Wednesday, July 3, 2019

Ice Cream Cake

If your weather is like ours, you have gone from chilly and soggy to hot and humid in a short amount of time. Maybe you'd be interested in a cool and refreshing dessert for summer. 

Ice Cream Cake
*Prepare and bake a boxed cake according to the package directions, using two round pans. When cakes are finished, remove from pans and set aside to cool. Loosely cover to prevent drying out before assembling dessert. 
*Allow ice cream (flavor of your liking) to sit on the counter for a few minutes just so it's slightly soft and can be easily scooped. Line one of the clean and cooled pans with waxed paper. Press in enough ice cream until it comes up about 3/4 way on the side of the pan. Use the back of your spoon to smooth the surface and firmly press the ice cream all the way to the edges. Place the uncovered pan in the freezer and allow to remain for a few hours until it's very firm throughout. 
*Center one of the cake layers on a your dessert plate. Remove 
pan of ice cream from freezer. Invert and set on top of the cake layer. Gently tap the bottom of the pan and lift straight up, leaving the wax paper covered ice cream layer in place. Carefully remove the wax paper. Top cake and ice cream layer with the second cake layer. Frost top and sides with a tub of prepared whipped cream.
*Keep in a sealed cake keeper and store in the freezer.


Click here for printable directions. 


Note: In keeping with Independence Day, I used a patriotic confetti cake mix and a seasonal red velvet ice cream. I also added red sugar after frosting it with Col Whip.


Have a happy day!