After an entire weekend of salsa dancing at the NY International Salsa Congress, JeanCarlos and I decided to make an ice cream cake from scratch! Now, I must admit I’m no expert in the kitchen nor am I an amateur, but I considered this to actually be a challenge. But, I must say, this recipe was much easier than I expected! It does take a bit of time so do not expect to enjoy this delicious treat soon after you start to make this BUT, it is definitely worth the wait! ENJOY!
Two quick warnings:
1. There is a lot of cake maneuvering, which is actually quite fun, but just be prepared!
2. There is a typo on the recipe in case you look directly at the link instead of what I’ve written below: Remove the carton and, using a piece of string or dental floss, cut the cake* in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
- 1 (18.25 ounce) package chocolate cake mix (we used Devil’s food cake)
- 1/2 gallon chocolate ice cream, softened in the refrigerator (we used Cookies & Creme)
Prepare cake according to package directions; bake in a 9×13 inch baking dish and cool completely. Be sure to grease your pan very well before placing the batter in so that the cake does not crumble and break.
P.S. check out these baking iPhone action shots!
Using a piece of string or dental floss, cut the cake in half lengthwise (long side to long side) and place the two layers side by side on a piece of wax paper. Make sure that the cake is cold before doing this.
Place the ice cream in between both halves of the cooled cake.
Trim the cake and ice cream so that the edges match. Place a board or serving platter over the cake, hold onto the wax paper and board, and flip the ice cream cake over. Remove the wax paper and smooth out the seam between the ice cream slabs. Cover with wax paper and freeze until very firm. Decorate as desired. We used Hershey’s chocolate ice cream with chocolate chips.