Monday, June 21, 2010

Make Your Own Ice Cream Cake

As I've mentioned before, my husband loves ice cream cake.  And for ten years I've dutifully purchased said ice cream cake for all his celebratory occasions.   But it kills my foodie sensibilities to buy one at the grocery store.  So, sorry honey, the honeymoon is over because I just can't restrain myself anymore.  MUST. MAKE. HOMEMADE. ICE CREAM CAKE. 

I'm keeping all the elements he loves, a crunchy cookie bottom, a fudgy layer and a creamy, marshmallowy layer on top.  This Father's Day I'm hoping to convert him over to the dark side.  If it doesn't work, we've got a stack of presents to make it up to him.  Update:  He loved it even more than the store bought ice cream cake of his childhood.  My evil plan has succeeded.  Today ice cream cake, tomorrow the world!

I went with an Oreo theme with my crust and ice creams.  I may try a Coffee ice cream and Butter Pecan combo next time around.  Even a Neopolitan would be cute, one layer each of vanilla, strawberry and chocolate.

Recipe Note: I did not frost the sides of my cake but I think I may next time.  Also, once you unmold and cut the cake: keep the cake on the springform bottom but put the whole thing inside of a 10 or 11 inch round cake pan to keep any leftovers to the freezer. In other words, you won't be able to reattach the sides of the springform pan and the cake pan will catch any melting ice cream.

Do-It-Yourself Ice Cream Cake
Serves 12

1 9 oz. pkg of chocolate wafer cookies
4T salted butter, melted
2t sugar
2 gallons of ice cream (I used Mint Cookie and Cookies and Cream)
1 14.5 oz. jar of Dove fudge sauce
8 oz.  of marshmallow fluff
1 pint of heavy cream
1/2 pkg. of Oreo cookies

1. Preheat oven to 350. 
2. Process wafer cookies in a food processor until reduced to crumbs.  Add in sugar and melted butter.  Stir with a fork to combine. 
3. Press into the bottom of a 9-inch springform pan.  Bake crust in oven for 8 minutes.  Let cool.
4. Soften first flavor of ice cream.  I used the paddle attachment and my stand mixer.  (Please note, this turned my mint cookie ice cream sort of grayish in color from the cookies mixing throughout the green ice cream.  Lesson learned: If you care, use a spatula and do it by hand instead.) You want the ice cream spreadable, but not melted.  Layer ice cream over cooled crust.  Add a layer of crushed Oreos and freeze for 30 minutes.
5. Warm the fudge sauce by placing a jar of it in a small pan of simmering water on the stove.  You want the fudge sauce merely spreadable, not hot!
6. Working quickly, spread fudge sauce over bottom ice cream layer.  Refreeze for at least 30 minutes.
7. Soften second flavor of ice cream in mixer and spread it over the fudge layer. Refreeze. 
8. Using the whisk attachment, whip the pint of heavy cream until you have stiff peaks.  Gently fold in the marshmallow fluff until well combined.
9.  Spread the marshmallow fluff/whipped cream layer over the last ice cream layer and return to freezer.  You will have leftover fluff/cream.  If you wish, you can use this to frost the sides of the cake after you unmold it from the springform pan.
10. When ready to serve, defrost for 5-10 minutes.  Then run a sharp knife around the edges of your springform pan and release sides of the pan. 

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