Thursday, July 14, 2011

Ice Cream Cake

My husband loves ice cream cake. So, this year, I decided to tackle one for his birthday. I found this recipe in an issue of the Food Network magazine, and it turned out wonderfully. Mine didn't look as glamorous as theirs, but that's something I can work on with more practice :)

2 1 1/2-quart containers vanilla ice cream
2 rows from a package of Oreos (white stuff removed and discarded)
1 (7 to 8oz) bottle Magic Shell ice cream topping
1 1 1/2-quart container chocolate ice cream
5 cups whipped cream (Cool Whip)
sprinkles (optional)
9-inch springform pan

Put springform pan in the freezer for 15 minutes. While it gets cold, allow one container of vanilla ice cream to soften at room temperature.

Remove springform pan from freezer, and proceed to spread a 1/2 inch thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.

In the meantime, pulse the Oreos in a food processor to break into large crumbs. Add the Magic Shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.

Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.

Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top. Freeze until firm, about 2 hours.

To remove from springform pan, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.

Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving.

Slice with a hot knife.

This cake melts quite quickly after the assembly process, and was somewhat messy when sliced. It needed to be returned to the freezer immediately after slicing.

On day 2, however, the cake was solid and sliced much more cleanly (besides it being much colder and more difficult to get a knife through).

Comments from the cook: This was a hit! We shared it with Brian's family, and will be sure to find a group to share it with if we make it again. It makes a sizable cake!

After a bit of a miscommunication (my oops, Debby!), we ended up with whipping cream instead of Cool Whip for the frosting...and I tell you, it was an awesome mistake! I whipped up enough whipping cream (added a bit of powdered sugar to sweeten) for about 3 cups and then folded in some Cool Whip (about 2 cups) to balance the richness. In the end, it was fantastic...

Around here, we're just trying to figure out how to celebrate next year's birthdays a bit sooner! This one may become a tradition... 

Originally found here. (Most text and ingredient list taken from there.)


  1. Squeesha, did you REALLY throw away all that yummy goodness from inside the Oreos? That's terrible!

  2. Oh, P.S. The last time I made an ice cream cake, I added a layer of Hershey's Hot Fudge in the jar between the chocolate layer and the Oreo layer. It was gooey, but so good!!


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