Buzz
Typically, I leave ice cream cake to the experts—partly due to my aversion to baking, and partly because Carvel delivers a top-notch product. That said, I’m a huge fan of personalization, almost as much as I adore a chilled Sara Lee pound cake (give it a try waffled). The Pioneer Woman merges these passions in her layered ice cream cake recipe, though my focus was less on the ingredients and more on the technique.
Transforming a frozen pound cake into a delightful ice cream cake
The technique is straightforward yet ingenious. Take the frozen cake out of its aluminum container and cut it horizontally into three equal layers.
Cover the tin with plastic wrap, then reassemble the cake inside, alternating layers of cake, ice cream, and any additional toppings that pair well with the dessert.
After reassembling the cake layers in the original tin, top it off with a final layer of ice cream and a drizzle of magic shell (store-bought or homemade). Leave the cake uncovered in the freezer for a few minutes to allow the shell to set, then wrap it with plastic wrap and freeze for at least four hours until completely solid.
A note on incorporating fruit
I had a surplus of fresh strawberries that needed to be used, so I layered them with the ice cream. If you’ve ever mixed fresh fruit into homemade ice cream, you’re aware it can turn icy. Personally, I enjoy the crisp, tangy, popsicle-like fruit pieces in my ice cream cake, though I understand this texture isn’t for everyone. To add fruit without compromising the ice cream’s smoothness, consider cooking it into a thick compote or simply using jam instead of fresh fruit.
How much ice cream is required?
You’ll need three cups of ice cream in total, with one cup for each layer. The number of flavors is your choice. For mix-ins, prepare about a cup of chopped candy—roughly a small handful per layer—plus extra if you’d like to decorate the top with candy.
If you’re a fan of the icy texture of frozen strawberries like I am, you’ll need 8-10 berries. For those who prefer a smoother texture, 1/4 cup of jam or compote per layer will suffice.
You’ll also require some magic shell—homemade, either with or without duck fat—to add crisp layers of dark chocolate both inside and on top of your cake.
If your passion for ice cream surpasses your fondness for cake, skip the middle cake layer to create a double ice cream layer, and use the extra cake as a crumbled topping (or waffle it for breakfast).
Simple Layered Ice Cream Cake (adapted from the Food Network)
Ingredients:
1 frozen Sara Lee pound cake
3 cups slightly softened ice cream, any flavor
1 cup chopped candy or other mix-ins, plus extra for topping
Magic shell, any flavor
Take the cake out of its aluminum tin and set it aside. Line the tin with plastic wrap, then cut the cake horizontally into three equal layers. Place the first layer back into the tin.
Spread 1 cup of ice cream over the cake layer, then sprinkle your chosen candy or mix-ins, followed by a generous drizzle of magic shell. (Feel free to add more chocolate than I did, depending on your preference.)
Repeat the process for the second layer. For the final layer, flip the top cake piece so the flat side faces up. Add the last layer of ice cream, magic shell, and candy. Freeze for a few minutes to let the shell set, then cover with plastic wrap and freeze for at least four hours.
To serve, carefully lift the cake from the tin by pulling on the plastic wrap. Slice and serve right away. Store any leftover cake by re-wrapping it in plastic and placing it back in the tin.
