With JrBear's birthday just behind us I thought I would share with you how I made his favorite type of cake. Being a cake sculptor by trade means that my children usually have extravagant cakes with completely edible decorations such as...
That being said JrBear is not a fan of regular cake unless it has just come out of the oven so I have to get creative when it comes to his birthday. This year I decided to create my own ice cream cake for him with inspiration from Kim of RelativeTaste. Her picture alone made my mouth water so I knew I had to give it a try ...but not without my own twists of course...Come on, you know me by now; I just can't resist taking something and making it my own.
If you would like some inspiration for creating your own ice cream cake read below...
2 Cups Graham Crumbs 1/2 Cup Crumbled Chocolate Wafers 1/2 Cup of Butter or Margarine 1/4 Cup White Sugar Vanilla Ice Cream Chocolate Ice Cream Spring Form Pan Peanut Butter Fudge Filling: 1.5 Cups Powdered Sugar 2/3 Peanut Butter Chipits 12 Ounces Sweetened Condensed Milk 1/2 Cup Butter or Margarine 1 Teaspoon Vanilla
Start by melting your butter and adding it to your mix of Graham crumbs and crumbled chocolate wafers, stirring well. Toss in your white sugar and stir until combined.
At this point you can press your mixture in to the bottom of a greased spring form pan. As you can see I used the wrong one this time around, only realizing my mistake at serving time. The spring form pan usage is a better choice, so that when it comes to removing the ice cream cake from the pan, all you do it pop off the sides, slice and serve...so much easier!
Once you have it all pressed flat, now is the time to place it in the freezer to freeze for 15 minutes or like me overnight.
Next step is to remove your ice cream from the freezer and let it sit out just long enough to make it spreadable but not melted. Taking the Vanilla or lighter coloured ice cream if you have something other than Vanilla and spreading that all over the bottom.
I found that dipping a spoon into warm water helped the ice cream to spread more evenly and quickly.
Next add your layer of chocolate ice cream on top and freeze the entire thing for 3 or more hours.
Towards the end of your 3 hours freeze is a good time to start making your sweet, sticky filler layer. Kim used a fudge layer but in our house peanut butter is all the rage so I created my own peanut butter fudge instead.
Begin your fudge layer by adding 1.5 Cups of icing sugar to a pot and follow that with your 2/3 Cup of Peanut butter chipits, Sweetened Condensed Milk, butter and vanilla...heat until melted and combined well. Remove from the stove and set it aside to cool until room temperature.
At this point you will need to remove your ice cream cake from the freezer and layer this fudge all over the top. I found that this recipe gave me some leftovers, even with putting a thick layer evenly across the whole cake. Can't complain though because who doesn't like fudge?
Freeze again until firm and top with a dollop like we did on each slice of Cool Whip or spread out a thick layer all over the cake. I leave that portion up to you...feel free to top with cookie crumbs as Kim did or leave it blank as I did. I left the crumbs off and only used a dollop of Cool Whip as I knew the cake itself would be very sweet on its own...too sweet is something that JrBear would not eat.
Voila! Homemade ice cream cake...not only cheap to make but quick and easy... ENJOY!
Now Go Be Brave...and make a homemade ice cream cake today!