I have to share this great, SUPER EASY recipe for making ice cream cakes. My SIL’s mom makes these all the time for special family events, birthdays, etc.
Personally I am a straight cake and frosting girl and would normally pass on ice cream cake. This is nothing like the crap you buy from a store (i.e. Baskin Robbins). It is super yummy!
The best part besides that is super yummy, is that its customizable and easy to make! It takes a bit of time to prepare, because of the baking of the cake and some freezer time, but it is short on prep/hands-on creating time!
There are only 4 main ingredients:
Ice Cream Topping
And a Mix in!
You can get all of it super cheap if you watched for the right sales/coupons. I only had the Smuckers on hand, so I had to run out and grab the rest. Luckily it was all on sale, so I still only spent $7 (not counting the eggs and oil for the cake recipe).
And you need a Spring Form… which I plan on watching for a deal on since I had to borrow Trish’s to make this.
1. Make the cake using the recipe on the box. You want to make 8″ round cakes version. Let them cool.
You will only use one of the cakes, so the 2nd cake is a by product (we just frosted it with some free frosting from my stash and indulged our sweet tooths!). You could always make 2 ice cream cakes though or perhaps attempt a double decker, but I can’t vouch for such crazy ideas. 🙂
2. Place half of the ice cream in a bowl and let it soften.
3. Break up the “Mix In”. I placed 1/3 of the oreos in a ziplock bag and smashed them.
4. Stir the ice cream until it is soft enough to “spread”.
5. Gently pop one cake out of the pan and place a “Spring Form” around it. I borrowed a 9″ one from Trish, so it was a little bit larger than my cake, but it worked.
6. Spread the ice cream on top of the cake (like frosting)!
7. Top with the crushed oreos (or whatever you are using) and then drizzle half of the ice cream topping over it.
8. Pop the cake into the freezer. There is a bottom to the spring form, but I would suggest placing everything on a plate, otherwise some of the ice cream will melt and drip in your freezer before it freezes. Let it firm up for an hour or two.
9. Take out the rest of the ice cream, let it soften and stir until it is spreadable.
10. Pull out the cake and then spread the rest of the ice cream over the cake.
11. Drizzle the rest of the Carmel on top of the ice cream. We made little “rivers” in the ice cream to get the Carmel to sit on top and not run over the side.
Ok. Here is the Yummy Creation!!!
Place it back in the freeze. Once it is fully set, (1-2 hours), it is ready to go. Of course it will have to sit out a few minutes when you are ready to serve it, so that you can cut it.
The best part about this special cake, besides how easy it is, is that you can create as many combinations as possible. Any cake flavors, ice cream flavors, ice cream sauce and mix ins. I was cautioned to finely chopping up any chocolate candy bars if you do use that as a mix in, because the candy will “freeze” in the cake and make it difficult to cut & eat. Think about a frozen snickers bar… YUUUUMMMY, but it would be very hard to bite into!
Now I have a special cake receipt for birthdays and other special occasions. In fact I am thinking a Christmas cake is in order.. Peppermint ice cream, white cake, hot fudge… and maybe york peppermint patties for a mix in? Or how about some sort of banana, peanut butter, chocolate combo? The possibilities are endless!