Easy as Pie Ice Cream Cake

Ice cream cakes are so yummy. Have you tried this delicious all-in-one dessert? Make one today for your family, friends, co-workers or yourself to enjoy! This easy three step process will leave you shaking your head at how simple this cake is to make. So, you say, "I can't eat an entire cake?" Yes, you can, when it's a mini ice cream cake. We'll get to how to make a mini at the end of this article after the basic instructions.

Even if you don't know how to boil water you can make this cake. For those experienced bakers and cooks stumbling across this article, go read a book! Even those of us who cook from a can like to fake it every now and then by making something pretty and delightful. Moving forward, let's get to making!

Ingredients:

1 gallon ice cream - box container, keep frozen until ready to use

1 prepared pound cake (bakery fresh or frozen) - slice cake into very thin pieces

1 lg. container of whipped topping (regular or chocolate)

1 can cake frosting

candies, cookies, or nuts for add-ins

Items needed:

1 roll of plastic wrap -for lining pans

2 layer cake pans, 9-inch - line pans with plastic wrap leaving 3-4 inches of overhang on all sides.

knife - for cutting cake and block of ice cream

spatula - for spreading frosting and whipped topping

cake plate - to store and or serve your awesome creation

airtight container to store cake in freezer

Step 1: Making the cake layers. Place slices of cake into the bottom of each plastic wrap lined cake pan to form a single layer. Use whole slices and fill any gaps with smaller pieces of cake. Remove ice cream from freezer and open all flaps of the box and cut it into small slices. Place sliced ice cream over the single layer of cake in each pan, forming a layer of ice cream, again filling any holes or gaps to completely cover pound cake. Use remaining cake pieces to cover the ice cream layers. Use enough cake to completely cover the ice cream. Pull the overhanging plastic wrap over the top of each cake layer pan. Press ice cream and pound cake layers down to remove air and make solid layers. Place immediately into the freezer. Freeze for at least 20 minutes. When finished, each pan should contain three layers - cake, ice cream, cake. Easy, right? This can be the messiest step of the process.

Step 2 - Putting the layers together. Remove pans from freezer. Remove one cake layer - with the help of the plastic wrap it can be pulled from the pan and flipped over onto the cake plate. Spread frosting over this layer, quickly. At this point candies, cookies pieces, nuts, etc. can be sprinkled over the top of the frosting. Yum! Now add top layer and repeat frosting and sprinkled toppings, if desired. There is no need to frost the sides of the cake, but it is a sweet option! Cover and immediately place cake back into the freezer to prevent melting before moving to the next step.

Step 3 - Your final journey to pure delightful bliss. Have all decorations, except candles, needed for the top of your cake ready. It's a good idea to make a layout of what you want the final presentation to look like with your toppings of choice. This can be done on a plate or sheet of plastic wrap. Prepare whipped topping by stirring it lightly with a spatula to make it fluffy. Remove cake from freezer and frost the entire cake with whipped topping and decorate. Place cake back into the freezer for at least two hours before serving.

Enjoy! Any ice cream cake should be removed to room temperature 10-15 minutes prior to slicing servings. Serves 8-12 depending on size of the sweet tooth!

Tips:

Any container type of ice cream can be used, it's just easier on the hands to slice than to scoop all of the ice cream needed.

Not a pound cake lover, then use brownies, individually wrapped dessert cakes, or cookies instead.

Add-ins, chopped candy bars, cookies, nuts, gummy worms, etc., can be added to the top of the ice cream or frosting when making layers.

This same process can be used to make any shape or design of cake including character pans. The amount of ingredients used would need to be doubled (cake, ice cream and frosting only) if filing a character size pan. This is where it pays to slice the pound cake into the thinnest slices as possible as it helps to form details when pressed into the pan. When frozen this cake can be decorated as any other cake with icing instead of whipped topping. Just remember to frost or apply icing quickly.

This would be a great dessert to make on a girls retreat or as a scout activity. Minis are especially kid friendly when you have them make their own. What a joy to have kids in the kitchen!

Leftover saver: Do you have part of cake and a couple of scoops of ice cream hanging on around the house? Slice the cake and build a last minute -company's coming- treat in a loaf pan. Lined with plastic, sealed and covered well this should keep for about 2 weeks in the freezer.

Making minis: Use ramekins, custard cups or cupcake pans with aluminum foil liners to make these lovely individual servings of ice cream cake. Plastic wrap must also be used to line containers if not using foil to aid in removal and freshness during freezer storage time. The layering process is the same as for a full size cake. Place cake pieces in containers and press, add a layer of ice cream and then a second cake layer. Place minis in the freezer until ready to decorate and eat. Imagine the possibilities of varying this recipe for birthday and anniversary parties or baby showers.

These cakes are easy to make and it's a dessert that really is easy on the budget. Make one soon and your family will think you're a kitchen goddess!