Hello Puppy Cake Creators. My inspiration this week came from Dairy Queen’s ice cream cakes! I love the smooth ice cream, and the crunchy fudge in the middle. So we are going to be making Mini Maple Bacon Ice Cream Cakes! Let’s get baking!
Let’s get started!
What You’ll Need
1 Pint of Puppy Scoops Maple Bacon
1 Cup of water
1 Cup Peanut Butter
½ Cup of your dog's favorite biscuits crushed
Turkey Baster ( Not Necessary)
Mini Cake Silicone Molds (any silicone will do)
Cookie Sheet (Optional)
First, grab your pint of Maple Bacon Puppy Scoops. Empty mix back into the container and add 2/3 cup of water and stir until clumps are all gone. Then grab your silicone molds and turkey baster. Make sure to place your molds on a cookie sheet, this just makes the transfer to the freezer mess-free!
Next, fill up your turkey baster and evenly add enough of the ice cream mixture to cover the bottom of each mold. Then gently pick up and drop your mold to even distribute the ice cream, remove bubbles and so it lays flat. After this step is done, you will need to freeze this layer of ice cream for at least 3 hours. Put the remaining ice cream in the fridge, you’ll need it later.
Once the first layer is frozen, begin making your peanut butter crunch layer! In a small bowl, mix together peanut butter and fold in the crushed up biscuits. If it is too thick, at 1-2 tbsp of milk (I prefer goat's milk). Then grab your mold out of the freezer and add the peanut butter crunch to each mold making sure that there is enough room for one more ice cream layer. Then put the molds back in the freezer for another hour.
Lastly, grab the remaining ice cream mixture and add another layer of ice cream to each mold. Put back into the freezer for another 3 hours.
Once the ice cream is completely frozen, pop one out and serve your puppy their very own Mini Maple Bacon Ice Cream Cake!
Freeze the remaining ice cream cakes for up to six weeks.
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