Thank you both!
I thought about making the ice cream cake, but was wondering whether i could bake it in a 1/4 sheet pan [or two. half sheet pans don’t fit in my oven!]. It would go great with my coffee ice cream! i would think it be easier for cakes to be baked in sheet pans rather than tall round pans, so the conversion shouldn’t be a problem, isn’t it?
Actually, I have made numerous brownies and cookies that work really well from frozen. Think ice cream sandwiches!
Meringue is really good frozen, as some brownie recipes.. My only worry was that when sitting in the freezer, the moisture from the ice cream could ruin the texture somehow. And Also, Brownies [at least the ones i tried] are really rich and potent, especially when frozen, so serving them with ice cream and meringue could be really overwhelming.. That’s why I thought maybe some other brownie recipes could be good.
The thing is, freezing numbs the flavor, so, let’s say, the cookie, needs to be really sweet. And the texture is indeed important, so usually a chewy cookie works best. I know that Alexis Stewart’s chocolate-chip-cookie recipe tastes really good frozen., but, once again, the moisture scares me.