Peppermint Bark Ice Cream Brownie Cake (with Fudge Topping) by Shaw’s Dairy Bar Ingredients: For the Brownie Layer: 1 box of brownie mix (or homemade brownie batter) Ingredients as listed on the brownie mix (usually eggs, oil, and water) For the Ice Cream Layer: 1.5L of Shaw’s Peppermint Bark Moose Tracks Ice Cream For the Fudge Topping: 1 cup hot fudge sauce (store-bought or homemade) White chocolate shavings or candy cane pieces (optional) Instructions: Preheat the oven according to the instructions on your brownie mix. Line a 9-inch spring-form pan (or a round cake pan) with parchment paper. Prepare the brownie batter as instructed and pour it into the pan. Bake the brownies, reducing the baking time by about 5 to 10 minutes so they remain fudgy. Let the brownies cool completely in the pan. Once the brownie layer is fully cooled, soften the peppermint bark ice cream slightly, just enough to spread it. Spread the softened ice cream over the cooled brownie base evenly. Cover the pan with plastic wrap or foil and freeze for at least 4 hours or until the ice cream is firm. Warm the fudge sauce slightly so it’s pourable, but not too hot. Pour the fudge sauce over the frozen ice cream layer, smoothing it out evenly. Sprinkle the crushed candy canes and extra peppermint bark on top. Return the cake to the freezer for another hour, or until the fudge has firmed up. Let the cake sit at room temperature for about 5 to 10 minutes before slicing for easier cutting.
Desserts & Baked Goods Simple French Cheesecake Ingredients: 24 oz cream cheese (3 packages) ¾ cup white sugar 3 tbsp all-purpose flour 3 eggs 2 tbsp cream 1 tsp vanilla 1 envelope unflavoured gelatin mix 1/3 cup boiled water Directions: Mix 1 envelope of gelatin powder into boiling water until well blended (no lumps), and set aside to cool. Combine cream cheese, sugar, and flour until smooth. Blend in eggs, cream, and vanilla until creamy. Fold the gelatin mixture into the cream cheese mixture gently. Pour this over a graham cracker crust formed in a medium spring-form pan. Directions for the crust are on the graham cracker crumb box. Bake at 225°F for 5 minutes. Then reduce the heat to 125°F and bake for 15 minutes. Let cool for 15 minutes, then place in the fridge for 4 hours to set. Top with drizzled chocolate, warmed peanut butter, caramel, or canned pie filling.
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