Guiness and Bailey’s Ice Cream Cake

12 Aug

Some people have a bucket list. I have a kitchen list.

It’s a fairly long list, with items added and scratched off every now and again either because I made it or because I am no longer jazzed about the idea of making it. The top of the list has always been these blackberry and raspberry macarons, other long-time list residents include the perfect banana bread, lots of things flavored with ginger, orange, or caramel, gluten-free sugar-free madeleines, that chocolate zucchini bread everyone is making, and –of course– thiples.

For BFKef’s birthday, I crossed another dish off the list– I MADE AN ICECREAM CAKE (yes- caps very much required)!  The sad news is that I didn’t get any terribly good pictures because I was just so proud of the damn thing that I wanted it in everyone’s mouth right away.  In recompense, I present to you some reasons why ice cream cake is awesome:

1- It is so absurdly easy. If you can make a cake and buy ice cream, you can make an ice cream cake.

2- It’s a great way to add a little boozeypoo to your dessert!

3- For those of us who are a little presentation challenged, the freezing action involve in cream cake makes it nearly impossible to make a bad-looking dish.

4- It’s ice cream. It’s cake. Need I say more?

candlesGuinness and Bailey’s Ice Cream Cake

Ingredients

  • cake batter of your choice (I used this Guiness chocolate cake)
  • 1-2 gallons of your favorite ice cream (I used chocolate chip that I made and will post the recipe some other time)
  • 2 c of your favorite booze (creamy alcohol will work best- I used Bailey’s but Kahula or Amarula will do the trick too)
  • crunchy cookies of your choice (I used about 30 Oreos)
  • 1-2 sticks of butter (just depends on how dry your chosen cookie is- a nilla wafer would require more butter than a soft ginger snap)
  • a springform pan (yes- you really need it!)

Assembly

1. Lightly grease the springform pan. Bake the cake IN THE SPRINGFORM PAN. THIS IS CRUCIALLY IMPORTANT.

2. Once cake is baked and cool, cut it into desired number of layers.  Take the ice cream out of the freezer and let it melt until it is softened but not runny- probably 12-15 minutes.

3. While ice cream melts, crush your cookies to a small/fine chop. Melt butter and mix into cookies–cookies should all get a nice coating of butter.

4. Mix booze into softened ice cream and stir until just combined.

5. Assemble the layers in the springform pan in this order: cake, ice cream, cookie crunch until you’ve used everything up.

6. Freeze for at least 4 hours. Take out about 10 minutes before cutting with a knife dipped in hot water.

photo-30

4 Responses to “Guiness and Bailey’s Ice Cream Cake”

  1. Karri June 2, 2014 at 2:51 pm #

    Good blog you’ve got here.. It’s hard to find excellent writing like yours these days.
    I seriously appreciate individuals like you! Take care!!

Trackbacks/Pingbacks

  1. Recipe: Dairy free Guiness cake | Beerfoodie - September 12, 2013

    […] Guiness and Bailey’s Ice Cream Cake (cookingupkefi.com) […]

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    […] since I added ice-cream cake to the list of things I know how to make, I’ve been dreaming of all the possible renditions […]

  3. Pecan Bourbon Pound Cake (Full of Gluten, Full of Sugar) | Cooking Up Kefi - February 4, 2014

    […] future, the Guinness  Cupcakes whose presence at a Superbowl party ensured a Giants win, and that Bailey’s ice cream cake I made for BFKef’s birthday last year. For someone who drinks about twice a month and […]

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