Fudgy the whale, Cookie Puss to name a couple. Any kid who grew up in the Northeastern United States will recognize those icons from Carvel, THE ice cream place to be. In my experience, a birthday is just not a real birthday without the cookie crunch and smooth cream frosting of an ice cream cake. Ice cream cake is to an American kid’s party what fraise tagada is to a French party.
Who doesn’t like ice cream or cake? And what could be better than putting it together into a homemade ice cream cake?..A treat that, contrary to popular belief, is both incredibly easy and inexpensive to make?
When my son turned 1 year old this summer, I decided to attempt the ice cream cake for my French family. They found it étonnant which is a very nice way of saying ‘I’m not sure I like it’. At first, the invitees found it hard to believe that I had actually made the ice cream (I didn’t) and then wondered how I put the thing together because it looked so professional.
When serving an ice cream cake in France, you should keep in mind that most people will equate it with a buche glacée de Noël which I see as a sophisticated cousin to the basic American ice cream cake. To make the basic ice cream cake, chocolate and vanilla are the way to go. But to make it more sophisticated, perhaps for adult tastes, try using other flavors such as mint or coffee. And remember : I scream, you scream, we all scream for ice cream (cake)!
Recipe makes 1 10-inch cake (25cm)
Ingredients :
1. Line the cake pan, bottom and sides, with wax paper or plastic wrap.
2. Take the cream filling out of the Oreos (you may want to set a couple of whole Oreos aside to be used as decoration). Crush the cookies into fine crumbs. Line the cake pan with half of the cookie crumbs.
3. Soften the first tub of ice cream by stirring it with a wooden spoon. The ice cream should be spreadable but not melted. You can also place it in the microwave for 30 seconds but be careful! Spread it on top of the cookie crumbs, making it as smooth as possible (you will be able to hide any imperfections with the final step).
4. Cover the ice cream with the remaining cookie crumbs. Put the cake in the freezer for about 2 hours.
5. Soften the second tub of ice cream and spread the ice cream on top of the first layer. Put it in the freezer for about 2 hours.
6. Mix a teaspoon of vanilla and a little sugar to taste into the cream. Whip until stiff.
7. Remove the cake from the freezer. Take it out of the pan and place it ice cream side up on a large plate.
8. Using a rubber or silicon spatula, cover all sides with the whipped cream.
9. Decorate as desired and return to the freezer for another 2 hours or until the whipped cream is frozen.
10. Remove just before serving so the cake can soften just enough to be cut.
11. Return the cake to the freezer after serving. The leftover cake will keep a week or so if well covered.
When serving an ice cream cake in France, you should keep in mind that most people will equate it with a buche glacée de Noël which I see as a sophisticated cousin to the basic American ice cream cake. To make the basic ice cream cake, chocolate and vanilla are the way to go. But to make it more sophisticated, perhaps for adult tastes, try using other flavors such as mint or coffee. And remember : I scream, you scream, we all scream for ice cream (cake)!
Recipe makes 1 10-inch cake (25cm)
Ingredients :
- 2 packs of oreo cookies (about 300 grams)
- 1 1 liter tub each of any 2 flavors of good quality ice cream
- 33 cl heavy whipping cream (such as crème fleurette)
- Decorations that will not be destroyed by freezing such as sprinkles, M&M’s, Reese’s Pieces, Oreos, Etc.
- Vanilla extract
- Sugar to taste
- Wax paper or parchment paper or plastic wrap
- Round cake pan
- Large plate that can be put in the freezer
1. Line the cake pan, bottom and sides, with wax paper or plastic wrap.
2. Take the cream filling out of the Oreos (you may want to set a couple of whole Oreos aside to be used as decoration). Crush the cookies into fine crumbs. Line the cake pan with half of the cookie crumbs.
3. Soften the first tub of ice cream by stirring it with a wooden spoon. The ice cream should be spreadable but not melted. You can also place it in the microwave for 30 seconds but be careful! Spread it on top of the cookie crumbs, making it as smooth as possible (you will be able to hide any imperfections with the final step).
4. Cover the ice cream with the remaining cookie crumbs. Put the cake in the freezer for about 2 hours.
5. Soften the second tub of ice cream and spread the ice cream on top of the first layer. Put it in the freezer for about 2 hours.
6. Mix a teaspoon of vanilla and a little sugar to taste into the cream. Whip until stiff.
7. Remove the cake from the freezer. Take it out of the pan and place it ice cream side up on a large plate.
8. Using a rubber or silicon spatula, cover all sides with the whipped cream.
9. Decorate as desired and return to the freezer for another 2 hours or until the whipped cream is frozen.
10. Remove just before serving so the cake can soften just enough to be cut.
11. Return the cake to the freezer after serving. The leftover cake will keep a week or so if well covered.
His eyes just may be bigger than his stomach...
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