Birthday Ice Cream Cake

In a medium saucepan over medium heat, combine the heavy whipping cream, corn syrup, sugar, salt, butter, and vanilla. Whisk constantly until the butter is fully melted and the mixture begins to simmer.

Reduce heat to medium-low and add the chocolate chips. Stir until melted.

Whisk in the cocoa powder and continue to cook on low until fully incorporated and glossy, about 1 minute.

Place the hot fudge into an airtight container and store in the refrigerator until room temperature, 50-60 minutes. It will thicken significantly as it cools.

Wait to make this element until right before you're ready to assemble the cake (the brownies should be baked and cooled and the hot fudge filling should be completely cooled as well). Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.

Add the heavy whipping cream into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 2-3 minutes. You can alternatively use a stand mixer with the whisk attachment for this part.

In a separate small bowl, whisk together the sweetened condensed milk and Amoretti Birthday Cake Artisan Flavor until combined. Gently fold the sweetened condensed milk mixture into the heavy whipping cream with a rubber spatula, then fold in the rainbow sprinkles.

Place a 6-inch cardboard cake circle over the top of the brownies and use a sharp knife to trace around it and cut out a 6-inch brownie circle. Place the brownie circle on top of the cardboard cake circle and place it into the bottom of a 6-inch springform pan. Wrap a sheet of acetate around the brownie layer and tape it together once it's the same diameter as the cake layer. Here are more detailed instructions on how to prepare the acetate collar.

Chop the rest of the brownie scraps (the leftovers from around your brownie circle tracing) into small chunks and set them aside.

Add half of the (room temperature) hot fudge filling onto the top of the brownie layer and smooth it down until it reaches the acetate. Add half of the birthday cake ice cream on top and smooth it down.

Reserve about ⅓ of the brownie chunks for the top of the cake, then sprinkle the rest in a layer on top of the ice cream. Add the rest of the hot fudge filling on top of the brownie chunks, then add the remaining birthday cake ice cream and smooth it down.

Sprinkle the reserved brownie chunks around the top edges of the final ice cream layer and top them with rainbow sprinkles.

Place a piece of plastic wrap over the opening of the acetate, then freeze the ice cream cake for at least 8 hours. When you're ready to serve it, remove the cake from the springform pan and unwrap the acetate.