I’ve been selected to bring dessert to tomorrow night’s Christmas Eve dinner. After soliciting input from the kids, we decided to do a holiday themed ice cream cake. Ice cream cakes are exceptionally easy to make (a work of assembly, really) and are always a hit.
Holiday Ice Cream Cake
- 2 16oz containers chocolate ice cream, softened
- 1 16oz container vanilla ice cream, softened
- 1 really big candy cane (or 3-4 regular sized ones), crushed.
Spread one of the containers of chocolate ice cream into the bottom of an 8″ round metal cake pan. Pop in the freezer. Blend the vanilla ice cream and candy canes. A stand mixer works well for this. Spread onto the chocolate layer already in the cake pan. Pop back into the freezer and let it harden a bit – 10-15 minutes should do it. Finally, spread the last container of chocolate ice cream on top of the vanilla/candy cane layer. Cover with plastic wrap and freeze, preferably overnight. When ready to serve, warm the sides of the cake pan, and slide the cake out upside down onto a serving plate. Slice and enjoy.
You can really use whatever ice cream and mix in that appeals to you. My son loves this as a birthday cake with all vanilla ice cream mixed with chopped oreos. I line the bottom of the cake pan with a few whole oreos before spreading in the ice cream.