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Ice Cream Cake

Can’t decide between cake or ice cream? Why not have both… at the same time!

Ice cream cakes do bring two of your favorite desserts together, into one amazingly tasty confection, combining layers of sponge cakes, ice cream, cookie crumbles, and sometimes, whipped cream or frosting.

The origin of this dessert is shrouded in mystery, but it is likened to several classic European desserts. One of which is the English trifle, made with fruit, custard, and sponge fingers soaked in sherry or wine. Another dessert is the bombe, a traditional French dessert that consists of ice cream or sherbet mixed with custard and fruit that is shaped using a spherical or dome-like mold. There were also ice cream cake recipes that date back to the 1870s.

Ice Cream Cake Trivia

  • June 27 is declared as the National Ice Cream Cake Day. It was petitioned by Jenna Jurado to the National Day Calendar, as a tribute to her mother, Johanna’s birthday.
  • July is observed as the National Ice Cream Month and the 3rd Sunday of July as the National Ice Cream Day, as declared by former U.S. President Ronald Reagan.
  • The largest ice cream cake recognized by the Guinness World Records was created by Dairy Queen Canada in Toronto, Ontario, Canada on May 10, 2011. It was 4.45m long, 4.06m wide, 1m tall, and weighed a whopping 10.13 tonnes or 22,333.60 lbs! This giant ice cream cake was made of sponge cake, vanilla ice cream, buttercream frosting and Oreo cookie crumble toppings.
  • 3 gallons of whole milk.  This is how much milk is used to make one gallon of ice cream!

Ice Cream Cake Buying Guide

Ice cream cakes can be partly ice cream or entirely made of ice cream that is molded in the shape of a cake.

There is also another popular dessert that is very much like an ice cream cake:  the baked Alaska! The baked Alaska consists of hard ice cream on a bed of sponge cake or sometimes, pudding.  These are then covered with a thick layer of meringue.  Before serving, it is quickly baked in an oven or broiler so the meringue turns brown, but without melting the ice cream inside. A small blowtorch can also be used to achieve the same effect on the meringue.

Ice Cream Cake Production & Farming in Texas

Ice cream stores, especially the big brands, also offer ice cream cakes as part of their menu.  Local ice cream makers, dessert shops and cakes shops also make this a part of their offerings as ice cream cakes are usually part of any celebration, especially birthday parties!

Preservatives, Additives and Chemicals

Most of artisan-made ice creams and ice cream cakes, or those bought from local specialty/dessert shops are mostly all-natural, preservative and additive-free. They are very much proud of that fact.  It is however better to exercise caution when buying mass-produced ice cream cakes, as they may contain non-wholesome ingredients in its ice cream, cake, frosting or toppings, sauces, and mixed items.

Packaging

Ice cream cakes are usually sold in boxes, with a polyethylene coating and window on the lid.  Others also use plastic to-go clamshell containers to better showcase the creamy masterpiece inside!

Enjoying Ice Cream Cakes

Sweet, refreshing, and aesthetically pleasing!  Ice cream cakes have become some people’s choice of celebration cake during their birthdays and other special occasions.  However, it must be kept frozen before serving or blowing of the candle, or else, you might have to deal with the melted mess.

Storage

Ice cream cakes should be stored in the freezer.  Before serving, it can be transferred to the refrigerator for a few hours so it is pliable enough to be cut, but not soft enough to melt.

If putting it in the freezer is not an option, surround it with sealed ice packs.  It is said that leftover ice cream cake must be consumed within seven days, and must be stored in an airtight container to preserve its taste and freshness and avoid the forming of ice crystals and freezer burn.

Making Ice Cream Cake

You may choose to go fully homemade by personally baking the cake and churning your ice cream, or buy the components and assemble them to your preference, just like how The Food Network recommended.

Ingredients:

  • 2 cake layers
  • 3 cups of ice cream
  • Crushed cookies or brownie bits
  • Whipped cream or meringue
  • Dessert sauce for topping (if preferred)

Instructions:

  1. Place a baking pan, loaf pan or baking tray in the freezer for about 15 minutes.
  2. Remove frozen ice cream from the freezer, and let it sit out for about 15 minutes.
  3. Take it out from the freezer, and spread plastic wrap on top.  Make sure there is about 6 inches of overhang on each side.
  4. Place your first cake layer on the pan with plastic wrap.
  5. Scoop ice cream on top of the cake layer, and using a spatula or knife, smooth and spread the ice cream evenly.
  6. Add some brownie bits, crushed cookies or chocolate chips on top of the ice cream layer.
  7. For more ice cream happiness, spread another ice cream layer on top, followed by the second cake layer.
  8. Keep your ice cream cake to the freezer for about 1 to 2 hours until it gets completely frozen.
  9. Take out the ice cream cake and spread your preferred topping:  meringue or whipped cream, dessert sauces like fudge, caramel, or butterscotch, then place back to the freezer until it sets, or about an hour.

Nutrition

DV%

  • Serving Size: 1 Serving
  • Calories: 390 20%
  • Carbs: 39g 13%
  • Sugar: 31g
  • Fiber: 2g 8%
  • Protein: 7g 14%
  • Fat: 25g 38%
  • Saturated Fat: 12g 60%
  • Trans Fat 0g 0%
  • Cholesterol 45mg 15%
  • Sodium 125mg 5%
  • Vitamin C 6mg 10%
  • Vitamin A 300IU 6%
  • Calcium 100mg 10%
  • Iron 0.7mg 4%
  • Potassium 218mg 5%

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