How to Make Ice Cream Cake Even Better Than Baskin-Robbins

Create your own frozen creations with these step-by-step directions
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How to Make Ice Cream Cake Even Better Than Baskin-Robbins

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Create your own frozen ice cream cake creations with these step-by-step directions.

Freeze a Springform Pan

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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

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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.

Spread the Ice Cream in the Pan

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Then, spread the ice cream into the bottom and sides of the pan. Put the pan back in the freezer and let the ice cream re-harden — it’ll take about 15 minutes.

Make the Cookie Crunch

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Pulse cookies in a food processor until they’re broken into large crumbs. Baskin-Robbins ice cream cake uses chocolate wafer cookies, but you could use any crunchy cookie — chocolate chip cookies, Biscoff cookies, and Oreo cookies (without the cream filling) all work well.

Soften More Ice Cream

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Then, soften another quart of ice cream. Try to use a different flavor than you used for the bottom and sides. When the ice cream is spreadable, pack it into the bottom of the pan and top it with the cookie crumbs. Then, freeze the ice cream cake for at least one hour, until firm.

Soften the Last of Your Ice Cream

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Then, soften a final quart of ice cream. Spread it onto the cookie crumbs and then smooth the top of the ice cream cake with a spatula. If you like swirl jam, chocolate sauce, or peanut butter into the top of the ice cream. Then, freeze the cake for at least two hours.

Unmold the Cake

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Run a butter knife along the inside of the springform pan and then remove the outer ring. If the cake seems too soft, return it to the freezer until hardened.

Top the Cake

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Then, spread whipped cream on the outside of the cake with a spatula and top with sprinkles. Freeze until you’re ready to serve. You can also decorate the cake with whipped cream (using a piping bag), write on the cake with melted chocolate, or simply serve it as it is (withouit an outer whipped cream layer).