Thursday, July 30, 2009

my first ice cream cake

Here I go again with the catch-up posts. About a month ago, I made a Smores ice cream cake ( icebox cake) as part of a weekend of relaxation. It was mostly made from store-bought ingredients and then layered (sounds like Sandra Lee, a bit).

We start with a graham cracker crust and a layer of fudge in a 9 inch springform.


Next, mix softened chocolate ice cream with almonds and marshmallows.


Layer that in the pan and freeze. Follow it up with a layer of fudge topping and another layer of vanilla ice cream. (I obviously got lazy with the photos here because the next one is of the top of the cake, being layered with marshmallows.


The recipe called for it to go in the broiler for a few minutes to toast the marshmallows. I thought that instead, it would be a perfect opportunity to use my creme brulee torch (courtesy of Anthony @ Christmas).

If you ever make an icebox cake, I would recommend really giving it time to set - perhaps leave it in the freezer overnight - before serving. It makes it not slide into a hot mess. The next day, we were able to cut a slice.


A great dish for a summer evening. Or a summer breakfast. :)


2 comments:

Fahrenheit 350° said...

That looks fabulous! I've always made an ice cream cake, cake layer bottom, ice cream layer top, but now I think I should start forgoing the whole cake layer!

The Steel City Chef said...

I concur. Cake is primarily a frosting delivery mechanism. I'm, of course, being facetious, but there is something oh-so-right about an ice cream cake that is totally ice cream.