Dairy Queen Needs To Worry!!

We’ve flipped the calendar to June now, but Mother Nature is still not co-operating!  It’s cool and windy and grey and wet and disappointing! But here at Sweet Times Two, we’re just going to pretend it’s warm and proceed with some summertime recipes.  Today, I’m going to share with you two variations on a simple and delicious ice cream cake.

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This is my favourite ice cream cake of all….and shhhh, don’t tell anyone, but I use frozen yogurt.  Chapman’s pecan/caramel crunch frozen yogurt inspired this flavour combination.  The base is a brown sugar blondie, topped with the frozen yogurt and Cool Whip.  It’s just that easy!  I prepare the cake in a spring form pan, but an oblong baking dish will work too.  Sometimes if I’m feeling like a more decadent version of the cake, I add butterscotch topping and Skor bits between the ice cream and Cool Whip layer.  Let the ice cream sit on the counter for about a half hour to soften before trying to spread it over the base. Keep the cake frozen until serving.  It cuts up well and the blondie layer stays soft enough to eat easily.

The second variation is a chocolate mint ice cream cake…and I don’t have a picture to share because the kids gobbled it up before I could get the camera out!  The bottom layer is a brownie mix from the box.  You can bake this layer from scratch, but why would you do that?  Top with mint chip ice cream and Cool Whip.  Easy peasy!

Not only are these ice cream cakes simple and yummy,  but they can be made for well under $10 for a cake that serves 15 generous slices.

Use your imagination to make a flavour of your own: brownie and orange sherbet, brownie and peanut butter crunch, blondie and heavenly hash.  The possibilities are endless!  Take that DQ!

Chewy Butterscotch Squares

1/2 c  butter, 1 c brown sugar, 1 egg, 1 t vanilla, 1 c flour, 1 t baking powder, 1/4 t salt

Melt butter in the microwave.  Stir in brown sugar, egg and vanilla.  Mix well.  Combine dry ingredients and add to sugar mixture, stirring until well blended.  Spread in a greased 8″ square pan (or 10″ round springform pan).Bake at 350 for 18-25 mins. depending on the size of the pan.

 

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