Layered ice cream birthday cake

• Baking & Spices

  • 2 tbsp Cane sugar
  • 2 tbsp Chocolate chips, mini
  • 1 Litres of each vanilla
  • 12 Meringues, mini

• Snacks

  • 1 8-inch round pan of brownies, round
  • 1/2 cup Chocolate cookie crumbs

• Dairy

  • 35 1 cup whole cream, whole
  • 2 tbsp Butter, unsalted

• Frozen

  • 3 pints Haagen daaz ice cream

• Other

  • 1 sheet Of gelatine (or 1 teaspoon powdered

Found on simplebites.net

Ingredients

• 1/2 cup chocolate cookie crumbs
• 2 Tablespoons unsalted butter, melted
• 1 litres of each vanilla, chocolate and birthday cake ice cream
• 1 8-inch round pan of brownies
• 3-4 pints of Haagen Daaz ice cream
• 12 mini meringues
• 1 sheet of gelatine (or 1 teaspoon powdered)
• 1 cup whole cream (35%)
• 2 Tablespoons cane sugar
• 2 Tablespoons mini chocolate chips

Directions

• Line four 8-inch round pans with plastic wrap and place them in the freezer to chill.
• Mix together the cookie crumbs and the melted butter. Press into one of the pans and freeze for 15 minutes. Remove and press the vanilla ice cream down ontop of the crust, smoothing out the top. Wrap and return to the freezer.
• Working with one flavour at a time, press the 2 remaining llitres of ice cream into two more chilled 8-inch round pans. Cover with plastic and return them to the freezer. You should have three layers of ice cream, one with an cookie base. Freeze layers for at least 4 hours.
• Working quickly, stack the layers together beginning with the crust/vanilla and then the chocolate. Add the 8inch round pan of brownies, pressing firmly to adhere. Top with the final layer of birthday cake ice cream, then wrap the entire stack and return it to the freezer.
• To make the topping, line an 8-inch springform pan with plastic and place it on ice. Open all the Haagen Daaz pints and keep them on ice as well. Scoop small balls of ice cream and press them into the pan, alternating with the mini meringues. Mound up the scoops into a little mountain, working as quickly as you can. Place the pan in the freezer and freeze for at least 4 hours or until it is one solid lump of ice cream.
• Make the whipped cream frosting. Soften the sheet of gelatine in warm water. In a small bowl whisk together 1 tablespoon of water and the softened gelatine until smooth. Set aside. Combine the cream and the sugar in the chilled bowl of a stand mixer. Beat until medium speed for 30 seconds. With the mixer running, drizzle in the gelatine mixture. Increase the mixer speed to high and whip the cream until it is stiff and holds its shape (but not grainy).Chill until ready to assemble the cake (up to 1 hour).
• Assemble the cake: Spread a little whipped frosting onto a cake stand. Unwrap the ice cream base and center it on the cake stand. Frost top and sides generously with whipped cream frosting. Unwrap the ice cream cake topping and place it on top of the frosted base like a crown. Immediately return the entire cake to the freezer for a few more hours.
• Place the remaining whipped cream in a piping bag fitted with a large swirl or star tip. Pipe around the base of the cake. Sprinkle the top with a few mini chocolate chips and keep frozen until ready to serve.