The Ice Cream Cake: Myth vs Reality

For my birthday last week, I decided to tackle a scrumptious-looking recipe in the latest issue of Southern Living magazine. However, I made a few modifications.

That was my first mistake.

For starters, I made the Devil’s Food cake batter. But I used almond milk instead of regular milk, natural sugar instead of white sugar, and added half a cup of flax meal to the recipe. It turned out pretty darn good (even though when we pulled them out of the three cake pans and put them on the table, it looked just like three enormous chocolate mint patties).

Then it came to making the cake layers by putting mint ice cream in between the layers and crumbling mint cookies in between. However, I forgot to read the part of the recipe that said, “…in a springform pan…” And therein lies the problem. I didn’t have a springform pan. So, my son, Karis, who inherited his creative brilliance from his mom, said, “Mom, just layer the cake on a plate and stick it in the freezer real fast.”

Sounded good to me.

About an hour later, we looked at the cake in the freezer. When Karis saw it, he remarked, “Mom, you know that episode of Spongebob where he and Patrick go camping and Patrick chokes on a roasted marshmallow and throws it up all over Squidward’s face? That’s exactly what it looks like!


I couldn’t agree more.

We then topped it with homemade whipped cream and some creme de menthe baking chips. It may look like a mess, but it was delicious! The perfect cake for the perfect birthday (forty “something”).

But next time, I’m using a springform pan!

Here’s the “Hannah-ized” recipe:

Parchment paper
Devils Food cake batter
1/2 gal. mint chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed
Chocolate Ganache
Garnishes: sweetened whipped cream, crème de menthe chocolate baking chips

1. Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil’s Food Cake Batter, and spoon into pans.
2. Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
3. Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
4. Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let stand 15 minutes before serving. Garnish, if desired.

Devils Food Cake Batter

1/2 cup butter, softened
3/4 cup natural sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 cup flax meal
1 teaspoon baking soda
3/4 cup hot strong brewed coffee
1 teaspoon white vinegar

Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until creamy. Add egg, beating just until blended. Beat in vanilla. Combine flour, cocoa, flax meal, and baking soda. Add to butter mixture alternately with coffee, beating until blended. Stir in vinegar. Bake batter immediately.

Chocolate Ganache

1 (4-oz.) semisweet chocolate chocolate chips
8 tablespoons whipping cream, divided
Microwave chocolate in a microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Stir in 4 Tbsp of whipping cream. Add up to 4 additional Tbsp until it is the desired consistency (I used about 6 Tbsp of whipping cream). Use immediately.

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