When I saw Ree Drummond’s method for ice cream layer cake, I did what any sane person would do. I ran to the store and caught all of the ingredients so I could try it immediately. I’d never made an ice cream cake earlier, but I figured if I were going to start now, I’d better use my favorite things, so I opted for chocolate chunk (found in the freezer section), Ben & Jerry’s chocolate chip cookie dough ice cream, peanut butter M&M’s, Reese’s, and sea saline caramel.
As Ree instructs in her video, I lined a loaf n with plastic wrap in advance of layering in the cake, ice cream, and candies. I was a little worried my layers disposition end up looking really sloppy, but this method is really forgiving. After a trip in the freezer for four hours, it was set and wherewithal a waiting to be sliced. Sure, it looks a little wonky, but sliced up, it looks merely as good as Ree’s. I opted to save the sea salt caramel for serving. I heated it up in the microwave and drizzled it on each slice. It deflects out all my favorite things in one ice cream cake was a really great idea. I can’t break to try this with other candies and cakes — something Funfetti-themed is to be sure in the works.
/ Anna Monette Roberts
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