Ice Cream Cake

Before having kids, I envisioned what motherhood would be like and to be honest, I thought it would be a constant party. Children scurrying through the kitchen while a pie cools on the counter. It was going to be so easy and FUN. I’m not exactly sure where I got this idea (our lying elders perhaps?) but needless to say, it has not quite lived up to the fantasy. Of course, I wasn’t all wrong, there is plenty of laughter, scurrying children and home baking going on – but not 100 percent of the time to be sure. So when it’s time to for a party, I like to go all out.

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Each year when February turns to March, I deem Birthday Season to have begun. It’s a whirlwind of seemingly constant parties. Three out of the four of us have birthdays in the span of one month. Cupcakes for the kid parties and cookies for each child’s class  and then the main event: the family party. Presents, birthday dinner, extended family, hopefully some decorations then, of course, CAKE!

As with all major life decisions, choosing ones birthday cake takes careful thought and consideration. Just Kidding!! Yet, birthdays do come around only once a year so its best to wish for the moon and back. This year we had light and fluffy strawberry cake with chocolate frosting for the 8 year old, creamy cheesecake for the husband and a homemade ice cream cake to celebrate the oldest turning 11.

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JP has a thing for ice cream so ice cream cake was a no brainer for this year’s birthday. All his dreams come true in one ginormous dessert. Ice cream, Oreos and whipped cream. Perfection. It takes a decent amount of rest time (especially if you make your own ice cream) but the pay off is totally worth it.

This is true for parenting as well. It takes patience and some work but, fingers crossed, it will pay off in the end. I know people say this all the time, but honestly I wouldn’t change a thing. I would marry the same man, have the same kids and make the same career choices. Yet, I would suggest to my younger self to take off the rose colored glasses and get ready to roll up her sleeves. There is lots of work involved but still plenty of reasons to throw a party.

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Ice Cream Cake

Without having actual cake in ice cream cake recipes, I find it a confusing term. Ice cream cake is actually a cookie crust with ice cream layered over it and covered in whipped cream. I don’t make the rules.

Feel free to use any two ice cream flavors you desire. I chose homemade vanilla ice cream and bought Haagan Daz chocolate to keep myself sane. I adapted Food Network’s recipe for Ice Cream Crunch Cake, with some help from Smitten Kitchen and Stella Parks to take it over the top. I will give you the breakdown of how I made mine, but just remember that you could make this all in one day if both flavors of ice cream were store bought. All the recipes and directions are below but here is a quick overview for ease.

  • 2 quarts vanilla ice cream (recipe below)
  • 1 quart chocolate ice cream (1 – 28 fl oz of Häagen-Dazs container)
  • 14 ounce package of original Oreos, divided (crust recipe and filling below)
  • 3 cups whipped cream (recipe below) for outside of the cake

4 days before serving, make the custard for the vanilla ice cream and make sure the bowl of your ice cream maker is frozen.

3 Days before serving, churn the chilled ice cream base in an ice cream maker according to manufacturer directions. Churn in two batches so as not to over fill the ice cream maker. Freeze in a freezer safe container over night.

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These are more pulverized than I would do next time. I think chunkier would be better.

2 days before serving, assemble the cake.

  1. First, make the Oreo crust, as well as crushing the Oreos for the cookie layer (see below).
  2. While crust is firming, remove vanilla ice cream from freezer to soften if needed to spread easily. Once the crust is firm, spread vanilla ice cream over Oreo crust and up sides of pan and freeze, about 30 minutes until firm.
  3. Take the store bought chocolate ice cream out of the freezer to soften. Once the vanilla layer is firm, spread chocolate ice cream over vanilla ice cream layer, forgoing the sides of the pan. Freeze for about 30 minutes, until firm.
  4. Spread crushed Oreos evenly over chocolate layer to form the cookie layer. Freeze for about 30 minutes, until firm.
  5. Once firm, top cookie layer with more vanilla ice cream. Work gently so as not to disrupt the cookie layer. Soft ice cream helps this step. Freeze again for 30 minutes, until firm.
  6. Make whipped cream while cake is in freezer. (recipe below)
  7. Run an offset spatula around the edges of the pan and unlatch the springform pan. Remove sides and set on a baking sheet or cutting board.
  8. Using an offset spatula, frost the outside of the cake with the whipped cream (recipe below). Refreeze until firm. I found it a bit trickier to get the cake in and out of the freezer without the sides of the pan so be careful!
  9. Scoop some whipped cream into a pastry bag with a star attachment and pipe decorations along top and bottom if desired. Place back in the freezer.
  10. Serve cake by cutting with a hot knife. Wrap leftovers in plastic wrap and foil or move to an airtight container. Mine was not pretty when I moved it and hardly resembled the original – but we ate it without complaint a week later.

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Vanilla Ice Cream

I used David Lebovitz’s recipe but used vanilla extract instead of the vanilla bean out of pure laziness. The recipe below is for a double batch. There will be a little left over after making this cake.

Ingredients:

  • 2 cups whole milk
  • 1/8 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 tablespoons vanilla extract (I use Madagascar)
  • 4 cups heavy cream
  • 10 egg yolks

Directions:

  1. In a large bowl pour the heavy cream and set a strainer on top of it.
  2. In a medium bowl, whisk egg yolks.
  3. In medium saucepan stir milk, salt, sugar and vanilla extract and heat on medium-low. Stir occasionally and remove from heat when the mixture starts to steam and before simmering.
  4. While whisking egg yolks, slowly pour the warm milk mixture into the egg yolks. Once all the milk mixture has been whisked into the egg yolks, pour it all back into the saucepan.
  5. Cook the egg and milk mixture over low heat, stirring and scraping with a heatproof spatula continually, about 5 minutes. The custard will thicken slightly and coat the back of the spatula when done with the color of buttermilk and the thickness of cream.
  6. Pour custard into the strainer to remove any lumps and combine with the heavy cream. Taste and add more vanilla extract if needed.
  7. Cover and refrigerate over night.
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    Sides of pan removed and now can breathe easy

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    Covered in Whipped Cream – Pipe some decorations and call it DONE!

Crust

This recipe is slightly adapted from Smitten Kitchen.

  • 1/2 package original Oreos (7 ounces)
  • 2-3 tablespoons butter, melted
  • 1/4 -1/2 teaspoon kosher salt

Directions:

Process whole Oreos in a food processor until finely ground. Pour into a small bowl and mix in salt and butter, starting with the smaller amount listed and adjusting if needed to get the right consistency and seasoning. The mixture should hold together but not be so wet that its slick with butter. Press firmly and evenly into a 10 inch springform pan. Place in freezer until firm, about 20 minutes.

Cookie Layer

  • 1/2 package original Oreos (7 ounces)

Directions:

Place whole Oreos in the bowl of a food processor or a gallon size freezer bag. Pulse a couple of times in the food processor or crush in the freezer bag until the cookies are small chunks.

Whipped Cream Topping

I now only use Stella Parks Make-Ahead Whipped Cream recipe. It tastes great and allows for making ahead, which I love. The recipe is doubled below to frost the cake and have some left over. Can refrigerate in an airtight container for up to a week (though will want to re-whip a little before using).

Ingredients:

  • 1 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 cups heavy cream
  • 4 teaspoons vanilla extract

Directions:

In the bowl of a stand mixer, combine all the ingredients. Using the whisk attachment, whip on medium-low to dissolve the sugar, about 1 minute. Then increase to medium-high and whip until thick and holds firm peaks, about 3 minutes.

Friday Reflections – April 7

Happy Friday friends! I’m sitting here after attending a class on emotional management taught by our school principal. She started with a quote that struck me and that I want to remember. “Between stimulus and response, there is a space. In that space lies our power to choose our response. In our response lies our growth and freedom.” – Viktor E. Franki. So powerful. May we respond to life’s challenges this week with our best selves and gain growth and freedom in the process.

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These tasty little snacks are made with only banana, egg white, oats and nuts or chocolate chips. The recipe is from Home Baked, which is chalk full of baked goods with a nod to health.
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Mike and I had lunch together and strolled through the market on Monday. This is what I dreamed having school-aged children would be like. We definitely need to make this happen more often!
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I’m feeling like I’m missing Spring with all the rain we’ve been having. Glad I walked around and snapped some cherry blossoms while they are still here.
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This guy and his faces! There were so many sticks laying around at the park he could hardly decide which ones to play with but settled on these two.

Friday Reflections – March 31

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Last night JP made spaghetti and meatballs for dinner as part of a school project. It turned out really well and besides a few burnt fingertips, I think we may have a new cook in the family.

The sun is finally peeking out from the clouds and the daffodils are in full bloom. This week has had its ups (before mentioned daffodils, open-minded children, morning show with amazing coffee and lots of friends) and its downs (a stubborn receptionist, a late night fight and cramming to finish a school project). I come to the end of the week with a sigh of relief but also with the feeling that I really experienced and lived what we call LIFE. I hope your week was full of love and laughter as well. Enjoy Friday!

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This cake was a team effort. My mother-in-law sweetly had the cake baked and the party decorations up (the dining room was floor to ceiling Pokemon!) It was definitely a birthday to remember. Happy 7th Birthday Kai!
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Spring in a vase.
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I made Turkey Minestrone Soup from Rustic Joyful Food and it was so tasty. The recipe called for ditalini pasta but I wasn’t able to find it and was going to get the small elbows instead. A quick Google search informed me that there are certain pastas that are specifically for soup so I looked again and spied this cute alphabet pasta on the top shelf. So fun!
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The local radio station KEXP is constantly streaming in our house and going to their new home down by the Space Needle has been on our list of places to go. They have in-studio performances almost daily that are free to the public. Tuesday morning we finally made it down and it was absolutely amazing. La Marzocca coffee is exceptional and seeing Kate Tempest live was riveting. Her thought provoking lyrics and emotional energy is mind blowing.
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I love this collection of plants at my wonderful friend’s house. I was in need of some emotional comfort that morning and left her home feeling cared for and recharged.
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Leave it to Martha to get this cleaning procrastinator to dig out the vacuum and get to work on ridding the house of dust. Her article on how many chemicals are in dust and the “right” way to dust and vacuum (start from the ceiling and move down to the floors) was what I needed to get motivated for a bit of spring cleaning.