I think it’s pretty obvious that I love ice cream (see my blog name). Lucky for me, I married a man who also loves ice cream. So it was an easy decision to make an ice cream cake for Richard’s birthday this year. Hot weather, cold ice cream, and a birthday – it’s a no-brainer, right?
Ice cream cakes are actually very easy to make, especially the way I make them. And no ice cream cake is complete without the chocolate crunchies layer, so this one has some crunchy goodness in the middle.
Here’s what you need to “bake” one:
Ice cream, two 1.5 quart containers (any flavors)
Chocolate animal crackers, about 10 oz.
Chocolate fudge magic shell, 1 bottle
Whipped dessert topping, 1 container (Cool Whip)
Prepared creamy vanilla frosting, 1 container
You’ll also need a 9 inch springform pan.
First, take one container of ice cream out of the freezer to soften for about 10 minutes at room temperature. I used two flavors of ice cream for this cake: peanut butter chocolate swirl ice cream and classic vanilla.
Take the second container of ice cream out of the freezer and soften at room temperature.
After enjoying a sweet slice of this treat, we continued to celebrate Richard’s birthday with a trip to Philadelphia’s Comic Book Convention. Our super family got all dressed up in our super hero best for the occasion. I would only wear bright blue tights in public for one person – my super hubby. Happy Birthday, Richard!