Ice cream cake was my favorite birthday treat growing up and now I know how to make it simply and best of all, cheaply! (Have you seen how much those cakes cost in the store???) The most important feature of this cake is the love that was poured into it by even the littlest of our home chefs!
Tools: Medium Round Mold (having 2 makes it quicker) and Perforated Baking Sheet(s), Mixing Bowl, Set of 3 Spatulas, Heat Resistant Spatula, Pastry Bag and Tips.
2 boxes of cake mix OR 2 boxes of brownie mixes
WARNING! Using brownies AND frosting is a sugar overload! Only make this combo if you are serious about your sweets!
1 gallon ice cream of choice
frosting of choice
Bake two cakes according to box instructions and cool completely. Let ice cream soften while cakes are cooling. Leave bottom layer in the Medium Round Mold to cool (on the Perforated Baking Sheet), then once cooled, add ice cream on top of it. Put the other layer of cake on top of the ice cream, cover (Octagonal Silpat works great for covering) and put the cake in the freezer. After a couple of hours or overnight, unmold cake on serving plate and decorate with frosting and sprinkles. Light candles and sing your song!