Ice Cream Cake

I made ice cream cake last night.

I hadn’t made ice cream cake before, so I looked up a bunch of pictures on the internet to kind of see what it was supposed to look like.

Then I made it. I used gluten free oreo cookies in the recipe, but they aren’t really necessary. I used them as one layer in the cake, and I also used them to surround the cake. However, you don’t really need that layer in the cake, and you also don’t need them to surround the cake. Instead, you can coat the cake in leftover cake crumbles. I’m sure that would taste fine. I posted this cake with step-by-step instructions, photographs, and diagrams, to make it easier to put together.

It seems sort of strange to be eating ice cream cake when the world around you is beginning to freeze. Our flowerbed might be a goner, even after my sister has been careful to turn the sprinkler on every night so that the flowers don’t get ruined when it freezes.

But it was more than a frost this morning.

What can I say? Autumn is here. Winter is coming.

So enjoy your ice cream cake while you still can.

Ice Cream Cake

Prep time

1 hour

Cook time

45 mins

Total time

1 hour 45 mins

A perfect (and easy) ice cream cake for all those warm summer days (because obviously you should eat this cake every day)

Author: Linnaea

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

Preheat the oven to 350 degrees F.
Put wax paper on a baking sheet (one that has edges), and grease the wax paper well with butter.
Mix together the rich chocolate cake ingredients until it is ready to pour into the pan.
Instead of pouring it into the cake pans as you would do in the recipe, pour it into the baking sheet with wax paper.
Spread it evenly on the pan.
Cook for 15 to 20 minutes until cooked all the way through.
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.
Take the 'edge' part of a nine inch springform pan (not the bottom part)
Press the circular ring into the cake on the first half of the cake.
Remove circular ring as gently as possible.
Using a knife, cut around the circle that you've just made.
Repeat with the other half of the cake and cut around the circle.
Remove all the cake around the edges of the circles. It's all right if this comes out in several pieces.
Put the pieces on a plate.
Cut the wax paper in half between the two cake circles.
Take the first piece of wax paper with a cake circle on it, and place this on a plate.
Put another plate on top of this.
Flip the plates over and remove the top plate
Peel off the wax paper.
Put a plate on top of the cake.
Flip the plates over.
Remove the top plate.
Repeat steps 9 to 13 with the other cake circle, so that it will be sitting bottom side up on the plate.
Allow the cakes to cool completely.
If you wish to use oreo cookies, now is the time to make them.
When cake is cooled, and oreo cookies made (optional), coat the first layer with ice cream. Spread it out evenly on the cake.
Top the ice cream with crumbles from the extra cake on the plate, and then top this with oreo cookies (optional).
Top the oreo cookies with another layer of ice cream.
Place a layer of cake on top of this.
Clean up the sides of the cake by coating with ice cream. Also coat the top with ice cream.
Put oreo cookies all around the cake (optional).
Sprinkle the cake with chocolate chips and cake crumbles.
Freeze for at least one hour before eating.