Whenever there is an ice-cream cake, and kids, there is one thing you NEVER find. And that is – ‘leftover cake’! I find with a sponge cake and icing at a birthday party there is often loads of smooshed-up cake left lying around the place, which is messy, and wasteful. So, if it’s warm, and your kids and their mates all scream for ice-cream, it’s time to try making an ice-cream cake.
Ice-Cream Cake Recipe & Unicorn & Rainbow Cake Topper
This was a step in a progressive direction for me, as I always thought making ice-cream cake would be specialized, and difficult, and melty and messy. Surprise, surprise, it’s totally NOT. It’s totally easy and cool! (Ha ha.) It’s all in the methods, which are explained in detail in the recipe below.
Now for this absolutely adorable unicorn and rainbow cake topper. Isn’t she a little puff of magic? You’ll have the little girls in paroxysms of delight – unicorns, rainbows AND ice-cream cake? I’m telling ya! You can download her and her rainbow right here! Then simply print at home (it’s a letter page) or take to a print shop to print. The ideal paper weight to print it on is 200gsm.
Now, I’m going to summarize the little tips that made this ice-cream cake a breeze!
- I bought my ice-cream. I totally wasn’t ready to make a bunch of different layers of my own ice-cream. If you are in that place, well, I’m deeply impressed, and I want to be you when I’m big!
- Make sure your ice-cream is a little soft when you are getting it into its new shape.
- Give yourself time – each layer has to harden in the freezer for at least an hour and a half before you do the next one, and the biscuit base also needs hardening in the freezer.
Enjoy!
Print
Ice-Cream Cake Recipe
Description
One kind of cake that NEVER has leftovers is an ice-cream cake! It’s a lot easier to make than you think – follow these instructions to find out!
Ingredients
BASE
- 2½ cups of Graham Crackers
- ¾ cup melted butter
ICE-CREAM
- 4 pints vanilla ice-cream
- 4 pints strawberry ice-cream
- 4 pints mango ice-cream
COOL WHIP TOPPING
- 4 ounces cream cheese
- ½ cup powdered sugar
- 1 ½ teaspoon vanilla
- 1 cup heavy whipping cream
Instructions
I would recommend lining your tin with a silicone baking paper, it just allows for an easy removal of the cake from the tin.
- Crush the Graham Crackers into fine crumbs to make up 2½ cups, mix in the melted butter and press into the 8 inch x 5 inch baking pan, then place into the freezer for 1-1.5 hours.
- Once your base has frozen, take it out the freezer and put in your first layer of vanilla ice-cream, I did the layer about 1.5 inch thick. Make sure your ice-cream is soft to make it easier to work with and it will set nicely into your new shape. Now put your tin back into the freezer for another 1-1.5hr.
- Now time for your strawberry layer. Again make sure your ice-cream is soft to make it easy to work with. Lay your strawberry layer at 1.5 inch thick, then place it back into the freezer for another 1-1.5hr.
- Now time for your final ice-cream layer-mango ice-cream. Again make sure your ice-cream is soft to make it easy to work with. Lay your mango layer at 1.5 inch thick, then place it back into the freezer for another 1-1.5hr.
- Now while your final ice-cream layer is freezing you can make the Cool Whip topping. If you are short on time and would prefer to run to the store and get some, perfect, but if you would like to give this Homemade recipe a go, trust me…you will not be sorry! It is delicious! In a large mixing bowl whip 1 cup heavy whipping cream until it forms soft peaks.
- Then add ½ cup powdered sugar and mix well.
- Now add your cream cheese.
- And finally add your vanilla.
- Now add this layer onto the top of your frozen ice-cream and add sprinkles of your choice and freeze until hard. We would suggest leaving your cake in the freezer until serving.
Notes
You will need a Loose Base Push Pan 8 inch x 4 inch
* If you do not have a Loose Base Push Pan you can always use a deep (as high as possible) standard baking pan and line it on the inside with cling film and let it hang over the edges so you can use the cling film to pull the cake out once it is done freezing and you are ready to serve… we tried this method, it works too!
And don’t forget to pin to your board – you know you’ll need this!
