As summer approaches, I find that my cravings to stick my head into a hot oven to bake decreases and my clothing slowly gets smaller and smaller. For my dad’s birthday, my mom and I needed to think of a great dessert choice that if we ended up eating way too much of, we wouldn’t feel so terrible. My favorite dessert, next to my mom’s frozen key lime pie, is ice cream cake. Luckily, the Gods at Edy’s have found a way to make delicious light ice cream that it is impossible to tell is diet. At my dad’s request, we used pound cake as a base; however, you can use any store bought cake that you prefer. Our ice cream choices were Caramel Delight and Chocolate Fudge Chunk (to describe the state of my hips after having way too many cookies last week) and we used crushed chocolate wafers in the center to simulate crunchies. If my father wasn’t such a chocolate crunchie addict (I think he would trade me for a Fudgy the Whale cake.), we could have used graham crackers, gingersnaps or whatever we felt like. Lastly, since we’re crazy, we made homemade whipped cream for the topping, but you can use Cool Whip Light to drop the calorie count. Feel free to make the cake up to 1 week in advance (and unmold the day of serving), if you think it will last in your freezer that long.
- 16 ounce pound cake
- 2 (1.5 quarts each) ice cream, any flavors you like
- 9 ounce box Famous Chocolate Wafers
- 1 pint (2 cups) heavy cream
- 1/2 cup confectioners’ sugar
Let ice cream sit at room temperature for about 30 minutes to soften. Meanwhile, slice pound cake into large pieces. Arrange in a 9-inch spring form pan, covering the bottom. Break up any left over chunks into small pieces to use to fill in any really big holes. Eat any leftover pound cake.
With fingers, smush down on cake, spreading it out to fill in all the holes and creating one big piece of pound cake.
In food processor (or in plastic bag with rolling pin), grind 8 cookies into coarse crumbs; set aside. Break about 6 cookies in half for decoration; set aside. Don’t eat the leftover cookies yet. You might still want more for decoration.
Once the ice cream is soft enough to spread, dump one container on top of the pound cake.
With rubber spatula, carefully spread ice cream out being careful to not disturb the pound cake below.
Sprinkle crushed cookies on top. Freeze, uncovered, for 15 minutes. Now you can lick the spatula.
Very carefully spread the now very soft second flavor of ice cream over the crushed cookies, being careful to not disturb the cookies. Freeze, uncovered, for 15 minutes.
Now it’s time to make the whipped cream. Place the bowl and beater you are going to use in the freezer for 10 minutes. This will help keep the cream cold while you beat it. After 10 minutes, take bowl and beaters out of freezer and pour heavy cream into the bowl. With electric mixer on low spread so the cream doesn’t spatter everywhere (this is a good time to wear an apron), beat cream until it starts to thicken. Then, slowly added the sugar.
Beat cream until thick and stiff peaks form. This happens pretty quickly. DO NOT OVER BEAT or you will end up with butter!
Take spring form out of freezer. Fill a large pastry bag fitted with a star tip with the whipped cream and pipe stars over the top of the ice cream. (If you don’t want to pipe on the whipped cream, you can just spread a layer of cream on top with a spatula.)
Still piping those stars…
Decorate the top with the cookie halves. I would suggest spacing them more evenly than I did. Freeze, uncovered, for 2 hours. (Now you can eat the leftover chocolate wafers smothered in the leftover whipped cream for a little snack.) After 2 hours, the whipped cream will be hard enough for you to wrap it up well for at least another 3 hours or up to 1 week before unmolding and serving.
To unmold cake: Dip metal spatula or butter knife in very hot water, wipe dry. Holding straight up and down, press knife against side of spring form and run between cake and spring form to loosen cake from pan. You may need to take spatula out several times and dip in hot water again to warm it up to make it “cut” thorough the frozen cake resting against the spring form pan. Once you have loosened the entire cake, open spring form and remove cake. Leave cake on spring form bottom. Transfer to serving dish.
Voila. Your homemade ice cream cake! Let sit, uncovered, at room temperature for 15 minutes before slicing. Makes 12 impressive and delicious servings.
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