Since last year's experience with pralines still left me traumatized, I decided I was going to avoid it at all cost (1st batch burnt, 2nd batch not caramelized enough, 3rd batch was ok but there was not enough pecans left to call it an actual batch) I figured if I was gonna make an ice cream cake, it should definitely be, well, ICE CREAM, so I made what else but David Lebovitz's "The Perfect Scoop" both Philadelphia style Vanilla and Chocolate (Philadelphia style ice cream means there is no egg)
Now..., I'm not sure if I'm allowed to post his recipes here since they're from the book and all. But if you're pressed for time and you want to make an ice cream cake, you can definitely make it from store-bought stuff. Use any cookies or cake for the bottom layer, and a couple of your favorite ice cream flavors. And for the mold, use anything you have: cake pan, bread pan, round, square or rectangle. I used a springform pan, I find it easier to release the cake.
- 18 Oreo cookies, crushed
- 1 pint of vanilla ice cream
- 1 pint of chocolate ice cream
- 2 oz dark chocolate, melted, and piped into desired shapes on waxed papers. Let cool.
Top cake with cooled chocolate shapes. Or pipe directly on top once the cake has been well frozen. As you can see, I went with hearts because, well, isn't it obvious????
My BF certainly knew that I would make him an ice cream cake because that's just his non-negotiable ultimate favorite. So the only thing left to surprise him with was his birthday present that I painted with love. That is him when he was a baby, how cute right? No wonder he always gloats about it. LOL!!!