Here's the scoop. July is National Ice Cream Month and if your weather is as hot as ours is here, I thought it might be cool to revisit these recipes from previous posts. Both are sweet treats.
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.
Do you want to make your own ice cream? It's very simple and you can customize it by adding your own goodies to the base. I happened to use fresh peaches when I whipped up a batch a few summers ago, but you could incorporate chopped pecans, crushed sandwich cookies, miniature chocolate chips or anything you like!
Easy Freezer Ice Cream
1 (14 ounce) can sweetened condensed milk
sea salt (a sprinkle)
2 tsp. vanilla extract
1 pint whipping cream
Place a large bread pan in the freezer to chill.
In a large bowl, whisk together sweetened condensed milk, salt and vanilla extract; set aside. In its own bowl, beat the whipping cream to form stiff peaks. Fold the sweetened condensed milk mixture into the whipping cream and blend well. Pour into the well-chilled pan and slide back in the freezer. About 90 minutes later, you may swirl in "goodies" of your choice if you wish. At that point, the ice cream will be partially set. Return the pan to freezer and allow to completely freeze.
Click here for a printable version.
I have heard it said that since life is short, you should eat dessert first! 🍦