Wednesday, March 9, 2011

Ice cream cake

Hirsh and I wanted to make a fun dessert for our dinner club so Hirsh thought of making a homemade ice cream cake. I searched the internet for assembly instructions and found some really strange suggestions like making the cake out of ice cream sandwiches and cutting ice cream in half with dental floss. After more searching, I found these directions. While it was pretty time consuming due to all of the freezing steps, it turned out really well and tasted really good! I know we will be making this one again, and with different cake, ice cream and icing flavors, the possibilities are endless!

Ice Cream Cake
1 recipe or mix for 9 in round layer cake
1/2 gallon ice cream of choice (we used Edy's slow churned cookies and cream)
Icing and topping of choice
(layer cake and icing recipes here)

1. Soften ice cream at room temperature until soft, but not melted.
2. Line 1 round cake pan with saran wrap, enough to cover ice cream.
3. Press ice cream into pan with a flexible spatula and cover with saran wrap. Put ice cream in freezer to harden in pan.

4. After a few hours, take ice cream wrapped in saran wrap out of pan and store flat in the freezer. Make layer cake in 2 cake pans. Cool completely, wrap each layer in saran wrap and freeze for 3+ hours.
5. Make icing immediatley before you are ready to assemble the cake.
6. Place cake layer, ice cream layer and second cake layer in a stack. Trim off any excess ice cream with a sharp knife. Working VERY quickly, frost the cake and decorate.
7. Put cake back in freezer until ready to serve.
8. Take out for a few minutes and then slice and serve!
Difficulty: Medium
Debbie's Rating: 10
Hirsh's Rating: 9.75 (When asked why he didn't rate it a 10, he said, "It's not a 10 because we could have added peanut butter" when I asked "where, in the ice cream?" he responded, "no everywhere!")

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