Does anyone know how to make an ice cream cake?

Question

Any ideas - my limited cooking awareness says the ice cream will melt, help?

Answer 1

Ice Cream Cake

For the cake:

Mix cake mix (I used devil's food) per directions and bake on a jelly roll pan for 12-15 min. at 350°F. Cool & slice into approx. 1.5 to 2" wide strips.

Fillings:

For the first filling, mix 1 box of chocolate fudge pudding mix w/1 cup of milk, then blend in 8 oz. of Cool Whip.

For the second filling, soften a carton of your favorite chocolate ice cream (I used Chocolate Decadence).

Spray a large round glass casserole or bowl w/ PAM, then line the bowl w/ strips of cake, overlapping some if necessary. Spoon in the pudding mixture next. If there are any cake strips left, set them over the pudding mixture. Pour on a thin layer of Hershey's chocolate syrup. Then spoon on the softened ice cream. Pack in firmly. Cover w/ food wrap and freeze several hours (or overnight). Remove the ice cream cake from the bowl by inverting onto a large chilled plate. Then, I frosted it w/chocolate frosting, decorated it w/sprinkles & set in the candles before returning it to the freezer . (I don't think frosting does well in the freezer for extended periods of time - this was for only 30-40 mins.) If you are concerned about the cake sliding out of the bowl easily, you could line the bowl w/ plastic wrap before laying in the cake strips.

Answer 2

Ice cream cake

Answer 3

I made ice cream cakes for my kids a few years ago. The easiest way I found is to purchase your cake mix and make it in whatever size pan you want - 9'x13', round, square, whatever. Take your ice cream - doesn't matter what size, and let it soften on the counter or in the microwave - don't let it completely melt. Remove the cake from said pan (I would suggest transferring it onto plastic wrap), wash it, line it with plastic wrap, and put the ice cream in the pan, molding it all the way to the sides and making it as even as possible on top. Freeze both the cake and the ice cream portion for several hours until very hard. Unmold the ice cream, and put underneath or between your cake layer(s). It's easy to handle the cake when it's frozen, too. Put frosting on the cake and store in the freezer until ready to cut.

Answer 4

Ice Cream Cake
INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
1/2 gallon chocolate ice cream, softened
DIRECTIONS
Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
Cover with waxed paper and freeze until very firm. Decorate as desired.
I made this Saturday to have for desert with Sunday Dinner. With the container of ice cream I had, dividing it in half was going to waste alot more cake than I wanted to. So I split the ice cream into 3rds. It made a pretty good fit to a 13x9. I made a Milk Chocolate cake with Vanilla ice cream. Instead of frosting, I used "Magic Shell" in a kind of checkerboard design and sprinkled a few chopped pecan pieces on top. It looked wonderful and was sooo very easy. Everyone raved.

Answer 5

There are lots of varieties, but basically, you will use one of the cake pans (same size as the cake) and fill it with softened ice cream. Place back in freezer till firmly set. To assemble, place a sheet of the cooled cake on a platter, place the ice cream layer on (you might have to dip the pan - to the rim only - in hot water to have it unmold), then place the second cake layer on top. Put back in freezer till set. Remove and frost the cake as normal. Keep in the freezer until ready to serve - remove it about 30 minutes before or it will be like cutting a brick.

Answer 6

like someone already said make two layers from your batter. Buy the ice cream blocks and let thaw slightly then you can cut the ice cream to fit your cake. Put the top layer on the ice cream and freeze/refridgerate. This sounds sooo goood!

Answer 7

Easy Celebration Ice Cream Cake


Prep Time: 15 min
Total Time: 4 hr 25 min
Makes: 14 servings, one wedge each

24 OREO Chocolate Sandwich Cookies, divided

1 pt. (2 cups) strawberry ice cream, softened

2 cups thawed COOL WHIP Whipped Topping, divided

1 pt. (2 cups) chocolate ice cream, softened

2 Tbsp. fudge ice cream topping


LINE 9-inch round cake pan with plastic wrap, with ends of plastic wrap extending over side of pan. Stand 14 of the cookies around edge of pan. Crush remaining 10 cookies. Reserve 1/2 cup of the cookie crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup of the whipped topping and the reserved 1/2 cup crumbs. Cover with chocolate ice cream.

FREEZE 4 hours or overnight.

REMOVE dessert from pan just before serving, using the plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand 10 min. at room temperature to soften slightly. Top evenly with the remaining 1 cup whipped topping; drizzle with fudge topping. Cut into 14 wedges to serve. Store leftover dessert in freezer.

Answer 8

Look up Baked Alaska.

Answer 9

This sounds like such a good idea, I want to know too...