Ice cream cake

May 4, 2009 at 10:02 PM | Posted in Recipe | Leave a comment

Brianna’s 30th birthday is tomorrow, and Saturday night she and Cheryl had a wonderful baked-goods-and-board-games party to celebrate.  Brianna requested an ice cream cake instead of a regular birthday cake, so I decided to try and make one instead of buying it.  After soliciting Brianna’s favorite ice cream, topping, and dessert sauce flavors, I set about researching how one would actually make an ice cream cake.  It couldn’t be that hard, but I didn’t know where to start.  Turns out, my grandmother has been making them since the 1950’s, and when I was at their house last week, I hijacked her original recipe cards (she has 2 variations) along with her springform pan:

My grandmother's original recipes

I decided to update the recipes both for efficiency (I definitely did not have time to cut the ice cream into squares) and taste (we wanted be in the chocolate family, rather than the fruit family), but the basic idea is the same–make a chocolate cookie crust, layer it with different kinds of ice cream and candy/toppings, and serve with dessert sauce.  My grammy crushes peanut brittle into her crust, but I omitted this–although I’ll bet Skor bars would have been good in the crust.

I picked the ice creams and toppings based on Brianna’s request, but you really could use anything, as long as it harmonizes well with the other flavors, can be cut into bite-sized pieces, and can still be chewed when frozen.  The cake can be made several days ahead, but should be made at least 24 hours before serving to allow the ice cream to harden.  Note: chocolate icebox cookies are basically the cookie part of an Oreo but thinner, and they can be found in the cookie aisle of a grocery store.  I used Nabisco Classic Chocolate Wafers.  If you can’t find these, crushed Oreos would probably work just as well.

Thanks for the photo, Cheryl!

Thanks for the photo, Cheryl!

Ice Cream Cake

Crust:

  • 2/3 package chocolate icebox cookies, crushed to a coarse-meal consistency
  • 3 tablespoons of butter, melted

Cake

  • 2 half-gallons of ice cream (any flavors you choose; contrasting colors are nice.  I used chocolate-chocolate-chunk and chocolate-chip-cookie dough), one of them left out for 15 minutes to soften.
  • 8 Reese’s peanut butter cups, chopped finely (substitute about 3/4 cup any other candy)
  • 2 Kit-Kat bars, chopped finely (same as above re: substitutions)
  • 1 cup chopped M&Ms (I used three packages)
  • Remaining 1/3 package of icebox cookies, crushed more coarsely than for crust

Mix chocolate cookie crumbs with melted butter and press into the bottom of a 10-inch springform pan.  Freeze for 10 minutes to set.

Spread one half-gallon of softened ice cream on top of the cookie crust, pressing into corners and leveling with a spatula to get an even surface.  Arrange the Reese’s and Kit-Kat bars in concentric circles on top of the ice cream (so every slice will have both kinds of candy).  Cover tightly with plastic wrap and freeze for 1 hour, to set.  About 15 minutes before starting the next step, take out the second half-gallon of ice cream.

When first layer has set, spread second half-gallon of ice cream on top of the first, pressing and smoothing as above.  Arrange crushed M&Ms in a ring around the top, and fill in the middle with crushed icebox cookies.  Cover tightly and freeze 24 hours, to harden.

When ready to serve, take out of freezer.  Heat a knife under hot water and run it around the rim of the pan to help release the ice cream, re-heating the knife as necessary.  Unclasp the springform pan and let the cake stand at room temperature 15 to 20 minutes before serving.

Note: the best way to make the candles stay vertical is to dig a little hole in the cake with the tip of a knife.

The birthday girl works her cinnamon-roll-cake magic (again, photo credits to Cheryl)

In one of the many delicious desserts they produced, the birthday girl works her cinnamon-roll-cake magic in their lovely new oven

Advertisements

Leave a Comment »

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.
Entries and comments feeds.

%d bloggers like this: