Wednesday, January 25, 2012

Scrumptious Ice Cream Cake Tutorial

 Have you ever wanted to make your own ice cream cake?  Follow this easy tutorial and you can do-it-yourself in no time!

In our house, we love ice cream cake and will come up with just about any excuse to celebrate something with an ice cream cake from Dairy Queen.  But that can get pretty expensive!  So for my husband's birthday, I decided to make it myself.  For this recipe, I wanted actual cake along with my ice cream layers, but you could easily leave it out if you prefer.

*Note - If you plan on eating this for dessert in the evening, you should probably start on this in the morning so that you can work on it throughout the day.  But don't let that scare you.  You will just need to be able to do a few layers, then stick it in the freezer for several hours (and then do the rest of the layers and stick it in the freezer for another 3 hours.)

  • 1 box of cake mix with ingredients listed on the box (or you can even make one from scratch!)
  • chocolate sandwich cookies (about 20)
  • 1 jar of chocolate fudge topping
  • vanilla ice cream (if you buy the standard size ice cream you won't need the whole container)
  • chocolate ice cream (ditto)
  • 1 8oz. container of whipped topping (softened in fridge)
  • food coloring

1.  First pick out your dish to use to build your cake.  Make sure you have a dish that is deep enough because this will be the key to your success.  I used a 2 1/2 quart casserole dish because a cake baked in a 9 inch pan would fit perfectly (with no need for cutting the cake down to size.) 
The size of your dish will determine the size of your finished ice cream cake.  It's up to you - just have a plan from the beginning.  Also make sure whatever you use will fit in your freezer and that you have a flat space cleared in your freezer so that it can sit.  Maybe I am the only one with a packed freezer with things flying out at me every time I open it. . .

Once you have decided on your dish, then line it with aluminum foil. (Oh, and you might want to get the vanilla ice cream out now to let it soften a little.)

2.  Now crush up those cookies.  I like to throw them in a mixing bowl and use the bottom of a glass to crush them.

You might want to save a couple extra cookies for the little munchkins in your life!
3.  Press the ice cream into the bottom of dish until you have a layer at least an inch thick.  (With my hand covered with a plastic baggie, I smooshed it all into place.  Hey, it sounds funny, but does the trick.)

Now stick that fudge in the microwave just long enough to make it pourable.  Remember, if it is too hot, all you will do is melt the ice cream - and that will get messy.  Pour the fudge over the ice cream layer till you can't see the ice cream anymore and then cover with the crushed cookies.  This is not an exact science.  Make the layers as thick or thin as you want depending on the depth of your dish.

Put the whole thing in the freezer for about 3 hours.

4.  Now is a good time to bake your cake.  I only needed one 9-inch round cake, but most cake mixes have enough batter to make 2.  (So I used the extra batter to make cupcakes for my husband to take with him for his deacon's and trustee's meetings that night.)  Once your cake is baked, be sure to put it out on a cooling rack so that it is nice and cool when you are ready to add it to your ice cream cake.

5.  Once your ice cream cake in the freezer is nice and firm, pull out your chocolate ice cream and your ice cream cake in-progress.

Now put that yummy cake that you baked into the dish and cover with one last layer of chocolate ice cream.  Go ahead and fill your dish up to the top, if you have any more room!

Now put it back in the freezer for another 3 hours.

6.  Now here comes the fun part!  Pull out your creation from the freezer and flip it onto a plate (again make sure that plate will fit in the freezer unless you plan on eating all of the ice cream cake tonight).  Peel off the foil.

7.  Cover with softened whipped topping while reserving some whipped topping for your fancy stuff.  I mixed it with a few drops of blue food coloring, put it into a decorator bag, and piped a decorative border along the bottom.  Do whatever you want, but have fun. 

I hope you enjoy making and especially eating this cake as much as we did.  There are lots of possible variations you could try with this recipe (I'm thinking caramel, or even strawberries with strawberry ice cream. . .mmmmmm).  If you have success with some sort of variation, be sure to leave a post about it.  Thanks!

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