Tuesday, May 3, 2011

Sweet Treat Tuesday- Homemade Ice Cream Cake

Because I just got back in town last night, I'm going to share a recipe that I posted on the blog a long time ago. Please excuse the pictures, does ice cream cake ever photograph well?? This recipe is easy peasy and tastes so yummy. You could really do this any way you want. I used hot fudge for this particular cake, but you could use caramel or a fruit sauce with any cake or ice cream combination. The possibilities are endless.

Homemade Ice Cream Cake
courtesy of This Mommy Cooks

1 box or homemade cake mix, your favorite flavor and all ingredients needed to make it
(you only use half of the batter, so I ended up with 12 cupcakes as well)
hot fudge sauce
ice cream, choose your favorite, up to two
1 tub cool whip, thawed (or make homemade)

Prepare cake mix as directed on box or homemade directions. You'll pour half in a 9x13 baking dish and I used the rest to make cupcakes. Let cool. Cut the the cake in three equal parts so it will fit into a loaf pan. Line your loaf pan with tin foil with some hanging over the sides to wrap the cake up when done layering. I used cheap foil and I think heavy duty or nonstick foil will do better. First place one of the cake pieces in the bottom of the loaf pan, spread a layer of hot fudge on top of that, then spread your ice cream of choice on top that. I put my ice cream in the microwave to soften it and make it easier to work with. Remember, it doesn't have to look perfect, we're layering on top of it. Continue these steps one more time and finish with the last layer of cake. Wrap the cake up with the extra foil hanging over the sides and put in the freezer over night. Once the cake is set, remove from freezer, unwrap the foil and turn cake upside down onto a platter, or in my case a small cookie sheet. Remove the foil from the cake and ice with the thawed cool whip or homemade whipped cream. My cake wasn't very pretty because I didn't have time to thaw my cool whip, so if you're all about presentation, make sure it is thawed when you're ready to ice. Put the cake back into the freezer for 2-4 hours until ready to serve. Enjoy!

*For my cake, I used Devil's Food cake mix, cookie dough ice cream, and snickers ice cream.

This recipe is linked to It's a Keeper Thursday and Prairie Story.

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