I wish to make an ice cream cake for my Nephew's Easter birthday. I think he will enjoy an ice cream cake, however I am afraid to try to make this as I don't like how the ice cream turns "icy" when it is refrozen.
I saw the article on Ice Cream Cakes, and it says to beat until spreadable but not melted. However, when it refreezes, are there any icys?
What brand of Ice Cream is the best for Ice Cream Cakes? I'm in the Chicago Area.
Thank you!!!!!!!!!
fat content will protect the texture of the ice cream, and as long as it isn't in the freezer for more than a few days, it should be fine.
Select a good quality ice cream, not reduced fat, don't melt it all the way, just soft enough to smash into the pan.
I made one for my stepdaughter using a premium ice-cream. I followed the directions on this website and froze it in my deep freezer. It did not change the texture of the ice cream and she loved it.
so.. Would Edy's Cookies n Cream work? That's high in fat... because my thighs tell me so!!
Also, has anyone iced a cake with an ice cream base? If I was to take vanilla ice cream, soften, add blue for my Nephew's Superman cake, then ice quickly... I am sure that this would work. Any pointers?
I used cookies and cream ice cream put piped on homemade whipped cream for the icing not buttercream.. sorry not much help.
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