Ice Cream Cake

I found this post on the blog food storage made easy and I'm filing this away to make a birthday cake for the fall.

 

How to Make an Ice Cream Cake

What you need:
- 2 9 inch round cake pans
- Devils food cake mix
- Cookies and cream ice cream (1.5 quart container)
- Vanilla ice cream (1 pint is enough)
- 1 tub of chocolate frosting (for decorations)
- Whatever candles you desire (optional, but recommended)

 PHASE ONE – START THE NIGHT BEFORE  

Bake your devils food cake mix according to the box directions in your two round pans.

Take a bread knife and slice the humped part off trying to make both cakes as flat as possible. Take a minute here to wash one of the cake pans, you will need it later.

Place one layer of cake onto a cake plate. Take your tub of chocolate frosting and ice the entire top of this layer. Then take the second layer of cake and set it on top of the icing.

  PHASE TWO – START EARLY THE NEXT MORNING

Remove the ice cream layer from the freezer. Fill up your sink about one inch full of hot water. Dip the ice cream pan into the water being careful not to let the water come over the top edge. This will loosen the ice cream enough that you can shimmy it out using a spatula. Don’t worry if it loses a little bit of its shape.

   

Carefully place the ice cream layer on top of the cake layers. It will be a little bit soft due to the hot water. At this point you should go around the edges with a spatula and make sure the ice cream layer doesn’t stick out too far over the cake layer. I even shaved some pieces off with a knife to get it just right. I think the cake contracts in the pan so it ends up being a bit smaller than the ice cream layer. Once you get it nice and even, put the entire thing back in the freezer to let it solidify.

 

Here is the biggest secret. Once the layers are re-frozen and solidly in place, ice the entire cake with vanilla ice cream. Yes I’m serious. Let it get a little bit soft, and then mix in some milk until it is a smooth creamy consistency. It will be spreadable just like icing but it will actually stick to the frozen cake and ice cream. It feels like a miracle if you have ever tried to ice an ice cream cake with normal icing … You may have to pop the cake back in the freezer throughout this process if it gets too melty. And sometimes it needs more than one layer of vanilla to get the pure white without any of the brown cake shining through.

  foodstoragemadeeasy.net/