Baskin Robbins Ice Cream Cake by Todd Wilbur
Traditional white birthday and wedding cakes have never rocked my row boat, but bring an ice cream cake to the party and I’ll be the first one in line with a plastic fork. This huge ice cream chain stacks many varieties of pre-made ice cream cakes in its freezer, but the most popular version includes white cake with pralines and cream flavored ice cream on top. So that’s the version we’ve cloned here. But don’t think you’re locked into this formula — you can use any flavor of cake and ice cream for your masterpiece. Just be sure the ice cream you choose comes in a box. You need the rectangular shape so that it will stack up right. You’ll want to use a real sharp serrated knife to cut the ice cream in half while it’s still in the box. Since the cake is also cut in half this recipe will give you two desserts that look and taste just like those that cost over 20 bucks each in the stores. That white stuff that coats the cake is actually softened ice cream, spread on in a thin layer like frosting, and then re-frozen. After it sets up, you can decorate the cake any way you like with pre-made frosting in whatever color suits the festive occasion.
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2-gallon box praline ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting
1. Make your cake following the directions on the box. If you are making the white cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the batter into a greased 9×13-inch baking pan and bake at 350 degrees for 30 to 35 minutes. When cake is done, let it cool to room temperature.
2. When the cake has cooled, slice it in half and place each half on a wax-paper covered cookie sheet, or a platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream through the middle, box and all, so that you have two 2-inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay a half upon each of cakes. Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top. Work quickly so that the ice cream doesn’t melt. When both cake have been trimmed, place them into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake. Pop the cakes into the freezer for an hour or so to set up.
5. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cakes and keep them in your freezer until party time.
6. When you are ready to serve the cakes, leave them out for 10 to 15 minutes before slicing. Cut the cakes with a sharp knife that has been held under hot water. (http://www.topsecretrecipes.com)
Makes 2 cakes (approx. 10 servings each).
You may wish to use another flavor cake mix such as chocolate or devil’s food for this dessert — even low-fat cake mix works. It’s up to you. Just follow the directions on the box for making the cake in a 9×13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get it in a box.