Ice Cream Cake
Memories of childhood birthday’s flood back when I think of ice cream cake. Each birthday my mom would ask us to choose our favourite flavours so she could make her very special ice cream cake for us. For some reason my chosen flavours never really matched; raspberry ripple and chocolate mint. They did however satisfy my sweet tooth and I’m happy to pass this easy recipe along to you to enjoy with your children. The beauty of it is you can make it upto a week in advance.
Ingredients:
2 - 1.89L tubs/cartons of your favourite flavours of ice cream
20 chocolate wafers (for ice cream sandwiches)
1 Cup of Whipping Cream, whipped
Candies for Decoration
Tools:
9” Cake Pan
Piping Bag with Star Shape Tip
Start by placing the ice cream into the refrigerator ½ hour prior to building your cake. This will allow the ice cream to slowly soften and ensure it is pliable for spreading into the cake pan.
Layer the chocolate wafers into a 9” pan, cutting if necessary to make them fit. When ice cream is ready, spread a ¾ inch layer into the pan (1/2 the carton of ice cream) and smooth with a rubber spatula. Place the cake into the freezer for 20 minutes to set, and when it is completely set spread a second layer of ice cream (different flavour on top). Put another layer of chocolate wafers on this and freeze the cake for 20 minutes.
After the cake has set spread the remainder of the first flavour of ice cream on top of the wafers and freeze for 20 minutes. Spread the remainder of the second flavour of ice cream. Depending on when you plan to serve the cake you can either decorate it at this point or cover with saran and decorate before serving.
Pipe whipped cream onto cake and decorate with candies as desired. I like to create a heart or star shape with the candies and pipe the whipping cream around this.
To serve, cut into wedges. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.) For ease of cutting have a glass of hot water handy to dip a sharp knife into.
Possible Flavour Combinations:
Nowadays the prolific availability of ice cream flavours the possibilities are endless. The funny thing is the tubs are getting smaller and smaller. When my mom used to make them tubs were 2L, a few years ago they reduced the size to 1.89L and yesterday I saw some varieties at the store are down to 1.66. Here are a few ideas to get you started:
Raspberry Ripple & Chocolate
Chocolate Mint and Chocolate Chunk
Butterscotch Ripple & Rolo
Orange Sherbet & Raspberry Sherbet
Strawberry Cheesecake and Strawberry
Heavenly Hash & Maple Pecan
Ingredients:
2 - 1.89L tubs/cartons of your favourite flavours of ice cream
20 chocolate wafers (for ice cream sandwiches)
1 Cup of Whipping Cream, whipped
Candies for Decoration
Tools:
9” Cake Pan
Piping Bag with Star Shape Tip
Start by placing the ice cream into the refrigerator ½ hour prior to building your cake. This will allow the ice cream to slowly soften and ensure it is pliable for spreading into the cake pan.
Layer the chocolate wafers into a 9” pan, cutting if necessary to make them fit. When ice cream is ready, spread a ¾ inch layer into the pan (1/2 the carton of ice cream) and smooth with a rubber spatula. Place the cake into the freezer for 20 minutes to set, and when it is completely set spread a second layer of ice cream (different flavour on top). Put another layer of chocolate wafers on this and freeze the cake for 20 minutes.
After the cake has set spread the remainder of the first flavour of ice cream on top of the wafers and freeze for 20 minutes. Spread the remainder of the second flavour of ice cream. Depending on when you plan to serve the cake you can either decorate it at this point or cover with saran and decorate before serving.
Pipe whipped cream onto cake and decorate with candies as desired. I like to create a heart or star shape with the candies and pipe the whipping cream around this.
To serve, cut into wedges. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.) For ease of cutting have a glass of hot water handy to dip a sharp knife into.
Possible Flavour Combinations:
Nowadays the prolific availability of ice cream flavours the possibilities are endless. The funny thing is the tubs are getting smaller and smaller. When my mom used to make them tubs were 2L, a few years ago they reduced the size to 1.89L and yesterday I saw some varieties at the store are down to 1.66. Here are a few ideas to get you started:
Raspberry Ripple & Chocolate
Chocolate Mint and Chocolate Chunk
Butterscotch Ripple & Rolo
Orange Sherbet & Raspberry Sherbet
Strawberry Cheesecake and Strawberry
Heavenly Hash & Maple Pecan
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