When birthdays make their appearance in my family, there is one thing that has always been a constant, ice cream cake. A family tradition spanning years, it has been there even for births. We were not well off growing up and were only allowed a “party” every two years. This worked out for us, as one of us would have a party one year, and the other the next. But even on our “off” years, we were allowed the indulgence of receiving a cake made just for us. Our name scrawled across the top in so many gelled letters, and our favourite characters stenciled in too.
But for years, my family has been buying the commercially make Dairy Queen Cakes, which are, well, commercially made. I thought to myself, I must be able to make this and it will a thousand times better. Indeed. What could be simpler than piling ice cream, fudge, cookie crumbs and more ice cream? The changes I made were simply to use better ingredients. Being that the name is “ice cream cake”, one would be correct to assume that the ice cream is the star of the show. So don’t cheap out, use good quality ice cream for this cake and you will surely, not be disappointed.
Chocolate Ice Cream Cake
2 litres chocolate ice cream
1/2 oz vodka
Smuckers Hot Fudge Sauce (334 mL)
1/2 pkg. Mr. Christie Chocolate cookies (100g)
1 cup whipping cream
1/2 tsp vanilla
1 tsp sugar
1. Allow ice cream to sit at room temperature for at least 30-40 minutes.
2. Divide into 2 9″ baking pans with bottom lined in parchment paper. Return to freezer to allow to refreeze.
3. In small bowl, mix fudge sauce with vodka (this is to prevent the fudge sauce from freezing solid). Set aside or refrigerate.
4. In another bowl or food processor, crush cookies into small crumbs.
5. When cake has sufficiently freezed, cut along sides of pan with a knife and flip onto a plate. Immediately move to freezer again for another 30 minutes.
6. When cake layer has frozen again, top with fudge, then cookie crumbs. When ready to serve, top with last layer of cake.
7. Serve with whipped cream. (To make whipped cream, beat whipping cream, vanilla and sugar until stiff and fluffy)
(Side note, here is an alternate method of making this cake: If you have a cheescake pan, this would be better, but I didn’t at the time. In a 9″ cheesecake pan, pour half the ice cream and return to freezer to freeze. When frozen, pour on fudge and cookies. Pour second half of ice cream over the cookies and allow to freeze for 24 hours. To serve, remove cheesecake pan and flip onto plate. Top with whipped cream as above.)
And it was damn fine too! Mmmmm
We’ll never spend another cent on a commercially made one!
yummm! gotta try that. is there anyway a sauce can be made that doesn’t use alcohol? Or can it be put on later just before serving?
If you can concoct a fudge sauce that won’t freeze rock solid, or find one in the freezer section, perhaps? Otherwise, it would be awfully hard to get the layers together without it melting. You could work in a very cold room, or outside if you are in a cold place, but otherwise, it begins to melt quite quickly.
THere is nothing like homemade! I think this looks like the perfect birthday cake.
.-= Cookin’ Canuck´s last blog ..Savory Mango Chutney & Cheddar Cheese Palmiers (Puffed Pastry Curls) Recipe =-.
Ice cream cake! *everyone runs to monitor*. That looks delish and much better than the Baskin Robbins versions!
.-= Mathea´s last blog ..10 days. 10 recipes. 3 ingredients: Day TEN! =-.
Even if you use the highest quality ice cream, I’m betting you can save money as well as make unique flavor combinations this way. Am I correct?
.-= The Chocolate Priestess´s last blog ..Truffles Choices for Gift Giving =-.
Definitely! Even the most expensive ice cream would still be cheaper than a commercial cake. They usually cost about $26.00!
WOW – we always buy commercially made ice cream cakes – but this seems so easy!
.-= Nicole´s last blog ..JOY Tea and Dinner =-.
Awww… my only complaint is that I didnt get to try any 🙁
Miss you!
Yum! I was just discussing with my mother that she used to make ice cream cakes all of the time, but she hasn’t in a while. Perhaps I’ll let her off the hook and give this a try 🙂 Looks fabulous!
.-= Jen @ My Kitchen Addiction´s last blog ..Roasted Squash and Peanut Butter Cookies… For Your Dog! =-.
I get all nostalgic when I think of ice cream cakes. I had my fair share as a kid, what with kid’s birthday parties everywhere you looked. It’s a great idea to make your own. I can only imagine how much better it tastes.
.-= Irina@PastryPal´s last blog ..Quadruple Chocolate Cake =-.
I’ll definitely be making this again. So many flavour possibilities!
Mmm. Your picture looks delicious -minus the Vodka. Thanks for sharing your excitement and the recipe. I too enjoy making and eating ice cream cakes. They really are more economical to make than to buy.
.-= ice cream freaks´s last blog ..Healthy Ice Cream =-.
Just make it a “virgin”(minus the vodka) ice cream cake. I have a birthday coming up and love ice cream cake so much. Passing it along to my wife, with a big emphasis on her making it for me. If not I’ll have to just make it myself.
WoW! looks so yummy. .gonna try this one.=0
Hi, I just wanted to ask where to purchase Mr. Christie chocolate cookies from…I live in Chicago, Illinois. Thanks, and your recipe sounds amazing!
They should be available in the cookie aisle of any major grocery chain.
i cannot seem to find these mr christies chocolate cookies, any other cookies that would work well in this cake?
i cannot find these mr christies chocolate cookies, any other cookies that would work well?
Any chocolate cookie would be fine, as long as it has no chips, nuts or other additions to it.
I can’t find the mr christies cokies in Nova Scotia either, so I bought Simple Pleasures Chocolate Thins – they are almost like the chocolate cookie part of an oreo:
http://www.darefoods.com/Flavour.aspx?id=9&fid=31&lang=en
haven’t used them yet – today’s the day! I’m sure they’ll be fine though.
Sounds like they would work just fine!