I've never made an ice cake before, but my son really really wanted a Baskin Robbins Ice Cream cake and I didn't feel like paying $69.95 for it, so I decided to make it. All in, the ice cream cost me $16 and the cake mix $4, candles $3, and icing ingredients (because my hubby CANNOT buy store bought ice cream - whatevs) $5. So $28, vs $70 and my son was so proud because we "made it". We will take that win to the bank any day :)
For the record, I believe some things are better from a box. This isn't clean eating so buying a cake mix causes me no guilt or uncomfortable feelings, I secretly do a jump in the grocery aisle thinking (1) it will turn out and (2) I'm glad I'm not THAT MOM that has to make homemade cakes from scratch because see #1 above. It won't turn out, I. Just. Know. It. I digress.
Here's what I did and the beauty of this is you can do it days ahead, it actually turns out better so no stressing the day of the party (as long as you have a freezer handy. if not, stress away and think of Plan B).
Step 1: Chose your favorite ice cream and partially defrost it. Line the pan you chose to use (I'd stick with brownie plan 8x8 or 9x9, or a round pan like this, similar size). Line with parchment paper or seran wrap so you can easily pull it out without cracking or breaking the layer. I had 2 pans so I made both ice cream layers at the same time. As you're spooning the ice cream into the pan and pressing it down, it will smooth out and fill in all the holes. If it still seems lumpy, maybe you have too much and need to eat some. I kid. Not. When finished, put in the freezer and let re-freeze for a day
Step 2: Make your cake. I wanted to do 2 layers ice cream and 2 layers cake, but that would have just been too much cake and we'd have it leftover for months, so I stuck with 3 layers total. the top looks thicker because of the vanilla frosting. Once you make your cake as instructed, let it cool completely and put it in the freezer. I lined the pan with aluminum foil so I could take it out easily and it could go in the oven. Parchment paper would work too, but I find it crinkles in the oven sometimes and I wanted my cake smooth. Once completely cook, put in freezer for a few hours, or up to one day.
Step 3: Remove all layers from their respective pans and stack together. You need to use freezer-friendly icing which is really hard to find in here, so we made whipped cream frosting and it was perfect! Ice it VERY QUICKLY, remember you're dealing with ice cream here and it's no longer in the mold and will lose shape and form fast!! Put in freezer once you're done and let it all come together. The icing can fill in any defects so no pressure to have each layer perfect. You could ice between the layers, but for my first cake, I didn't want to risk timing and the ice cream melt on me. That experiment is for cake #2 :)
Step 4: Add any toppings and store in freezer till ready to serve. At this point, I'd put it on your fancy cake platter and be ready to serve it. We have 3 of these and have moved them from CA, to TX, to Australia and used them NEVER! NOT ONE SINGLE TIME. We forget and this happens and we are screwed! Thus, remember to transfer before the party starts. You're welcome :)
This served 8 boys and we 12 pieces still leftover! It makes a lot!!! To store leftovers, slice it completely and put in freezer-safe tupperware and you could enjoy for weeks to come. My family will eat this in 4 nights (3 people * 4 nts = 12 pcs) GONE!
