I made this super simple pirouette ice cream cake for Mother’s Day! There were layers of Chocolate Cake between Chocolate Chip Cookie Dough Ice Cream with a layer of Chocolate magic shell on top. The idea came from Haagen Daaz Ice Cream Ribbon Cake that I saw in the store when I went in on Free Scoop Day! 🙂 I just baked layers of chocolate cake, and filled it with ice cream. The decorations are whipped cream and chocolate jimmies. The sides are garnished with Pirouettes Chocolate Hazelnut flavor. Tie it off with a ribbon and you’re done!
Ribbon Chocolate Ice Cream Cake
1 box Devils food cake mix
2 cans of Pirouette Chocolate Hazelnut Cookies (find them at Walmart, Target, supermarkets, etc)
1 gallon of Chocolate Chip Cookie Ice Cream (or your favorite ice cream flavor!)
1 bottle of Magic Shell- Chocolate or Reeses flavor 😛
1 cup heavy whipping cream, whipped until stiff
1/4 cup powdered sugar
Bake the Chocolate Cake in 8 inch round pans. You need 2 layers.
Once cooled, line the bottom of a springform pan with cooking spray and a piece of parchment paper.
Layer the first layer of chocolate cake then pack in the ice cream on top. Then place the 2nd layer of cake on top. Freeze for one hour.
Whip up the whipping cream with the sugar. Place into a pastry bag.
Put a thin layer of whipped cream all over the cake layer. Freeze for another 30-45 minutes.
Make sure your Magic Shell is at room temp. If not, microwave for 10-15 seconds so that it is pourable. Pour it all over the frozen whipped cream and it should immediately harden. This will form a sort of sealant around the top of your cake.
Cut the pirouettes to match the height of your cake, leaving a little extra on top to cover the unevenness. Carefully stick each pirouette around the cake, you will probably use almost all of the 2 cans.
Decorate the top of the cake with large swirls of whipped cream using your pastry bag and a large star tip. Garnish with chocolate sprinkles and a couple of your extra pirouettes!
Take a piece of thick ribbon and tie it in a nice bow around your cake.
Freeze for several hours or overnight before serving!
le hungry monkey