Ice Cream Cake with Strawberry and Vanilla Flavor and Brownie as a cake
For The Best Homemade Ice Cream Cake, There's 1 Rule You Shouldn't Break
By Allie Sivak
You can make ice cream cake at home by simply adding layers of ice cream to cake, but you must follow one rule: soften your ice cream before moving it to your pan.
The ice cream's texture is key to your cake, so avoid using rock-solid or melty ice cream. Softening will make your ice cream workable and allow for spreadable, creamy layers.
20-30 minutes before you make your cake, simply scoop out the amount of ice cream you'll need into a mixing bowl and set it in the refrigerator.
Softening your ice cream in the fridge thaws it more evenly than setting it out on the counter. It should be softened just enough to easily stir it in a bowl using a spatula.
In a pinch, you can let your ice cream thaw on the counter for 3-5 minutes. Mash it in a mixing bowl, pressing it against the sides and stirring until it’s soft and spreadable.
Next, place a baked layer of your favorite cake on the bottom of a spring-form pan and line the sides with parchment paper for easy removal of the cake.
Finally, spread your softened ice cream in an even layer, smoothing over the surface with a spatula. You can also press fresh fruit or even cookie pieces into your ice cream layer.