After making this ice cream cake for the last 4 years for everyone's birthday, it was time to put it on the blog!
I found this recipe after watching an old Food Network show called Kelsey's Essentials. I originally made the recipe using exactly what she used (ice cream, sorbet and frozen pound cake) and it was delicious. Side note, you do need a 9-inch springform pan for this recipe. I also don't make the homemade whipped topping anymore, but I have included it in the recipe at the bottom of this blog post.
Then the family started making requests using their favorite ice cream flavors. There are a million different ways to make this ice cream cake and it is sooooo easy.
Emily recently requested peanut butter cup ice cream and chocolate ice cream and it was so good. Jason and Kate usually request mint chocolate chip and chocolate ice cream.
The original recipe called for layering with pound cake, but we usually use ice cream sandwiches. You could also use vanilla cookies, peanut butter cookies, oreos, brownies, etc.
Another layer of the cake uses hot fudge sauce. Again you could use any sauce or even fruit jams.
And I will say the VERY best part of this cake is the homemade crust. It calls for one 9-ounce package of chocolate wafer cookies. This is what they look like and after making this several times, this is the definitely the way to make the crust.
So the next time you need an easy, yummy ice cream cake, look no further!
Recipe courtesy of Kelsey Nixon.
Ingredients
Nonstick cooking spray, for greasing One 9-ounce package chocolate wafer cookies 1 stick (8 tablespoons) unsalted butter, melted 8 cups vanilla ice cream, softened 6 cups raspberry sorbet, softened One 11.5-ounce frozen pound cake, thawed, sliced 1/2-inch thick 1 cup hot fudge sauce 2 cups heavy cream 2 tablespoons powdered sugar 1 teaspoon pure vanilla extract Cocoa powder, for garnish Fresh raspberries, for garnish
Directions
Preheat the oven to 375 degrees F. Spray the springform pan with cooking spray, line with a circle of parchment, and spray the parchment. Place the chocolate wafer cookies in the bowl of a food processor. Pulse until it makes fine crumbs. Add the melted butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake until toasted and crisp, 15 minutes. Cool completely. Scoop alternating scoops of half of the ice cream and half of the sorbet into the crust using an ice-cream scoop. Smooth the top, filling in any gaps. Tile slices of pound cake over the ice cream. Cover with plastic wrap and freeze until firm, 30 minutes. Remove the cake from the freezer. Spread the hot fudge sauce over the cake slices. Scoop the remaining ice cream and sorbet onto the hot fudge sauce and smooth the top. Cover with plastic wrap and freeze until completely set, 4 hours.
Immediately prior to serving, make the whipped topping. Whip the cream into semi-soft peaks, and then add the powdered sugar and vanilla and continue to whip to stiff peaks. To serve, remove the plastic wrap and coat the top of the cake with the whipped topping using an offset spatula while still in the springform pan. Release the cake from the sides of the pan with a knife and remove the ring. Garnish with cocoa powder and raspberries and serve.
Cook’s Note
Easy variations for ice cream cake - cookie crust can be made using shortbread cookies, vanilla cookies, etc. The cake can easily be frosted with a ganache to just cover the top of the cake - just make sure that your cake is well frozen prior to topping with a warm ganache. Fruit jams could be used as a filling in place of hot fudge. Other things that hold up as well as pound cake - brownies, chocolate chip cookies, ice cream sandwiches.
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