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Is there a better way to celebrate summer than with ice cream? Didn't think so. 

Mary Berg dropped by the Your Morning parking lot—with an ice cream truck—to share two classic ice cream treats.

 

icecream-cake-feat.jpg

Ice Cream Sundae Cake

Makes one 9x5” loaf


WHAT YOU NEED:

  • 4–6 cups softened ice cream or defrosted whipped topping
  • 8 chocolate covered ice cream bars, sticks removed
  • ¼ cup good quality caramel sauce, store bought or homemade, recipe follows
  • 2 bananas, sliced
  • ½ cup chopped salted peanuts
  • 1 cup chocolate chips
  • 2 tbsp coconut oil
  • Whipped cream or whipped topping, salted peanuts, maraschino cherries, and sprinkles for decorating

WHAT YOU DO:

  1. Line a 9x5-inch loaf pan with plastic wrap so that there is a good overhang on all sides. Dollop about a third of the softened ice cream or defrosted whipped topping into the pan and spread it into an even layer. Gently press four of the ice cream bars into a layer on top of the ice cream/whipped topping followed by a drizzle of half of the caramel sauce, half of the banana slices, and half of the peanuts. Carefully spread another layer of the ice cream/whipped topping on top and repeat the layers as listed above.
  2. Finally, finish off with a final layer of ice cream/whipped topping and gently cover the loaf with the overhanging plastic wrap. Pop your ice cream sundae cake into the freezer to firm up for 24 to 36 hours so that it is nice and solid.
  3. Before you’re ready to serve the cake, melt the chocolate chips and coconut oil together in the microwave in 15-second intervals, stirring after each until completely melted.
  4. Retrieve the cake from the freezer, unwrap the top and turn out the cake onto a serving dish, making sure to remove all of the plastic. Quickly drizzle or spread the chocolate shell on top of the cake and decorate with a few dollops of whipped cream or whipped topping, extra salted peanuts, maraschino cherries, and sprinkles.
  5. Serve immediately or pop back in the freezer until ready to eat.

Homemade Salted Caramel Sauce

WHAT YOU NEED:

  • ¼ cup water
  • 1 cup sugar
  • 1 cup whipping cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt

 

WHAT YOU DO:

  1. Pour the water into a medium saucepan over medium-high heat and top with the sugar.  Do not stir this mixture at all prior to adding the cream as this will cause crystals to form and prevent your caramel from being silky smooth.
  2. Cook the water and sugar mixture until it becomes a deep golden colour, approximately 10 to 13 minutes.
  3. Remove the caramel from the heat and carefully whisk in the cream and whiskey.
  4. Return the caramel to the heat and cook, stirring frequently over medium-low, until the caramel has thickened quite a bit.  This should take approximately 10 minutes.  
  5. If there are lumps in your caramel after adding the cream, that's ok.  Just keep whisking over the heat and they should dissolve.
  6. Once thickened, remove the caramel from the heat and whisk in the butter, vanilla, and salt.  Set aside and allow to cool completely. Store the caramel in a tightly sealed jar in the fridge for up to two weeks.

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Classic Ice Cream Sandwiches

Makes 8 sandwiches


WHAT YOU NEED:

  • ½ cup unsalted butter, melted
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon kosher salt
  • 4 cups ice cream, any flavour, slightly softened*

WHAT YOU DO:

  1. Preheat your oven to 350ºF and line two 9-inch square baking pans with aluminum foil, leaving some overhang over at least two of the edges. Spray each with a little non-stick cooking spray and set aside.
  2. In a mixing bowl, beat together the melted butter and sugar for about a minute until well combined then beat in the egg and vanilla. Sift the flour, cocoa powder, and kosher salt into the bowl and stir well to combine. The batter will be almost like the consistency of a brownie.
  3. Divide the batter equally between the two pans and spread it into a thin layer that covers the entire base of the pan.
  4. Bake the cakey cookies in your preheated oven for 8–12 minutes or until the edges start to pull away from the sides and the centre of the cookies are cooked and slightly dull. Remove the cookies from the oven and allow them to cool to room temperature. Pop them in the freezer for about 30 minutes to firm up.
  5. When you’re ready to fill the sandwiches, remove one of the cookies along with the foil from its pan and set aside. Top the other cookie with the ice cream and gently spread it into an even layer so that it reaches the sides of the pan. Carefully remove the foil from the other cookie and lay it on top of the ice cream layer.
  6. Cover the pan with some plastic wrap or aluminum foil and pop it in the freezer for a couple of hours to firm up.
  7. When ready to serve, lift the ice cream sandwich out of the pan using the aluminum foil to help and place it on a cutting board. Using a large knife, cut the sandwich into 8 smaller sandwiches and enjoy!

*4 cups of ice cream is equal to two regular sized pints of the fancy stuff