Mint Chip Ice Cream Cake | Home Movies x Sweet Enough with Alison Roman

sweet enough sweet enough I'm wearing a shirt it matches mint chip and pants [Music] welcome to home movies sweet enough edition episode three this time it's personal yes every cookbook is personal every book I've written is personal every book most people write is personal I tend to enjoy desserts that are bitter that are a little salty that are not that sweet hence the title so this was really a different sort of collection of things that have meant a lot to me throughout like my career as a former pastry chef as a home baker it is simple it is basic it is perfect and it is mine mmm creamsicle mmm sundae this book is delicious if mint chip ice cream is my favorite dessert of all time mint chip ice cream cake has got to be like number two I could pick every single recipe in this book as being like the personal one and justify it and back it up with a story or an anecdote but mint chocolate chip ice cream cake is probably the first sweet thing that I remember falling deeply deeply in love with but because I'm not going to give you a recipe for ice cream I don't believe you should be making your own ice cream I think it's always better when you buy it I thought okay this is also a really good recipe to showcase the really delicious very perfect chocolate cake that is the base of your ice cream cake it's made in one bowl and you don't need any equipment and it comes out perfect every single time you bake it in a sheet pan you could stack it you could layer it you could freeze it you could slice it you can do whatever that recipe alone is worth the watch in this video but to be able to like take that beautiful cake stack it with two pints of beautiful neon green chocolate flecked mint chip ice cream from Baskin Robbins or Rite Aid or Thrifty's if you know you know this recipe is important to me is it mind-blowing have you never heard of this before of course you've heard of it before have you maybe always wanted to make it yourself maybe and can you you can the first step in making a an ice cream cake is to have the cake there's a million chocolate cake recipes out there and I'm shocked continuously at how complicated they all seem there's no actual chocolate in this cake it is all cocoa powder that's where the chocolate flavor comes from this isn't like death by chocolate this isn't like a chocolate lover's dream this is like for people that are like I like delicious fluffy chocolate flavored cake this is chocolate flavored cake chocolate is a weird ingredient for me people are like I'm so naughty I'm gonna like have a slice of chocolate cake it's a sexy chocolate is like a performative Bad Girls Club Bad Girls Club Performative Bad Girls unpack that please it's not actually naughty a chocolate bar has almost no calories and very low sugar content it's not like I'm having a square of chocolate I'm so bad Bad Girls Club a good cake in general is something that can stay moist for a long period of time and I think there's a misconception that the more butter a cake has the more moist it's going to be but butter at room temperature is solid oil at room temperature is a liquid even if you put this in the fridge it's still going to stay liquid meaning your cake is still going to be tender and moist and the oil that's inside of it is never going to solidify butter is really great for flavor oil is really great for texture and because I knew that when I was developing this recipe I wanted this cake extremely tender and it's soft and like fluffy still at its coldest and that means no butter and all oil so step one in ice cream cake you make your sheet cake can I do a reading real quick yeah flour how much does it weigh when I get a cup of flour from the bag using the scoop and level technique I get between 140 and 145 grams this is the case for nearly all 100 people I pulled have we done this before where I've asked you all to do it will you come here and scoop please I've never done this you never measured a cup of flour yeah I honestly don't bake anything ever here's what I do okay I scoop till it's full oh okay okay okay okay honestly this is instructional because there are probably other idiots out there like me scoop and level what do I level with my finger oh God you thought this is a good yeah I did I was like anyone can do it you can also use a knife can I try I know you think I'm gonna fail wow dark I don't think you're gonna fail this is not it feels a little bit under but let's see 145 exactly am I the best 146 140 I went a little under it's like cornhole where you're like uh oh not enough power of all of the things that I tell you in this book there's a few important things that will actually make or break you or dessert measuring flour is probably the number one thing I don't care what you do when I'm not around but if you're using my book and my recipes please know that the cup of flour should weigh 140 to 145 grams unlike flour cocoa powder almost always comes in a tiny container meaning you do kind of have to like scoop it and put it in a cup in an effort to like do this as elegantly as possible and going like this is not going to help you it's going to go everywhere one of the biggest disasters I ever had professionally we handed me a container and they said go fill this with cocoa powder from like the big massive bin of cocoa powder in the dry storage and I go there and I take one of these and I just like plunge it into the cocoa powder in a cloud of crazy smoke covers me all of the cambros and containers around me it is a mess and then I try if you've ever tried to like clean it and you wipe it and it just like gets everywhere it's a mess I was wearing like chef whites and I had cocoa powder flocking everywhere deeply embarrassing [Music] Bad Girls Club okay cocoa powder absorbs liquid differently than flour if you took a tablespoon of cocoa powder in a tablespoon of flour in a bowl you added a quarter cup of water to each you would notice that the cocoa powder would look a little bit sludgier a little bit thicker you'll notice that when we put this cake batter together and we put it into the sheet pan you might be like oh it looks a little runny don't be worried because it will bake up perfectly as it bakes the cocoa powder tends to like continue to hydrate okay so in this the leavening there's both baking powder and baking soda there's baking powder because that is what's going to be activated by the heat and there's baking soda because that's going to be activated by our acid which comes in the form of both buttermilk and sour cream this is baking powder I have a giant container of it because I consolidated all my baking powder that I had purchased over the years into one jar so that means I'll probably never have to buy baking powder again one teaspoon of baking soda I bake and cook with kosher salt I don't really ever buy fine sea salt it's not in my pantry I have finishing salt and that's for topping and for seasoning savory things in sweets but for baking and for cooking I use kosher salt diamond crystal kosher forever in conclusion our dry ingredients I'm sure there are some places that would have you put sugar in and that's a dry ingredient but I like to always combine my sugar with my eggs I find that the sugar dissolves better there are some lumps of cocoa powder in here they will dissolve you're just whisking until you don't see any like obvious streaks of white set that aside so we are using both granulated sugar and light brown sugar granulated sugar is used for just like a general baseline sweetness light brown sugar I really like to use in cake because it adds a lot of moisture to your cake it also is acidulated so it will in fact interact with like your baking soda and your other acidic ingredients like buttermilk and you want to just wrap it as tightly as possible if you feel like you're not going to get to this for a while maybe put it in another resealable container I'm probably going to use this within the next week so I'll just keep it right there so I'm going to crack three eggs into here I'm going to mix this together and it's going to kind of shrink the bowl because sugar takes up a lot more space in its dry form from there I'm going to measure out our liquids so our vegetable oil and our buttermilk for that I'm just going to use one big measuring cup and when you're using buttermilk I always advocate giving it a shake first because it tends to settle so this is one and a half cups of buttermilk buttermilk top five baking ingredient I love it it's in this book a lot so it provides acidity which gives you lift in your baked goods it has like that tanginess which gives you really good flavor it has fat it has liquid it's got it all it's to me like one of the perfect most essential ingredients that you can have in your kitchen for baking and then I'm going to add three quarters of a cup of vegetable oil and you could you know dump this out and use the container again but I'm just going to do the math and so three quarters of a cup will give me two and a quarter cup total liquid I'm going to add this to here one cup of sour cream and I like to give my sour cream a stir especially if it's an open container and a half a vanilla extract oh make sure to get it all over your cutting board so I would consider this to be like cake mise en place you have your wet ingredients ready to go you have your dry ingredients ready to go but there's no batter assembled yet and that's good because we don't want a cake batter sitting out too long I'm baking this in a simple sheet pan you could make this cake in three nine inch pans to do it in a sheet pan sort of allows you the flexibility to either cut out a round shape if you want or to sort of simply make like one of those cakes which I do often for like a celebration cake is cut a sheet pan in half stack it in quarters and so you have like a four tall layer sort of cube cake nonstick spray I love it I use it for pretty much everything if you're anti you can use a little uh canola oil or vegetable oil a thin layer of nonstick spray on the bottom and then on the corners and then you're still going to line it with parchment and the reason being is that your parchment is going to stick so much better look at it just kind of like wants to adhere to it it's like basically now glued to the sheet pan now we make our cake batter the only technique is not doing this so fast or vigorously that the cocoa powder and flour mixture goes everywhere because as I mentioned a lot of people swear by using exclusively cake flour in their cakes because the perception is that the final crumb is more tender and ethereal I think that most of my recipes are forgiving enough to where if you use just regular AP flower which is what I've done here and your cake's still going to be like really nice and ethereal and a few lumps are actually totally fine in here if you've ever made brownies it's a similar sort of concept I would say this is mixed enough there's no like egregious streaks of white or flower mmm so good, tangy, and perfectly salty you know what it tastes like? it tastes like Cocoa Puffs I'm coming in and then you just take your spatula encourage it to go to each corner it will sort of flatten out so that's that you want me to do any more squishies I'm gonna put this in the 350 degree oven for 30 to 35 minutes it's springing back lately one touched it's pulling away from the sides of the pan it smells like a big brownie so you could build this cake in a regular nine inch cake pan or you can use a springform pan and I would make sure that it's cool to at least room temperature do not try to rush the process by putting in the refrigerator that's not how cake cooling works because then what happens is you get like the outside starts to cool but the inside's still warm you get steam in there it's like condensation happens it's not good so if you're at all concerned about the cake being too warm make the cake the day before or make the cake in the morning assemble your cake at night how long we talking ballpark it depends on the room I would say like at least two hours at room temp another piece of parchment on top putting it here just like that and then flipping your cake onto a cutting board this cutting board happens to be the perfect size which is really nice you can also just do it directly on a surface but because you've put that nice piece of parchment with nonstick spray it should just pop right out and then this just kind of lifts right off [Applause] nice voila I'm only using a circular portion of this cake and I'll show you what I do with the other half later putting the cake pan here and then going around and just like you're in arts and crafts most of pastry and baking is arts and crafts if I'm being honest my knife is pretty much a budding the cake pan the entire way and I'm using that as my guide if you tried to like line this without it being sprayed it's like sagging it like doesn't quite stick it like sticks to yourself it's I'm like doing the infomercial thing but it's real it's like it's annoying it's not good but give it a little spray see how it just sticks to itself now it sticks to the side just like that parchment did I'm just putting two layers because I don't want any of the ice cream to leak just kind of looks like this it's not perfect it doesn't need to be so then we take our nice little round and we just fit it right inside if you're into a thinner layer of cake for your ice cream cake that's cool too but for me should be almost like equal parts cake and ice cream you can use any ice cream you want but you really should be using mint chip ice cream specifically I think Baskin Robbins makes the best one it's not too sweet it has a really good texture the distribution of chocolate is really excellent if I'm buying mint chip ice cream to eat for home I love Haagen-Dazs I think Talenti does a great job but for this specific ice cream cake the look the vibe the color I love it that's what I use Baskin Robbins call me so I've left this ice cream out for about 10 to 15 minutes basically the idea is that it's soft enough to scoop pretty effortlessly if it's so liquid that you're able to like perfectly smooth it like frosting it's going to be too icy and not a very good end result but this is how I like to assemble it I sort of start with these like smaller scoops and I do the edge to be honest you kind of can't mess it up always buy a little bit more ice cream than you think and if some of it gets a little melty that's okay because you're gonna freeze it again you could just put this in the freezer right now and it would be great but the virgo in me wants to make sure that it's perfectly level so I kind of take that piece of plastic and don't worry about like pressing too hard you're gonna crush the cake like the cake is very resilient it's not going to get crushed you're just trying to get rid of like any real big air pockets and this goes a little bit above the rim of the cake which is great it's fine and then I kind of tuck up these pieces and then put in the freezer so you might be asking yourself now I have this whole thing of cake you can wrap it in plastic and freeze it it's good for at least a month in there and then if and when the time comes you decide that you'd like to turn it into a layer cake for a birthday here's how to do that this is in the book as well this is a salty vanilla frosting it has cream cheese butter vanilla and salt and powdered sugar it is delicious it is tangy and thick and creamy and it kind of tastes like it came from a can you can use vanilla extract if you don't have vanilla bean but I think the vanilla bean is nice which you can do is sort of like haphazardly as you want or don't want this is not a tool that I use very often this is a baking offset spatula I do find it very useful when I was a professional pastry chef it was like I kept it in my pocket I used it for everything I could use this big spatula to frost this but I think using one of these is just you have like a bit more leverage and so this could be that right put a few candles in that put it on a plate happy birthday or congratulations or whatever you could also take it a step further cut it in half stack it serve it like that you could also take it a step further and decide to frost the edges this is also a little crooked Great British Bake Off I would not win but I am a huge believer in compensating with frosting this coat is called the crumb coat it's sort of meant to be like the base layer for which you inevitably frost because as you can see there's just like a ton of crumbs in this frosting you're basically creating like a nice foundation for which to then take your frosting and make it like actually very smooth you're gonna pop it in the fridge and come back to it in like an hour and give it its final frosting you have like a cute little rectangle cake that's a little wonky and lopsided and honestly who cares you kind of want to save this last step until the last possible moment you want that cake to be as hard as possible so while an ice cream cake doesn't require much in terms of the actual baking it does require time you need to make sure that the cake is cooled you need to make sure the cake is frozen that's said there's still some flexibility from here on out in that like I have it where you whip some cream and some powdered sugar you can do that by hand you can do it a machine whatever you top it with is sort of like it doesn't really matter I just whipped cream by hand and spread it on top and call it a day so for this it's two cups of heavy cream which is about a pint and if you're very anti-whipping cream by hand whipping a machine and then a quarter cup of powdered sugar I'm gonna measure that I'm gonna start whipping whipping cream my hand takes a while but I file this under like worth it it's fun it also makes you feel really accomplished do you see it do you see it it's happening I'm gonna add the powdered sugar a little pinch of salt sorry you okay got Dennis's uh camera the time comes to unmold the cake this is sort of cheating because I use a springform pan but even if I hadn't you can also do something like run some hot water around the edge I freeze it overnight but I think it really depends on how frozen your ice cream is I would say you want this in the freezer for at least four to five hours it's gonna really depend on how soft your ice cream was when it went on the cake how big your freezer is how strong your freezer is it's lined with plastic so you can kind of just lift it I like to use a spatula which hopefully you already have on hand but you want to pick it up and peel off that plastic I'm a really big fan for ice cream cake of like a very big dramatic top and you don't need to cover the sides with it I'm just kind of wasting time here because I like doing this but and the beauty of this is that there really isn't a proper way to do or not do it I put back in the freezer it just kind of set the cream a little bit I'm popping this in for at least five ideally you give it a little bit more but we're uh time on time it's time to slice the cake yay [Music] this is the ice cream cake and all its glory it's helpful if your knife is warm you can run under hot water clean it off afterwards and then wipe off your knife between if you want to make sure that your cuts are clean if you care at all ooo yay if you're short on time it's maybe not the ideal cake recipe for you but if you have a bit of time and you're interested in like a big sort of stunning centerpiece dessert for some occasion I cannot recommend it highly enough isn't it cute it's my perfect dessert it is the dessert that I probably connect with most on a spiritual level it's like an ice cream sundae in a cake frankly it's perfect how are you taking this bite I start at the thin end first but honestly no wrong way to eat okay well it's like can you get all layers like you kind of to assemble it right any ice cream that you like that would go well with chocolate cake that you would happily eat with chocolate cake would be so so delicious in this ice cream cake so bad [Music] so bad Bad Girls Club bad girls

Channel: Alison Roman

Views: 135,942

Keywords: alison roman, home movies with alison roman, a newsletter, nothing fancy, dining in, cooking, cooks, recipes, recipe, how-to, how to, kitchen, food, chef, home cooking, sweet enough, baking, desserts, ice cream cake, mint chocolate chip, mint chocolate chip ice cream, mint chocolate chip ice cream cake, mint chip ice cream cake, mint chip ice cream

Id: SXiFXKMj5nI

Length: 19min 7sec (1147 seconds)

Published: Tue Mar 21 2023