Friday, July 9, 2010

ice cream cake


Make an ice cream cake - its fairly easy as long as you have a freezer!
This one was gluten-free and turned out great!

I used an oversized (10 X 13) pan since I was making it up as I went along and thought it would be easier to leave the ice cream in a pan with sides! I needed room for 3 layers: cake-ice cream-cake

step one: bake one cake mix - I lined the pan with parchment paper (just the bottom) so it would come out easy. Let cool and loosen edges and turn over onto a cutting board. This will be the top of your ice cream cake. Just set aside until steps 2 -4 are done. This may take a day or two...

step 2: bake another cake in the same pan and leave in the pan when done. Cool & place pan with cake in the freezer.

step 3: get some ice cream out and let melt. You want it soft but not runny. Take the frozen cake out of the freezer and spoon soften ice cream over the cake. I tried to make it the same height as the cake.

step 4: put the pan with the cake & ice cream back into the freezer and freeze overnight or at least 4-5 hours.

step 5: get the pan out of the freezer and add the top cake to it.

step 6: spoon softened cool whip over the top and put back in the freezer for 3 hours.

step 7: decorate the top of the cake anyway you wish! then freeze until 1/2 hour before you want to eat your cake.

now option 2 for the brave:

bake 2 cakes & freeze (in round or square pans)
put the softened ice cream into one of the cake pans & freeze

when you have the 2 frozen cakes (no pans) and the ice cream frozen (in the shape of the pan)
assemble on a cake plate: cake, ice cream, cake frost with cool whip & freeze. Decorate & eat!

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