While this isn't a true cake question, I wondered if anyone had tried this trick with cake's best friend.....ICE CREAM.
I want to make homemade ice cream ahead of time. If any of you have ever tried to freeze homemade ice cream, you probably know that it turns as hard a ice overnight. Then the next day you want to serve it and you have to chisel it out or let it melt around the edges and its still hard in the middle.
I once heard that if you mix in a tub of cool whip before you store it, it will stay creamy. Has anyone tried that??
I haven't tried the cool whip trick, but I do know that the more fat you use, the softer it will stay. If you use mostly milk (maybe a mixture of 2% and ½&½) then it will freeze rock hard, like you said! When I've used heavy cream and ½&½, it's much easier to scoop the next day.
I'd love to know if the cool whip works, though!
I love homemade icecream! Even when it freezes too hard over night. I pour some sweet condensed milk over it & it is fine. I love sweet milk! I could eat it out of the can. YUMMY! Have ya'll ever tried homemade banana pudding icecream? My Mom used to make it all the time. It is soooo good!!
I had this happen to me several times
Haven't figured out what to do except make it in small batches and eat it right away.
I alsouse whole milk and cream in my recipes and it still hardens
It is still good though , my husband has put it in themicrowave to soften it
There is something you add to it so that it doesn't freeze so rock hard. I think it's gylcerin.
I love icecream cakes! I picked up a quick tip from another site. You can use ice cream sandwiches as a "filling." Just lay them in between the layers. They come in a lot of differect flavors now too.
The recipe we usually make is half-and-half, cream, sugar and vanilla and stays pretty nice. It's snow white, and very similar to commercial soft serve.