Classic Ice Cream Cake

Classic Ice Cream Cake

This cake is so seriously easy to make and looks so impressive! You can pick and choose any flavour of ice cream according to your own preference. This cake is surely going to be a conversation topic!

Classic Ice Cream cake is made in a springform pan. But you can easily switch it up. See pictures below. Line a bowl with plastic wrap, stud it with Kit Kat bars (break each Kit Kat in half lengthwise) and fill in the same manner as you would with a classic cake – and you got yourself a Giant Peanut Butter Kit Kat Ice Cream Cake!

I topped my Kit Kat Peanut Butter Ice Cream Cake with peanut butter buckeye candy. To compliment the colour of peanut butter, I ran a golden ribbon at the bottom of the cake.

Please note, it’s nearly impossibly to prevent some leaking of the ice cream in between the Kit Kat bars. You will need to work fast and freeze the cake fast. Another option, you can brush the inside of the cake with melted chocolate to prevent the ice cream filling from leaking out.

Wheatear you go with a classic ice cream cake or any other fun version, such as a Giant Peanut Butter Cup One – you are surely going to impress and please your guests!

Kit Kat Ice Cream Cake Variation

DifficultyBeginner

Yields12 Servings

 1.66 L container of ice cream of choice (most of the container, less about one cup), softened
 1.66 L container of ice cream of choice (most of the container, less about one cup), softened
 1 recipe chocolate fudge, scroll down - recipe follows
 crunchy cookies of choice (I use thin crunchy Chips Ahoy)
For optional Oreo crust:
 20 oreos (or less, depending on pan size,) crushed
 4 tbsp butter, melted (or less, depending on pan size)
For whipped cream topping - for classic ice cream cake, you do not need this for Kit Kat Version:
 2 cups heavy cream
 4 tbsp granulated sugar
 2 tsp vanilla
 pinch of salt
Other:
 Kit Kat bars if doing "Chocolate Peanut butter cup version"
 Garnishes of choice if making Kit Kat Version (melted chocolate, M&Ms or other candy, peanut butter, etc.)

For the basic Ice Cream cake:
1

Prepare 9" springform pan by lining parchment paper on the bottom. Cut a thin 4-5" ribbon of parchment paper and carefully place it around the sides of your pan. If you are doing an optional Oreo Crust - pour melted butter over crushed Oreos, mix well and press into your prepared pan. Freeze for 15-30 minutes. If not, proceed to step 2. For simple ice cream cake, I omit Oreo crust personally - there's plenty of crunch in fudge cookie layer.

For Peanut Butter Ice Cream Cake version, line inside of a bowl with plastic wrap, so that it overhands for easier removal. Break Kit Kat bars in half lengthwise and line them around the bowl. You may slice them a bit to fit them together as snuggly as possible. If you wish, to prevent leaks, brush the inside of this cake with melted chocolate. But if you work fast enough, the leaks between the bars will be minimized.

2

Spread softened ice cream into the prepared pan. Allow it to fill just about half of your pan. You will need almost the entire 1.66L container of ice cream (perhaps less one cup.) Freeze for at least half an hour. In the meantime, you can prepare and cool the hot fudge. (Scroll down for the recipe.)

3

Pour prepared but cooled hot fudge into your pan. Sprinkle crumbled cookies of choice over it. Freeze for 15-30 minutes.

4

Spread the other ice cream over hardened cookie layer. Again, you will need almost the whole container. Even out the top. Freeze for at least 4 hours, ideally overnight.

5

Whip all the whipped cream ingredients together to firm peaks.

For Giant Peanut Butter Ice Cream Cake, you don't need the cream. Just drizzle the top with some melted caramel, chocolate, spread some shaved chocolate chips, perhaps colourful candy (such as M&Ms) or any other garnishes of choice.

6

Remove the ice cream cake which should by now be frozen solid from the freezer. It will be easy to unmold since we used parchment paper to line the sides of the springform pan. Ice the cake with the whipped cream icing. You will need to work fast to prevent the cake from melting. Do not decorate the cake yet. When iced, place your cake into the freezer uncovered for an hour.

7

After your cake is iced and frozen, you can remove it from the freezer and further garnish in a decorative pattern of choice. Allow the cake to come to room temperature for about 5 minutes before serving. Use sharp knife, that you ran under hot water and wiped dry with the paper towel, to cut neat slices.

Ingredients

 1.66 L container of ice cream of choice (most of the container, less about one cup), softened
 1.66 L container of ice cream of choice (most of the container, less about one cup), softened
 1 recipe chocolate fudge, scroll down - recipe follows
 crunchy cookies of choice (I use thin crunchy Chips Ahoy)
For optional Oreo crust:
 20 oreos (or less, depending on pan size,) crushed
 4 tbsp butter, melted (or less, depending on pan size)
For whipped cream topping - for classic ice cream cake, you do not need this for Kit Kat Version:
 2 cups heavy cream
 4 tbsp granulated sugar
 2 tsp vanilla
 pinch of salt
Other:
 Kit Kat bars if doing "Chocolate Peanut butter cup version"
 Garnishes of choice if making Kit Kat Version (melted chocolate, M&Ms or other candy, peanut butter, etc.)

Directions

For the basic Ice Cream cake:
1

Prepare 9" springform pan by lining parchment paper on the bottom. Cut a thin 4-5" ribbon of parchment paper and carefully place it around the sides of your pan. If you are doing an optional Oreo Crust - pour melted butter over crushed Oreos, mix well and press into your prepared pan. Freeze for 15-30 minutes. If not, proceed to step 2. For simple ice cream cake, I omit Oreo crust personally - there's plenty of crunch in fudge cookie layer.

For Peanut Butter Ice Cream Cake version, line inside of a bowl with plastic wrap, so that it overhands for easier removal. Break Kit Kat bars in half lengthwise and line them around the bowl. You may slice them a bit to fit them together as snuggly as possible. If you wish, to prevent leaks, brush the inside of this cake with melted chocolate. But if you work fast enough, the leaks between the bars will be minimized.

2

Spread softened ice cream into the prepared pan. Allow it to fill just about half of your pan. You will need almost the entire 1.66L container of ice cream (perhaps less one cup.) Freeze for at least half an hour. In the meantime, you can prepare and cool the hot fudge. (Scroll down for the recipe.)

3

Pour prepared but cooled hot fudge into your pan. Sprinkle crumbled cookies of choice over it. Freeze for 15-30 minutes.

4

Spread the other ice cream over hardened cookie layer. Again, you will need almost the whole container. Even out the top. Freeze for at least 4 hours, ideally overnight.

5

Whip all the whipped cream ingredients together to firm peaks.

For Giant Peanut Butter Ice Cream Cake, you don't need the cream. Just drizzle the top with some melted caramel, chocolate, spread some shaved chocolate chips, perhaps colourful candy (such as M&Ms) or any other garnishes of choice.

6

Remove the ice cream cake which should by now be frozen solid from the freezer. It will be easy to unmold since we used parchment paper to line the sides of the springform pan. Ice the cake with the whipped cream icing. You will need to work fast to prevent the cake from melting. Do not decorate the cake yet. When iced, place your cake into the freezer uncovered for an hour.

7

After your cake is iced and frozen, you can remove it from the freezer and further garnish in a decorative pattern of choice. Allow the cake to come to room temperature for about 5 minutes before serving. Use sharp knife, that you ran under hot water and wiped dry with the paper towel, to cut neat slices.

Ice cream cake

And here’s the recipe for the chocolate fudge:

Yields8 Servings

  cup heavy cream
 ½ cup light corn syrup
 ¼ cup cocoa
  cup dark brown sugar
 ¼ tsp salt
 6 oz semi-sweet chocolate, chopped finely
 2 tbsp butter
 1 tsp vanilla

1

Bring cream, light corn syrup, brown sugar, cocoa and salt to simmer. Simmer for 5 minutes over low heat until blended and thickened, stir frequently.

2

Pour the mixture over chopped chocolate. Allow it to sit undisturbed for 1 minute. Then add butter, vanilla and with a spatula until nice silky sauce has formed. The sauce will thicken as it cools. If you need it to be more spreadable once it has thickened, just heat it gently.

Ingredients

  cup heavy cream
 ½ cup light corn syrup
 ¼ cup cocoa
  cup dark brown sugar
 ¼ tsp salt
 6 oz semi-sweet chocolate, chopped finely
 2 tbsp butter
 1 tsp vanilla

Directions

1

Bring cream, light corn syrup, brown sugar, cocoa and salt to simmer. Simmer for 5 minutes over low heat until blended and thickened, stir frequently.

2

Pour the mixture over chopped chocolate. Allow it to sit undisturbed for 1 minute. Then add butter, vanilla and with a spatula until nice silky sauce has formed. The sauce will thicken as it cools. If you need it to be more spreadable once it has thickened, just heat it gently.

Hot Fudge
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