It’s tradition in my household that every September 14th, there is an ice cream cake. It’s my husband’s birthday and from the time we started dating, I knew that it was something his mom had done for him. So from the first year I spent his birthday with him, I’d made sure he had an ice cream cake. (And not the Dairy Queen stuff with the cookie crumbles… actual cake and actual ice cream.)
This year he had a request. Chocolate Stout Whoopie Pies… but instead of cream filling, he wanted mint chocolate ice cream in those suckers. Ice cream cake… in sandwich form.
Who am I to deny a birthday boy? As you wish, Dr. T! Happy Birthday!
Chocolate Stout Whoopie Pies with Mint Chocolate Chip Ice Cream
2 cups + 2 tbsp flour
¼ tsp kosher salt
¾ tsp baking powder
¾ tsp baking soda
⅓ cup cocoa powder
½ cup stout (room temperature)
1 cup light brown sugar, firmly packed
½ cup canola oil
1 egg white
1 tsp vanilla extract
¼ cup buttermilk
mint chocolate chip ice cream
Spray a whoopie pie pan or a cookie sheet with cooking spray and sets aside. Preheat oven to 350°F.
Sift together the flour, salt, baking powder and baking soda in a medium bowl and set aside.
In a large mixing bowl (or your stand mixer bowl) combine the stout and cocoa powder. Add in your brown sugar, oil, egg, vanilla and buttermilk.
Carefully fold in half your dry mixture to your wet mixture. When just combined, fold in the other half. Mix until completely combined.
Refrigerate for 15 minutes.
Spray a tablespoon with cooking spray. Scoop out 1 tbsp portions of the batter onto your prepared bakeware. Re-spray your spoon as necessary. You’ll have little round lumps.
Pop in the oven for 9-10 minutes per batch. Make sure a toothpick comes out clean.
Repeat until all of your cakey goodnesses are baked up.
Start assembling. Scoop out some mint chocolate chip ice cream into the flat side of a cake. Close up with another cake.
Light candles, make wishes, do all of your aging traditions and EAT!