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I'm thinking of making an ice cream cake - emphasis on ice cream, not cake. What about this?
Start with a layer of brownie. Bake, then freeze.
Put small scoops/pieces/slabs of different kinds of ice cream on top, using softened vanilla (or chocolate?) ice cream to hold it together.
Freeze.
I often make ice cream pies for birthdays; they're easier to make, freeze and serve. They go from very simple (you can use the pre-made graham cracker crusts) to the more elaborate.
I go to a local dairy and buy 2 quarts of ice cream. Leave them out to soften slightly. I take a corning ware dish the height tall enough to accommodate the size cake I want. I use a round one. I line the corning ware with saran wrap. In my case, I use two sheets, half and half across the dish and enough to cover the sides. I put the ice-cream in the dish fold the saran wrap over the top of the ice-cream and freeze it. The saran wrap helps to pull the cake out of the dish looking like a cake.
I use real whipping cream and once whipped, I pull the dish out and give it a minute to thaw and pull the saran wrap off. I then "frost" it and decorate it a little before serving. You can frost and put back into the freezer but if you write on it the cold will make the writing blurry.
That would work quite well as long as you don't plan on frosting the cake. You could pipe on some rosettes, but generally, you aren't getting frosting to spread on either hard frozen or soft ice cream.
It will be a delicious cake, though.
If you use several different ice creams inside is it going to cause an issue with the guests trying to pick out what flavor they get?
That would work quite well as long as you don't plan on frosting the cake. You could pipe on some rosettes, but generally, you aren't getting frosting to spread on either hard frozen or soft ice cream.
It will be a delicious cake, though.
We don't like icing or frosting so it works well with whipped cream. I guess maybe Cool Whip too.
That would work quite well as long as you don't plan on frosting the cake. You could pipe on some rosettes, but generally, you aren't getting frosting to spread on either hard frozen or soft ice cream.
It will be a delicious cake, though.
If you use several different ice creams inside is it going to cause an issue with the guests trying to pick out what flavor they get?
They will be adults, so hopefully they won't fight. That actually was my reasoning: some prefer lots of chocolate; others like fruit-flavored ice cream.
If you have a square or rectangular pan you could layer ice cream and chocolate graham crackers, then when you take it out of the freezer cover with whipped cream.
If you like the crunchy layers in an ice cream cake you could crush the graham crackers for the layers. Then you could use any shape pan.
I like the Nabisco famous wafers because they have a stronger chocolate flavor but they're up to $5 for a one sleeve box.They're very good for use with ice cream.
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