Mint Chip Ice Cream Cake

January 10, 2013

Do you have a favorite birthday cake you can recall from childhood? I do.

Hint: it usually involves something along the lines of “31 Flavors”.

Baskin Robins.

Mint Chip Ice Cream Cake.

Ring a bell?

I was an ice cream cake fanatic. I remember my mom purchasing me a “Lion King” themed cake for my 5th birthday from there with these flavors. Looong time ago, but the memories of that cake stuck with me for years. Then on my 22nd birthday (two years ago, nearly), my mom and I relived the tradition, went to Baskin Robins and ate a “personal sized” mint chip ice cream cake (really meant for 4 people) between the two of us. I was on a sugar high for DAYS. (Also, an additional tidbit on why I adore BR–the “31 Flavors” corresponds with my birthday being on January 31st, which was always been my favorite number.)

But it’s all good. Today I’m going to let you in on a little recipe so you can make one yourself, if you just so happen to relate to my childhood birthday cake craving desires.

I ended up making this for my boyfriend, ’cause as it turns out, we both have fond memories of this cake on our birthdays. His birthday was about 2 weeks ago, but better late than never, right?

The original recipe for this was honestly unclear. There was no hint as to how many batches of the Devil’s Food cake batter you needed, no one discussed this in any of the 5-star “outstanding” reviews. I felt a bit dumbfounded, having a feeling 1 cup of flour wouldn’t transfer to three 8″ cake pans. Sure enough, it didn’t. I ended up doubling the recipe the second time, and luckily I had just enough sticks of butter and sugar! Phew. So here I am now, going to spell it out clearly for you so you don’t have to suffer through the same confusion as I did. This was one of those annoying recipes that was severely inaccurate in many arenas. Recipe specifications and baking times could have used some improvement.

The Devil’s Food batter was insane. I tried a droplet of batter and was in awe. The freshly brewed coffee does wonders. The taste and consistency of batter was so dark and liquid-y, it resembled a store-bought Betty Crocker box version. But better. And way less chemically so.

I couldn’t wait another day to add the whipped cream, chocolate ganache, and chocolate chunks, so we dove in last night without any hesitation. The cake parts were still a bit too frozen and dry tasting for our liking and I was severely disappointed. Today, however, after taking these photos and letting this particular slice sit out for over 10-15 minutes, I was pleasantly surprised. That’s the way to do it, people. Don’t worry about the ice cream getting a bit melty, it’s better that way.

I’m super stoked on it, and have a million other ideas on how to make variations on this theme. Next time, I think I would like to try this recipe! Enjoy!

Mint Chip Ice Cream Cake

Makes 10 to 12 servings

Adapted from My Recipes

What you will need:

  • Parchment paper
  • Devil’s Food Cake batter
  • 1 quart of Dreyer’s Slow Churned Mint Chip Ice Cream

For the Devil’s Food Cake batter:

  • 3 sticks (1 1/2 cups) unsalted butter, softened
  • 2 1/4 cup sugar
  • 3 large eggs
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour (I used Softasilk)
  • 1 cup unsweetened cocoa powder
  • 3 teaspoons baking soda
  • 2 1/4 cups hot strong brewed coffee
  • 3 teaspoons white vinegar
  1. Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper.
  2. Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until creamy.
  3. Add egg, beating just until blended. Beat in vanilla.
  4. Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coffee, beating until blended.
  5. Stir in vinegar.
  6. Divide batter among 3 cake pans and bake immediately at 350º for 20-26 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
  7. Once the cakes have cooled, set the ice cream out to soften a bit. Place 1 cake layer in a 9-inch springform pan. Top with one-third of the softened, spreadable ice cream (about 2 1/3 cups). Repeat layers two more times. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
  8. After slicing, let stand for 15 or so minutes to let the cake parts warm up. Enjoy the deliciousness!
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6 thoughts on “Mint Chip Ice Cream Cake

  1. Sarah

    I love, love, love this! Even though I rarely had ice cream cakes for my birthday growing up, mint chocolate chip was certainly my favorite flavor. Yum.

    We’re celebrating childhood favorites this month on the Shine Supper Club, and this recipe would make a pitch-perfect contribution. Hope you’ll join us!

    Reply
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