For The Best Homemade Ice Cream Cake, There's 1 Unbreakable Rule
One of a few delectable treats that can instantly bring on feelings of sweet nostalgia, ice cream cake transports you back to childhood summer birthday parties spent running around barefoot in the sun. While ice cream cake is a heart-warmingly icy throwback, many people don't realize you can make your own grown-up, gourmet ice cream cake at home.
Ice cream cake can be made pretty simply by assembling your favorite classic cake with creamy and smooth layers of ice cream, sorbet, or gelato in a spring-form pan. You can even customize your cake with chocolate chips or fresh fruit between layers of luxurious ice cream, or top the whole thing with a chocolate ganache drip (if you want to be extra fancy).
To whip together an ice cream cake even better than Baskin Robbins, you must follow one unbreakable rule: soften your ice cream before transferring it to your cake pan. The ice cream's texture is key, and you'll want to avoid using rock-solid ice cream (or, conversely, a melty ice cream mess). The softening step will make your ice cream workable and allow for spreadable, creamy layers of strawberry sorbet or honey chamomile gelato, and ultimately result in the best cake.
How to soften your ice cream to a spreadable consistency
To soften your ice cream to a pliable texture, similar to a thick buttercream frosting, simply scoop out the amount you'll need into a mixing bowl and set the bowl in the refrigerator for 20-30 minutes before you are ready to assemble your cake. While this may seem like a long time to wait, softening your ice cream in the fridge allows for a more even thawing process than setting ice cream out on the counter or softening it in the microwave (both of which often lead to inconsistent thawing, with melted and hard areas throughout the ice cream). Instead, ice cream should be consistently softened just enough to easily stir it in a bowl using a spatula.
If you are short on time, in a pinch you can let your frozen ice cream thaw on the counter for three to five minutes, then mix it in a stand mixer (to mimic the ice cream mashing method ice cream shops employ to soften the icy dessert and incorporate mix-ins). If you don't have a mixer, this can be done with a hearty spatula and a lot of arm strength. Mash your ice cream in a mixing bowl, pressing it against the sides and stirring well until it is soft and spreadable.
The best way to assemble an ice cream cake
The next steps to creating a truly unique ice cream cake that'll wow your next party include placing a baked layer of your favorite cake on the bottom of a spring-form pan and lining the sides with parchment paper for easy removal of the cake. Then, spread your softened ice cream in an even layer, smoothing over the surface with a spatula. At this point, you could press fresh or frozen fruit, such as raspberries, or even cookie pieces into your ice cream layer.
To add additional ice cream or cake layers on top of the first ice cream layer, you'll need to transfer your cake to the freezer for an hour and a half to harden it. This will provide a stable base and ensure you get clean, even rows. If you skip this step, the ice cream may melt and meld, one layer into the next. Once your first layer has solidified in the freezer, repeat the process with your second layer of softened ice cream, smoothly adding it to the cake pan, and then store the cake in the freezer for a couple of hours, or overnight. Your finished ice cream cake masterpiece can be made ahead of time or devoured the same day.