I made this to celebrate the end of finals this week and to satisfy a craving my boyfriend had… That’s all I’m good for.
I love leaving the kitchen window ajar while the wind and rain blow around. The cold air helps my ice cream freeze better as it churns. Later, a hot oven full of baking goodies fills the indoor air with warmth and tasty aromas.
Composition of the ice cream cake:
- Two layers of chocolate cake. I made One-Bowl Chocolate Cake from Better Homes & Gardens, leaving out the eggs and substituting soymilk for milk.
- Two layers of mint-chocolate chip ice cream that owes its flavor and color to lots of fresh mint leaves. The method is explained in the recipe from David Lebovitz. I omitted the egg yolks, substituted the whole milk and cream with full-fat coconut milk and vanilla soymilk (I didn’t want it too rich and creamy), and blended the steeped-mint mixture with 1½ Tbsp liquid soy lecithin and ¼ cup tapioca starch before reheating.
- On top, I drizzled 3 oz. Trader Joe’s Dark Chocolate Mint UFOs melted with 1 Tbsp vegetable shortening. I also used chopped UFOs for the ice cream. Mmmmminty.
Wooowooowooowooo… We are beamink you up. Do not rezist, Earthlink. We are flyink you to galaxy of minty chocolate. Woowooowooowoo…..