Home Made Ice Cream Cake | Guest Post by Craig from Cake Journal

Home Made Ice Cream Cake | Guest Post by Craig from Cake Journal

How I love the internet! It is a place that opens up your horizon! You can learn and share new things at a click of your mouse..

But for me the best part is discovery of talented people across the globe!! It would not have been possible for me to find our Craig and The Cake Journal without internet!! And I am honored to host an amazing homemade Ice Cream Cake post by him!!

Don’t forget to check out The Cake Journal, which gives you amzing ideas, tricks and tips not only for Cakes, but also for cake decoration, cake pops and candies!! So you guys got to check it out..

Here is more info about Craig and the recipe in his own words:

My name is Craig and I am an editor at CakeJournal. I spend most of my time finding every excuse test out new baking recipes. I write about everything from cake recipes to fun baking projects to vegan baking. If you can’t get a hold of me I am probably out at a restaurant or in the kitchen! 

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A Home Made Ice Cream Cake Recipe

Special occasions require cake, but super special occasions require a super special cake. That’s right, I’m talking about an ice cream cake. While most ice cream shops are more than happy to sell you an ice cream cake, it turns out that ice cream cakes are ridiculously easy to make at home for a fraction of the cost you would spend at a store. And if you’re really fancy, you can make your own ice cream too!. Just make sure to plan at least one day in advance to make the best ice cream cake you’ve ever had in your life.

For the ice cream cake, you will need the following ingredients:

2 quarts (1900 ML) vanilla ice cream, slightly softened

2 quarts (1900 ML) chocolate ice cream, slightly softened

1 jar hot fudge sauce OR 1 1/2 cups chocolate syrup

24 chocolate sandwich cookies

1 container (350 ml) frozen whipped topping

1 can whipped topping, thawed (for decorating)

Assorted frosting gels, sprinkles, candies, or anything else your heart desires for decorations

Perhaps the most important step in this whole process is to lightly butter a 9 inch spring form pan to ensure the ice cream slides out easily and in the desired round. Spread the chocolate ice cream into the bottom of the pan, making sure the layer is even. Freeze for at least 30 minutes. While you are waiting for the ice cream to freeze. finely crush the chocolate sandwich cookies. Remove the chocolate layer from the freezer and pour the hot fudge sauce or chocolate syrup evenly over the chocolate ice cream layer. If the hot fudge is too thick to spread evenly, warm it in the microwave for a few seconds to soften it up. Use a spoon to spread it evenly over the chocolate ice cream layer. Sprinkle the chopped sandwich cookies over the hot fudge and press them into the fudge lightly. Return to the freezer for another 30 minutes. After 30 minutes, spread the vanilla ice cream evenly over the hot fudge and cookie layer. Return to the freezer for at least 6 hours (overnight works too!). Congratulations! You have just made a basic ice cream cake.

Decorating the cake is the final step. Because removing the cake from the spring form pan mold can be tricky, be sure to start at least an hour before you plan to serve the cake (but no more than 12 hours). Invert the cake onto a platter or cardboard circle a little larger than the cake. Wrap a warm kitchen towel around the outside of the pan until the cake loosens and slides out of the pan. Using a knife, loosen and remove the bottom of the pan. The sides of the cake will be slightly melted because of the warm towel, so return the cake to the freezer for at least 10 minutes to firm up the edges.

Take the cake out of the freezer again, and frost the cake with the whipped topping. Work quickly so the cake does not melt, and return the cake to the freezer as needed. Decorate with the remaining canned whipped topping, decorating gels, sprinkles, candies, etc. Store the cake in the freezer until serving, but make sure to allow the cake to sit at room temperature for 5 minutes before cutting and serving.

The best way to cut an ice cream cake is with a serrated knife that has been warmed in hot water. Dip the knife in hot water, wipe it with a clean towel, and cut a slice of cake. Repeat the dipping, wiping, and cutting with every piece.

And that’s it! You can personalize the cake with different ice cream flavors (strawberry and chocolate anyone?), and, for those who are feeling particularly festive, can even make homemade whipped cream instead of using frozen whipped topping. The sky’s the limit! A little bit of time, a few simple ingredients, and as much creativity as you desire will yield you the best ice cream cake you’ve ever had in your life.

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