This recipe is going to be easy ….really. You will have PLENTY of servings if you use a 9×13 (1/4 sheet pan). This will give you a nice proportion of cake vs. Ice cream.
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Now, take the SAME PAN. Line it with several layers of plastic wrap OR a sheet of aluminum foil. LEAVE an overhang of wrap, so that you can use this overhang to help with the unmolding.
SOFTEN 1/2 gallon Ice Cream. DO NOT MELT IT. To speed up the softening, peel off the carton & cut the Ice Cream into thick slices.
Place the Ice Cream in a large mixing bowl. If you have a large standing mixer (like a Kitchen aid) beat the ice cream slowly with the paddle until spreadable (NOT melted) No mixer? Use a potato masher to start the mixing, then smooth it out with a wooden spoon. Spread the ice cream into the lined pan. Even the top. Cover with plastic.
Freeze FIRM. Now, split your cake layer in half, to make two layers, each one 9×13. Take the firm I cup out, remove plastic cover, place one layer of cake on top of the ice cream (cut side touching ice cream.) Put a cake board or a cookie sheet on top of the cake layer & FLIP the ice cream over onto the cookie sheet. Lay a warm kitchen towel on the pan, to help the ice cream slip out.
Remove plastic or foil. Lay other cake layer, cut side against the ice cream
You now have a CAKE- ICE CREAM -CAKE sandwich. Put back into the freezer to re-firm for a bit.
FROSTING: Frost with Whipped Cream or Whipped Topping (Cool whip). If you prefer whipped topping, look in your grocery store freezer case for a product called “ Rich Whip.” It comes in little red & white cartons that look like whipping cream cartons. Whenever I need to use a topping product, I VERY MUCH prefer RICH WHIP. It is made by the people who make the frozen coffee creamer. This stuff will whip very stiff & thick & will spread well & pipe (decorations) excellently. After you’re finished, freeze it until you’re ready to bring it out & stick in those candles.