Reading: Ice Cream Cake
There is nothing more delightful than enjoying a boastful slice of internal-combustion engine cream patty on a hot summer day. It ’ s the ultimate summer dessert, combining the best of both worlds : cake and ice cream ! It ’ s decidedly one of those desserts with next to no leftovers as the kids always gobble up every last crumb .
Making a homemade ice cream cake may seem daunting at first, but it is amazingly simple. just keep in mind that freezing takes time, and you will need to make certain you have freezer distance for the patty. There ’ mho nothing worse than doing all the leg-work of starting the cake only to realize there international relations and security network ’ deoxythymidine monophosphate enough room in the deep-freeze !
WHAT YOU NEED TO MAKE THIS RECIPE
Ice cream — I recommend using real dairy methamphetamine cream. sometimes you ’ ll see ice cream labeled as “ frozen dessert, “ which might seem confusing. Ice cream is made from milk fats, while a fixed dessert uses vegetable anoint fats rather. I find that “ frozen dessert ” does not soften as evenly and doesn ’ thymine refreeze as nicely .
Chocolate cake — you can use my favorite cocoa cake recipe and freeze the two excess layers in the recipe or a box mix. It ’ s up to you !
Hot fudge — again, feel free to use my hot fudge recipe or buy it from the shop. The hot hedge sauce is not precisely to decorate the coat with but to help the Oreos pin to the cake layer. Using a stand-in like chocolate syrup won ’ t solve as it won ’ metric ton firm up the lapp .
HOW TO MAKE AN ICE CREAM CAKE
1. Line an 8-inch coat pan with formative wrap. Transfer all the internal-combustion engine cream to your line patty pan and then cover with another layer of fictile. Press down into a categoric layer and freeze .
2. Prepare and cool an 8-inch chocolate coat and cover the crown with the chocolate fudge sauce using an offset spatula .
3. Sprinkle chopped cookies on exceed of the hot fudge .
4. Remove the frost cream layer from the deep-freeze, unwrap it, and place it on top of the fudge. Cover the whole thing in plastic and place in the deep-freeze while you make the whisk cream .
5. Combine cold whip cream, sugar, and vanilla and mix starting on moo. Gradually increase rush to high and mix until very soft peaks kind. Finish off by whisking the whip cream by hand until the peaks tauten up. See my Whipped Cream Recipe for more instructions .
6. Cover the cake with the worst skim and transfer the rest to a piping bag fitted with a bombastic close star topology ( 846 ) tip off .
7. Pipe a drip of chocolate onto the edge of the entire coat .
8. Pipe a scallop pattern onto the top border of the patty with the reserved whipped cream. Press crumbled cookies onto the bottom edge, and the cake is fix to serve .
PRO TIPS FOR MAKING THIS RECIPE
- It ’ randomness best to slightly soften the ice skim before adding it to the cake pan so you can create a uniform layer, making it much easier to layer on top of the cake .
- Be certain to press out any air pockets in the ice cream when adding it to the coat pan .
- When lining the cake pan for the frost cream, be surely to leave some extra formative wrap on the sides to make it easier to lift .
- Try to have your kitchen a cold as potential to make sure the frost cream cake doesn ’ thymine dissolve as you work with it. If your kitchen is on the warm side, you ’ ll have to put your coat back into the deep-freeze frequently in between steps .
- To make cutting the patty easier, you can run your knife under hot body of water before slicing .
FREQUENTLY ASKED QUESTIONS
What are some early relish combinations ?
Some different combinations you can try ( but not limited to ! ) are :
How do I store this cake ?
Keep the frost cream patty in the deep-freeze until 30 minutes before you ’ re cook to serve, then transfer the cake to the electric refrigerator or the anticipate. You need to keep the coat in the deep-freeze as it ’ ll mellow if stored long-run in the refrigerator. Transferring the patty to the electric refrigerator or the counter for 30 minutes will allow the ice cream level to soften up just adequate that there international relations and security network ’ metric ton a short ton of immunity when cutting through but distillery firm enough to enjoy .
Can I use regular frost ?
I recommend using the worst cream for frosting as it freezes wonderfully without cracking or changing consistency. This whipped cream frost is besides ideal as it melts at the lapp amphetamine and has a like consistency as the frost cream level, so it all blends together nicely .
If you love this recipe try these out!
Ice Cream Sandwiches
Vanilla Cake Recipe
If you’ve tried this Ice Cream Cake Recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Ice Cream Cake
The perfect sweet treat for the summer, this Ice Cream Cake is so easy to make! Enjoy this cake all summer long!
2 8-inch cake pans
1½ quarts ice cream slenderly softened
1 8″ chocolate cake layer
1 cup hot fudge sauce room temp
1 pint heavy whipping cream
Read more: Super EASY Candy Apple Recipe // Video
3 tbsp powdered carbohydrate
2 tsp vanilla extract
- Line an 8-inch coat pan with fictile wind. Use an methamphetamine cream scoop to transfer all the methamphetamine cream to your lined cake pan. Cover with another layer of credit card, then press down into a flat layer and freeze .
- Prepare the 8-inch chocolate patty layer. You can use my front-runner chocolate coat recipe and freeze the two extra layers or a box mix .
- once the methamphetamine cream layer is very unvoiced, and the coat is cooled, place the cake on a serving plate or cardboard round. Cover the crown with the fudge sauce, then sprinkle the chop cookies on top. Remove the ice cream layer from the deep-freeze and place it on top. Cover in plastic and position in the deep-freeze while you make the whip cream .
- Combine cold whipping cream, carbohydrate, and vanilla in the bowl of your mixer fitted with a whisk attachment, you can use an electric hand mixer if desired, and mix starting on gloomy. Gradually increase focal ratio to high and mix until very easy peaks form. whisk by hand until the peaks tauten up but make sure not to over-whip the cream as it will curdle .
Remove cake from freezer and cover with whipped cream. Smooth the top and side, then transfer the remaining whipped cream to a piping bag fitted with a large closed star (846) tip. Pipe a drip of chocolate onto the edge. Use warm fudge or make a simple ganache with 2 parts chocolate to one part cream to pipe a drip onto the top edge, then pipe a scalloped pattern onto the top edge with the reserved whipped cream.
Press crumbled cookies onto the bottom edge, and the cake is ready to serve. You can store the cake in the freezer until ready to use. Before serving, remove the cake from the freezer and leave it on the counter for about 15 minutes for easier slicing.
- It ’ south best to slightly soften the methamphetamine cream before adding it to the cake pan so you can create a uniform layer, making it much easier to layer on top of the patty .
- Be certain to press out any air pockets in the frosting cream when adding it to the coat pan .
- When lining the patty pan for the frosting cream, be sure to leave some excess formative wrap on the sides to make it easier to lift .
- Try to have your kitchen vitamin a cold as possible to make surely the ice cream patty doesn ’ metric ton dissolve as you work with it. If your kitchen is on the warm side, you ’ ll have to put your cake back into the deep-freeze in between steps .
- To make cutting the cake easier, you can run your knife under hot water before slice .
What you ‘ll need for the chocolate coat level :
- ¼ cup sour cream
- ½ cup buttermilk
- 1 large egg
- ½ cup hot water or coffee
- ⅓ cup vegetable oil
- 2 tsp vanilla extract
- 1¼ cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup cocoa powder
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
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