One of my favourite ways to celebrate someone is by making them an ice cream cake. In honour of one of my favourite person’s birthdays today and because I no longer have a springform pan, I thought I’d share… and maybe inspire an ice cream celebration!
The process of creating an ice cream cake is easy – all it takes is smoothing layers of softened ice cream into a springform pan – it’s just time-consuming. Often the hardest part involves standing in the ice cream aisle at the grocery store deliberating which flavours would go best together, taking into account which brands are on sale and the preferences of the cake recipient.
The cake in the photo is mint chocolate (great combination!); I’ve also had success with chocolate cherry, caramel chocolate, and straight up chocolate. I haven’t used the same flavours twice and haven’t tried anything not chocolate-based.
Layered ice cream cake
The proportions are a little loose as I’ve never really measured and I tend to buy more ice cream than necessary – it’s not a bad thing to have some leftover 🙂
- Day-old brownies and/or crushed wafer cookies (or purchased cookie crumbs) for the crust and, if desired, between layers
- At least three different flavours of ice cream (minimum 1.5 litres total for most sizes of springform pans), preferably in contrasting colours and complimentary flavours
- Chocolate, fudge, or caramel sauce for the top of the cake and/or between layers – or homemade ‘chocolate shell’ (recipe below)
- Candies, nuts, and/or sprinkles if desired for the top of cake and between layers
- Wrap the bottom of a springform pan with foil (to prevent leaks) and clear out space in the freezer for the pan to sit perfectly flat
- Press crumbled brownies into the bottom of a springform pan, creating an even crust (if using cookie crumbs, mix them with a little melted butter or softened coconut oil to get the crust to stick together); put the crust-filled pan in the freezer for 5-10 minutes to firm up
- Soften ice cream for the first layer by removing it from the carton and leaving it in a bowl on the counter at room temperature for about 20 minutes; when the ice cream is soft enough to allow it, beat it into smooth creaminess with a wooden spoon and a lot of arm power
- Don’t overdo it, though, you want it spreadable, not soupy!
- Using a spatula, spread the first layer of softened ice cream onto the crust, tapping the pan onto the counter to work out air bubbles; put in the freezer for an hour before adding the next layer
- Repeat with additional layers of ice cream – softening each flavour before beating it and smoothing it into the pan; then letting each layer freeze for an hour before adding the next one
- If you’d like to have fillings between the layers, freeze the ice cream for only 20 minutes before sprinkling on cookie crumbs, brownie bits, nuts, or other toppings so the toppings stick to the ice cream; then re-freeze for a full hour
- If you’d like caramel, chocolate, or fudge between the layers, use a gooey sauce that won’t get too hard when it’s frozen and let the cake freeze for an hour before and after smoothing on the sauce
- Once you’ve added all the layers of ice cream (and any sauce or fillings between the layers) freeze for at least 8 hours to allow everything to set
- To unmold the cake, first slightly soften the ice cream using either use a hair dryer on the edges of the springform pan or by lowering the still tightly foil-wrapped pan into a few inches of hot water, then undo the ‘spring’ and gently wiggle off the sides of the pan; place the unmolded cake back in the freezer for at least an hour
- Cover the top of the cake with chocolate, fudge, or caramel sauce if desired and decorate with bits of brownies, cookies, candies, nuts, and/or sprinkles; place the decorated cake in the freezer for another couple hours
- Let the cake sit at room temperature for about 10 minutes before cutting using a metal knife run under hot water to help it slide through the ice cream
- Eat, enjoy, and look forward to the next celebration you can use as an excuse to make an ice cream cake!
Homemade ‘chocolate shell’
- 7 oz chocolate, roughly chopped
- 2 tbsp coconut oil
Place chocolate and coconut oil in a double boiler; heat over water on medium high until fully melted, stirring frequently. Set aside to cool for 5-10 minutes before pouring over ice cream… or ice cream cake!