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I scream! You Scream! We All Scream…Homemade Ice Cream Cake

My parents and sister came to visit us this past weekend. I’ve been waiting to use my two new favorite toys together, my ice cream maker (Hubster’s last b-day present) and my spring-form pans. ICE CREAM CAKE! I started out with my vanilla ice cream recipe and once churned, I layered it in the bottom of the large spring form pan. I smoothed the vanilla ice cream with a spatula, topped it with crushed chocolate graham crackers, and stuck it into the freezer. I refroze the freezer bowl for the ice cream maker before I started my chocolate ice cream. I mixed up the chocolate ice cream and layered in on top of the crumbled cookies, smoothed it down, and froze the cake. I wanted to use a whipped topping & pudding frosting. However, adding the vanilla pudding mix to the whipped topping made it a yellowish, and I wanted to keep it white. I used whipped topping to frost it (quickly before it melted), and Pumpkin wanted to decorate it with red, white, and blue sprinkles. I stuck it in the freezer until it was time to sing to my Dad. Everyone loved the cake, and I can’t wait until the next birthday to make another one! Ice Cream Cake Setting in Springform Pan

Happy Birthday Poppy!

My Vanilla Ice-Cream Recipe

Ingredients:
1 Qt. Heavy Cream
1 1/8 c. granulated sugar
2 tsp. pure vanilla extract
2 Tbs. water

Directions:
In a chilled metal bowl, whisk (also chilled) the cream and sugar until the sugar is dissolved. Stir in vanilla and water. Pour mixture into the freezer bowl, turn on machine, and let mix until thick and creamy (about 25 minutes).

My Chocolate Ice-Cream Recipe

Ingredients:
1 Qt. Heavy Cream
1 1/2 c. granulated sugar
1 1/2 tsp. pure vanilla extract
3/4 c. unsweetened cocoa powder
2 Tbs. water

Directions:
In a chilled metal bowl, beat the cream and sugar with an electric mixer until the sugar is dissolved. Mix in cocoa powder until well blended. Stir in vanilla and water. Pour mixture into the freezer bowl, turn on machine, and let mix until thick and creamy (about 25 minutes). Yummy Ice Cream Cake

*Notes for next time: I’ll probably layer the bottom of the pan with wax paper and definitely use Oreo cookies.

XOXO,
Young Wifey

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