*Ice cream and cake and cake / Ice cream and cake and cake / Ice cream and cake / Ice cream and cake*
I hope you sang those words.
Ice cream cake is one of my favorites. The are so many possibilities. Chocolate cake and chocolate chip ice cream. Vanilla cake and strawberry ice cream. Chocolate cake and cookies and cream ice cream. Pineapple cake and coconut ice cream. Chocolate cake and mint ice cream. The options are basically ENDLESS.
There’s no doubt about it, Baskin Robbins kills it with their ice cream cakes. My bff Rachel would always have one af her birthday parties and I thank her for exposing me. However, those babies aren’t cheap. Around Valentine’s Day you can find a heart shaped cake for maybe $15.00, but usually they are $20+. So instead of forking out the big money, I experimented with making my own. The most expensive buy for the cake was the quart of ice cream, but I found a good one on sale for $3.00.
Now I am going to show you how to do the same.
Warning: this cake was not healthified. Maybe I’ll do that in the future, because it sounds fun, but this one is pure celebration time.
Assemble the following:
-Ingredients needed to make an 8-inch cake (you can halve a double layer cake)
-8-inch round pan
-one quart of ice cream
- Bake your cake in the round pan. The cake recipe is up to you, but I recommend picking one from this list: Freeze ahead cakes. These cakes freeze well so your texture won’t be hurt as much. I made the mistake of using a vegan cake recipe, so it ended up being a little gummy once it was frozen.
- Freeze your cake. Wrap in plastic wrap very tightly.
- Make your frosting. A whipped icing (made from cool whip or truwhip) is ideal here. I used this frosting recipe with light cool whip and vanilla pudding. Put prepared frosting in the freezer and allow to thicken. It will still be spreadable since cool whip does not completely harden. Remove one minute before time to frost.
- Form ice cream in the pan. Take the ice cream out of the freeze and allow it to sit out for about 10-20 minutes. Lay plastic wrap down in the same pan that the cake was baked in.Using a rubber spatula, spoon ice cream into pan until completely filled. Flatten with spatula to make it smooth. Freeze until hard.
- Assemble the cake. When both the ice cream and cake are totally frozen, remove from the freezer. Stack ice cream on top of cake and prepare to frost. It’s okay if your ice cream and cake aren’t perfectly symmetrical, you can fill it in with the frosting.
- Frost cake and add sprinkles or chocolate chips on top if desired, then immediately place back into freezer until hardened.
- When ready to serve, remove from fridge about 5-10 minutes prior.
Totally achievable and delicious.
So you tell me…
Are you a fan of ice cream cake?
Dream ice cream & cake combination?