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Jan 3, 2009 03:50 AM

A Real Ice Cream Cake!

I told my friend that I would make her a birthday cake for her upcoming birthday party. She asked for an ice cream cake composed of yellow cake and chocolate chip cookie dough ice cream. I wasn't expecting this. I am unable to find any recipes for a good basic ice cream cake that I can easily change to suit my purposes. All of the ones I have found are either made of oreo cookies or chocolate cake. I need a reliable ice cream cake recipe or a set of directions for constructing my own. I would preferably like to make it with home made ice cream. Tips would be appreciated, especially because this is my first ice cream cake and I think I need to put it together at my friend's house.

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  1. I have made "ice cream cakes" a number of times. The time i used actual cake in the process, I removed the cake from the pan and let it cool completely. I then made a thin glaze and iced the cake just enough to thinly coat it. I figured this would "seal" the cake surface. I then froze the cake. I constructed the cake using a spring form pan. I am lucky enough to have enough sizes to match my cake pans. After constructing the cake, I froze it all over night. I iced the cake after removing from the spring form pan and put it back in the freezer until 1/2 hour before serving.

    I'm not sure if this helps you out at all, but I found it to be a successful process.

    3 Replies
    1. re: Lenox637

      Is the ice cream put into the springform pan atop the glazed cake before freezing overnight?

      I've only made ice cream "domes" without actual cake, spooning different flavours into nestled bowls at ~1" thickness (alternating glass bowls and ice cream in the freezer) with 3-4 layers until solid, then sliding the harded ice cream bowls into one another, refreezing, then taking out to frost just before serving. The next time I do this, a glazed cake base would make sense (and ease transport). Thanks!

      1. re: Lenox637

        Lenox637, do you use anything like parchment paper to line the pan?

        1. re: Lenox637

          I use a very similar method, freezing each layer individually prior to arranging them with the ice cream in layers in the spring form pan. It works fine, you just have to have everything ready to arrange in the spring form pan so it can be done hastily before things begin to melt. And, of course, I put the spring form pan in the freezer to bring its temperature down before starting with the layering.

        2. Here's a nice yellow cake, I guess any will do:

          and for a goof, you even use cake ice cream (never heard of it before):

          Lots of recipes out there for cookie dough ice cream.

          As others have noted, theirs sounds like a plan. Maybe slice the cake in four, freeze the layers, assemble with the ice cream on site? How about frosting with a cream cheese frosting? Overkill maybe, but it sounds yummy.

          1. Excellent advice above. The only thing I'd add is to be sure and use a yellow cake that contains no butter. Butter cakes harden and are unpleasant to eat when very cold. A chiffon or sponge cake made with oil would be a much better choice.

            1. For the chocolate chip cookie dough ice cream, make a vanilla base ice cream and stir in small bits of this cookie dough, which contains no raw egg.

              Sift together and set aside:
              2 1/4 c AP Flour
              1 tsp baking soda
              1 tsp kosher salt

              Cream together:
              1 c butter
              8 oz cream cheese
              3/4 c sugar
              3/4 c dark brown sugar
              1 tbsp vanilla extract

              Add the dry ingredients to the creamed ingredients, mixing well to incorporate. Then add 2 cups mini chocolate chips and stir to combine.

              If you have any cookie dough left over, drop and bake by rounded tablespoons in a 365 F oven for 6-9 minutes.