Hi friends! Well this is a fun one. Since today is National Ice Cream Day, what better way to celebrate than with an Ice Cream Cake?
I have to tell you… I have a special place in my heart for ice cream cakes. Growing up, my parents always made my birthday very special. They would make sure I got my favorite meal, favorite snacks, and of course, favorite cake! With Bruster’s right around the corner from our house, that was always an easy choice. I remember loving flavors like Chocolate Almond Coconut and Purple Dinosaur. There was something about those flavors being in cake form that made them even sweeter.
So this begged the question… What if I made my own ice cream cake? It can’t be that hard! Ha. Well I’ll definitely give this one a Rookie Rating of 3/5 (meaning there is a difficult element that doesn’t really make or break the end result – the decorating). To channel my inner Great British Baking Show fanatic… this is a “showstopper” cake and perfect for any occasion! I started with a recipe I found online here and added a couple of my own twists. I’m super excited to share my experience with you – and of course, happy National Ice Cream Day!
Here is what you will need…
– 2 1.5 qt containers of ice cream of your choice (for my recipe, I got Edy’s Chocolate and Breyer’s Reese’s) – You could even use homemade ice cream with this recipe, but store bought is a bit easier
– A small jar (11.75 oz) of hot fudge topping
– 3 cups of heavy whipping cream
– 1/2 cup of sugar
– 2 teaspoons of pure vanilla extract
– Toppings of your choice! For my Reese’s cake, I chose unwrapped mini Reese’s and unsalted peanuts. However, you could do sprinkles, Oreo’s, nuts, brownie crumbles, etc.
Here’s what you will need to do…
– The night before you want to assemble your cake, pull the ice cream out of the freezer (the softer the better).
– Get 2 cake pans and spread plastic wrap over the bottoms leaving some extra wrap hanging off the sides (I used 2 big sheets per cake pan – it’s important that it covers all sides )
– Once the ice cream is relatively soft, spoon in out onto the plastic-wrapped cake pans until you’ve emptied the containers
– It’s important that you spread out the ice cream evenly so that they stack nicely on top of one another. I used my fingers for this, but the softer your ice cream, the easier it will be to spread with a knife.
– Once the ice cream is spread evenly in both cake pans, cover with another piece of plastic wrap on the top and put them in the freezer. I stacked them on top of one another and then put another heavier freezer item on the top one to try to even them out a bit.
– You’ll want to leave these in the freezer as long as possible – preferably 12+ hours
– An hour before you want to assemble your cake, put the cake stand/ platter/ base you want to use in the freezer – this was a great tip from the author of the recipe!
– Now, this is the part you have to move quickly. The ice cream melts so you don’t have too long here! I started by pulling out the first (base) ice cream “cake” out of the freezer and flipped it upside down on my frozen platter.
– Then pour your jar of hot fudge sauce over the top and spread evenly
– Once this is completed, sprinkle your toppings over the fudge – I used peanuts and crushed Reese’s (I loved the crunch that this gives the ice cream cake!)
– After that was done, I put the cake on the platter back in the freezer while I prepared my whipped cream (this is what you will use as your frosting)
– For the whipped cream, pour the 1/2 cup of sugar, 3 cups of heavy whipping cream, and 2 teaspoons of pure vanilla extract into either your standing mixer (with the whisk attachment) or bowl to use with a hand mixer. Mix on high for ~1 minute until stiff peaks are formed. Once this is completed, refrigerate until ready to use.
– One note here… I doubled the recipe of the whipped cream from what was included in the recipe because I LOVE whipped cream, but also you can save it to use on other things if you have extra! My husband loves whipped cream on waffles, but you can also add it to fruit for a quick and easy dessert 🙂 Truthfully… I could write a whole post about homemade whipped cream – maybe I will!
– Once you’ve prepared the whipped cream and have your decoration toppings ready, pull your cake stand with first layer and your cake pan with the second layer out of the freezer. You know the drill now… partically unwrap the 2nd layer and slowly place it on the first layer (with the fudge/ toppings). The plastic wrap is a great tool here to place the layer evenly
– Now is time to decorate (and this is the tricky part)! I used a piping bag to put the whipped cream evenly on the top of the cake and then used a flat knife to spread evenly on the sides. Mine is 100% not perfect and that’s ok! You’ll notice in the picture that you can start to see the ice cream melting – why you have to move quickly here.
– Once the whipped cream is spread evenly, feel free to go crazy with your decoration toppings! I opted for spreading my peanuts around the rim and then placing a mini Reese’s every so often, but this is your chance to be creative. Do what you and your family like the best and don’t stress the imperfections.
– Freeze immediately after decorating until serving.
Can’t wait to hear how this one goes for you – the good thing is… with ice cream, you can’t go wrong 🙂