green@rex.cs.tulane.edu (Tammy Green) (02/22/91)
In <1991Feb21.151751.1747@mthvax.cs.miami.edu> dnadler@ms.uky.edu (Dave Nadler) writes: >I need a recipe for an ice cream cake. Preferably made with vanilla >ice cream (no weird stuff in the ice cream). This is for a friend who >does NOT (and no "junk" in her ice cream) like CHOCOLATE. So any >responses would be greatly appreciated. Thanks ahead. Dave I'm not sure about this, but a cookbook that I recently got recommended what seems like a relatively painless way to make an ice cream cake. It said to simply pick your favorite layer cake and make the layers as directed. I guess how many you make is up to you and how much cake you want in with the ice cream. To make layer(s) of ice cream, use the same pan and/or a pan of about the same dimensions. I guess here, too, you decide about how many you want and how big to make them. Anyway, the way you make these layers is to use *softened* (not melted) ice cream of your favorite type and mash it into the pan(s). Put the pan(s) of softened ice cream into a COLD freezer (the colder the better) to let them harden. When the cake is absolutely cool and the ice cream is re-frozen, you can then assemble. I'm not sure what the best way would be, but if you take Baskin Robbins for an example, they usually put a layer of cake on bottom first. Before putting on the top icing and trimmings, you might want to solidify the stack a little by freezing it some more. I would assume that the decorations can be just regular butter-cream stiff icing, but if you want a cover icing, I don't know exactly what that should be. Baskin Robbins' tastes as if it's just regular melted ice cream spread around it, but I don't have ANY idea how they keep it on the cake!! :-) I hope this helps. Good luck! -- Tammy Green