My husband loves ice cream cakes and since ice cream cakes are so expensive, I googled "ice cream cake recipe" and discovered that we have been spending way too much money on buying ice cream cakes from Baskin Robbins. I made a trial cake last week for my FIL's birthday. The crust turned out too thick, I added chocolate turtle bits to the ice cream which made it too sweet, I only had a 9" spring form pan which made for slices that were too big, and I didn't put a layer of icing on it so it didn't look professional. I modified my recipe (even bought a smaller spring form pan) and made this cake yesterday for my daughter's birthday and it turned out much better than last weekend's version so here's the recipe.
1/4 cup butter, melted
2L ice cream
1 cup heavy cream
2 tbsp icing sugar
1 tsp pure vanilla extract
- Mix oreo crumbs with butter. Press into bottom/sides of an 8" spring form pan.
- Bake at 350F for 6-8 minutes. Allow to cool completely and put into the freezer.
- Defrost the ice cream at room temperature for 30 minutes. Next time I'm going to try to make my own ice cream to make it a real "homemade" ice cream cake. But for now, Kawartha's Moose Track ice cream (so yummy!) from Costco works just fine.
- Scoop ice cream into the chilled pan with the crust. Ensure ice cream is packed into the pan so there are no air pockets. Put into freezer for at least 2 hours or overnight.
- Beat heavy cream, sugar, and vanilla until soft peaks.
- Take the cake out of the spring form pan. Frost the cake on the top and sides and return to freezer for another 2 hours or overnight. I don't think I beat this enough so the whipped cream became kind of soft when I started to frost the cake but after I froze it again, it was fine. i'll have to work on making a stiffer whipped cream next time.
- Write a message on the cake and decorate with some buttercream icing if you wish.
- Defrost for 10 minutes at room temperature before serving.