With summer upon us, it's the season for frozen desserts. With the high temperatures, it may seem like the perfect time to swap a regular cake for an ice cream cake. So I don't know if you have ever tried to make an ice cream cake, but in case you haven't let me just fill you in: it is just a big, melty mess. Props to anyone that can make them and have them looking pristine and adorable, because I am not one of those people. My original idea for this post was going to be all about how to make an ice cream cake, but through my sticky frustration with that original project came a much better (and less sticky) idea: mini mason jar ice cream cakes!
Start out by making some of your favorite cupcakes, as they are perfectly mason-jar sized. Then grab anything else you want to layer in there: I used homemade salted caramel, chocolate ganache, Oreos, and of course some ice cream. I started off by cutting the cupcakes in half, putting it at the bottom of the jar, then just continued to layer all of the yummy stuff: pretty self explanitory!
Now you know that fudgy-crunchy-Oreo layer in most ice cream cakes? That also makes for a super-duper yummy layer in these little ice cream cakes. Here's how to make it!
What you'll need:
-25 Double Stuff Oreos (go big or go home)
-2 tablespoons of chocolate ganache or hot fudge
-1 tablespoon of caramel
What to do:
-Put your Oreos in a food processor for 2-3 minutes, until they are finely ground. (Alternatively, put them in a plastic bag and and dance on them for a little while.)
-Next, mix in the fudge and caramel.
Ta-da! That's it! It's ready to be layered into the rest of the ice cream cake deliciousness!
I'm a fan of these mini mason jar ice cream cakes for a couple reasons:
1. Takes about 1/4 of the amount of time to make
2. Much, much, much less sticky (no ice cream all over your counters!)
3. Easy to serve & eat
4. Does not require any talent for decorating, and they still look adorable
5. Did I mention they aren't as sticky???
So next time you are thinking about trying your hand at making an ice cream cake for your summer soiree, remind yourself that ice cream melts very quickly when it is 105 degrees outside and to save yourself the mess & do some mason jar layering instead!