I don’t quite know what got into me but this year for Brian’s birthday I decided to make an ice cream cake. From scratch.
As you can see from the photo, and we had the pleasure of tasting last night, this turned out to be an unqualified success!
I used the Smitten Kitchen recipe for Hot Fudge Sundae Cake with the minor alterations of store bought almond cookies for the crust and whipped cream out of a can. And you know, it really wasn’t that difficult to pull off. The main thing is starting a couple days ahead of time so all the ingredients get enough cooling and freezing time.
If the idea of making a treat like this float s your boat then I highly recommend this recipe. It really is as good as it looks!