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Has anyone made an ice cream cake?

  • r

I am hosting a large birthday party and thinking of making an ice cream cake. Ideally I will make it in a pan that is just the right size for my smallish freezer to hold. Is this risky? Can anyone advise? I am thinking of baking the cake, freezing it, slicing it, and filling it with ice cream and refreezing right in the baking pan to keep its shape.

What about icing? It looks like softened ice cream will work fine. Any suggestions as to flavor?

Thank you Chowhounds!

Rhee

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  1. I've done it in a springform pan so it holds its shape and you can remove the edge instead of trying to turn it out. I would bake, cool completely, slice and layer with the ice cream and then freeze. As frosting goes, buttercream works but I haven't found anything I love. Don't use chocolate ganache, though--it hardens too quickly and is hard to cut when it's frozen.

    1. I've done one before... it was a cake with all layered ice creams and a fudge filling... no actual cake involved. but i don't think that would be much different. I made mine in a springform pan and that was great because rather than dealing with unmolding the whole thing I could just release the sides and place it on a platter. alternatively, if you're using a regular baking pan or loaf pan, you can line it with plastic wrap before placing in your cake and ice cream layers... just leave an overhang on either side so you can easily lift it out.

      as far as frosting goes, i used a ganache and found it easy to work with and very pretty. softened ice cream might get messy after the cake has been out of the freezer for upwards of 10 minutes. just a thought...

      1. For icing I've used whipped cream, sweetened and flavoured (if appropriate) to go with the cake. It's easy to cut through, doesn't get too hard and thaws more quickly than the inner ice cream so has a nice texture when serving.

        And I've always done mine in a springform pan. After baking the cake and removing the sides, I reassemble the pan and line it with plastic wrap. Split the cake in two layers - fill with ice cream and let it freeze solid. Then remove the sides and plastic and frost with whipped cream (on top and sides) then freeze again. It's a bit of a multi-step process but doesn't take as long to do as it does to explain.

        1. If you're interested in Wow factor, develop a puff pastry ring (or several small ones) and cut them in half along their circumference. Load the bottom half with ice cream (softened just a bit to make it easier to work with, put the top half on and cover it with ice cream and top it all off with whipped cream and fresh fruit (like peaches or strawberries)
          Keep it in the freezer (covered of course) until about ten minutes before ready to serve.
          There are countless recipes for puff pastry rings on the Internet so you can select whichever best suits your needs.
          I make them often and have never failed to get congratulatory comments and smiles from my guests.

          1. I made an ice cream cake for my brother's birthday and baked a quarter sheet chocolate cake. I cut the cake on the diagonal, put chocolate mint ice cream between the layers and topped it with homemade hot fudge sauce. If you work with the cake frozen, it will keep its shape. I let cake cool for a while, then wrap in plastic and put in the freezer--out of the pan. By the way, my brother's cake was delicious.