Homemade Ice Cream Cake
I recently made this amazing cake for my boyfriend’s birthday. It was easy and required very little baking which is perfect for you non-domestic divas. So if you’re still looking for a Valentine’s present, skip dinner and just have this cake with a little champagne. Perfecto!
Fool-Proof Ice Cream Cake
Prep: 30 min.
Bake: 10 min.
Freeze: 5 hrs.
Ice Cream/Toppings
2 1-quart containers of your sweetheart’s favorite ice cream
(I went with Longford’s Mint Chip and Reese’s Nightmare)
2 cups chocolate hot fudge or caramel sauce
Crust
2 packages chocolate wafer cookies (the ones in the yellow box)
1.5 sticks butter very soft
Equipment
Oven
8 inch round spring-form pan
Freezer
Directions:
Crust:
Crush 1.5 boxes, about 3-4 cups, chocolate wafer cookies until they are the consistency of bread crumbs. Combine crushed chocolate wafers with butter. It is easiest to combine with your hands. Once butter and crushed wafers are fully incorporated, press into a prepared (with butter and flour) spring-form baking pan. Be sure to press chocolate crust about 2-3 inches up the side of the pan. Bake in the oven for 10 minutes at 350º F. Allow to cool until completely cold.
Filling:
Take 1 quart of ice cream and place in crust. You don’t want the ice cream to be too soft or it will get freezer burn when you put it back in the freezer, but it should be easy to spread. Cover the pan with plastic wrap and freeze for at least 2 hours.
After 2 hours, take 2 cups of fudge or caramel sauce and spread over first layer of ice cream. Make sure the sauce is not hot, out of the frig is best. At this point you can take some of the extra chocolate wafer crumbs and layer them under or over fudge. Or even some nuts if you like them. Cover the pan again with plastic wrap and freeze for at least 1 hour.
Finally after 1 hour, take second ice cream flavor and spread over the fudge layer. Allow to freeze for at least 2 hours. Before serving, sprinkle remaining chocolate wafer crumbs over the top of the cake and gently remove the spring-form pan by releasing the clip.
I recently made this amazing cake for my boyfriend’s birthday. It was easy and required very little baking which is perfect for you non-domestic divas. So if you’re still looking for a Valentine’s present, skip dinner and just have this cake with a little champagne. Perfecto!
Fool-Proof Ice Cream Cake
Prep: 30 min.
Bake: 10 min.
Freeze: 5 hrs.
Ice Cream/Toppings
2 1-quart containers of your sweetheart’s favorite ice cream
(I went with Longford’s Mint Chip and Reese’s Nightmare)
2 cups chocolate hot fudge or caramel sauce
Crust
2 packages chocolate wafer cookies (the ones in the yellow box)
1.5 sticks butter very soft
Equipment
Oven
8 inch round spring-form pan
Freezer
Directions:
Crust:
Crush 1.5 boxes, about 3-4 cups, chocolate wafer cookies until they are the consistency of bread crumbs. Combine crushed chocolate wafers with butter. It is easiest to combine with your hands. Once butter and crushed wafers are fully incorporated, press into a prepared (with butter and flour) spring-form baking pan. Be sure to press chocolate crust about 2-3 inches up the side of the pan. Bake in the oven for 10 minutes at 350º F. Allow to cool until completely cold.
Filling:
Take 1 quart of ice cream and place in crust. You don’t want the ice cream to be too soft or it will get freezer burn when you put it back in the freezer, but it should be easy to spread. Cover the pan with plastic wrap and freeze for at least 2 hours.
After 2 hours, take 2 cups of fudge or caramel sauce and spread over first layer of ice cream. Make sure the sauce is not hot, out of the frig is best. At this point you can take some of the extra chocolate wafer crumbs and layer them under or over fudge. Or even some nuts if you like them. Cover the pan again with plastic wrap and freeze for at least 1 hour.
Finally after 1 hour, take second ice cream flavor and spread over the fudge layer. Allow to freeze for at least 2 hours. Before serving, sprinkle remaining chocolate wafer crumbs over the top of the cake and gently remove the spring-form pan by releasing the clip.
The best gifts are tied with heartstrings! Enjoy!
Photo: Susan Branch www.susanbranch.com Check out her adorable love keepsake book Love: from the Heart of the Home
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