Ice Cream Cake: A "Recipe"

Bubby wanted an ice cream cake for his birthday, so I made one. 

Bubby's 10th birthday, a long time ago

And then MC liked it so much, he wanted one, too.  So I made another one for his birthday. 

MC's 15th birthday, more recently

And then someone asked for the recipe, and I realized I hadn't shared it after Bubby's birthday.  (Side note: it amuses me when someone asks for a recipe like this.  I mean, it's pretty easy to figure out on your own).  So I'm sharing it now.  The "recipe" is very similar to this "recipe" for ice cream sundae cake, but the boys like chocolate more, and fruit with ice cream less, than hubby.

Ice Cream Cake

(click here to print)

• You can use any type of pan or container you like--I used a 9" springform pan for ease of serving (it's easier to cut and serve something if the pan doesn't have sides).  Add more or less of each layer to fit the size of your pan.

• After adding each layer, put the cake back in the freezer for 30 minutes, then proceed with the next layer.

• First layer: Mix cookie crumbs with melted butter and press into the bottom of the pan.  For my 9" round pan, I used ~3 c. oreo cookie crumbs and 1/2 c. melted butter.  You could also use graham crackers, nilla wafers, nutter butters--pretty much any cookie crumb will work.

• Second layer:  About 10 minutes before the 30 minute freezer rest time is up, take ice cream out of the freezer to soften.  Spread the slightly softened ice cream on top of the cookie crumb crust, filling the pan to about 1/3 - 2/5 full.  Use a moistened offset spatula to smooth the top.  I used about 2 cups of moose tracks ice cream.

• Third layer: Pour sauce on top of the ice cream layer, and sprinkle more cookie crumbs on top of the sauce.  You can use caramel sauce, hot fudge, peanut butter, strawberry jam, nutella, creme de mint--anything that will go with the flavors you're using.  You can use the same or a different kind of cookie crumbs this time, or use something else crunchy, like toffee chips or finely chopped nuts.  Feel free to heat the sauce up to make it easier to spread, and use as much or as little as you like.  I used caramel sauce and more oreo crumbs.

• Fourth layer: About 10 minutes before the 30 minute freezer rest time is up, take ice cream out of the freezer to soften.  Spread the slightly softened ice cream over the sauce and cookie crumbs, filling the pan to about 2/3 - 4/5 full.  Use a moistened offset spatula to smooth the top.  I used about 2 cups of cookies and cream ice cream.

• Fifth layer: Heat 1/2 c. heavy (whipping) cream to almost boiling (I heated mine in the microwave, but you could do it on the stove).  Pour over 8 oz chopped chocolate, and stir until chocolate is melted and the mixture is smooth (keep stirring--it takes a while,and remember to adjust amounts to the size pan you're using).  I used semi-sweet chocolate chips, but you could use white, milk, semi-sweet, or dark chocolate or chocolate chips.  Allow to cool for at least 10 minutes--we don't want to melt the ice cream.  When the ganache is cool but still pourable, pour on top of the ice cream layer, and tap the pan on a flat surface a few times to smooth the top.

• Decoration: Add any decorations you desire.  I added halved oreo cookies, and some more cookie crumbs on top, before freezing.  If you want to pipe decorations, I would wait until after 30 minutes in the freezer, so you're piping on a solid surface.

• Freeze for at least 4 hours, or until solid, before serving.  To serve, remove the side of the springform pan, cut and serve.  You may need to run a table knife or offset spatula around the edge of the pan to help it release.  I did not have to let the cake sit out at all before serving (I did let Bubby's cake sit out for about 15 minutes before serving, and you can see from the picture that the ice cream was melting down the sides).

That's it!  What flavors would you use?  Let me know if you try it!