C T's Ice Cream Cake -- Much Like D Q |
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Prep Time: 180 Minutes Cook Time: 45 Minutes |
Ready In: 225 Minutes Servings: 12 |
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A true-to-DQ version of the pricey ice cream cakes. This is more of a method, really, than a recipe. This is a close copy of the DQ cakes we enjoy, at a fraction of the cost, and with ingredient control. Feel free to substitute your own cake and icing. Make sure you have room in the freezer before starting assembly. I keep round cake layers on-hand in the freezer; you may need to make yours fresh. Use half the ingredients for one cake - this makes two. Prep time includes freezing time during assembly only. Ingredients:
1 (18 ounce) package cake mix, chocolate |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1/2 gallon ice cream, your favorite flavor |
2 (10 ounce) containers frosting, prepared (or equivalent of your own) |
cake decorations, jimmies, sprinkles, etc. |
Directions:
1. Prepare the cake mix according to package directions.
2. Bake in 8 round pan(s).
3. Cool, remove from pan, wrap tightly and freeze overnight or longer.
4. (Alternatively, you can cook the cake in a springform pan, which will make the rest of the assembly go much easier. I destroy springform pans so I use this method.).
5. When ready to assemble, let ice cream soften for 20 minutes at room temp, OR heat in microwave for 30 seconds.
6. Unwrap one cake round and place on a cardboard round.
7. Using heavy duty foil, wrap the outside only and tuck under, forming a cylinder form around the cake. (Or just use the sides of the springform pan.).
8. Scoop the ice cream into the form and smooth with the back of a spoon, so that there are no air pockets, and the ice cream forms a firm layer on top of the cake.
9. Use as much ice cream as you like - I use enough to form a layer the same depth as the cake, about half of a half-gallon.
10. Return the cake to the freezer for 30-45 minutes, until firm.
11. While freezing, prepare frosting.
12. A shortening and powdered sugar frosting works well for this because it is quite firm, but a canned frosting is good in a pinch.
13. Add a few drops of flavoring to canned frosting and mix well for an extra touch.
14. Remove cake from the freezer and remove the foil wrap. (If using a springform pan, remove the whole thing from the pan at this point.)
15. Frost the cake and decorate as desired.
16. Place the cake back in the freezer for one hour, then cover or LIGHTLY wrap, and keep frozen.
17. To serve, let cake rest at room temperature for 1/2 hour to make cutting easier. Each cake serves 8.
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