Photo: Gina DeSimone; Prop Styling: Kashara Johnson; Food Styling: Deb Wise
Active Time:
45 Mins
Total Time:
6 Hours
Yield:
Serves 12 (serving size: 1 slice)

For some, a typical ice cream cake is a wonderful, frozen amalgamation of two of life’s great desserts: ice cream and cake (obviously). However, for others—those who truly prefer ice cream over cake—the fact that most ice cream cakes still contain layers of frozen cake is… a disappointment. And it is for these ice cream loving people that we created this “cake,” made purely of frozen dairy goodness. We use fresh whipped cream fortified with gelatin to “frost” the cake, holding the layered scoops together and coating the exterior, because a stabilized whipped cream holds its texture incredibly well (without becoming rock-hard) in the freezer. You can use any number and variety of flavors/colors to create your own take on this ice cream-only cake; we opted to go with a rainbow of colors to achieve a festive feel in every slice. Use any custom combination to create the perfect frozen cake for a birthday party, gender reveal party, college game day event, etc. You can even dress the concept up to create an adorable Ice Cream Princess Cake

How to Make It

Step 1

Combine 3 tablespoons of the cold water and 3 teaspoons of the gelatin in a small microwavable bowl; let stand 5 minutes. Microwave on HIGH until gelatin melts, 8 to 10 seconds (do not let boil). Stir 1/4 cup of the heavy cream into gelatin mixture; set aside.

Step 2

Beat together 2 3/4 cups of the heavy cream, 3/4 cup of the powdered sugar, and 3/4 teaspoon of the vanilla with whip attachment of an electric mixer at medium-high speed until thickened, about 2 minutes. Gradually add gelatin mixture, beating on low speed. Increase to high speed, and beat until stiff peaks form, about 1 minute.

Step 3

Scoop ice creams into 1/2 cup round scoops. Arrange about 12 scoops of assorted flavors in bottom of an angel food cake pan, pressing ice cream scoops close togeather to avoid gaps. Spread about 2 cups whipped cream over ice cream. Repeat layers of ice cream and whipped cream until pan is full (you should have about 3 layers of each). Cover with plastic wrap, and freeze at least 4 hours or overnight. 

Step 4

Place remaining 2 tablespoons cold water and 2 teaspoons gelatin in a small microwavable bowl; let stand 5 minutes. Microwave on HIGH until gelatin melts, 8 to 10 seconds (do not let boil). Stir 1/4 cup of the heavy cream into gelatin mixture. Beat together remaining 1 3/4 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla with whip attachment at medium-high speed until mixture thickens, about 2 minutes. Gradually add gelatin mixture, beating on low speed. Increase to high speed, and beat until stiff peaks form, about 1 minute.

Step 5

To remove ice cream cake from pan, dip pan into a large bowl of hot water 10 to 15 seconds. Loosen sides with a large spatula. Invert ice cream cake onto a serving plate. Frost top, sides, and center of ice cream cake with whipped cream. Place in freezer at least 1 hour, or until ready to serve.

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