Cracker Jack Ice Cream Cake

Cracker Jack Ice Cream CakeTake Me Out To The Ball Game
I recently came across a photo of a Cracker Jack Ice Cream Cake when I was looking through a magazine about great American cakes. And, it blew my mind. It combines a number of things that I love all in one: cake, ice cream, and baseball.

If you have been reading this blog with any regularity you will know of my love for baseball—and nothing says baseball more than Cracker Jacks…well, maybe hot dogs and beer. But, you get the idea.

Full disclosure, I am a fan of peanuts in my ice cream as well as caramel but I have never even considered putting cracker jacks on my ice cream. Mind blown.

This Cracker Jack Ice Cream Cake is fairly easy to make, especially if you use a springform pan, But, it does require freeze time. So, be sure to plan ahead if you are making this for a special occasion…but who really needs a special occasion?

Cracker Jack Ice Cream Cake
Yields 8-10 servings

1/2 cup caramel sauce (for a variation use fudge sauce)
1/4 cup peanut butter, smooth or chunky—it’s up to you
3 pints vanilla ice cream
1/2 cup unsalted roasted peanuts
1 single 9-inch cake round, baked according to recipe or package instructions
2 1 ounce boxes of cracker jacks

Bake the cake according to your recipe or the package instructions and set aside to cool.

Line a 9-inch springform pan with plastic wrap, letting the ends hang over the edge of the pan by several inches. Combine caramel and peanut butter in a small bowl and set aside.

Scoop 2 cups of ice cream into bowl and soften with a wooden spoon. Stir in peanuts. Add 1/4 cup of the caramel mixture and fold until swirled into the ice cream. Do not overmix.

Transfer the ice cream to the lined springform pan and smooth the top. And, wrap it in plastic wrap and freeze until firm (about 6 hours).

Put the remaining 4 cups of ice cream in a bowl. Use a wooden spoon to smash it until softened. Layer the softened ice cream on top of the caramel swirled ice cream. Smooth the top, leaving room for the cake. Place cake round on the top, trimming if necessary. And, wrap with plastic wrap and freeze for 6 hours.

When ready to serve, carefully remove the cake from the mold onto a platter. Discard the plastic. Drizzle the remaining caramel sauce over the cake and top it with the cracker jacks. Serve immediately.


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