DIY, No-Recipe Ice Cream Cake
Today: Break away from the freezer aisle, and start making ice cream cake with whatever flavors you fancy.
“Mocha chip. No, cookies ‘n’ cream. Ah — I haven’t had black raspberry in years. Do I order two flavors or just one? Do I want a kiddie size or a small?”
Choosing an ice cream flavor, at times, weighs as heavily on one’s conscience as choosing a university. After staring at a seemingly endless list of options, you pull the trigger.
That same pondering doesn’t usually apply to ice cream cake selection; the freezer aisle does not inspire much internal debate. Although the traditional chocolate-and-vanilla frosted cake and the spherical, watermelon-colored roll are classic standbys, homemade versions allow for freedom of flavor. Instead of putting yourself within a frigid box, choose your own flavors and layer them on top of a crunchy, delicately buttery crust, then layer them with more crunch, and maybe some hot fudge. You’ll get all the enjoyment of an ice cream stand, minus the mosquito bites.
Here’s how to make whatever ice cream cake you like, without a recipe:
1. Select your flavors (overachievers can use homemade ice cream) and fillings of choice; keep in mind that the more flavors you use, the taller the cake will be. Hot fudge, cookie crumbs — really anything can go in between the ice cream layers.
2. The cake shape will vary depending on the dish you use — I recommend a springform pan or a pie dish. When using springform, place a parchment round on the bottom of the pan. If you’ll be frosting your cake, use a springform. If you’re using a pie plate, thinly coat the bottom of the pan with butter.