Ice Cream Cake
★★★★★
PREP TIME
1 hour
MAKES
1 9-inch triple-layer cake
Ingredients
1
(9-inch) cake round (any flavor!), baked
3 or 6 pints
ice cream (one or two flavors)
1/2 cup
hot fudge or caramel sauce (optional)
1 cup
magic shell, liquified (optional)
Instructions
- Wrap the room-temperature cake in a 6-inch-wide acetate cake collar (or a sheet of parchment that stands over the cake by 4 inches).
- Working with one flavor at a time and using an ice cream scoop, dish 3 pints ice cream in concentric circles atop the cake layer. With an offset spatula, level and smooth the ice cream so it’s evenly distributed without air pockets. Freeze until set, about 20 minutes.
- When the first layer is set, top with an even layer of a filling of choice (hot fudge, caramel, cake crumbs, or cookies). Tilt the pan to level out the filling and freeze another 20 minutes.
- Top with the remaining 3 pints of ice cream, if using. Freeze until set, about 20 minutes.
- Finish the cake by covering with your frosting of choice or magic shell, or leave as-is. Decorate as desired with any remaining toppings, such as buttercream rosettes, sprinkles, or cake crumbs. Freeze until ready to serve; cut into wedges with a sharp knife.
