Place 3 ice cream bars (without wrappers) on top of the jam on the bottom layer and cover with the top layer.Put the assembled ice
cream cake in the freezer for 10 minutes.
Not exact matches
• Sweet ideas:
cakes, cookies, ice
cream, puddings, pastries, French toast, scones • Savory ideas: seafood, sauces, soups, marinades • Beverage ideas: hot chocolate, iced tea • Other ideas: refrigerator /
freezer deodorizer (cotton ball soaked
in vanilla)
Let your candy - studded ice
cream layer reset
in the
freezer an hour or two before topping it off with this luscious, chocolate whipped
cream consisting of only four ingredients, and a discipline of saving some for the
cake!
Now for the moment of truth — once your chocolate layer has been
in the
freezer for a day, put a plate or
cake plate on top of the ice
cream cake and flip the whole thing over, so it's all resting on the plate now.
I compared the recipes and realized that while most of the ingredients are the same, the proportions of butter, PB,
cream cheese and sugar are really different, plus the Buckeyes use graham crackers
in the mixture as opposed to using them
in the crust (for my crust I combined leftover graham crackers / assorted stray cookies /
cake ends / pop tarts that were
in our
freezer, and it was delicious!)
But I'd found a container of frozen non-dairy whip
cream in the
freezer, so we waited a short time, then scooped out dollops of it onto the slices of
cake.
The cooled
cake can be wrapped tightly and stored
in the
freezer, or topped with some coconut whipped
cream and berries, and served immediately.
Coat the
cake in a thin layer of
cream cheese frosting and place back
in the
freezer for about 30 minutes.
Store
in a
freezer - safe container until you're ready to assemble the pumpkin spice ice
cream cake.