Cannonball!

The cry of, “Cannonball!” echoes across the nation to announce the dawning of summer.  After trying this delicious treat, you will be screaming, “Cannonball!” with every ten-year-old on the block!  This yummy summer dessert is a fun twist on the typical ice cream sundae.  Mix together three different kinds of ice cream, some brownie bits, twist it up and you are ready to enjoy your summer.

The best thing about this dessert is that there is no need to heat up the oven.  You will be cool as ice cream while preparing this treat.  Although this dessert is easy even for the novice bakers and cooks, you do need to plan ahead.  It take about 2 hours of adding one layer at a time and a final 4 hours to freeze completely.  You can’t decide to serve this 10 minutes before the guests arrive.

You will need three different kinds of ice cream to make this fun treat.  We used Blue Bell Homemade Vanilla, Coffee, and Dutch Chocolate.  You also need some freshly baked brownies.  We used a brownie mix for ours, but store bought would work, as well.  If you like, add some peanuts or pecans to the mix. The last ingredient you need is a batch of our delicious Kerrygold Chocolate Sauce.

Take the vanilla ice cream from the freezer and soften for about 5 minutes.  Choose a medium size glass bowl.  Pour about 1/4 cup of Kerrygold Chocolate Sauce in the bottom of the bowl.  Sprinkle in about 1/4 cup of nuts. Spoon vanilla ice cream into the bowl covering the chocolate sauce and nuts.  With the back of a spoon spread the softened ice cream over the sauce and up the sides of the bowl.  Place the bowl in the freezer for about 45 minutes.

Next take the coffee ice cream from the freezer and soften for about five minutes.  At this point you will want to check on your first layer of vanilla.  Ours started to slide down the sides some.  The ice cream was still soft enough that we could use the back of the spoon to hollow out the middle some more and bank it up the sides of the bowl.  Now add a layer of brownie bits.  Be generous on this part.  Rhonda was a little stingy with the brownies, and our cannonball could have used more.  This is also a step where you could substitute something other than brownies.  Like cookie dough? Chocolate chips? Nuts? Sprinkles?  We would advise you to avoid anything that would get too hard when frozen.  Brownies are perfect, because they serve as a soft texture surprise in the cannonball.

After adding the layer of brownies, spoon a layer of coffee ice cream over the top.  Smooth out the coffee ice cream with the back of a spoon trying to leave a slight dip in the middle of the bowl.  Place in the freezer for another 45 minutes.

Take out the chocolate ice cream from the freezer to soften for 5 minutes.  Pour a layer of Kerrygold Chocolate Sauce over the hardened coffee ice cream.  Add the chocolate ice cream to the small dip in the middle of the bowl.  Place in the freezer for 4 hours.

When ready to serve, take the bowl from the freezer and place in a bath of lukewarm water in the sink for about 5 minutes.

Invert the bowl on a serving plate.  Top with more Kerrygold Chocolate Sauce and nuts if preferred.  If you are not ready to serve your cannonball quite yet, you can return it to the freezer until ready.  Once you have cut slices, serve immediately.  WARNING:  this dessert did not last long around our house.  Be fully prepared for it to disappear quickly.

If you are viewing this post via email, visit us at www.theblindpig.blog for a printable recipe of TBPB Cannonball.

You can see the interesting layered marble look of the ice cream, chocolate sauce and brownies.  This treat is so delicious and incredibly easy to make.  There are so many different variations that can be made from this recipe.  Don’t be surprised if you see a rum caramel cannonball or a Branca Menta mint variation in the near future! Try it for your next swim party and let us know what you think! Happy Summer!

 

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