It’s ice cream cake season and, for me, that means it’s any day of the year! Eat Boutique birthday month continues with this simple DIY cake. Lauren adapted an easy recipe for her daughter’s birthday, and you can make it just because. -Maggie
When I was a kid, I longed for a summer birthday: no school, pool parties, bare feet, ice cream cakes. My late April birthday was just so much less magical.
My birthday wish was granted (sort of) in the second grade. It was the year I got my tonsils out and the chicken pox — a double whammy — in April. I was “forced” to postpone my birthday party until the summer. It would be the pool party I had always dreamed of … until it rained.
Lucky for my sweet baby daughter, she can live out my birthday dreams every August. We celebrated her first birthday last year with an insanely gorgeous and delicious hot fudge sundae ice cream cake dreamed up by Smitten Kitchen. While Deb was able to make every component of this masterpiece, I was a little less ambitious and followed her semi-homemade version. Think store-bought ice cream and hot fudge.
I also substituted a gluten-free cookie for the suggested Oreos used in the crust and middle layer filling, to make sure all of our family members could partake in this summertime treat.
I skipped the cherries and whipped cream and topped our fudge-y cake with some sprinkles and a giant pink #1 candle. I loved making this ice cream cake so much I’ve decided to start a tradition making ice cream cakes for my daughter every year. My plan is to celebrate her second birthday with a shortbread cookie and strawberry ice cream cake.
Ice Cream Cake
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Makes: 1 9-inch cake
- 14 ounces chocolate cookies (like Oreos or Glutino chocolate vanilla crème cookies)
- 3 tablespoons butter, melted
- 1 quart chocolate ice cream
- 1 quart vanilla ice cream
- 1 bottle hot fudge sauce
- Canned whipped cream, for serving
- Make the chocolate cookie crust by grinding up the cookies in a food processor. Mix 1 1/3 cups cookie crumbs with the melted butter in a bowl and press evenly into the bottom of a 9-inch spring form pan. Freeze until firm, about 10 minutes.
- Let chocolate ice cream soften slightly, then spread evenly over frozen crust. Return the pan to freezer and chill for 1 to 2 hours, until firm (I did both of these steps early one day, and the middle and vanilla late in the day – all the day ahead of the party where it would be served).
- Add remaining cookie crumbs (about 1 1/4 cups cookie crumbs) evenly over the chocolate ice cream layer, press them in a bit. Return to the freezer for 10 minutes.
- Soften vanilla ice cream slightly and then spread evenly over cookie crumb middle layer. Cover the cake with plastic wrap and return to the freezer for 1 to 2 hours, or overnight.
- When ready to serve, pre-fudge the cake – pour a puddle of lukewarm hot fudge sauce over the top and immediately return cake to the freezer for 30 minutes. This will help to keep the entire cake from melting when the remaining fudge sauce is poured over the top.
- The next steps all need to happen pretty quickly. Once the fudge sauce is firm, take the pan out of the freezer, carefully cut around the pan to loosen the cake before releasing the springform sides. Carefully transfer to a cake plate. Pour remaining lukewarm fudge sauce over the top and let it (or help it) drizzle down the sides. Add a dusting of sprinkles and serve – quickly!!
- Serve with whipped cream for guests to add to their slice.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.