Easy Ice Cream Cake

Gourmet Dad's Rating:Scale of 1-5, 1 = Bad, 5 = Excellent
Simplicity - 5  Easier than I thought!
Taste - 5
Prep Time - 5
Kid Friendly - 5  (Umm... do I need to explain?)

Ingredients:
Favorite Cake Mix - Eggs, Water and Oil required for the mix.
1 Quart of Favorite Flavor of Ice Cream (Softened, not melted)
1 Pint Whipping Cream
2 Tbsp Confectioners(Powdered) Sugar
4-6 Drops Food Coloring

Yield: 1 Full sized 3 layer Ice Cream Cake
Preparation Time:  30 mins (4 hours in the freezer)
Cook Time: 30-40 min

Items you will need:
Mixer
Mixing bowl (2 if you don't want to wash it)
Spatula
2 Cake Pans Round 8 or 9 Inch  (3 makes it super easy, no waiting)

Directions:  


1.  Line one of your cake pans with aluminum foil and leave longer "handles on each edge.

2.  Scoop the ice cream into the pan and press it down and out to the edges evenly.  (Place in freezer for 30 mins - 1 hour.)  After 30 mins you can take the ice cream out of the cake pan and continue to freeze on a flat surface so you can use the pan for the cake.

3.  While the ice cream is continuing to harden, mix up the cake batter, pour into your cake pans and bake.  When baking is complete, let cake cool in pans for 10-20 mins before removing.


*Tip/Trick*  With any cake mix you can reduce the fat by replacing the oil with water.  The only benefit oil gives in a cake mix is to keep it moist longer.  If you plan on freezing it as you do with this cake or if it will be eaten all at once like at a birthday party, reduce the fat and use water!

4.  Once the cake has entirely cooled to room temp it is time to assemble.  Place your bottom cake round on your serving dish face down so the flat side is up.

*Tip/Trick*  If you don't have a fancy cake serving dish like I don't.  Clean one of your cake pans, flip it upside down and build your cake on it.  It works great and even makes frosting it easier!

5.  Next get your ice cream round from the freezer and place it face down on the bottom cake round.  Do this with the aluminum foil on to keep your hands from getting sticky, then peel off the foil once placed properly.

Getting ready to place.

1... 2... 3... Go!

6.  Now place the second cake round on top face up, and you are ready to frost!

7.  Quickly place the whipping cream into a mixing bowl add 2 Tbsp Powdered Sugar and 4-6 drops of you choice of food coloring.  Beat on high just passed stiff peak stage.

8.  Frost the cake using a spatula, butter knife, plastic scraper, or anything you have around.

Start with the edges.

Then move to the top.

Make your final touches and done!

9.  Freeze for 3-4 hours at least, overnight is preferred.

10.  Remove from freezer and let stand for 10 mins before cutting.  This allows the whipped cream to soften enough not to crack when you cut it.  If you cut too early you may just lose some frosting.  You may even dip your knife in warm water between cuts, similar to how you would and ice cream scoop.

Serve and Enjoy!!

We cut this at 2 hours in the freezer, we couldn't wait.  So the center is a bit soft.

Best home made ice cream cake I have EVER made!  (Ok so its the first one, but it was very good!)

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