Ice Cream Cake
Source of Recipe
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List of Ingredients
Begin with your cake which has been chilled in the freezer. With a large serrated bread knife cut the cake through the middle, making layers approximately 1 inch thick. Though I cringe to say it, box cake mixes are just fine for this, as they are predictable and consistent.
Place a layer of cake on your cake plate or whatever you will be using to serve the cake on. Spread the ice cream onto the layer of cake -- it should spread much like peanut butter. If your cake layer is not cold enough, it may tear during this process. Spread the ice cream until it is smooth on top and about an inch thick. Place another layer of cake over the ice cream and smooth the edges so there are no lumps of ice cream hanging out the sides. Place the cake in the freezer for 20 to 25 minutes. Spread another layer of ice cream on the top cake layer. You can get creative and make each layer a different flavor.
Repeat the steps until you have a third layer of cake on top. Put the cake in the freezer for 20 to 30 minutes while you prepare your frosting. Almost any buttercream frosting will do, but I really prefer a Chantilly cream on ice cream cakes. Chantilly cream is really no more that whipped cream with the addition of a small amount of confectioner's sugar and vanilla or other flavor to taste.
With your spatula, spread the Chantilly cream on top of the cake in a circular motion until it is flat and smooth. Spread the cream evenly on the sides until smooth. If you have cake decorating tools, have fun with it. If not, some chocolate shavings or cocoa powder will do just fine. Enjoy a taste from the past!
Recipe
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