My decision to try a new dessert today turned into quite a lengthy process; however, it was totally worth it. This ice cream cake is comprised of mint and coffee ice cream, brownies, fudge and a Bailey’s cream sauce. My original plan was to make whipped cream infused with Bailey’s. That plan changed when I realized I only bought coconut milk and not heavy whipping cream. I improvised and the outcome is quite yummy!
Ice Cream Cake with Bailey’s Liqueur – fills an 8×8 glass pan
- 1/2 gallon of coffee ice cream
- 1/2 gallon of mint chocolate chip ice cream
- 9x 13 pan of brownies (I made a box mix from the store)
- 1/2 cup chocolate sauce (I made mine from scratch, see below), could also use fudge
- Bailey’s cream sauce (recipe below)
Scoop out half of each ice cream flavor into separate bowls and let sit at room temperature to soften. Meanwhile, break up half of your brownie into small pieces and line the bottom of your 8×8 pan.
While waiting for the ice cream to soften, make your chocolate sauce, following recipe below.
- 3/4 cup white sugar
- 1/4 cup cocoa powder
- dash of salt
- 1/2 Tbsp flour
- 1/2 cup milk
- 1 tsp vanilla
Combine first four ingredients in a bowl. Add in half of the milk and wisk to combine.
Place mixture and remaining milk into a small saucepan and bring to a boil. Reduce heat to low for 5 minutes, stirring frequently. Remove from heat, add vanilla and cool.
Spread the mint chocolate chip ice cream (more like sauce) over the layer of brownies.
Drizzle a healthy layer of chocolate sauce over the ice cream.
Break up the remaining brownies and add to the pan.
Add your coffee ice cream on top of the brownies and place your pan in the freezer.
Now make the Bailey’s cream sauce:
Bailey’s Cream Sauce
- 1 cup coconut milk
- 1/4 cup Bailey’s Irish Cream liqueur
- 2 Tbsp white sugar
- 1/4 cup cold water
- 1/2 cup nonfat dry milk
- 1/2 tsp gelatin powder (I used French vanilla flavor)
Pour milk into a bowl and place in the freezer for about 30 minutes. Meanwhile, in a small saucepan, combine the gelatin with cold water. Turn burner to low and stir until gelatin is dissolved. Remove from heat and allow to cool.
Remove bowl from freezer (your milk will be slushy)and add remaining ingredients.
Using an electric mixer, beat on medium-high speed for about 8 minutes until mixture has thickened and is a creamy consistency. Place mixture in fridge. After 20 minutes, remove from fridge and add to the top of your 8×8 ice cream cake pan. Place your ice cream cake back in the freezer and allow to harden. The cake will probably need at least 2 or 3 hours dependent upon how soft your ice cream was. The Bailey’s mixture will freeze in under an hour.