I totally have a new respect for anyone that attempts to make an ice cream cake. I got a bright idea that for my son, who is not gluten free by the way and whose birthday happens to be today..I would make an ice cream cake with the ice cream flavors he likes and make it gluten free as a bonus. I keep wondering what we did in the days before Pinterest and google with all their helpful suggestions and recipes to share? The above “gem” (stop laughing I can hear you) is my first attempt at making an ice cream cake and decorating it..not exactly a fail..but not exactly a win…
There is a science to making an ice cream cake..I did not know this until this week. Even if you are like me and decided to construct vs actually make the cake (and by make I mean create your own ice cream vs buying whatever brand is on sale at the grocery store) there is a lot of work that needs to go into this. Things like I did not know that you cannot melt the ice cream because it will refreeze into a different consistency..so softened ice cream is good..melted not so much. I chose to use slightly softened ice cream and to mash into the pan I used to mold it. The other important piece of information is before you even begin this project..make sure you freeze the cake pan you are using for a couple of hours in the coldest part of your freezer to insure it is nice and cold. Once the pan (I used a spring form pan) is cold line it with parchment paper to make it easier to remove the molded ice cream at the end.
Each Step was all about patience..I wish I took pictures as I was doing it but it went a little something like this…freeze pan, line and put back in freezer for a few minutes..put softened ice cream into bottom layer and smooth out..cover with plastic wrap and place back in freezer for a minimum of 2.5 hours. If you want the cookie crunch you have a couple of options..1) make cookies and cool them or buy pre made. For this venture I bought a package of Glutino GF oreo like cookies and mixed them with magic shell. You can make your own the recipe is embedded in this post… http://www.kinfolk.com/cakes-ages/
after you spread the cookie crunch and cover it with plastic wrap and refreeze for about 2 hours to set you add the top layer of ice cream. My son does not enjoy many ice creams beyond vanilla or vanilla with caramel mixed in so I opted for a layer of carame swirl and a layer of vanilla. The top layer took a while to freeze but once it was done I was able to “frost” the cake with a layer of cool whip and then put it back in the freezer to set again..then came the decorating part..and here is where not only my inexperience with decorating showed but also my laziness. Did I mention the boy is a HUGE Boston Bruins fan?
Said Boy is a Bruins fan and I thought that should not be too hard..AH WRONG WRONG WRONG. To start this adventure off on the wrong foot I was terrified of the prospect of making black icing and gave into that fear and purchased pre made black icing and furthering my laziness..I bought the yellow too. Those Betty Crocker tubes look nice and convenient don’t they? Yeah they are evil little tubes of plastic that are not easy to work with and to top it off the stencil I cut out with the B was sticking to the cake and no help at all…I did not give up even after I massively screwed up and to go to plan (pun definitely not intended) …also have I mentioned that said boy has Asperger’s Syndrome? SO he sees what I am doing and looks at me with a dropped face and says “You are not buying me an ice cream cake at Friendly’S”? ..Queue the epic fail. Next time I will just make the icing myself and use a pastry bag it will at least look less like a 5 year olds creation…now to get home again and see if it tastes good
The Gluten Free Mum 