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COOK THIS NOW There’s an art to making a majestic ice cream cake, and nobody knows that better than Tara O’Brady. Her new double ripple plum-maple ice cream cake is a tie-dyed composition of textures and flavors: a tahini-enriched blondie base, vanilla ice cream, and layers of both seedy maple syrup and jammy cooked plums. Here, O'Brady shares all the tips and tricks you need to make it (and all ice cream cakes) confidently. (By the way, the cake is hardly an all-day affair. The blondie comes together in a saucepan and can be baked ahead, and the fruit and maple ripples take mere minutes.) READ MOREWhat We're Talking About
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