by Heather Harris-Brady
My wonderful son asked for an ice cream cake for his birthday, chocolate chip cookie dough, to be exact. Because every year I’m thankful that I can celebrate his birthday without the three days of labor it required the first time, I am happy to go the extra mile for the dessert.
I am not a big fan of ice cream cakes myself, so I had to find a way to get past the things about them that bug me and come up with a tribute to teenage dessert excess. Behold.
Ice Cream Cake, Serves 8
One 8″ square chocolate cake layer
One recipe hot fudge sauce
One half-gallon ice cream
Line a 9 x 5 loaf pan with aluminum foil, leaving some long tails down along the sides. Take the ice cream out to soften. Cut the cake layer into strips about 1/2″ wide. Completely line the mold with them. You should have about 1/4 of the cake left when you’re finished. If you’re making this for an over-21 crowd it would be nice to spike things up here and sprinkle the cake mold with kahlua or some such jazz.
When the ice cream has softened, scoop it into the cake-lined mold. Smooth it down as you go and push it into all the corners so your cake will be nice and solid.
Cover the top with the remaining cake strips. Press the top down lightly with your palms and then put it in a deep freeze for a few hours to set firm.
Grasp the foil hanging down on either side of the pan and lift out the cake. I like to turn it upside down on the platter but if that scares you just peel the foil off and set it on the serving dish.
With the hot fudge sauce at room temperature put a thin crumb coat all over the cake.
Put it back in the fridge to firm up and then do a second coat, adding any sprinkles or other tricks at this point. Stick it back in the fridge until serving time. The hot fudge will set up nicely, but will stay easy to slice through.
The cake all around the outside gives you an equal bite of cake, ice cream and fudge in each forkful. It also neatly contains the ice cream so it’s easier to slice and serve like a regular cake. It’s also a nice little cost-saver. An 8″ cookie dough cake at our local shop is $19.99, this one tallies up at around $6.50.