Finally, if you’ve ever had gelato you know how creamy and intense it is. It tastes as good as any super-premium ice cream. However, because gelato has a greater proportion of whole milk to cream it only contains 3% to 8% butterfat. And the slower churning process results in less air. Together this creates a dense, creamy and delicious ice cream.
Do you have to use premium or super-premium ice cream in an ice cream cake? The answer is a resounding “No!” You can use regular ice cream, light ice cream, reduced fat ice cream, gelato or sorbet. With ice cream cakes you’re only limited by your imagination. Changing the type of ice cream simply gives you a different ice cream cake experience.
For the Health-Conscious
I know that many people are health-conscious and prefer to eat in a heart-healthy way. It’s possible to prepare a healthier ice cream cake. Here are some substitutions. It’s recommended that you experiment with these substitutions to see what works best and tastes best for you and your family.
- Instead of premium or super-premium ice cream use regular ice cream, light ice cream, reduced fat ice cream, gelato or sorbet.
- Use low-fat or reduced-fat whipped cream. You can also skip the whipped cream entirely.
- Use low-fat or fat-free fudge, chocolate sauce or caramel sauce.
- Use sugar-free chocolate chips.
- Prepare ice cream cakes with real fruit fillings and fruit toppings.
- If a cake mix calls for 3 large eggs use 4 egg whites instead. The fat content of eggs is primarily in the yolks.
- Substitute applesauce or non-fat plain yogurt for the cooking oil in the cake mix.
- Substitute 2% milk for whole milk in the cake mix.
- Substitute Splenda® for sugar in the cake mix.
- Use non-fat cooking sprays in the cake mix.
Baking Tips
These are just a few tips I’ve picked up after making quite a few ice cream cakes. As you make these cakes you’ll come up with your own tips and best practices.
- Turn your freezer on the coldest temperature when preparing an ice cream cake. Your layers will freeze faster.
- Have all of the necessary ingredients prepared in advance: fruit washed and chopped, nuts chopped, cookie crumbs prepared and so on.
- Some premium and super-premium ice cream
- When you’re working with an ice cream layer work as quickly as you can. Add the ice cream and any toppings, wrap tightly and return to the freezer.
- You want the ice cream softened as you make the cake. But you don’t want it melted. If the ice cream gets too soft to work with, return it to the freezer to firm up.
- If you’re making an ice cream cake that requires a baked cake, bake the cake a day ahead of time. Cool it completely, wrap it and refrigerate it.
- Wrapping the layers in heavy duty plastic freezer wrap and tin foil during the preparation phase protects the cake from picking up any unwanted freezer odors. If you plan to freeze the cake for a longer period of time, secure wrapping will help avoid freezer burn.
- Make sure each layer of ice cream is frozen and set well before adding the next layer in the recipe.
- When you’re ready to serve the cake, chill the serving platter.
Black Forest Ice Cream Cake
Servings: 12
Ingredients
- 1 quart premium or super-premium or super-premium Black Cherry ice cream, softened
- 1 3/4 cups All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 2 cups Granulated sugar
- 3/4 cup Hershey's cocoa
- 1 cup Buttermilk
- 1 1/2 cups Cherry pie filling
- 1 pint fresh Cherries, stemmed and pitted.
- 1 cup Strong black coffee
- 2 Eggs
- 1 jar Hot fudge topping (16 ounces)
- 1 teaspoon Vanilla extract
- 1/2 cup Vegetable oil
- 3 cups Whipped cream
Directions
- Line a 9 inch round baking pan with plastic wrap, allowing some wrap to overhang the top of the pan.
- Scoop the Black Cherry ice cream into the pan and press it in firmly.
- Cover the pan with heavy duty plastic freezer wrap. Double wrap the pan with tin foil. Freeze for 2 hours.
- Preheat the oven to 350° F.
- Line the bottom of two 9 inch baking pans with parchment paper. Lightly spray the parchment paper with cooking spray.
- In a large bowl combine the baking powder, baking soda, cocoa, flour, sugar and salt. Stir the dry ingredients to mix them together.
- To the dry ingredients add the buttermilk, coffee, eggs, oil, and vanilla extract.
- Beat the mixture with an electric mixer on medium speed for 2 minutes. Expect to see a thin batter.
- Divide the batter between the two cake pans.
- Bake in the preheated oven for 30 to 35 minutes. A cake tester or toothpick inserted into the center of the cakes should come out clean.
- Cool the cakes in the pans for 15 minutes.
- Remove the cakes from the pans and cool them on a wire rack.
- Put one cake layer upside down on a platter.
- Take the pan with the frozen ice cream and pull the ice cream out with the plastic wrap. Place it on a plate and remove the plastic wrap.
- Slide the ice cream layer from the plate to the top of the first layer of cake. Center the ice cream layer on the cake.
- Evenly spread half of the hot fudge topping over the ice cream.
- Place the second cake layer, top side up, over the ice cream layer.
- Frost the top and sides of the cake with whipped cream.
- Pour the cherry pie filling on top of the cake in the center.
- Slice the cherries in two and place them around the edge of the cake in a ring around the cherry pie filling.
- Wrap the cake in heavy duty plastic freezer wrap. Use toothpicks in the top and sides of the cake to prevent the bag from touching the cake. Double wrap in tin foil.
- Freeze the cake for at least 1 hour before serving.
- If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
- Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
Butter Brownie Brickle Ice Cream Cake
Servings: 12
Ingredients
- 1/2 gallon premium or super-premium Butter Brickle ice cream
- 1 box fudge brownie mix (24 ounces) prepared as directed
- Two (8 ounce) packages Hershey's® Baking Pieces, Heath® Bits 'o Brickle Toffee Bits
- 1 cup Pecans
- 1 1/2 cups Caramel ice cream topping
- 1 1/2 cups Chocolate ice cream topping
- Whipped Cream (optional)
Directions
- Preheat the oven to the temperature indicated on the brownie mix box.
- Line the bottom of two 9 inch baking pans with parchment paper. Lightly spray the parchment paper with cooking spray. Separately prepare the bottom of a 9 inch springform pan the same way.
- Prepare the brownie mix according to directions.
- Divide the brownie batter between the two 9 inch cake pans.
- Bake 30 to 35 minutes or until a wooden toothpick or cake tester inserted in the brownies comes out clean.
- Cool the brownies in the pans for 15 minutes.
- Turn the brownies out on a cooling rack. Remove any parchment paper.
- Cool both layers until completely cool.
- Place 1 brownie layer in the bottom of the prepared springform pan.
- Pour in 1 cup of the caramel topping and spread evenly with a spatula.
- Wrap the pan in heavy duty plastic freezer wrap. Double wrap with tin foil. Place the pan in the freezer for 1/2 hour.
- Take the Butter Brickle ice cream out of the freezer and let it soften at room temperature. You want it to soften, not melt.
- Take the cake pan out of the freezer.
- Scoop 1/2 of the ice cream over the cake and smooth it with a spatula. Return the remaining ice cream to the freezer.
- Sprinkle 1 cup of the toffee bits over the ice cream.
- Pour 1 cup of the chocolate topping over the ice cream.
- Wrap the pan in heavy duty plastic freezer wrap. Double wrap with tin foil. Place the cake pan in the freezer for 1 hour.
- Take the remaining Butter Brickle ice cream out of the freezer and let it soften at room temperature.
- Take the cake out of the freezer.
- Place the second brownie cake on top of the frozen cake.
- Spread the remaining ice cream over the top of the cake. Use a spatula to smooth it out.
- Sprinkle the 1 cup of toffee bits on top of the cake.
- Sprinkle 1 cup of pecans on top of the cake.
- Wrap the cake in heavy duty plastic freezer wrap. Use toothpicks in the top and sides of the cake to prevent the freezer wrap from touching the cake. Double wrap in tin foil.
- Freeze for at least 8 hours.
- 1/2 hour before serving the cake, run a warm knife between the pan sides and the cake to loosen the cake
- Release the springform latch and remove the pan sides. Transfer to a serving plate.
- Drizzle the top of the cake with the remaining chocolate and caramel toppings over the top of the cake.
- Serve plain or with whipped cream.
- Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
Butter Coconut Pecan Ice Cream Cake
Servings: 12
Ingredients
- 5 cups Premium or super-premium Butter Pecan Ice Cream, softened
- 1 box Duncan Hines Moist Deluxe Classic White Cake mix
- 3 large eggs
- 2 tablespoons vegetable oil
- 1 1/3 cups water
- 3 oz white chocolate baking squares, melted (3 squares)
- 1 can coconut pecan frosting
- Toasted pecans for garnish
Directions
- Preheat the oven to 350° F.
- Line the bottom of two 9 inch baking pans with parchment paper. Lightly spray the parchment paper with cooking spray.
- In a large mixing bowl, combine the cake mix, water, eggs and vegetable oil.
- Beat with an electric mixer for 4 minutes at medium speed.
- Add the melted white chocolate and beat until blended.
- Pour the batter into the prepared pans.
- Bake 30 to 35 minutes or until a wooden toothpick or cake tester inserted in the cake comes out clean.
- Cool the cakes in the pans for 15 minutes.
- Remove the cakes from the pans and cool completely on a wire rack.
- Place one cake on a freezer-safe plate. Cover the second cake in plastic wrap.
- Spread the coconut frosting evenly on the first cake layer.
- Wrap the first cake layer in heavy duty plastic freezer wrap. Use toothpicks in the top and sides of the cake to prevent the bag from touching the cake. Double wrap in tin foil.
- Freeze the first cake layer for 1 hour.
- Take the Butter Pecan ice cream out of the freezer and let it soften at room temperature. You want it to soften, not melt.
- Take the first cake layer out of the freezer.
- Scoop the softened ice cream on top of the frozen cake layer. Use a spatula to even the ice cream out.
- Spread the coconut frosting evenly on the second cake layer.
- Put the second cake layer on top of the ice cream, frosted side up.
- Wrap the cake in heavy duty plastic freezer wrap. Use toothpicks in the top and sides of the cake to prevent the freezer wrap from touching the cake. Double wrap in tin foil.
- Freeze the cake for at least 2 hours.
- Garnish with toasted pecan halves just before serving.
- If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
- Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
Caramel Pecan Ice Cream Cake
Servings: 12
Ingredients
- 1/2 gallon premium or super-premium Butter Pecan ice cream
- 50 shortbread cookies
- 1 cup coarsely chopped pecans - toasted
- 1 1/2 cups caramel ice cream topping
- 1/4 cup butter, melted
- 1 cup whipped cream
Directions
- Line the bottom of a 9 inch springform pan with parchment paper. Lightly spray the parchment paper with cooking spray.
- Crush the 50 cookies by hand or in a food processor to make 4 cups of cookie crumbs.
- Mix the cookie crumbs with the melted butter. Stir until combined.
- Press 2 cups of the cookie crumbs into the bottom of the pan.
- Pour 1 cup caramel topping over crust and spread with a spatula to even it out.
- Wrap the cake in heavy duty plastic freezer wrap. Double wrap with tin foil. Freeze the cake for 30 minutes.
- Soften the Butter Pecan ice cream at room temperature.
- After the crust has chilled, spread the softened ice cream over the caramel layer. Fill the pan 1/2 full. Rewrap and freeze for 30 minutes.
- Spread the remaining 2 cups of cookie crumbs over the ice cream.
- Spoon enough Butter Pecan ice cream over the cookie crumbs to fill the pan to the top. Smooth the ice cream until it’s even.