HANDS-ON TIME
1 HR
TOTAL TIME
at least 10 HRs
Serves 8
As a kid, I’d stare into the freezer at Baskin-Robbins and dream of having the party cake covered in “clown cones.” This recipe is my grown-up version. It’s five layers of my favorite flavors—vanilla and strawberry—and salty brownies.
Line the bottom and the two long sides of a 9 by 5-inch loaf pan with aluminum foil, allowing 2 inches of overhang on the two long sides. Place a serving platter for the cake in the refrigerator to chill.
Using a serrated knife, cut the brownies in half crosswise to create thinner slabs. Arrange a layer of brownie slabs in the bottom of the prepared pan, cutting them to fit snugly if necessary. Spread the vanilla ice cream over the brownie layer and smooth the top. Arrange another layer of brownies over the vanilla ice cream, gently pressing them to help them adhere to the ice cream. Spread the strawberry ice cream over the brownies. Arrange a final layer of brownies over the strawberry ice cream. Freeze the cake until very firm, about 3 hours.
In a large bowl, using a handheld mixer, beat the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.
Working quickly, using the foil as handles, lift the ice cream cake out of the pan and invert it onto the chilled platter; peel off the foil. Decoratively spread the whipped cream all over the cake and decorate with whatever toppings you choose. Freeze the cake until very firm, at least 6 hours or up to overnight. To serve, cut the cake into slices and transfer to plates.
DO IT AHEAD Once frozen, the ice cream cake can be covered with plastic and kept in the freezer for up to 1 week.