I never realized how easy it is to make an ice cream cake. There really is nothing to be intimidated about. The great thing about making it from home is that you can make any size that you want and it’s cheaper! Especially if you need a big one! You can use any combination of ice cream flavors that you want. I once made a banana split ice cream cake that was so delicious! Think of your favorite toppings and put anything you want on this cake. You will make this cake over and over again!
Check out what our friends from Kitchen Frau have to say about this:
“Any reason to celebrate. All reasons to have ice-cream cake, your own homemade ice cream cake.”
Don’t limit yourself to only birthdays, make this cake for any celebration!
Ingredients
- 2 complementary flavours of Blue Bell ice cream (1 to 2 litres of each)
- graham wafer or cookie crumbs (about 1½ cups/375ml or a bit more)
- melted Land O Lakes butter (about ¼ cup/60ml)
- chocolate bars (4 to 8), cookie crumbs (1 to 2 cups), fudge or caramel sauce (maybe a cup) for middle layer
- frozen whipped topping (about one 500ml container) for top layer
- chocolate shavings, additional cookie crumbs, additional crushed chocolate bars or chopped nuts or sprinkles for the top
- Have ready: a springform pan, whatever size you think you need to feed the crowd you are serving. About ½ hour before you are about to start, remove the ice cream you will use for the base layer from the freezer, and let it stand at room temperature to soften.
Instructions
Layer 1: Combine the cookie crumbs and melted butter or margarine. Either process the crumbs in the food processor and pulse in the melted butter, or mix them in a bowl.Press the crumb mixture into the bottom and about 1 inch up the sides of your springform pan. (Graham wafer crusts I have usually baked and let cool. The oreo crumb crust, I left unbaked, because the cream filling held it together well enough.)
Layer 2: In a large bowl stir the softened ice cream with a large spoon until it is smooth and uniformly creamy (this is just like when you were a kid and you stirred your ice cream until it was soft and your parents told you not to play with your food.) You can also mix it in your stand mixer with the paddle attachment, but I like playing with my food. This stirring stage is important, as it is what makes the ice cream really dense and smooth in the cake. You want all the fluffiness removed. Spread a thick layer of the softened ice cream over the crust. You are aiming for about 1 inch (2.2cm) deep. Depending on the size of springform pan you use, this could take from 1 to 2 litres of ice cream. If you have too much, refreeze it to eat later for a soft-serve ice cream treat.
Layer 3: The middle surprise layer. If you are using cookie or chocolate bar crumbs, put them into a sturdy zip-locked bag and lay them on a cutting board. Beat them gently with a rolling pin or meat hammer to break them into smallish chunks (not fine crumbs). This is a manly job – so Andreas volunteered for it.
Sprinkle or spread on top of the ice cream, a layer of your crushed cookie crumbs, or crushed candy bars, or fudge or caramel sauce (either home-made or purchased). Put the cake into the freezer to harden for about 1 hour or more.
Layer 4: About ½ hour before you remove it from the freezer, take out your second flavour of ice cream to sit and soften. Repeat the process of stirring it until creamy with a spoon. Depending on the size of the pan, you may only need about 1 litre of ice cream. Spread a thick layer of the softened ice cream over your middle surprise layer. This layer should take you to a within about 1 cm from the top of the springform pan. Return the cake to the freezer to harden for another hour or more. Remove the frozen whipped topping from the freezer to soften.
Layer 5 and garnish: Spread about 1 cm (½”) of the defrosted whipped topping over the cake. Sprinkle with a bit of the reserved cookie or chocolate bar crumbs, chocolate shavings, chopped nuts, maraschino cherries, sprinkles – whatever strikes your fancy. (Or write a congratulatory message on top with gel icing.)
Freeze again for 3 to 4 hours or until firm.
To serve, remove the cake from the freezer about 15 to 20 minutes before serving. Run a knife around the outside edge of the cake to loosen it from the pan. Release the side wall of the springform and cut the cake into wedges with a large knife dipped into hot water between each slice.
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Quick Tip: Freeze and serve yourself whenever you want!
Thanks again to Kitchen Frau for this amazing recipe.
