However, don't do what I did. Follow the instructions of someone who knows what they are doing.
If you don't like being told how to do something, and you prefer being AWESOME, read on.
My birthday this year was quite uneventful, so I decided that my birthday cake would be special: Ice cream cake! I’ve never made one before, and haven’t had one since elementary school, when other kids had those Carvel cakes at their parties. So now it was my time. (THIS SHOULD HAVE BEEN MY TIIIIME!) However, I didn’t think the process through enough. So, this post is more of a ‘What Not to Do’ version of ‘How to Make an Ice Cream Cake’. Some truly amazing cake wreck pictures wait ahead.
It looks nice, right?
What's hard to tell, though, is that the frosting melted into the top, coloring the cake, and then all of it slid off into those soupy corners, mixing with the ice cream to make admittedly delicious, viscous plasma. The top looks iced, but it's mostly just the cocoa that seeped into the pores.
BEST EVER VANILLA CAKE
Adapted from Isa Chandra Moskowitz’s Vanilla Bean cupcakes
- 2C unsweetened non-dairy milk (vanilla almond is my choice)
- 3t apple cider vinegar
- 2½ C all-purpose flour
- 2t baking powder
- 1t baking soda
- 1t salt
- 2/3C canola oil
- 1¼ C sugar
- 2t vanilla extract
LET THE CAKES COOL. Like, for hours, not for 15 minutes like I did. Holy crap, I’m serious.
ONCE YOUR CAKES ARE COOL.
Take out your ice cream of choice. I used Trader Joe’s Cherry Chocolate Chip soy ice cream. It’s gooood. It reminds me of my childhood favorite, Ben & Jerry's Cherry Garcia, but it's better because it's doesn't hurt animals OR your stomach! By the by, is there a website yet that has veganized the Ben & Jerry's flavors? Because I'd buy an ice cream maker for that purpose. K maybe I'll do it. I'm on it!
Getting back to the task at hand...
Let your ice cream thaw for a good 30 minutes. If it's really super crazy hot in your kitchen, you'll probably only want to leave it out for 15-20. We don't want milk here. Also, I'm sorry you're so hot!
I mixed a bag of Trader Joe’s confectioner’s sugar (a pound) with 1/4C cocoa powder and 1/3C Earth Balance, plus splashes of almond milk. And then, as you can see at right, I mixed it with a hand blender.
Tip: Put the bowl in the sink, because this will shoot powder, both the sugar and cocoa variety, all over the place.
*If you were a goody two shoes and you assembled it properly, you still need to put the whole thing in the freezer. You just don’t have to scream while doing it.