This is the only recipe I have tried and it turns out great! It needs to be stored in the freezer, but take it out about 10 minutes before serving so it slices easily.
ICE CREAM CAKE
2 cups ice cream, softened
Chocolate cake mix, prepared as desired OR your own scratch cake
Buttercream frosting of your choice, white or chocolate OR
8 oz container frozen whipped toopping (Cool Whip)
Line one 9 inch round cake pan with aluminum foil. Firmly pack ice cream into pan. Cover and freeze for 3 hours. Prepare cake mix or scratch cake using two 9 inch pans. Cool in pans 10 minutes, remove to wire racks and cool completely. Level cakes if necessary.
Place one cake layer on serving plate, top with ice cream layer, unmolded from pan. Peel off foil. Place second cake on top of ice cream layer. Ice with buttercream or Cool Whip.
Cover and freeze at least one hour before serving.
HTH!
Edited to add....you can use ANY combo of cake, ice cream and frosting you desire!
And no, you cannot leave an ice cream in the refrigerator as it will melt pretty quickly.
I made one once and it tasted great, but you have to work QUICK with icing or else it will slip off the parts touching the ice cream!
Melissa
Does freezing the cake make it taste different in the end?
It was a bakery bought ice cream cake that got me into baking cakes actually. I made my son's first bday cake because it was so SPECIAL, but he LOVED ice cream, so we bought through the bakery. Everyone RAVED about this bakery and they were always so busy. I had to order it over a month in advance. Their "specialty" was ice cream cake. Well.. it was pathetic.
Literally, it was a cake base with a hole cut out, a blob of ice cream thrown in, another layer of cake thrown on top(with some of it carved out (think softball in the middle of a cake) and then iced in buttercream. I was so under impressed and had paid like $45 for it 9 years ago which was WAY higher than grocery store $10 cake double layer at the time.
For my son's 5th bday (and it can be seen in my photos - the bottom of the page cakes are all before I knew anything! LOL) I made an ice cream cake. I just cut pieces of ice cream to fit the top of the 9x13 pan and then added another layer of cake and then iced the cake with frosting with my butter knife as fast as I could.
When we were ready to serve, we let it sit out for 20 minutes or so. In that time, the cake (I think it might have been from a mix as it was a really busy week for me and I didn't have time for scratch) had somewhat thawed out, but the ice cream was still pretty solid. By the time people were eating, the cake was pretty much defrosted as was the icing with ice cream being of edible, not hard as a rock.
The main difference is that cold food tastes less sweet and with cake and frosting, that's a good side effect!
Cakes that are fluffier and less dense defrost fastest, which might be a good choice if you are trying to make it be more "normal" tasting.
Melissa
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