As I mentioned in one of my previous posts, I recently bought a townhouse. To celebrate, I threw a housewarming party and decided to make an ice cream cake for dessert.
Dairy Queen ice cream cakes – yay or nay? I pretty much only like the cookie fudge middle. My plate is always left with sad looking vanilla and chocolate soft serve because I just eat the middle. But I think my problem with that cake is that it’s soft serve. If it was real ice cream, I think I’d love it.
So, my ice cream cake was going to be made with real ice cream. And not that stuff from the store that has a bunch of ingredients that I can’t pronounce, meaning they really shouldn’t be in my ice cream. I’m talking about the home make stuff – with egg yolks, and real vanilla, and only ingredients you’re familiar with! And you know what? It’s going to have cake too – because ice cream cake without the cake part, is just ice cream shaped like a cake if you ask me.
The great thing about this type of cake is that the options are endless! I went simple, but you can mix and match ice cream and cake flavours and add extras like cookies, crumbles, nuts, fruit, and sundae syrup between the layers. And multiple ice cream flavours!
Vanilla Strawberry Ice Cream Cake
Vanilla ice cream
Whipped cream frosting
*Note, this cake takes 3 days to make
Vanilla Cake (Make on day 1)
Use your favorite vanilla cake recipe. I halved this one and baked it in a 6-inch pan. Feel free to use whatever size you like!
After baking and cooling the cake, cut into two layers. Wrap in plastic wrap and freeze overnight.
Alternatively, you can buy a pre-made pound cake.
Vanilla Ice Cream (Make on day 1 or 2)
You can use your favorite store bought ice cream. Or make it from scratch! I used this recipe by David Lebovitz.
If making from scratch and refrigerating the base overnight, make on day 1. If not refrigerating base overnight, make on day 2 (same day as assembly).
Whipped Cream Frosting (Make on day 3)
2 cups whipping cream
1/3 cup icing sugar
½ teaspoon vanilla
Gel food colouring
1. Chill metal bowl before whipping. Beat whipping cream until soft peaks.
2. Sift icing sugar and add vanilla. Beat to stiff peaks.
3. Add food colouring to your desired shade and beat to blend.
*I added a stabilizer (like Whip It http://www.amazon.com/Dr-Oetker-Stabilizer-Whipping-Packets/dp/B000NY8OLU), but since it’s going to be frozen, I don’t think it’s necessary in retrospect.
1. If using store bought ice cream, take out and soften for about 10-15 minutes before proceeding. If using scratch ice cream, it should be in soft-serve consistency (feel free to stick in the freezer until ready).
2. Smear a little jam on the cake plate. Place frozen cake layer on top. Spread jam on top.
3. Wrap stiff acetate tightly around the cake and tape to secure.
4. Spread ice cream over the cake – up to you on how much and how tall you want the cake!
5. Spread jam on the other cake layer. Carefully place it on top of the ice cream, jam side down.
6. Freeze overnight.
7. Make whipped cream frosting.
8. Take acetate off cake. Frost cake with whipped cream and decorate to your preference. Freeze until ready to serve.
Verdict: This ice cream recipe was A-MAAAzing! So creamy, rich, and flavourful! I only used ¾ of it in the cake, so I had a bit left over. And good thing too because my friends requested it and devoured it! I’m dreaming up new flavour combos!