My son broke from tradition this year and rather than a regular cake, he asked me for an ice cream cake for his birthday. He's more of an ice cream fan than a cake fan anyway, so it was fitting. His current favorite flavor of ice cream is mint chocolate chip, so that is what he asked for. To be specific, he asked for a "mint chocolate chip Pokemon ice cream cake." Above is a picture of the cake without the Pokemon cake topper. I looked up a bunch of ice cream cakes online and kind of came up with my own plan that was a combination of a bunch of different ice cream cakes that I found online.
I saw some gorgeous ice cream cakes in my online searches. I saw a version very similar to the one I made using Neapolitan ice cream sandwiches that was soooo pretty! It would be so cute for a girl's birthday cake. Cookies and cream ice cream sandwiches and a cookies and cream cake would be so good too. I saw a really fun banana split cake ice cream cake too. I love that you can be really creative with these ice cream cakes.
Step 1: While cake layer is baking, crush Oreos with a rolling pin.
Step 2: Cut ice cream sandwiches.
Step 2 continued: Place ice cream sandwiches in spring form pan.
Step 3: Spread crushed Oreos and mag shell on bottom of spring form pan.
Step 4: Spread first layer of ice cream on top of Oreo/magic shell crust.
Step 5: Top with cake layer and gently press onto ice cream layer below it.
Step 6: Top cake layer with second layer of ice cream.
Step 7: Top final layer of ice cream with a layer of frozen whipped topping.
Step 8: Remove from spring form pan and decorate as desired.
Mint Chocolate Chip Ice Cream Cake
Ingredients:
1 box devil's food cake mix (with eggs, water, and oil called for on package)
Mint chocolate chip ice cream sandwiches (I used 7, see notes below)
17-20 Oreo cookies
1 (7.25 oz) bottle magic shell topping
1 quart (56 fl oz) mint chocolate chip ice cream
1 (8 oz) container whipped topping
Oreo Fudge Covered Mint Creme Sandwich Cookies or additional Oreos, for topping
Dairy whipped cream topping, for decorative topping, if desired
Chocolate syrup, for topping, if desired
Directions:
Step 1: Prepare cake mix according to package directions. Divide the batter into four equal portions. You will only need 1/4 of the cake batter for your ice cream cake. Pour 1/4 of the batter into an 8 inch round cake pan that has been sprayed with cooking spray. Bake the thin cake layer in a 350 degree F oven for 13-15 minutes, or until cake is done when tested with a toothpick. Let cake cool completely. See my notes for tips on how you can use the extra batter.
While cake is baking, place 17-20 Oreo cookies in a zip top bag and crush with a rolling pin.
Step 2: While the cake is cooling, remove mint chocolate chip ice cream and frozen whipped topping from freezer to soften. Prepare ice cream sandwiches by cutting them into equal pieces (measuring about two inches long and one inch wide).
You can get rectangular shaped ice cream sandwiches and square shaped ones. I got square shaped ones. I cut mine into thirds. If you are using rectangular shaped ice cream sandwiches, cut them into fourths (in half length-wise and in half width-wise to get four equal sized rectangular pieces).
Place ice cream sandwich pieces inside of a 10-inch spring form pan along the edges.
Step 3: Mix a little magic shell topping (about 1/4 cup) with your crushed Oreos, until coated. Then pour the Oreo mixture into the middle of your spring form pan and spread until the bottom is evenly covered. Pour a little more magic shell over the Oreos to ensure full coverage. Place in freezer until set.
Step 4: Once ice cream is softened and crust is set, remove ice cream cake from freezer and evenly spread about two to three cups of ice cream on top of the Oreo/magic shell layer. Place in freezer until set.
Step 5: Remove cake from freezer. Add cake layer. Mine just fit into the middle space. Press cake gently down until it is firmly against the ice cream layer below it. Place in freezer until set.
Step 6: Remove cake from freezer. Add second ice cream layer to cake by spreading about two to three more cups of softened ice cream on top of the chocolate cake layer. Place in freezer until set. Put remaining mint chocolate chip ice cream back in the freezer as well.
Step 7: Remove cake from freezer. Evenly spread top with thawed frozen whipped topping until even with the top of the ice cream sandwiches. Place in freezer until set and ready to serve.
Step 8: Just prior to serving, remove ice cream cake from freezer. Remove spring form pan and decorate as desired. I decorated mine with whipped cream topping and fudge covered Oreos. I used 8 fudge covered mint Oreos and 8 sprays of whipped cream topping around the top of my ice cream cake. Serve with additional whipped cream topping and a drizzle of chocolate syrup or magic shell, if desired.
Notes: You can use the extra batter however you like. You could bake the additional batter in 2-3 additional 8-inch round cake pans and use those layers for a traditional cake. Or you could bake the additional batter in a 9x13 inch pan and frost that. Or you could use the extra batter to make cupcakes. Or you could throw it out if you don't want the extra temptation. Ha ha! I probably should have done that.
Instead, I baked my batter into four separate 8 inch round cake pans so I had four thin cake layers. I did it this way because I had never made this before and I wasn't sure if I would be using one or two layers of cake in my ice cream cake. I used one layer for the ice cream cake, and used the extra layers to make two different flavors of ice cream cakes, because I am crazy like that. More on that later. Those ice cream cakes were very basic.
