Ice Cream Cake
 
Prep time
Cook time
Total time
 
A perfect (and easy) ice cream cake for all those warm summer days (because obviously you should eat this cake every day)
Author:
Recipe type: Dessert
Cuisine: Cake
Serves: 1 9 inch cake
Ingredients
  • 1 recipe rich chocolate cake (see link in notes--any other cake would also work)
  • 1 carton of ice cream (I used Breyers chocolate chip)
  • ½ cup chocolate chips, to sprinkle over the cake
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Put wax paper on a baking sheet (one that has edges), and grease the wax paper well with butter.
  3. Mix together the rich chocolate cake ingredients until it is ready to pour into the pan.
  4. Instead of pouring it into the cake pans as you would do in the recipe, pour it into the baking sheet with wax paper.
  5. Spread it evenly on the pan.
  6. Cook for 15 to 20 minutes until cooked all the way through.
  7. Since I forgot to take pictures at the moment that I made the cake into rounds, I designed the diagram below to demonstrate how to do the next part.
  8. Take the 'edge' part of a nine inch springform pan (not the bottom part)
  9. Press the circular ring into the cake on the first half of the cake.
  10. Remove circular ring as gently as possible.
  11. Using a knife, cut around the circle that you've just made.
  12. Repeat with the other half of the cake and cut around the circle.
  13. Remove all the cake around the edges of the circles. It's all right if this comes out in several pieces.
  14. Put the pieces on a plate.
  15. Cut the wax paper in half between the two cake circles.
  16. Take the first piece of wax paper with a cake circle on it, and place this on a plate.
  17. Put another plate on top of this.
  18. Flip the plates over and remove the top plate
  19. Peel off the wax paper.
  20. Put a plate on top of the cake.
  21. Flip the plates over.
  22. Remove the top plate.
  23. Repeat steps 9 to 13 with the other cake circle, so that it will be sitting bottom side up on the plate.
  24. Allow the cakes to cool completely.
  25. If you wish to use oreo cookies, now is the time to make them.
  26. When cake is cooled, and oreo cookies made (optional), coat the first layer with ice cream. Spread it out evenly on the cake.
  27. Top the ice cream with crumbles from the extra cake on the plate, and then top this with oreo cookies (optional).
  28. Top the oreo cookies with another layer of ice cream.
  29. Place a layer of cake on top of this.
  30. Clean up the sides of the cake by coating with ice cream. Also coat the top with ice cream.
  31. Put oreo cookies all around the cake (optional).
  32. Sprinkle the cake with chocolate chips and cake crumbles.
  33. Freeze for at least one hour before eating.
Notes
THE CAKE: http://www.imglutenfree.com/chocolate-cake-with-buttercream-frosting/
Recipe by I Am Gluten Free at http://www.imglutenfree.com/ice-cream-cake/