Sunday, February 21, 2010

Ice Cream Cake (like you buy)





My mom came up with this method for ice cream cake. It is so simple that I will never spend $30 on an ice cream cake again when I can make it myself for around $5. My grandma requested this recipe, so I am posting it. You can watch a demo video at the bottom of the post.
  • 1 spring form pan (a must) 8 or 9"
  • 1 box favorite cake mix
  • 1.5- 2 quarts favorite ice cream
  • frosting:
  • 8-12 oz cool whip
  • 4 oz instant pudding package
  • 1 c. milk
  • 1/4 c. powdered sugar
  • optional stir in's to put on top of (or in the middle of) the ice cream before the cake layer goes on top:
  • brownies, (goey undercooked works best) broken in dime size pieces, crushed candy canes, candy bars, chocolate/carmel sauce, cookie pieces, pie filling etc, etc, etc.
DIRECTIONS:
1. mix cake batter as directed on box. (you may use one egg)
2. Pour about 1/2 cake mix into prepared (spray with PAM) spring form pan and bake as directed on package about 20-25 minutes. If you have 2 pans bake both at the same time.
3. remove cake from pan by running a knife around edge to loosen, taking off side and flip onto a cookie sheet covered with wax paper or aluminum foil. Don't worry if it is lopsided, falls apart or whatever. It will be covered by “forgiving” icing. set aside. This will be your cake top.
4. Bake the other half of cake mix in the same spring form pan if you haven’t before. If you have two spring form pans the same size or 1" difference, you can cook both at the same time. Do not remove second cake from pan. This is your cake bottom Let cool by setting in the freezer or on counter.
5. When cake and pan are cool, remove ice cream from freezer to soften. Start scooping ice cream onto the cake in the spring form pan. Smooth the ice cream as you go and fill in all holes or gaps. Don’t be afraid of really pushing the ice cream on the cake to get rid of air holes. If you want to use optional stir in's, this is the place, on top of the ice cream, or in the ice cream. Put the reserved cooked cake on top and gently push down to not have any gaps, this will fill in the sides. Place in freezer until frozen. This depends on your freezer temp, overnight is best. Make the frosting.
FROSTING:
6. mix 1 c. milk with the
7. 4 oz instant pudding and whip. This will be a thick pudding. Add the 1/4 c. powdered sugar and stir in 8-12 oz. of cool whip.
8. When mixed, remove cake from spring form pan by sliding a knife around the edge. You may need to put your knife in water. Unclamp the pan and gently take off. You will serve the cake on the bottom of the spring form pan.
9. Frost the top and sides making sure not to miss any areas. You may need to get the counter messy or put the cake on another pan to get if off the counter. Quickly put into freezer for at least 3 hours. I don’t cover it. Will keep uncovered 5+ days.
10. To serve: let sit on counter 10 minutes or we just saw through frozen cake.
11. 2:1 favorite is chocolate cake, mint chocolate ice cream and chocolate instant pudding. My personal favorite: white cake, strawberry ice cream, cheese cake pudding.

2 comments:

Sthefany Andrade .... said...

I loved it. I live in Brazil now but I use to live in USA and they don`t have ice cream cake down here, and I`m crazy with ice cream cake use to buy one every other week. I`m so glad you post this recipe because now I can make Ice cream cake lol thankss

Me said...

I'm making one for my daughters birthday in a few days... :) Im excited to see how it turns out...