Easy No-Bake Ice Cream Cake
Something this easy shouldn’t be this good, but it is. The only requirements are patience, a springform pan, and a freezer that holds food at around 0°F. (Older refrigerators with inefficient freezers will not be powerful enough to freeze this cake.) I recommend using two contrasting colors of ice cream (chocolate and vanilla, for example), but that isn’t necessary. The candy garnish can range from chocolate-covered coffee beans to colorful M&Ms.
Serves 10
1 (7-ounce) package ladyfingers (you will not need the entire package)
2 pints ice cream About 12 chocolate wafer cookies
1 cup whipping cream
2 tablespoons superfine sugar
Candy or shaved chocolate, to garnish
1. Remove 1 pint of the ice cream from the freezer and allow it to soften at room temperature for about 15 minutes.
2. Very lightly oil an 8-inch springform pan. Separate the ladyfingers and line the bottom and sides of the pan with them, rounded side facing down and out; ladyfingers along the sides should be standing upright. You may have to cut some of the ladyfingers to cover the bottom of the pan. Scoop out the ice cream and evenly distribute it in the pan. Use a palette knife or offset spatula to smooth the ice cream into an even layer.
3. Freeze for at least 1 hour, until solid.
4. Remove the remaining pint of ice cream from the freezer and allow it to soften at room temperature for about 15 minutes.
5. Remove the cake from the freezer. Cover the bottom layer of ice cream with a generous layer of wafer cookies. Top with the softened ice cream, smoothed into an even layer. Return to the freezer for at least 4 hours. Place a bowl for whipped cream and beaters in the freezer.
6. About 10 minutes before serving, remove the ice cream, bowl, and beaters from the freezer. Pour the cream and sugar into the bowl and beat until stiff. Pipe or spoon onto the top of the ice cream cake. Garnish with candy, remove the sides of the pan, and serve.
From 250 Treasured Dessert recipes
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Something this easy shouldn’t be this good, but it is. The only requirements are patience, a springform pan, and a freezer that holds food at around 0°F. (Older refrigerators with inefficient freezers will not be powerful enough to freeze this cake.) I recommend using two contrasting colors of ice cream (chocolate and vanilla, for example), but that isn’t necessary. The candy garnish can range from chocolate-covered coffee beans to colorful M&Ms.
Serves 10
1 (7-ounce) package ladyfingers (you will not need the entire package)
2 pints ice cream About 12 chocolate wafer cookies
1 cup whipping cream
2 tablespoons superfine sugar
Candy or shaved chocolate, to garnish
1. Remove 1 pint of the ice cream from the freezer and allow it to soften at room temperature for about 15 minutes.
2. Very lightly oil an 8-inch springform pan. Separate the ladyfingers and line the bottom and sides of the pan with them, rounded side facing down and out; ladyfingers along the sides should be standing upright. You may have to cut some of the ladyfingers to cover the bottom of the pan. Scoop out the ice cream and evenly distribute it in the pan. Use a palette knife or offset spatula to smooth the ice cream into an even layer.
3. Freeze for at least 1 hour, until solid.
4. Remove the remaining pint of ice cream from the freezer and allow it to soften at room temperature for about 15 minutes.
5. Remove the cake from the freezer. Cover the bottom layer of ice cream with a generous layer of wafer cookies. Top with the softened ice cream, smoothed into an even layer. Return to the freezer for at least 4 hours. Place a bowl for whipped cream and beaters in the freezer.
6. About 10 minutes before serving, remove the ice cream, bowl, and beaters from the freezer. Pour the cream and sugar into the bowl and beat until stiff. Pipe or spoon onto the top of the ice cream cake. Garnish with candy, remove the sides of the pan, and serve.
From 250 Treasured Dessert recipes
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