IF you are looking for a special treat to make your sweeties for Valentine’s day, or IF you’d like a quick deviation from your New Year’s diet resolution, or IF your child requests an ice cream cake for their birthday – just to challenge your homemaking skills – then I have THE tutorial for you. Indeed, you can make your very own ICE CREAM CAKE!! Haven’t you always wanted to?? If you can bake and frost a cake, you can make an ice cream cake!
Here we go – you will need:
prepared batter for one cake (1 box cake mix + eggs/oil/water/etc.)
2 containers of ice cream (3 Quarts)
1 Quart of Pastry Pride
piping bag, tip 1M, coupler
chocolate candy melts, chocolate sprinkles, heart mold (optional)
Basically, you’ll need to bake a thick, single layer of cake, top it with a formed layer of ice cream, then frost it with a nice freezer-friendly icing. I used one prepared box of cake mix and baked the whole bowl of batter at once in a 3-inch tall, 8-inch round cake pan. The cake layer took about 45-50 minutes at 350 degrees to bake all the way through. Once the cake is cooled, remove it from the pan, cool completely, then wrap in plastic wrap and freeze for at least 3 hours.
Set out 2 tubs of ice cream (1.5 Qts each) to soften a bit. Once the cake is in the freezer, wash and dry the pan thoroughly. Line the cake pan with plastic wrap. Mound the softened ice cream into the plastic-lined cake pan.
Smash it down and spread it out, making a smooth and level top. Be sure the ice cream is pressed all the way down into the pan and that you fill the pan to the top (or as thick as you’d like the ice cream layer – I wanted the cake and ice cream layers the same thickness). For this size cake, I used about 2.5 Quarts of ice cream. Place the cake pan in the freezer for 2-3 hours.
Remove cake layer and the pan with ice cream from the freezer. Level off the top of the cake layer with a large serrated knife (a bread knife works well). Run a knife around the edge of the ice cream within the pan. Tip the ice cream layer onto the cake layer and tug gently on the plastic wrap until the ice cream layer comes loose from the pan. Discard the plastic wrap.
Use a cake decorating spatula to smooth the ice cream down over the separation where it meets the cake. You want a nice smooth, sealed edge. Smooth out any lines from the plastic wrap, but maintain the structured shape of the cake. Place the cake back into the freezer for 30 minutes-1 hour until the ice cream has hardened again.
Frosting the ice cream cake – the best product to use for an ice cream cake is the non-dairy whipped topping, Pastry Pride. Pastry Pride is available for purchase at most cake supply stores – it’s worth the extra effort to locate this stuff! You will only need 1 Quart. Simply whip it up and it’s ready to use! You can read more about preparing and using Pastry Pride here. Unlike whipping cream, Pastry Pride freezes perfectly making it the best choice for an ice cream cake. Mound the frosting on top of the cake.
Spread it down and around the sides, maintaining at least 1/2″ thickness of frosting all the way around the cake.
Finish decorating the cake however you like.
I melted some chocolate candy melts and drizzled them around the top edge (be sure to freeze up the frosted cake very well first if you’re going to add a warm chocolate drizzle!!)
I used tip #1M to pipe a border around the top and bottom. Then I added a few swirls in a circle around the top, popped on some little molded hearts (read more about molding candy melts here), and tossed on some chocolate sprinkles.
Not only does this baby look impressive, but it tastes amazing! Totally doable, right? Now go pick out your favorite flavors and make someone an ice cream cake!!