For Don’s birthday every year, I prepare a birthday cake for him. It doesn’t need to be fancy or fussy. It just needs to contain lots and lots of his favorite ice cream….Baskin Robbins Jamoca Almond Fudge.
To Don, there is nothing quite like this flavor. Because…Don knows what he likes in ice cream.
In Haagen Dazs, it is coffee.
In Breyers, it is Butter Almond (not butter pecan-I’ve made that mistake more than once).
In Friendly’s, it is chocolate almond chip.
But his most favorite, most beloved food he’d take if he was stranded on a dessert island really is Baskin Robbins Jamoca Almond Fudge.
So, I’ve learned to not mess with that favorite ice cream flavor choice. And, most years, I just buy cartons of this cherished ice cream and mold it as is with no other ingredients.
This year, I thought that I would be a bit more creative. I made a simple ganache with coffee and chocolate and crushed some coffee-flavored wafers to place between the ice cream layers. I was careful not to detract too much from the star of the cake, the Jamoca Almond Fudge ice cream.
Happy Birthday, Don!
2-4 quarts of ice cream
chocolate for garnish
Freeze ice cream in layers until firm. I used disposable round pans.
Prepare crumb layers by crushing wafers and adding just enough milk for the crumbs to hold together.
Use a large disposable plate or parchment-covered base to create ice cream cake: Starting and ending with ice cream layer, layer ice cream layers and crumb layers. Freeze until firm.
Prepare ganache by melting 1-2 cups of chocolate or chocolate chips, 2 tablespoons of milk and 1 teaspoon of coffee. Melt over low heat until smooth and creamy.
Remove ice cream cake from freezer and carefully pour ganache over cake, allowing some of the ganache to puddle at the bottom.
Freeze until firm. Using a spatula, reapply puddled ganache to the sides of the cake. Optionally, press sprinkles into sides of cake.
Garnish top of cake with whipped cream and favorite chocolate garnish.