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The Kitchen Table

Making an Ice Cream Cake?

15 years ago

My DH loves ice cream cakes, but I thought maybe I'd try to make one this year for Father's Day. Anyone ever made one before? Not sure about the assembly-How do the layers stick together-with just frosting?

Did I see someone here post a cake where you used ice cream sandwiches too. Seems like that one might be less messy-not melting as quickly?

TIA,

Teresa

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Comments (8)

janie_ga
15 years ago
I worked at Baskin Robbins for two years making icecream cakes. The cake goes on top and the icecream as the bottom layer. Then let some icecream melt until it is about the consistancy of THICK Frosting. Use that to ice the cake. Regular frosting doesn't stick to icecream very well. You can use regular frosting in a piping tube to decorate.
lydia1959
15 years ago
Here's the recipe for the ice cream sandwich cake. My DD and her BF loved it! DH found out what it was made from and he wouldn't even try it! So... if you make it don't tell anyone how you did it. They'll be amazed at how you got things all layered just perfectly. lol

Here is a link that might be useful: Ice Cream Cake
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ann t -- I made something similar -- only mine is called Strawberry hazelnut pavlova roll. It's easy and delicious. It's from a long ago Bon Appetit Strawberry Hazelnut Rolled Pavlova...adapted from a recipe in Bon Appetit Magazine 1 cup egg whites (7-8 whites) 1 tablespoon lemon juice 2 cups superfine sugar 2 teaspoons cornstarch 1/2 cup hazelnuts, chopped 1-1/2 cups chilled whipping cream 2 tablespoons sugar 1 teaspoon vanilla Preheat oven to 300 degrees. Line 18x12x1 inch baking sheet with buttered parchment paper. Using electric mixer beat egg whites and lemon juice in large bowl to soft peaks. Gradually beat in 2 cups sugar and cornstarch. Continue beating until stiff peaks form. Spread meringue in prepared baking sheet, smooth top. Sprinkle hazelnuts over the meringue. Bake until the top is pale golden brown but center is still soft, 30-40 minutes. Let meringue cool for 10 minutes, then tip it onto a tea towel, paper side up. Carefully remove paper. Use a small knife to loosen edges if necessary. If it tears a bit don’t worry about it. You won’t notice it when the cake is rolled. Combine chilled whipping cream, sugar and vanilla. Beat until thick. The cake is sweet so you can leave out the sugar if you prefer. Let cake cool for 20-30 minutes. Spread with whipped cream, sprinkle with fresh fruit and roll up starting at the short end. If the meringue cracks, don’t worry. Refrigerate for 3-4 hours before serving. Slice with a sharp serrated knife. The crust doesn’t remain crisp for too long, especially when the roll is refrigerated. What does happen is the meringue absorbs moisture from the whipped cream and becomes even lighter in texture.
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The almond flour shortbread should be fine with the ice cream and freezing. It's the shortbread made from gluten free grain that might taste like hair, but there are some good recipes for GF flour pastry crust with egg, which while, they're miserable to work with, also taste good. The almond could get soggy if frozen long term, but you're talking about serving it this week, right? It sounds beautiful and special. Do you have a container (turn upside down so the top is the platter and the dish is the cover) or pie or cake keeper that would fit both the torte and the freezer? If ventilated, cover the outside with plastic wrap. The more air tight you can keep it, without messing it up, the better off the whipped cream will be. The evaporator of the freezer can make it go gummy. Again, it might not be in there long enough to worry about. Colleen, that's so interesting about the ice cream "cakes" there not having any cake! Since at least the 1950's in the USA, cake and ice cream has been the must have fare at children's birthday parties. I'm not sure if it was Baskin-Robbins (31 Flavors) who made the first ice cream cakes with cake and ice cream as different layers in a birthday cake, but they're surely one of the first. It was a big deal when I was young because most birthday cakes were homemade and most ice cream came in a carton from the grocery store. A Baskin-Robbins ice cream cake was Big Time. I think mom's cake and prepacked ice cream probably tastes better. Those ice cream cakes had crumb issues. But you got a lot more ice cream relative to cake with them, and in Southern California (where it's often hot) that's a good thing.
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glenda_al
15 years ago
People, here, say Dairy Queen ice cream cakes are delicious!
pattico_gw
15 years ago
The Dairy Queen ice cream cakes here are both layers ice cream with some crunchy stuff in the middle...My son thinks they are the greatest and gets me one every year for my birthday...I don't like them...I want half cake and half ice cream...and I don't like the crunchy stuff..But I always try to eat a piece to make him happy...I kind of push it around and play with it...lol

I printed off the ice cream sandwich cake...Now that one sounds good to me.

patti
patruth
15 years ago
Someone got me one of the Dairy Queen cakes for my birthday once and no one liked it. The recipe,that Lydia1959 linked sounds very good and I think everyone would like it, maybe for Father's Day.
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always_learning
15 years ago
Here is how I make mine--all very similar to the ones posted here--takes several hours to make depending on how many layers you want.
Layer #--
1. Crush up one pkg oreo cookies and layer half in 13x9 pan.
2. Spread softened vanilla ice cream over cookie layer.
freeze, when hardened,
3. drizzle with chocolate syrup, caramel, sprinkle with nuts, etc--your choice. Freeze again.
4. Next, place a layer of cool whip.
5. repeat layers 1-4 and freeze Hard--several hours!
Garnish top layer as desired!
nan_ar
15 years ago
Yum,
Now I am hungry for Ice Cream cake.
Love them..
barb_from_pa
15 years ago
I had the kind made from ice cream sandwiches at a party and it was really good.

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