Ice Cream Cake
My mother-in-law introduced me to the art of making ice cream cakes. She makes a pie version that’s equally loved by all ages. This cake changes each time we make it, depending on who it is for and what we are in the mood for, which is why it’s so great!
Tips:
If you have cookies, leftover cake, brownies, really anything you love can be a layer in the cake.
You don’t need to make the fillings either. A store-bought pound cake is delicious as a layer, so are the Costco brownies you can buy by the bucket.
You will need 2 quarts of ice cream for this size pan. Pick whatever you like.
For just 2-4 people you can make this entire cake in a loaf pan. It’s adorable and delicious! Just line the bottom and long sides of the loaf pan with parchment paper before you make the crust.
Ice Cream Cake
Serves 8, maybe
PREP 30 minutes
COOK 10 minutes
INGREDIENTS
Crushed Cookie Crust:
6 tablespoons unsalted butter, melted, plus more for buttering the pan
9 ounces chocolate wafer cookies, crushed
Ice Cream Cake:
10 small brownies, about 1/2 a tray if you make them
Jar of favorite caramel sauce or hot fudge
2 cups of whipped cream, Cool Whip or even vanilla frosting
4 cups cookies and cream ice cream (1 quart), softened
4 cups cookie dough ice cream (1 quart), softened
INSTRUCTIONS
Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan and line the bottom with parchment.
Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Using a metal measuring cup can help even out the crumbs and flatten the surface. Bake for 10 minutes, let cool completely before using.
Scoop the cookies and cream ice cream and spread evenly using an offset spatula.
Working quickly, place the brownies in the next layer, breaking them apart so that you cover every inch of the pan. Pour some caramel sauce over the brownies. If the ice cream is getting too warm, place in the freezer for 10 minutes to firm up.
Add the second flavor of ice cream over the caramel sauce, again smoothing it out over the entire surface. If you are writing on the cake for a birthday I like to add whipped cream or even Cool Whip to the top to give me a nice surface to write on. Add sprinkles if you like. If you aren’t writing on the cake, you can add another layer of caramel or hot fudge when you are about to serve.
Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge, then unhinge the spring-form pan and remove. Using a spatula, life the cake off the bottom of the springform and remove the parchment paper. Place the cake on a cake stand or plate. If you are writing on the cake, do so now.
Allow the cake to sit out for 20 minutes before serving.