Last year for my daddy’s birthday I embarked on what was my 100th post. It was the most delicious tiramisu ice cream cake. It took over a week to make. A total showstopper.
See ice cream and my dad are thing. He eats a lot of it. Hey don’t judge. We all have our things. All my vices are drinks- craft cocktails, beer, wine, tea, ridiculously good coffee. Nathan must eat all the chocolate. No matter the quality.
So naturally when his birthday rolled around this year it was time for another ice cream. Life is, to put it mildly, a tad overwhelming these days. It’s just a chapter. It will pass. But in the meantime I don’t have copious amounts of extra brain power.
I knew making an ice cream cake was simple. Despite my lack of processing capacity in my brain I poured over recipes (I think it was an escape really). There just wasn’t anything that seemed right and I waffled back and forth so many times.
Till all of a sudden it was the day before his birthday and I had no cake. Not that I hadn’t been thinking about it every.single.day. I just hadn’t decided what I was doing.
So, in a rare screw it all moment, I did something I have never done before with a cake- I winged it. Well not entirely because the cake itself is a tried and true recipe but I had absolutely no idea how it would do frozen and or how this whole mess would turn out.
This is how it went down. I made the cake, froze it, let some ice cream soften on the counter, smeared it on the frozen cake, topped with second frozen layer, refroze the whole things, then “frosted” with whipped cream and add sprinkles.
And then I forgot to photography if before we cut in to it. Because it was that good. A simple cake but oh so delicious. This will be happening again sometime soon. I promise.
One year ago today: Brown Butter Rosemary Cornbread
Ice Cream Cake (serves 12 easily)
2 pints of your favorite ice cream ( I used Trader Joes chocolate chip mint)
2 layers of your favorite chocolate cake (I made this one and froze the extra third layer)
1/2 pint whipping cream
2 tablespoons sugar
1 teaspoon vanilla
Freeze your layers of chocolate cake. Thirty minutes before assembly place your ice cream on the counter to soften. Place one cake layer on your board or plate. Make a collar for the cake extending up 2-3 inches out of wax paper. Secure around the bottom later with tape. Spoon in and spread around the softened ice cream. Top with the second layer and press down firmly (this will help spread the ice cream). Put back in the freezer for 2-3 hours. Whip the whipping cream with the sugar and vanilla till firm. Remove the cake from the freezer and frost quickly. Add any decorations or sprinkle you want. Put back in the freezer for 1-2 hours. Enjoy.