Homemade gold medal ribbon ice cream cake

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our homemade ice cream cake was fairly easy to make.
What you will need:
ice cream. 6 litres of in 2 or 3 flavours
gramcracker crumbs or your favorite cookie crushed up.
a deep, bowl or pan to shape the cake. I used our favorite lazagna pan a 9×13 enameled pan
We started by turning our freezer (and fridge) to their coldest setting.
and set the first flavour of icecream i the counter to warm.

remember, the first flavor of ice cream you put in the pan will be on the top of your cake.

My 9 x 13 pan is about 4 inches deep.
I lined it with plastic wrap, along the bottom and up both sides.
Then we added our first layer of ice cream.
We let the ice cream soften 15min-a half hour on the counter and used a hand mixer to make it nice and smooth and spread it into the bottom of the pan. I made sure to push it down into the corners. At this point you can sprinkle the icecream with graham crumbs or crushed cookie. Place in to a very cold freezer to harden, about 4 hours.
This was repeated for each layer.
If you want one of the layers to be cake, cookie, or brownie. bake several hours before adding to the cake. Ensure that it is completely cool. Cut to fit your pan and place on top of a frozen solid layer of ice cream. Sprinkle with cookie crumbs or graham crumbs so that it won’t get soggy if you are going to add another layer of icecream.
OR use store bought cake/brownie layer onto frozen icecream
You can also drizzel a layer with your favorite sunday topping (homemade or store bought)

T wanted icecream cake ontop of a cookie base and some slimer green in the cake, so we added a bunch of green food dye to the vanilla ice cream, mixed in with the hand mixer.
For the cookie base, I measured a 9 x 13 rectangle onto a piece of parchment,  we then rolled sugar cookie dough out  to 1/8″ thick then trimmed the dough so that it just covered the rectangle.
Baked till golden, then trimmed down to fit the pan while still warm.
I also indented the cookie with a grid so that it would break easily when cut, creating pieces about 2×2″.
Once cool i placed it ontop of the last layer of frozen icecream.

Once all the layers are frozen, flip the cake onto a platter with a raised lip (to catch melting) peel off plastic wrap & serve OR place back in freezer until ready to serve.

You may also want to sprinkle the top of the cake with more graham crumb or ice with whipped cream.
Whipped cream will also freeze well and can be easily flavoured.

Cake topper:
We then decorated our cake with an enormous Stay Puft Marshmallow Man. The Marshmallow Man was made from a combination of store bought marshmallows, reformed marshmallows and marshmallow fondant. To create our own marshmallow shapes we melted storebout marshmallows in the microwave with a little bit of butter and poured them into greased forms sprinkled with corn starch.
The colored details were made of fondant kneaded with food colour. For his face we used googly eyes and painted his mouth with black food dye.
Everything was stuck together with melted marshmallow.

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