This
past weekend, my siblings and I got together to celebrate my nephew’s birthday.
It was a culmination of an exhausting week of debates involving decorations and
a suitable guest list, never mind the fact that the birthday boy is only three…
Anyway, the temperature-tapering argument that took the cake, was, well, the cake!
I
strongly advocated for carrot cake, my absolute favorite, only because I’m
convinced of its health benefits! Other varieties tossed into the ring were the
basic fruitcake, the boring white cake, chocolate cake to please the children and
a red velvet cake to add a touch of class.
To
simmer tantrums, we compromised on a cake-tasting trip to our favorite bakery.
For some reason, the mention of ice cream cake makes my teeth wince. All that
sugar! To my, and our pleasant surprise, this delicious, melting piece of
heaven immediately stole our hearts, dental health be damned. I can’t believe I
waited this long to be a fan! I immediately solicited the good baker for a
recipe and although he chose to withhold his secret ingredients, what he contributed
continues to water my mouth. This is me, generously sharing a simple creation of
the same. Try it. I definitely have no regrets!
Ingredients
A box of your favorite cake mix.
1 ltr. {1 quart or 1/2 a gallon} of your
favorite ice cream flavor.
Frosting, topping or cold whip of your
choice.
Directions
Follow the instructions on the cake mix box and
bake the cake in a 9x13 silicone pan, separating the batter according to the number
of layers you wish to have. Allow the cake to cool completely once done.
Place the first cake layer on a metal or
marble tray, or any other, as long as the cake remains cool.
Use a spatula to spread the ice cream between
each cake layer until you’re all out of layers.
Cover the cake with plastic wrap and place
in the freezer for 2 hours to set.
Remove, then paste the cake with the frosting
of your choice.
Cover with plastic wrap again, then freeze
for 3 hours {or more, it’s up to you} before serving.
Tips
Wrap the cake layers with foil while they cool
to prevent them from drying out.
For the ice cream to be spreadable {if
that’s even a word}, let it sit out for 30 minutes. If you’re impatient,
microwave the tub for no more than 15 seconds.
Add crushed candy bars, nuts, cookies and even
marshmallows to the ice cream before layering to enhance the yum factor!
To effortlessly cut the cake, either take it
out of the freezer an hour before serving or use a heated knife.
Substitute the ice cream with sorbet or
sherbet.
The role of the plastic wrap during freezing
is to prevent the cake from absorbing other food scents present in the freezer.
Switch up the recipe by spreading a layer of
ice cream on a pan and freezing it. Place these sheets of frozen ice cream between
your cooled cake layers, sheath with topping, freeze again, then serve.
Great
Bite?
Multiple
glasses of water with cucumber slices to cleanse your system after indulging in
the above, why else?
No comments:
Post a Comment
Tell me what you think about today's post!