Ice Cream Cake

Ice Cream Cake is one of those things that seems like it would be difficult to make, but is actually incredibly simple and incredibly versatile.

This recipe is for a 9" X 4" pan with a push bottom. Springforms work fine here too. The recipe can be adjusted up for a larger pan, just add on one layer at a time.

Grease your pan very lightly with a non-stick spray. I generally prefer the ones that are just vegetable oil, cocoanut oil is probably best for ice cream cake as the slight flavor wont clash with the cake.

The basic method is to line the bottom of the pan with a crumb crust (1/2 cup butter, 1 1/2 cups crushed cookie crumbs). Microwave 1 quart of ice cream on defrost for 1 minute. Spread it into the pan. Top it with whatever fillings you think would be fun, then freeze and repeat until the pan is full. If I am going to write on the cake, I frost it with regular cake icing in two layers.

Flavor combos:

Chocolate and vanilla with plain and cocoa crispies in between layers is our family birthday party standard.

Vanilla with mixed drunken berries in the layers and a ginger cookie crust; completely appropos for a swanky dinner party.

Chocolate and cocoanut layers with flaked toasted cocanut and shaved chocolate layers = icy .

Here is a link to the Martha Stewart website with recipes for some lovely and sophisticated ice cream cakes as well as some old-fashioned classics.