Ice Cream Cake
"Don't bake it--fake it. Use chocolate creme-filled cakes (such as Suzy Q's) for the cake part, and mint chocolate chip or your favorite flavor ice cream. Note: can also be made with Twinkies. From The Country Review."
- Ready In:
- 5hrs 20mins
- Ingredients:
- 4
- Serves:
-
10
ingredients
- 1 (1 lb) box Suzy Qs chocolate cake and cream filling snacks (8 pack)
- 1 pint mint chocolate chip ice cream (or your favorite flavor)
- 1⁄2 teaspoon mint extract, if using mint ice cream
- 2 cups frozen non-dairy topping, thawed
directions
- Line 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan with plastic wrap, with plastic overhanging edges. Remove wrapping from 8 cakes. Press 4 cakes into bottom of pan, so the long sides of the individual cakes are parallel with short end of loaf pan (cakes will fit snugly in pan).
- Place loaf pan in freezer while softening ice cream. Let ice cream stand at room temperature for 10 minutes, stirring until consistency of cream cheese. Once ice cream is thickly spreadable, remove pan from freezer. Spread ice cream over top of cakes and to edges of pan.
- Press remaining 4 cakes gently on top of ice cream, arranging in same manner as first layer. Tightly cover top of cake with overhanging plastic wrap. Freeze until fairly firm, about 3 hours.
- Fold mint extract, if using, into thawed whipped topping. Once cake feels firm to the touch, uncover top of cake. Invert onto platter; remove pan and plastic wrap. Frost sides and top of cake with thawed whipped topping.
- Refreeze for at least 2 hours or overnight. Thinly slice and serve.
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Reviews
-
This cake looks incredible! And tastes great too. I use it for our family celebrations. Easy to make for us non chefs!
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
