Learn how to make a birthday ice cream cake with whatever flavor ice creams are your favorite. Enjoy!
Don’t miss my round up of all my ice cream recipes.
As I surf around on facebook and instagram, and sometimes on twitter or Pinterest, I often find recipes and photos that inspire me. I will file away a a particular flavor profile or presentation to incorporate into a dish somewhere down the line. Other times though, a post will inspire me to stop what I’m doing and make something right away. While I rarely make anything exactly like the original, there are a few times I’ve stayed pretty close to the lines. This is one of those times.
On Monday evening, I saw this post from Tracy of Shutterbean from June of 2014. It might have been a Pin; I don’t remember. But I saw it and had to go and read, because who doesn’t want a Cookies and Cream Ice Cream Cake? Two flavors of ice cream, separated by a layer of crushed Oreos. And that was it. Simple and lovely, sliced like pound cake. Turns out, Tracy has been busy with her ice cream cakes. I won’t show you all of them, but this one is making me particularly happy: Pumpkin Gingersnap Ice Cream Cake. Go visit Tracy and search “ice cream cakes” to see her other combinations. And if you don’t follow her blog, you probably should. She’s a gifted photographer, and Shutterbean is visually stunning blog with an easygoing and welcoming voice.
While I think Tracy’s ice cream cakes are simple and beautiful and I knew I was going to use store-bought ice cream and cookies to make mine, I also knew I wanted a party ice cream cake–one that could take the place of a “regular” birthday cake and surprise everyone when cut. So, while I kept Tracy’s original idea for layering, I added an extra layer, and then I frosted that guy with whipped cream and decorated it with sprinkles and butterscotch sauce.
I hope this cake inspires you the way Tracy’s cake inspired me. Go make your own creation, either in a loaf pan or a cake pan. Ice it, or don’t. It’s completely up to you. Liberating, isn’t it?
I will share how I made my cake, but please know that you don’t have to follow my directions exactly. And when you’ve made your cake, please share a picture with me. I’d love to see it!
Oh, and I am the worst with process photos (my camera thanks me, believe me), but Tracy has excellent ones over on her site if you’d like to see a step-by-step. Mine worked the same way as hers, except my guy is round.
Birthday Ice Cream Cake
If you like the sound of this recipe, please rate it and/or leave a comment. I love hearing from readers! And if you make it, please share it on Instagram with the hashtag #pcorecipe or share it on the Pastry Chef Online Facebook group. I can’t wait to see your ice cream cake!
- 3 cups each of three compatible flavors of ice cream, , softened
- 24 chocolate wafer cookies, , coarsely crushed (or other cookie you like)
- 1 1/2 cups heavy cream
- salted caramel sauce, , to taste (I used Postre)
- real chocolate sprinkles, (not jimmies from the grocery store. They are made of brown wax)
- ice cream sauce, (I used my coffee butterscotch sauce)
- Spray an 8" x 3" cake pan or spring form pan with pan spray. Fit in three overlapping pieces of plastic wrap long enough so the ends hang out of either side of the pan by about 6". The pan spray acts as glue to hold the plastic wrap in place.
- Spread the first flavor of ice cream evenly in the bottom of the pan (this will be the flavor on the top, so plan accordingly)
- Spread on half of the crushed cookies and pat down. Freeze for 20 minutes or so.
- Add the second layer of ice cream, spreading it on carefully. I found it easiest to plop on a bunch of dollops of ice cream and then smoosh them all together into one layer with an offset spatula. You don't want to spread it really or you could pull up some of your cookie layer.
- Top with the remaining crushed cookies. Freeze another 20 minutes of so if the cake is a bit melty.
- Finish with the last ice cream flavor. Fold over all the overhanging plastic wrap so the cake is completely covered. Using a cake circle or plate (or other round item just large enough to fit inside your cake pan (bottom of a pot, maybe), press down gently on the whole cake to solidify the layers. Freeze for at least 4 hours.
- Turn the cake out onto a cold serving tray (I refrigerated mine for a good thirty minutes. You could also put it in the freezer if you have room).
- Whip the cream along with enough caramel sauce to make it as sweet as you like (or just use sugar and a pinch of salt if you don't have sauce/don't want to use it). Frost the cake as desired.
- Sprinkle the sprinkles on top and then spoon some slightly warmed butterscotch sauce around the edges so it runs down the sides in Artful Butterscotch Ribbons.
- Keep in the freezer until right before slicing and serving. Use a warm knife for the cleanest cuts, wiping off the blade between each cut.
I bought three different brands of ice cream, and the chocolate one wanted to melt if I looked at it funny. Make sure to have your stand and all your plates cold if you want to admire your cake for more than a couple of minutes. I put all my stuff in the freezer and was glad I did so I could get my photos taken!
You'll notice the cake is on a cardboard round. You can disguise the edges of the board by doing some decorative piping around the bottom of the cake before you add the sauce, but then you have the problem of putting it back in the freezer. Unless your whole cake stand with cake will fit in the freezer, you may just want to forgo the border and live with being able to see the edge of the cake board.
If you are feeling spunky, by all means use all homemade ice cream. I was not feeling spunky and wanted to make something that had a big ROI, if you know what I mean! =)
Please give this ice cream cake a try. Nobody but you needs to know how easy it was to make!
Thank you so much for spending some time here today. I can’t wait to see what kinds of ice cream cakes you guys will come up with!
Have a lovely day.