My husband and kids love a good ice cream cake! Making treats at home has become one of my favorite things of all time! Making homemade ice cream has been something I've been doing a lot lately since its been getting hotter outside! Stepping it up to an ice cream cake seemed like the next logical step. It turned out beautifully & was a total hit with my crew! It is super simple and very easy to modify the flavor too for your families liking! Hope y'all enjoy it! 

RECIPE: 

FOR THE BROWNIE LAYER

• 1 1/4 cups granulated sugar
• 6 tablespoons unsalted butter
• 1/2 cup unsweetened cocoa powder, plus 2 1/2 tablespoons 
• 1/4 teaspoon kosher salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon vanilla extract

FOR THE NO-CHURN MINT CHOCOLATE CHIP ICE CREAM LAYER

• 2 cups heavy whipping cream
• 14 ounces sweetened condensed milk
• 2 1/2 teaspoons peppermint extract
• 1/8 teaspoon salt
• 1 drop green food coloring (optional)
• 4 ounces semi sweet chocolate chips, finely chopped

FOR THE GARNISHES

• 3/4 cup heavy whipping cream
• 1/3 cup powdered sugar
• mini chocolate chips to sprinkle

INSTRUCTIONS: 

TO MAKE THE BROWNIE LAYER:

1. Preheat the oven to 325 degrees F.
2. Mist a 9-inch springform pan with non-stick spray.
3. Place the sugar, butter, cocoa, and salt in a large microwave-safe bowl, and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch.
4. Add the eggs one at a time, stirring after each addition.
5. Stir in the flour.
6. Stir in the vanilla.
7. Transfer the batter to the prepared pan, and bake for 30-35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely in the pan, then layer with no-churn mint chocolate chip ice cream and freeze.

TO MAKE THE NO-CHURN MINT CHOCOLATE CHIP ICE CREAM LAYER:

1. Place the cream in a large mixing bowl and whip on medium-high speed until it holds stiff peaks.
2. Fold in the condensed milk, peppermint extract, salt, and food coloring until well-combined.
3. Stir in the chopped chocolate and spread the mixture over the cooled brownie layer.
4. Freeze until hard, remove the sides of the springform pan, and garnish with whipped cream and mini chocolate chips.

TO GARNISH:

1. Place the cream in a medium mixing bowl and whip on medium-high speed until fluffy.
2. Add the powdered sugar and continue to whip until the mixture holds stiff peaks.
3. Carefully spread the whip cream all over the top of the ice cream layer and sprinkle with mini chocolate chips. 

Usually I setup to bake and someone is bringing a chair over to the counter to "help mommy", this particular day, little Griff was super excited to get to baking, however it only lasted for a few minutes and then he wanted to drink the vanilla, so we had to put a kibosh to that, lol. 

I first made this recipe for my husbands dad's birthday last summer. German Chocolate cake just so happens to be his favorite cake and I was up for the challenge. Having never made one before I just went for it & this recipe did not disappoint at all. It was all gone and quick. It's super easy, If I could do it, you can do it, I promise. I am by no means a cake decorator so you will see snap shots of the finished product. 

So for your next celebration or "just because" party whip up this cake to enjoy. Give your self enough time though. The coconut frosting needs to have time to completely cool as well as the cake itself. 

RECIPE: 

Ingredients: 

For the Chocolate Cake:

2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water

For the Coconut Frosting:

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut

For the Chocolate Frosting:

1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract


​Instructions: 

1. Heat oven to 375°F. Grease two 8 or 9-inch baking pans. I like to cut a piece of parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

For the Cake:

1. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
   
2. Bake for 25 - 35 minutes  or until a toothpick inserted in center comes out clean or with few crumbs. 
   

For the coconut frosting:

1. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. 
2. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake. I usually just put in the fridge. 
   

For the Chocolate Frosting:

1. Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

Cake Assembly:

1. Place one of the cakes on your serving stand or plate. 
   
2. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake. 
   
3. Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
   
4. Spoon remaining coconut frosting on top of the cake.