Homemade Ice Cream Cake with Jam (new technique)

I have made ice cream cakes and cupcakes before, but I needed to share this on here to show what I just learned. Even though it’s past summer and you might not care about ice cream anymore. Even if you never considered making ice cream cakes before. I am here to tell you that they are fairly easy, and definitely easier than making a layer cake. Both the decorating and the making parts.

This was for K. Kind of as a “I’m sorry the last one I made you was three years ago right after the Fudgelet was born and I kind of botched it but you were sweet and ate it anyway” cake. But also because I knew he would enjoy an ice cream cake. I can always make cakes, and making a regular cake is easier with a baby around. Ice cream cakes are simple, but with lots of waiting around time that I might not have with a baby for the next birthdays. So, here was my chance to get it right.

I followed directions from a Food Network magazine article and I changed the Oreo crumbs to have a little melted butter. Next time I will go ahead and add more melted butter to get them to clump together even more.

Today is less a recipe and more directions…

  1. Begin by using a food processor or some other tool to grind up Oreo cookies. You will want about 3 cups worth. Add melted butter…enough to make them really clump together. In a springform pan, place a thin layer of the crumbs on the bottom (about 1 cup). If your pan is like mine, you shouldn’t need to spray it (glass and silicone). If you are worried about things sticking, use parchment on the bottom, and spray everything.
  2. Place the pan in the freezer while you continue with the next step.
  3. Take (about) 1-1.5 quarts of ice cream and place in a mixer bowl. Use the paddle attachment and beat on medium-low speed for a few minutes until it starts to look like frosting.
  4. Remove the springform pan from the freezer and spread the ice cream in an even layer on top. Tap the pan to make sure any air bubbles are removed. Sprinkle another layer of the Oreo crumbs on top, then spread some jam (I used raspberry to go with the strawberry ice cream I used, but you could also use things like a caramel or chocolate sauce) in a thin even layer on top.
  5. Freeze for 2 hours until firm.
  6. Take another 1-1.5 quarts of ice cream and again paddle in the mixer until creamy. Spread on top, again tap to remove air bubbles, and then cover with another layer of Oreo crumbs. Freeze for 2-3 hours or longer, until firm.
  7. Beat together 2 cups of heavy cream, 3 Tablespoons of confectioner’s sugar, and 1 teaspoon vanilla extract until stiff peaks form. Spread over the top and sides of the cake. Top the cake with decorations, if desired. Then, freeze for at least 3 hours or overnight. I chose to do the decorative frosting in buttercream after I froze the cake again. This way, when I made a mistake, I could wipe it off and redo it without making a mess.

Notice the funny “H” above? I removed it and redid it as you can see in the first picture of this post.

It’s a little messy to serve, and the frosting I used didn’t stick to the whipped cream frosting since I froze the cake in between, but it was still tasty.

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