DQ Ice Cream Cake
Ice cream cakes have become tradition in my house. They look very impressive but are very simple and oh so delicious!
2 qts of your favorite ice cream
(can be plain like chocolate or vanilla or could be chunky like turtle or elephant tracks)
1 jar microwavable chocolate fudge topping
12 ounces non dairy whipped topping
Allow the ice cream to soften to a spreadable consistency. Press each flavor into a wax paper lined pan. I find 8 inch round pans work well. I use two 8 inch pans and don't fill it to the top. You could build layers in the actual pan too. Try to get it level on the top but not to the top. If you get the two layers too thick, it is difficult to balance the two layers as well as difficult to cut. The recipe I found actually builds the layers inside the one pan. So, they take the first flavor and spread it about half way up the pan. Then cover it with oreo crumbles, then hot fudge. Return pan to freezer till hard. Remove from freezer when set and top with second flavor. Return to freezer till again set. Remove from freezer and frost with a mixture of equal parts of vanilla ice cream and whipped topping beaten together.
Tips I have learned, from trial and error:
- do not have the hot fudge too warm or it will melt the ice cream around it.
- if using two pans, do not make too big or it will be difficult to cut.
- If making two layers, be sure whipped cream is cool before placing second layer on the top
- Add food coloring to the cool whip and ice cream mixture to make a colored frosting
- I have not found a good way to write characters onto the cake as normal frosting does not do well on the frozen cake
- play around with toppings to between the two layers - hot fudge, crushed candy bars, caramel, chocolate chips, m&m s, anything you would put on a sundae would work here
- Allow yourself enough time for the many steps of freezing
- Be sure you have a container to go into the freezer that is big enough for growing layers
- Have fun with it. It will be delicious no matter what you do.
2 qts of your favorite ice cream
(can be plain like chocolate or vanilla or could be chunky like turtle or elephant tracks)
1 jar microwavable chocolate fudge topping
12 ounces non dairy whipped topping
Allow the ice cream to soften to a spreadable consistency. Press each flavor into a wax paper lined pan. I find 8 inch round pans work well. I use two 8 inch pans and don't fill it to the top. You could build layers in the actual pan too. Try to get it level on the top but not to the top. If you get the two layers too thick, it is difficult to balance the two layers as well as difficult to cut. The recipe I found actually builds the layers inside the one pan. So, they take the first flavor and spread it about half way up the pan. Then cover it with oreo crumbles, then hot fudge. Return pan to freezer till hard. Remove from freezer when set and top with second flavor. Return to freezer till again set. Remove from freezer and frost with a mixture of equal parts of vanilla ice cream and whipped topping beaten together.
Tips I have learned, from trial and error:
- do not have the hot fudge too warm or it will melt the ice cream around it.
- if using two pans, do not make too big or it will be difficult to cut.
- If making two layers, be sure whipped cream is cool before placing second layer on the top
- Add food coloring to the cool whip and ice cream mixture to make a colored frosting
- I have not found a good way to write characters onto the cake as normal frosting does not do well on the frozen cake
- play around with toppings to between the two layers - hot fudge, crushed candy bars, caramel, chocolate chips, m&m s, anything you would put on a sundae would work here
- Allow yourself enough time for the many steps of freezing
- Be sure you have a container to go into the freezer that is big enough for growing layers
- Have fun with it. It will be delicious no matter what you do.
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