This last Saturday was my birthday. I’m now the big 24. If you know me you will know these three things about me. First, I don’t love being the center of attention. Second, I love dark chocolate. Third, I don’t love dessert (you may have noticed this by the lack of dessert recipes). I can pass up a slice of pie, a cupcake, a brownie, a cookie, and all sorts of desserts. My weakness however is ice-cream. I can eat a bowl of ice-cream like there is no tomorrow. Years ago my mom started making ice-cream cakes after she was inspired by Dairy Queen and Cold Stone’s ice cream cakes. She refused to pay that much and decided to set out and make it herself. Well years later, many variations later, the tradition still holds to make ice cream cakes. I love making ice cream cakes because there isn’t really a science to it. I follow this basic outline, base layer of ice cream, middle filling layer, top layer of ice cream, and then ganache on top. It is so easy because you just do what ever sounds good and freeze it. This year Jordan made the cake for me and I documented our steps. We did a mint chocolate cake. You can use whatever toppings/fillings you desire. For best results I would invest in a springform pan. It makes it so much easier to make and cut. Good luck!
And on the chance you want to know how my birthday was…. it was a fun family filled weekend and I enjoyed it very much. We started the festivities by going out Friday night to Blue Lemon. It is delicious! It was a fun restaurant and had really good food! We then went to the Jazz game. Sadly it was a loss. We were 4 rows from the top, so it seemed pretty far away, but it was still really fun. We smiled at a cute older couple who was one row from the top, sharing a hot dog. That’s what I want to grow up and be. Saturday we went to the Temple. We then met my family at the Body World’s exhibit. It was so incredibly cool. I learned so much about the human body. Jordan’s parents and my family then came to our house for dinner and we ate, opened presents, and then had my ice cream cake! It was a great weekend, and still no baby yet. I’ve used the excuse of being 38 1/2 weeks pregnant to finish off the last half of the ice cream cake.
Yield: 12 servings, using a 8-10″ springform pan
Time: 30 minutes prep, allow to freeze over night
- 1 carton ice cream for your base layer (I used chocolate)
- 1 carton ice cream for your top layer (I used mint chocolate chip)
- middle layer filling (see below)
- Ganache Topping (see here)
MIDDLE LAYER FILLING OPTIONS:
- OREO CRUMBLE
- 1/2 carton chocolate Oreo’s, filling removed
- 1 8oz jar of hot fudge
1. Remove filling from Oreo cookies. Place cookies in a ziplock bag and crush into small pieces. Place in a bowl.
2. Add enough hot fudge to crushed Oreo pieces that the pieces begin to stick together. Spread Oreo layer over base layer of ice cream.
- CAKE LAYER
- 1 cake mix, made according to manufacturers directions
1. Make the cake according to the manufactures directions prior to starting your ice cream cake. Bake in the same springform pan that you will use for your ice cream cake. Remember to spray the pan so it won’t stick.
2. After cake has finished baking freeze the cake for several hours. This allows you to cut the cake down to your desired thickness. I cut my cake thickness in half so it was about 1″ thick. You can choose to leave it however thick you would like. I recommend no more than 1/3 of the thickness of your pan.
- Step 1
If the middle layer filling of your ice cream cake is a cake layer, prepare cake in advance according to the directions above. If your middle layer filling will be the Oreo Crumble prepare filling according to the directions above while ice cream softens.
Remove ice creams from freezer allow to thaw about 10 minutes or until soft, not melted!
- Step 2
Remove the sides of the carton from the base layer ice cream. For my cake this was the chocolate layer. Using a knife cut ice cream into 1″ thick slices.
Layer ice cream slices into bottom of springform pan. They come in a variety of sizes, I would recommend using a pan between 8-10″. When base layer has reached desired thickness spread ice cream smooth with a spatula. You want your base layer to be about 1/3 of the total thickness so this may be the entire carton of ice cream, or you may have some left over.
- Step 3
Place middle filling layer over the base layer of ice cream. This will either be your frozen cake, or the Oreo Crumble filling. Work quickly to add middle layer because the base layer will continue to thaw. The middle filling layer should be less than 1/3 of total thickness of the pan.
- Step 4
Remove the sides of the carton from the top layer ice cream. For my cake this was the mint chocolate chip layer. Using a knife cut ice cream into 1″ thick slices.
Layer ice cream slices and when it has reached desired thickness spread ice cream smooth with a spatula. Your top layer should fill your ice cream cake nearly to the top of the pan. For best results reserve 1/2″ at the top of the pan for the ganache. So again you may use the entire carton of ice cream, or you may have some left over.
Freeze the ice cream cake while you prepare the ganache.
- Step 5
Prepare the ganache found here.
Pour warm ganace over ice cream cake, ensuring that adding the ganache layer does not exceed the height of your pan. Cover pan with foil, keeping foil from touching ganache. Freeze over night.
I hope you enjoy the ease, flexibility, and pure chocolate goodness of this ice cream cake. You can change it up every time you make it!