So what does one make with hot fudge sauce other than…an ice cream cake?!?!?! Ok, so I know it’s not the first thing that comes to your head when you think of hot fudge sauce, but hopefully after reading this post, you’ll think of it right away.
Tommy turned 19 today and had a small party for his friends up at the lake this past weekend. We needed something for serenading him with and since he isn’t the biggest fan of cakey cakes, after promising him an ice cream cake for years, I FINALLY decided to make him one. For the record, I had not followed up on my promise because our freezers at home have never been cold enough to freeze my ice cream maker bowl. This year I could finally make him a cake because my parents finally bought a new fridge/freezer that can be programmed to remain at certain subzero temperatures.
The cake was very Tommy-like–2 peanut butter ice cream with Reese’s peanut butter cups layers sandwiching a brownie layer. All of this was covered in the hot fudge sauce and had some decorative whipped cream and mini Reese’s peanut butter cups. (All homemade minus the Reese’s peanut butter cups)
The result was quite tasty even though it was not the prettiest cake I’ve ever made–see the melted ice cream on the bottom. I learned that it is probably not the best idea to make an ice cream cake on a 90 degree summer day in a cabin that does not have central air (for the record we do have some window units). BUT I also discovered that ice cream might be my cake medium of choice because I can smoosh it into submission!! My cake was slightly lopsided and I was trying unsuccessfully to saw enough of it off to make it even. My mom was watching me struggle and told me to just push the ice cream down–and it worked!
While this cake was not gluten free, it can EASILY be made so by making the brownie layer minus the gluten.