Frozen Desserts

Ice Cream Cake

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Avg. rating 4 from 8 votes.

Recipe Information

Recipe Created By: KFA F&C Volunteers

Ingredients

1 cup cookie or graham cracker crumbs

1 Tbsp sugar

5 Tbsp margarine

2 quarts Safe ice cream or sorbet

Fudge sauce or jam (optional)

Cookies, crushed (optional)

Whipped topping for frosting (optional)

Directions

While this cake does not require a lot of work to make it can take a lot of time to assemble because you need to freeze it between layers. It is a good one to make well in advance.

Bake a graham cracker crust in a springform pan. If you do not have safe graham crackers, almost any cookie crumbs will do. Mix cookie crumbs, sugar and margarine in a bowl. Using the flat bottom of a measuring cup or glass, press firmly into the bottom and up the sides of a 9″ springform pan (see below for directions if you don’t have a springform pan). Bake at 325 °F for 15-18 minutes. Let cool completely.

While the crust cools, take your ice cream or sorbet out of the freezer to soften. Leave out for 20-30 minutes.

Spread a layer of ice cream on the crust with 1 quart of the ice cream and then freeze both the springform pan and the remaining ice cream for about an hour.

Once the ice cream in the pan is frozen solid, add a layer of fudge sauce or jam plus a layer of crushed cookies. Freeze again.

Once the cake is frozen solid, spread another layer of ice cream on top using the remaining ice cream. It’s best to pull the ice cream from the freezer about 20 minutes before using. Return the cake to the freezer until firm.

If you want your cake “frosted”, you need to use some type of whipped topping (such as Kineret® or Rich Whip) or Whipped Cream Frosting. Regular buttercream frosting will freeze too solid for this. To frost, pull the cake out of the freezer and remove from spring form pan. Apply the whipped topping like frosting. You can pipe borders using a piping bag and large tips. Return to the freezer to allow to freeze solid again before serving.

For garnishes you can use gel frosting, cake decorating sugars or sprinkles, marshmallows, chocolate, or anything you can think of.

If you use fruit, remember that they will freeze solid and can resemble ice cubes.

Be sure to defrost the cake for 30 minutes or more before serving so it is soft enough to cut.

Notes

Please be sure the ingredients you use are safe for your family and guests.

Substitutions

Use any combination of safe “ice cream” and other ingredients. If you churn homemade ice cream, add to the cake pan directly from the ice cream maker rather than freezing solid and needing to soften to make it workable. This will give a better final texture.

Matt’s Ice Cream work well for this.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.