing!