Ask anyone who has a summertime birthday and they’ll tell you that there’s no match for an ice cream cake. Whether you’re a fan of Carvel or Baskin-Robbins, there are few frozen desserts as delicious as a cold and creamy ice cream cake, filled with a layer of crispy chocolate cookie crumbs and topped with sweet, fluffy icing. Make your own custom ice cream cakes at home this summer — with limitless options — by following a few simple steps.cake up and out of the pan.
You can also make two smaller ice cream cakes by layering your ice cream and cookie crumbs in two plastic wrap-lined loaf pans. Again, leave some overhang, but this time use the overhang to cover the top of the loaf. When the cake is frozen solid, flip the loaf pan over and gently dump the cake out onto a plate. Then, remove the plastic wrap before covering the cake with a coating of whipped cream.
One other trick? If you’re having trouble releasing your ice cream cake from the pan (regardless of which pan you choose), try rubbing a hot towel on the outside of the pan. It will melt the ice cream just enough that you can slide the cake out of the pan. You’ll likely have to refreeze the cake for a few minutes (to firm up the sides) if you use this trick.
Ready to give it a try? Here’s your step-by-step guide to creating delicious ice cream cakes at home.
Freeze a Springform Pan
For best results, freeze your springform pan before making your ice cream cake. Simply assemble the pan and then place it in the freezer for a half an hour.
Soften Some Ice Cream
A few minutes before you’re ready to start making your ice cream cake, set one quart of ice cream out on your counter to soften. You want the ice cream to be spreadable, but not melted. In our experience, you’ll need to leave it at room temperature for anywhere from five to 15 minutes.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.