Ice Cream Cakes

I have been longing for an occasion to create an ice cream cake lately, particularly one with Carvel-style crunchies. In doing some research here on the interwebs, sources say Carvel crunchies can be made with their flying saucer cookies (like chocolate wafer cookies) and magic shell.

Now, I being psycho, did my research and a side-by-side comparison of ingredients in the Flying Saucer cookies, the cookie crumb topping from Blue Bunny Chocolate Lovers Ice Cream Sundae Cone (another favorite of mine in terms of crunch), and Nabisco Famous Chocolate Wafers. All of them had similar ingredients such as enriched flour, cocoa, sugar, and everyone’s favorite heart stopper (literally), partially hydrogenated oil.

Having done my research, I feel pretty good about putting one of these bad boys together, along with some other ice cream novelties I’ve been wanting to create at home but haven’t had a reason beyond this blog to do so.

That being said, I do not consider myself an amateur when it comes to amazing ice cream confections. Back in June of 2010, I made an amazing ice cream cake for my friend Matt for his birthday. He was on this weird Chipwich kick, so I decided to make him a giant chipwich cake.

So how did I do it?

I did a basic chocolate chip cookie recipe and divided the dough into two 9-inch cake pans, topped with rainbow nonpareils for color, baked until golden brown and a toothpick came out clean. I allowed the cookies to chill.

I then took a 1.5673829 pint/micro-half-gallon-whatever-increment-the-ice-cream-industry-wants-to-sell-us-these-days-that-is-not-a-half-gallon of chocolate chip cookie dough, let it thaw slightly, and also spread it into a 9 inch cake pan that I had lined with plastic wrap. I put it back in the freezer to harden into a handy disk.

When I was ready to assemble, I spread cold hot fudge topping on the insides of my “cookies” and placed the “disk” in the middle. I then pierced the sides with mini chocolate chips, small handfuls at a time, on the ice cream. I quickly wrote “Happy Birthday Matt!” with white icing and got the cake back into the freezer immediately and kept it there until I gave it to Matt.

I really enjoyed the process and now I’m anxious to try something new. I would make a cake for Super Bowl Sunday, but my friends’ party that I am attended has grown into an event that will probably have close to 40 guests, so I would rather save my skills for a more intimate gathering. Stay tuned…

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One thought on “Ice Cream Cakes

  1. Pingback: Ice Cream Cake, Part 2 | The Accidental Chef

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