Wednesday, December 27, 2017

(Easy) Emergency Ice Cream Cake




So today is my husband's birthday and last night at dinner he says he'd like an ice cream cake.  Duh, every year I get him an ice cream cake from our local Carvel.  Well this year he'd like a custom cake... with cookie dough and cookies and cream layers.  Well, if you know Carvel, you know that requires at least a 24 hour notice and I told him so thinking I was off the hook.

Nope.

He mentioned it again this morning.  Here's how that conversation went:

"You know I can't get that cake, I'd have to order it in advance."
"Oh, ok." (Sadly).
"Well I can get the ice cream and put a candle in it...."
"No, thats ok...just forget it and get the regular cake."
"So you're saying you don't want me to look on Pinterest and find out how to make an ice cream cake?"
"Well NO I didn't say that!!"

Lol.  So that's what I did.  Here's the original recipe I found it you want to check it out.  I modified it by making some short cuts, but otherwise it's pretty similar.


What you need...


  • 9 or 10 inch Springform pan (Surprisingly, you can get this in the baking aisle of your local Stop and Shop if you don't have one!)
  • 2 Quarts of Ice Cream (kinda soft, like you bought them, stopped at the post office quick and then came home)
  • One container of Cool Whip, thawed
  • Package of Oreos, or Hydrox if you're a monster
  • Ziploc bag
  • Sprinkles!




So here's what I did.  I knew the original post said that the cake had to freeze for at least 8 hours.  I had about that long so I got right to work.  The ice cream was already soft so I dumped the first quart in the pan and spread it out.  Keep in mind that the first layer is actually going to wind up being the top, if that matters to you.  I then took 25 Oreos out of the package and transferred 24 of them into a ziplock and smashed them.  I ate the other one while I sprinkled the smashed Oreos on top and spread them out.  I skipped the fudge because I don't think Carvel cakes have that layer although that might be nice.  With no time to spare, I then dumped the second quart of ice cream on top and pressed it into the Oreos and smoothed the top.  Place the pan in the freezer for as long as possible.  If you have eight hours or overnight, great.  If not, six hours is good enough, no one's going to turn away a homemade ice cream cake because it's a little soft.  About  an hour a half hour before serving, remove the cake from the springform.  You do this by turning it upside down on a serving platter and wrapping it briefly in a hot towel.  Spread the Cool Whip over the top and sides, top with sprinkles and stick back in the freezer to firm up for as long as possible.  Be prepared to impress everyone with your homemade ice cream cake!  My sister has already asked me to make one for her birthday next month!