How To Prepare Ice Cream Cake
Ice cream cake is a dessert consisting of layers of ice cream and cake pastry. In some cases, the cake doesn’t contain cake pastry, so layers of ice cream make up the entire cake.
Most often, the cake is covered with soft-serve ice cream that acts as icing, although it can be covered with traditional icing instead of the ice cream.
The dessert is very popular at birthday parties and similar celebrations in North America, although some believe that it originated in England.
RECIPE INGREDIENTS
1½ quarts ice cream slightly softened
1 8″ chocolate cake layer
14 Oreos
1 cup hot fudge sauce room temp
1 pint heavy whipping cream
3 tablespoon powdered sugar
2 teaspoon vanilla extract
DIRECTIONS ON HOW TO PREPARE ICE CREAM CAKE
Line an 8-inch cake pan with plastic wrap. Use an ice cream scoop to transfer all the ice cream to your lined cake pan. Cover with another layer of plastic, then press down into a flat layer and freeze.
Prepare the 8-inch chocolate cake layer and freeze the two extra layers or a box mix.
Once the ice cream layer is very hard, and the cake is cooled, place the cake on a serving plate or cardboard round.
Cover the top with the fudge sauce, then sprinkle the chopped cookies on top. Remove the ice cream layer from the freezer and place it on top.
Wrap in plastic and place in the freezer while you make the whipped cream.
Combine cold whipping cream, sugar, and vanilla in the bowl of your mixer fitted with a whisk attachment, you can use an electric hand mixer if desired, and mix starting on low.
Gradually increase speed to high and mix until very soft peaks form. Whisk by hand until the peaks firm up.
Remove cake from freezer and cover with whipped cream. Smooth the top and side, then transfer the remaining whipped cream to a piping bag fitted with a large closed star (846) tip.
Pipe a drip of chocolate onto the edge. Use warm fudge or make a simple ganache with 2 parts chocolate to one part cream to pipe a drip onto the top edge, then pipe a scalloped pattern onto the top edge with the reserved whipped cream.
Press crumbled cookies onto the bottom edge, and the cake is ready to serve.
You can store the cake in the freezer until ready to use. Before serving, remove the cake from the freezer and leave it on the counter for about 15 minutes for easier slicing.
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Ingredients
1½ quarts ice cream slightly softened
1 8" chocolate cake layer
14 Oreos
1 cup hot fudge sauce room temp
1 pint heavy whipping cream
3 tablespoon powdered sugar
2 teaspoon vanilla extract
Instructions
Line an 8-inch cake pan with plastic wrap. Use an ice cream scoop to transfer all the ice cream to your lined cake pan. Cover with another layer of plastic, then press down into a flat layer and freeze.
Prepare the 8-inch chocolate cake layer and freeze the two extra layers or a box mix.
Once the ice cream layer is very hard, and the cake is cooled, place the cake on a serving plate or cardboard round.
Cover the top with the fudge sauce, then sprinkle the chopped cookies on top. Remove the ice cream layer from the freezer and place it on top.
Wrap in plastic and place in the freezer while you make the whipped cream.
Combine cold whipping cream, sugar, and vanilla in the bowl of your mixer fitted with a whisk attachment, you can use an electric hand mixer if desired, and mix starting on low.
Gradually increase speed to high and mix until very soft peaks form. Whisk by hand until the peaks firm up.
Remove cake from freezer and cover with whipped cream. Smooth the top and side, then transfer the remaining whipped cream to a piping bag fitted with a large closed star (846) tip.
Pipe a drip of chocolate onto the edge. Use warm fudge or make a simple ganache with 2 parts chocolate to one part cream to pipe a drip onto the top edge, then pipe a scalloped pattern onto the top edge with the reserved whipped cream.
Press crumbled cookies onto the bottom edge, and the cake is ready to serve.
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