Homemade Ice Cream Cake
Step 1: Ingredients
For this recipe you will need:
- 1/2 gallon vanilla ice cream
- 1/2 gallon chocolate ice cream
- 1 box chocolate wafers or Oreos (to de-creme) if you can't find wafers
- 1 bottle chocolate magic shell
- 1 tbs gelatin
- 1 cup whipping cream
- 3 tbs powdered sugar
- 1 tsp vanilla
- Decorations to top! I used cherries and colorful sprinkles, but I imagine just about anything that you'd find on a sundae would go well with this essentially re-formatted sundae.
You will also need a spring form pan, a mixing bowl, and a power-mixer. Be sure to place these tools in the freezer well before you use them, so everything you're working with is nice and cold.
Step 2: Prepare the first layer
1. Your bottom layer of ice cream is likely still cold, so transfer it to bowl and begin stirring until it just becomes soft. You don't want to work with entirely-melted ice cream because it will re-freeze differently.
2. Spread your ice cream in the spring form pan until the top is relatively flat. Clean off the sides with a bit cool water or your finger.
3. Cover, and place in the freezer next to those other supplies.
Step 3: Wait!
Give this bottom layer at least 2 hours to set.
Step 4: Chocolate Cookie crunchies
To kill some time while the bottom layer's freezing, you can prepare those chocolate crunchies.
1. I used a frosting spatula to separate the Oreos from their filling, but any flat device will work. Set centers aside, and/or offer them up to the masses.
2. Next, crush your chocolate cookies in eitheir a food processor or in a ziplock wih a rolling pin. You don't want fine grain, or large chunks - shoot for something in the middle.
3. Place crumbs in a bowl, and pout your Magic Shell chocolate fudge on the top. BE SURE TO SHAKE WELL! It's coconut oil-based, which separates at room temperature but hardens when slightly cooler (eg. on ice cream).
4. Mix well, and set aside.
1. After the two hours have passed, take your frosted cake out of the freezer. Place some parchment paper (or some other disposable kitchen paper) on a flat surface.
3. Using your whipped cream frosting base base, frost the cake! It's okay if it's messy at the base, because we'll be removing the parchment paper later.
4. Place back in the freezer to set for at least another hour or two.
Step 5: Build Top Layer
After patiently waiting, it's time to build the next layer.
1. Spread those chocolate crunchies in a uniform layer on top of the now-set chocolate ice cream base.
2. Using those same techniques as before, soften your vanilla ice cream, and gently spread that on top of the crunchies layer. Be careful to not stir it too hard, and disrupt the center and bring it up. Smooth-out the top of the ice cream so it's flat.
3. Place back in the freezer.
Step 6: Wait some more!
Wait for 2 hours to set the top layer.
Step 7: Whipped cream "frosting"
I don't know if you've ever frozen whipped cream, but I have and it comes out weird. It also melts really quickly. We don't want either of these things to happen.
So we're making some stabilized whipped cream using gelatin. Veggie friends out there, agar-agar works just as well. Other methods involve cornstarch and whip it, but I'm using gelatin.
You will need:
1. Sprinkle the gelatin over the cold water, and let it sit for a minute or so until it's absorbed. Then, microwave the gelatin at high heat for 30 seconds so it can "bloom." It should finish clear, but not melted.
2. In the now-cold mixing bowl, beat the cold cream with a cold whisk until it gets thick and starts to form peaks.
3. Gradually add in your sugar. Confectioners sugar is best, but granulated sugar works fine, too.
4. To get that authentic Carvel look, seperate a bit of whipped cream, and fold in blue food coloring until you reach your desired hue.
5. Put all of these things in the refrigerator until you're ready to decorate.
So we're making some stabilized whipped cream using gelatin. Veggie friends out there, agar-agar works just as well. Other methods involve cornstarch and whip it, but I'm using gelatin.
You will need:
- 1 tsp unflavored gelatin
- 1 tbs cold water
- 1 cup cold heavy or whipping cream
- 3 tbs sugar
- 1 tsp vanilla
3. Gradually add in your sugar. Confectioners sugar is best, but granulated sugar works fine, too.
4. To get that authentic Carvel look, seperate a bit of whipped cream, and fold in blue food coloring until you reach your desired hue.
5. Put all of these things in the refrigerator until you're ready to decorate.
Step 8: Frost
2. Remove your cake from the spring form pan, and place on the parchment paper. It's okay if the edges look a little rough - that's what frosting is for! Keep the spring form base underneath the cake for now.
4. Place back in the freezer to set for at least another hour or two.
Step 9: Keep waiting!
Yup, ice cream cakes takes a long time to set. But, as you're already in the kitchen, here's some more recipes:
Step 10: Decorate
Almost there!
1. Remove your cake from the freezer, and place on your serving surface. Use that same frosting spatula to clean off the edges.
2. Take out that blue whipped cream, and using a piping bag, test things out and find the right tip.
3. If you're making a homemade Carvel-esque cake, frost the top and bottom edges with blue whipped cream. Stabilized whipped cream holds it's shape really well, so if you want to make something more ambitious, feel free!
4. Then top with whatever else you want :)
Step 11: Slice and Serve
Thank you! :)
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