Here’s the thing about four-year-olds: They are clever, they are charming, and they let you get away with nothing! Nothing at all, really, such as missing and not baking cakes for their toys’ birthdays. Yep. But, as you may have guessed, I am very open to the idea, and felt simply terrible that I forgot dear Clementine the Monkey’s birthday. Bad mommy. Bad. When Reese explained that it was Clementine’s birthday, and that we forgot to bake her a cake, I asked her what kind of cake would she want. She replied, “She’s a monkey, mommy, so banana, ice cream, and sprinkles, of course!” I simply couldn’t argue with that logic.
The good news for Clementine (and my girls) is that I’ve been wanting a reason to try making an ice cream cake, and I thought this seemed to be the perfect occasion. I found a fun and easy no-bake recipe for a round two-layer ice cream cake, and gave it a whirl. I was pretty enamoured with the concept: ice cream, a chocolate cookie crust, a ganache shell, and no-bake. Well, it was no-bake until I decided to replace the middle layer with my favourite brownie recipe, but it’s not necessary to make this cake yummy.
I did love the chewy brownie center, and I loved the idea that the possibilities for ice cream cake are endless: you can add almost anything you can dream up, and chances are it will take great inside an ice cream cake. Next time I would be tempted to create homemade ice cream for this cake, but a premium ice cream (they freeze well) worked well. You definitely could use homemade, if you enjoy and have time to make your own.
The original recipe was peppermint, but we assumed that Clementine would want no part of that, so I went with a premium vanilla ice cream mixed with some frozen banana puree (any reason to use my food processor excites me). It was really a pretty simple way to go, but I wanted to avoid filling it with candy (although you definitely could, and it’s safe to say that I will too in the near future), and I wanted something classic and not too sweet. It was a success!
After an entire night of freezing, it was finally ready to go, and the kids eagerly awaited their slices. Is it just me, or does Clementine have that cake in an unrelenting stare-lock?
Neve was definitely ready for cake. But, then again, she was born ready.
And smiles for Daddy (I’m pretty sure that those expressions of adoration are exclusive to him) while they waited ever-so-patiently.
It was so yummy, but I have to tell you this was the most difficult treat I’ve ever photographed. As you can imagine, it started to melt pretty quickly and the window for photography was small. Good thing it tasted so good.
Happy Birthday to You
Happy Birthday to You
Happy Birthday Dear Clementine
Happy Birthday to You
Here’s the recipe for the no-bake version. If you would like to try it with the brownie, you can simply omit step two and replace with your favourite brownie baked in an 8-inch round pan and chilled. I’ve included the recipe for my all-time favourite brownies below (I highly recommend making them anytime, actually) adapted from the Hummingbird Bakery cookbook. Actually, I’ve been making these incredible brownies for several years now, and they are one of the most requested things I bake. I believe that using premium chocolate is the key.
- 8 oz. 227 g premium bittersweet (extra dark) or semisweet (dark) chocolate
- 1/2 cup 1 stick(115 g) unsalted butter
- 1-1/2 packages chocolate wafers 382 g or 382 g of Oreo cookie crumbs
- 7 cups of premium vanilla ice cream slightly softened (or you can use homemade banana ice cream, and eliminate the addition of bananas)
- 3 large bananas frozen
- 1/2 cup 120 ml whipping cream (heavy cream, 35%)
- 1/4 cup 59 ml light corn syrup
- 6 oz. 170 g premium bittersweet (extra dark) or semisweet (dark) chocolate, finely chopped
- Sprinkles optional
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In a heatproof bowl over simmering water, melt chocolate and butter until smooth. Stir gently with rubber spatula to make sure it is completely smooth and remove from heat.
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While chocolate and butter are bring warmed, grind chocolate wafers in food processor until fine crumbs (unless you are using store-bought cookie crumbs). Gently stir cookie crumbs into warm chocolate and butter mixture until just combined.
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Set 1 cup (240 ml) of the mixture aside, and press remaining crumbs onto the sides and then the bottom of a 9-inch round with 2-3/4" sides springform pan. Place in freezer until firm.
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Remove frozen bananas from freezer about for about 30 minutes to soften, then puree in food processor. With a wooden spoon, stir banana puree into vanilla ice cream (or, if you're using homemade banana ice cream, omit step 1-2). You will want to work fairly quickly so the ice cream doesn't become too soft.
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Melt cream and corn syrup in a heavy small saucepan over medium heat until it just begins to bubble.
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Pour over chocolate and whisk gently in circular motion, until smooth. Let cool for about 45 minutes.
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Spoon half of the ice cream into the frozen crust and spread evenly with an offset palette knife (you will want to place the bowl of remaining ice cream into the freezer while you work on the first half).
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Sprinkle and gently press the reserved crumb mixture on top, followed by 1 cup of the cooled glaze. Freeze for about an hour.
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Place remaining ice cream on top and freeze for about 4 hours.
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Warm bowl of glaze over simmering water until it has thinned, but not too warm. Spread over top of ice cream with the small offset palette knife. Sprinkle with desired decorations while glaze is still wet. Freeze overnight.
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Loosen sides of cake with a small knife between pan and cake, then release from springform pan, and place on plate or platter.
Best sliced when chilled and best enjoyed room temperature, warm, chilled, or even frozen.
[ice cream cake recipe adapted from Bon Appetit]
- 8 oz. 227 g premium bittersweet (extra dark) or semisweet (dark) chocolate
- 1/2 cup 1 stick(115 g) unsalted butter
- 1-1/2 packages chocolate wafers 382 g or 382 g of Oreo cookie crumbs
- 7 cups of premium vanilla ice cream slightly softened (or you can use homemade banana ice cream, and eliminate the addition of bananas)
- 3 large bananas frozen
- 1/2 cup 120 ml whipping cream (heavy cream, 35%)
- 1/4 cup 59 ml light corn syrup
- 6 oz. 170 g premium bittersweet (extra dark) or semisweet (dark) chocolate, finely chopped
- Sprinkles optional
-
In a heatproof bowl over simmering water, melt chocolate and butter until smooth. Stir gently with rubber spatula to make sure it is completely smooth and remove from heat.
-
While chocolate and butter are bring warmed, grind chocolate wafers in food processor until fine crumbs (unless you are using store-bought cookie crumbs). Gently stir cookie crumbs into warm chocolate and butter mixture until just combined.
-
Set 1 cup (240 ml) of the mixture aside, and press remaining crumbs onto the sides and then the bottom of a 9-inch round with 2-3/4" sides springform pan. Place in freezer until firm.
-
Remove frozen bananas from freezer about for about 30 minutes to soften, then puree in food processor. With a wooden spoon, stir banana puree into vanilla ice cream (or, if you're using homemade banana ice cream, omit step 1-2). You will want to work fairly quickly so the ice cream doesn't become too soft.
-
Melt cream and corn syrup in a heavy small saucepan over medium heat until it just begins to bubble.
-
Pour over chocolate and whisk gently in circular motion, until smooth. Let cool for about 45 minutes.
-
Spoon half of the ice cream into the frozen crust and spread evenly with an offset palette knife (you will want to place the bowl of remaining ice cream into the freezer while you work on the first half).
-
Sprinkle and gently press the reserved crumb mixture on top, followed by 1 cup of the cooled glaze. Freeze for about an hour.
-
Place remaining ice cream on top and freeze for about 4 hours.
-
Warm bowl of glaze over simmering water until it has thinned, but not too warm. Spread over top of ice cream with the small offset palette knife. Sprinkle with desired decorations while glaze is still wet. Freeze overnight.
-
Loosen sides of cake with a small knife between pan and cake, then release from springform pan, and place on plate or platter.
Best sliced when chilled and best enjoyed room temperature, warm, chilled, or even frozen.
[brownie recipe adapted from The Hummingbird Bakery Cookbook]
Sweetapolita’s Notes:
- If you decide to do a brownie layer, you can bake your favourite brownie in an 8-inch round pan lined with parchment paper (you will want the brownie layer to be no more than 1″ high. Cool and chill in pan, then remove from pan and place over first ice cream layer, pressing down gently, and continue with Assembly step 3.
- The flavour combinations are absolutely endless for this dessert! Substitute any of your favourite ice cream flavours, add a layer of caramel, add some cheesecake bits, add chunks of candy — anything you can think of!
- This cake is best sliced carefully with a sharp, hot knife as it is quite hard when it comes out of the freezer.
Good luck & enjoy!
This looks delicious!
What gorgeous pictures and a truely delightful cake- I’m sure it was a HUGE hit!!
This looks so good! I have yet to make an ice cream cake, but this one makes me want to make one right this minute.
Completely enchanting. The “smiles for Daddy” picture is soooo adorable. And the cake looks gorgeous as usual!
This post has put the biggest smile on my face: it’s got adorable kids, chocolate, ice cream, a surprise brownie center (what a fabulous idea) and such a sweet story (God, kids are the cutest little nutters!)
Although you mention it was difficult to photograph, you’ve captured it so well. It looks mouthwatering! Wonderful post.
This looks gorgeous and SO delicious. Your girls are too cute for words!
Gorgeous cake, and the photos are just precious :)
I’ll have to remember this one if my daughter Ali’s favorite stuffed monkey, Curious George, has a ‘surprise’ birthday one of these days… :) Your children are gorgeous. Love the pictures of them in this post.
hey rosie ! this is such a cute post . love the yellow color throughout, esp the spoons :D your kids are adorable !
i love your blog! your kids are the cutest (:
since we’re on the topic on ice cream cakes, i wanted to tell you that i make one that i think you would love. i make vanilla, chocolate and strawberry ice cream and then do neapolitan layers with a brownie bottom. so yummy and it looks beautiful!
Like you I’ve always wanted to try making an ice cream cake so now I feel I just have to run to the kitchen and bake one !
This cake looks like so much fun! Your kids are such cutie pies. Love the pics!
I wish I wish u had posted this a few weeks back when i looked for icecream cake on your blog for our anniversary. Never mind i’m sure I will find a reason to make it. That brownie from hummingbird is fav fav brownie recipe as well and when I started reading your post I was already thinking I’m making that brownie until u stated it was same recipe! I actually bought the whole cookbook based on my love for this brownie :-)
Too cute for words !!! I’m totally making this cake soon !
Oh my gosh!! I am sure your kids must love you making these sinful treats for them :-)
This looks SO good and definitely worth a try.
The only thing prettier than the cake are your girls!!! Smiling!
This cake is beautiful and so are your babies! So cute.
Ok, you must bring left overs to the lake!! Must must must!!!
This is my kind of cake! Your girls are so precious!
So amazing!! No doubt you are the best mama ever.
OMG!!!! It’s perfect!!!
Rosie, I cannot wait to try your brownie recipe. The photos are amazing and delightful. My favorite photo is the one of Reese consoling Neve. What a tender moment you captured!
Your confections are always breathtaking. I seriously just sit here and stare at them sometimes. (In a non creepy way, mind you.)
How ridiculously adorable this post is… I can’t begin to express how happy this made me. The cake is stunning, but those girls just look so freakin’ happy and that brought a huge smile to my face
This is one of the most cutest post I read today … Your girls are so so so adorable and that Clamentine is one lucky monkey :) The cake looks gorgeous. I am so happy to find your blog.
Thanks so much for the sweet words, everyone! I’m so glad this post makes others happy, because I love sharing stories about my little monkies (all of them!) with you. xo
Ohhhhh…I bet that brownie layer completely makes that cake!! It’s beautiful and fun – and your kids are so very precious. What a fun post. Happy Birthday, Clementine!
As you know, I am a banana lover and this cake just screams MAKE ME! I need, I must. Love your monkeys, all three of them! :)
How, just how, are your kids so adorable????!
Aw the sweetest little girls! :)
Seriously, any reason to celebrate is amazing in our world too! Happy Birthday to Clementine :)
So yummy! Happy Birthday Clementine! Those photos of your sweet peas are precious!
I never get tired of seeing pictures of your beautiful girls. And you’re beautiful cakes :)
I never get tired of seeing pictures of your beautiful girls. And your beautiful cakes :) Happy Birthday CLementine!
I hope Clementine was appreciative:)
I’ve only made an ice cream cake in a bowl before, lining the bowl with cake pieces, and then alternating layers of ice cream on top of that and inverting the final product. This looks more difficult… did the banana puree help keep the ice cream in place a bit longer as it melted?
Emma, I found it to be pretty quick & easy, but I was sure to work fast with the pulling the ice cream out just a moment or so before adding then banana puree (make sure you use almost-frozen bananas). Once it was pretty much mixed in, I took half to spread into the cake, while the other half was back in the freezer. Good luck!
This ice cream cake is perfection! I’ve got to make it before the summer’s end. Perhaps with roasted banana ice cream and some coconut in there? Wow.
I must admit, your girls might just be sweeter than the dessert, though! :)
Looks absolutely delicious! Thanks for sharing!
The girls are ADORABLE! The cake doesn’t look too bad either :)
Beautiful pictures of your girls and of course, the cake. Ice cream cake is something I’ve yet to conquer but it’s on the list.
I’m dying of cuteness, I’m not sure what’s cuter, the fact that you made the doll a cake or the looks on their faces when they saw it!
Such a cute story! (And cute cake, of course.) :)
I have been wanting to make an ice cream cake since this hot weather started!! It looks, and sounds delicious (so much better than the store version)…and your girls are SO CUTE!!!
Love love love it!!!
Tanks for bringing so mutch love and inspiration with your blog!! Today I made my very own sprinkles cake and i Loved it!!
Sending you a hug from Sweden
Wow my god, you have gorgeous little girls!! And beautiful cakes to make for them…Beautiful site! Newcomer here, just amazing.
Thanks, SB.
this is such an awesome ice cream cake. I love the sprinkles around the edges.
Your children are so beautiful.
Wow, Rosie!! Looks completely irresistible! And your girls are just the most beautiful little ones ever! :)
Another great recipe, with beautiful photos! Your daughters are so pretty, they are lovely! I love your blog!
Happy Birthday to Clenentine!
Saw the pictures in Flickr and had to go straight to the post, Rosie!
These shots are great – really colourful, and this cake looks amazing! All the cute little monkeys at the party must have had a great time!
Lizxxx
This is one rare occasion when your always-fabulous creations were actually outshone — by your super-adorable daughters and Clementine, too, of course! Wonderful post as usual, though. Am definitely bookmarking your brownie recipe!
Thanks so much, guys! xo
Hello ! The cake is really impressive and your girls are extremely cute.
I just wanted to ask, maybe I misread or misunderstood, at which moment do you glaze the sides of the cake ? If the cake is still in the springform, you can only do the top, so do you glaze the sides at the last minute, just before serving, when the cake has been released and the last layer has been frozen? I don’t have that much experience, so I am a bit confused… thanks !
Hi Amanda! The sides of the cake are actually the chocolate/crumb mixture that is pressed into the pan and set in the freezer, so once the springform pan is removed, it’s already hardened as sort of a shell. I hope that helps!
If we don’t have light corn syrup what we do? any sibtitiute?
I am such a ice cream cake fan and I always wanted to make my own. I tried once and I failed so I will definitely be trying this recipe. Thanks for posting this
This cake looks delicious and I plan on making it when we’re in the dead of winter in need of some summer fun!
Your girls are adorable, by the way! You are blessed.
What beautiful pictures and darling kids! Cake looks delicious!
Hi Sweetapolita! I’ve been following your amazing blog for a while now and decided to try out this ice cream cake for friends and family. I changed the recipe a little bit, like using homemade chocolate and vanilla ice cream instead of banana and adding an extra brownie layer on top without having the glaze on the sides. It was a success and everyone LOVED it! Even though it was a lot of hard work and was pretty sweet, it was definetely worth the effort. It was also my first attempt at making an ice cream cake since I am 15 and love baking a lot.
Thanks so much Rosie for sharing your recipes and beautiful cakes! I am planning on baking another one of your cakes and look forward to reading more of your baking adventures with your cute cakelets. :)
Your babies are beautiful!
When asked what theme my niece wanted for her second birthday, she replied “banana” (her favorite food.) We went with her theme and this was the perfect cake for the occasion. They cake was fantastic, except I had trouble cutting it with the brownie center. It was completely frozen solid.
Any advise for next time?
I’m wondering this as well.
This looks one awesome and your a great baker! I’ll try this one someday if I have the kitchenware’s that I’ll be needed. You can also visit my blog which contains delicacies of Filipinos.
I have not yet done this cake yet, but will later this month for a birthday. I plan to omit the frozen bananas. Does this mean that I should add the same amount of ice cream to compensate? I plan to use the Oreo crust option. Should I use the entire cookie or just the wafers? And- like the other poster wondered as well, is there a way to keep the brownie layer softer so it can be cut without destroying the cake?
I made this cake for my sons 6th month bday. Flavours are good. Base was a problem. Froze rock solid and couldn’t be cut through or removed when eating. Recipe needs tweaking.
Talk about sweet indulgence.
How far in advance could this be made?