Which do you love more, ice cream or cake?
If you’re like me, you can’t possibly answer that question because they’re both too wonderful for words and you could never choose between them.
But why should you have to? If your obsession with cake is only rivalled by your infatuation with ice cream, then it’s time to delve into the delicious world of ice cream cakes.
You’ve probably had ice cream cake before, but you may not realize how many creative options there are out there to combine your two favorite desserts into one mouthwatering treat.
1. Ice Cream Brownie Cupcakes
If you ask many, cupcakes are totally the new cake. Everyone loves the cute factor and the convenience of individual cupcakes, so it makes sense to get ice cream in on the trend. And this recipe also brings brownies to the party, so it’s basically a win-win-win for dessert lovers. What’s even better is that they are pretty easy to whip up.
- Start with your favorite brownie mix or homemade recipe, and put about a tablespoon of brownie batter into your lined cupcake pan. Bake until it’s cooked all the way through (6-8 minutes).
- Let them cool to room temperature and then place in the freezer for about a half hour.
- Take a gallon of your favorite ice cream flavor and let it thaw a bit in the fridge while the brownies are in the freezer.
- Remove brownies from freezer and put a scoop of ice cream into each brownie (while they’re still in the pan) and smooth the top with the back of a spoon.
- Return the pan to the freezer to let the ice cream set for 45 minutes to an hour.
- While you wait, make a chocolate ganache and whipped cream (or use one from the store).
- Take out the cupcakes, add a teaspoon of ganache to the top of each and smooth over.
- Return to the freezer until it’s time to serve and add a dollop of whipped cream to the top before enjoying.
(Original recipe here: http://joythebaker.com/2009/04/brownie-bottom-ice-cream-cupcakes/ )
2. PB&J Ice Cream Sandwich Cake
Whether you make this for little ones who can’t get enough of the classic peanut butter and jelly sandwich or you serve it as a fun nostalgic treat at a grownup party, you’ll get nothing but praise for this ridiculously easy to make ice cream cake. You don’t even have to tell people how simple it is.
- Take 4 (or more) ice cream sandwiches (store bought or make your own if you’re feeling ambitious) and lay across the bottom of a cake pan or serving dish.
- Take a half of a cup of your favorite peanut butter and spread on top of the ice cream sandwiches.
- Take a fourth of a cup of your favorite jam or jelly and spread that on top of the peanut butter layer.
- Lay 4 more ice cream sandwiches on top of the peanut butter and jelly layers.
- Repeat the peanut butter and jelly layers on top of the new ice cream sandwiches.
- Add 4 more ice cream sandwiches and finish by frosting the top and sides with cool whip.
- When you slice into the cake it will look like a beautiful and homemade ice cream layer cake.
Original recipe here: http://eatathomecooks.com/2013/03/easypeanutbutterandjellyicecreamcake.html
3. Rainbow Tie-Dye Ice Cream Cake
This cake is so fun because of the surprise of the vibrant colors when you cut into it. From the outside it may look like a simple white cake, but when you begin to slice, the tasty rainbow secret is revealed…
- Start by taking a 2-quart box of vanilla ice cream (or any white ice cream flavor) and opening the box so it lays flat, then slice it into 6 even cubes inside the box.
- Remove each cube of ice cream and place into separate bows or containers.
- Get 6 different packets of classic Jello powder in various rainbow colors and measure 3 tablespoons of each one
- Now comes the fun part – take any color and spread the powder around the bottom of the empty ice cream carton.
- Take one of the 6 cubes of ice cream and spread it on top of the powder, using a warm spoon to make it a little easier.
- Repeat this process for all of the Jello colors and ice cream cubes and you’ll end with a layer of ice cream.
- Close the container and put it back in the freezer for several hours to harden.
- Make a simple graham or cookies and cream crust and spread on the bottom of a serving dish or pan the same size as the ice cream carton.
- Remove the ice cream from the freezer, open the box again and carefully place the block of ice cream on top of the crust.
- Finish by spreading cool whip on the top and sides of the ice cream.
- Return to freezer to set until you’re ready to serve!
Inspired by this recipe: https://www.youtube.com/watch?v=1mli4A5h9ko
When the weather is warm and time is short, these are an even better option than a traditional cake. You can make them well ahead of time and store them in the freezer for days before the actual event and when it comes time to serve them up, your guests will be delighted by your cool and creative dessert… just be prepared to share the recipe with everyone who has a taste!
About the Author: Edward Lee is an ice cream expert in both his personal and professional life. As the National Accounts Manager for BoDeans Baking Group, one of the country’s main suppliers of ice cream cones wholesale, he deals with the business side of the dessert world. But Ed also enjoys sharing his passion as a guest writer on food blogs whenever he can. For more, visit www.bodeansBaking.com