Mint Chocolate Ice Cream Cake

This year I am making an effort to celebrate everyone and create traditions for Bubba and baby girl to take part of.

 

Especially now that Bubba LOVES singing happy birthday and blowing out candles.

 

So for Zach’s birthday, we made an ice cream cake because I forgot to feed the starter so cake wasn’t an option!

 

This was inspired by Half Baked Harvest’s cookie dough ice cream cake based on our preferences and what we had available to us.

 

According to Bubba (Zach agreed though), this was the best ice cream and cake I ever made. I think I nailed the minty-ness just right on this one – the cookies I chose I think helped with the right balance.

 

 

Mint Chocolate Ice Cream Cake Recipe

Ingredients:

  • 6.4oz box of Back to Nature Fudge Mint Cookies
  • 4 tablespoons Kerrygold Salted Butter, room temperature
  • 6 chicken yolks (save the whites for a breakfast protein boost) (if using duck, 4 yolks)
  • 1/2 cup of maple syrup
  • 16oz Shellbark Farm Raw Goat Milk
  • 1 cup of Seven Stars Farm Organic Heavy Whipping Cream
  • 1 tablespoon of Flavorganics Vanilla Extract
  • 1 tablespoon of Simple Organic Peppermint Extract

Supplies:

  • Food processor
  • Round cake pan
  • Spoon
  • Small bowl
  • Large bowl
  • Measuring cups
  • Whisk
  • Ice cream maker (I have the Kitchen Aid Mixer Ice Cream Maker attachment)

Instructions:

  1. 24 hours before you start, put the bowl of the ice cream maker in the freezer. Note if you have a different ice cream maker than the Kitchen Aid attachment, follow the instructions for your ice cream maker.
  2. Time to make the cake – Dump all the Fudge Mint Cookies into the food processor. Pulse until the cookies are broken up into desired size. I went for medium-ish fine.
  3. Add in the butter and pulse to incorporate with cookie mixture until you can press some together to stick.
  4. Add about two-thirds of the mixture to a cake pan and push and spread out on the bottom of the pan. Pack it down.
  5. Put the pan into the freezer while you do the rest.
  6. Over a small bowl, crack the eggs to separate white and yolk. Leave the white in the small bowl and put the yolk in a large bowl.
  7. In the large bowl, you have the yolks, now add the maple syrup. Whisk to break up the yolks and mix with the maple syrup.
  8. To the large bowl, add goat milk, cream, vanilla extract, and peppermint extract. Whisk to integrate everything.
  9. Go get your ice cream bowl from the freezer and set up your machine.
  10. Add your mixture to the ice cream bowl.
  11. Turn it on low (I do #2) and let it mix for 20-30 minutes. You want it to look like ice cream, won’t be hard but will be firmer than soft serve.
  12. Take out pan from the freezer when ice cream is ready. Add ice cream to the pan.
  13. Before spreading it out, add the remaining third of the cookie mixture to the ice cream and mix it up with the ice cream. Then spread out the ice cream to fit the pan
  14. Put the pan back in the freezer for a minimum of 4 hours, possibly longer.
  15. When ready to serve, take out of the freezer and let sit on the counter for a few minutes.
  16. I ran my hands under hot water and then touched the outside of the pan trying to warm up the sides of it. I flipped the pan over onto a large plate and let it slowly slide out.

 

There you have it! I hope you enjoy it as much as we did!

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