Red Velvet's new song has been on loop ever since it came out yesterday and I still can't get enough! The song inspired me to make a new collection called Kpop Kitchen which will feature recipes related to Kpop songs!
Please leave me any artist requests for the next recipe in the comments below!
Without further ado, gimme that gimme that ice cream!
Ice Cream Cake with Circus Animal Crust
For the crust:
2 Cups Circus Animal Crumbs (about 2 heaping cups of full Circus Animals)
2 Tbsp Butter, Melted
For the layers
1 1.75 Quart Container of low fat vanilla ice cream (about 6 cups total)
8 Oz White chocolate
1 Tbsp Heavy whipping cream
1 Tbsp Canola oil (or any very light flavored oil)
1 Cup Circus animal crumbs
1 8oz Package Light Cool Whip
Additional cool whip for decorating (optional)
Sprinkles for decorating (optional)
To make the crust:
Lightly spray a 9 inch spring form pan with cooking spray and set aside.In a large food processor, crush the Circus Animals until they make fine crumbs.
In a large bowl, mix together the Circus Animal Crumbs and the melted butter and mix until the crumbs are well coated.
Press the crumbs into the bottom of the spring form pan, making sure you pack them in nice and tight. Freeze for 24 hours.
To prepare the layers:
Thaw 3 1/2 cups of the ice cream until very soft, and spread over the frozen crust. Pop it back into the freezer until its firm.
To make the Circus Animal Layer:
Process an additional 1 cup of Circus Animals into crumbs using your food processor.In a large, microwave safe bowl, melt the chocolate at 20 second intervals on a half power setting, stiring between each interval, until smooth.
Quickly stir in the heaving whipping cream, oil and the Circus animal crumbs. The mixture will turn very thick, almost like a ganache.
Pour over the frozen ice cream layer, spreading quickly to avoid melting the underlying ice cream. Place back in freezer until firm and set.
For the final layer:In a large bowl, thaw the rest of the ice cream until soft and then mix with the cool whip.
Pour over the chocolate layer, making sure the top is nice and smooth.
Refrigerate until completely firm and set, at least 4 hours - overnight.
Decorate with more cool whip and sprinkles, if desired.