Ice Cream Cakes
Ice cream cakes make a popular dessert combination into a single, easy to
serve option. Food historians think that this treat evolved from trifles and parfaits
popular as far back as the 18th Century and recipes appear
in cookbooks as early as the 1870’s. One of them being the Buckeye Cookery
Book in 1877.
Most are composed of layered cakes and molded ice cream, but some
are simply layers of different flavors of ice cream and are cakes in shape
The advent of available year around sources of ice and later home freezers
increased popularity. Many large groceries as well as ice cream specialty stores
sell ice cream and cake combined or ice cream only cakes for those who prefer
not to make their own, but making an ice cream cake is not very difficult. They
do need to be made in advance and may need chilling time between each layer and
before serving, so be careful not to cut things too close to party time. A cake
may be assembled in advance except for the final decorations and stored in the
freezer in most cases for convenience.
You can create one of these crowd favorites by simply lining a pan with foil or waxed
paper and adding slightly softened ice cream in layers. Spring form pans also
work well for easy removal. Soften ice cream outside of the freezer about 5
minutes at room temperature, spread evenly with a spatula, cover with plastic
wrap and freeze until firm again, about one to two hours. Keep adding layers and
chilling until the desired thickness is reached. Just before serving, add
frosting or whipped cream to the top and sides as desired. Additions such as
fruits and hot fudge and other toppings can also be added to the ice cream as
mix-ins or between layers.
If using layers of cake or brownies, use a cake type layer on the bottom, and
add the first layer of softened ice cream before freezing. Usually, a cake layer
goes on top as well. When serving, these ice cream cakes may also need to soften
just a bit before cutting so plan your serving times carefully.
Don’t forget to put leftovers back in the freezer promptly! Re-sealable
plastic storage containers are a good choice to prevent icing, but leftover ice
cream cakes usually should not be stored for long times. Fortunately, they are
so delicious that storage usually isn’t a problem!
recipe has only three basic ingredients, using a mix, and less than 30 minutes
Here's an eleven
ingredient recipe for a chocolate version with about 20 minutes baking time.
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