Oh ice cream. I love you the most. Yes, I love ice cream even more than cake- it’s even my first choice for my own birthday cake requests! (I have an extra soft spot for a Dairy Queen ice cream cake with a Garfield image, heehee!). Give me a tall and swirly, creamy white soft serve cone, serenade me with an Oreo ice cream sandwich, pile prettily coloured party balls in a dish and pour hot fudge on top. Combine ice cream and CAKE? You’ll have my heart forever.
Another one of my loves? Typography. For years I have hoarded and collected vintage letraset – transfer sheets of lettering in fonts galore, to use on my cake flags. Now, I’ve finally found the answer to my craft/typography needs: this tiny cute letter alphabet stamp set from Fairgoods in a perfect, simple Futura font!
I used my small 1 inch round circle craft punch to make perfect little circles in some ice-creamy colours.
Then, I simply stamped what I wanted my cake to say – PARTY TIME! (the alphabet stamp set even has punctuation marks, including an awesome ampersand!)
Turn around, ciiiiircle! (sung to the tune of Total Eclipse Of The Heart) and stick on a lil piece of tape to adhere it to some wooden skewers.
PARTY TIME is right!
For this simple summer ice cream cake, I wanted a Neapolitan feel so I used pints of rich vanilla, chocolate peanut butter and strawberry ice cream in three pretty layers nestled on a chocolate cookie crumb crust. I’m kind of dying at how adorable this cake turned out. Do you even know anyone who doesn’t like ice cream cakes? Best to trim them from your lives. Unless it’s a close relative. Okay. Now place your teensy letter toppers into your ice cream cake and try not to freak out with how cute it looks.
Easy Neapolitan Ice Cream Cake
For the crust
- ¼ cup butter, melted
- 1¼ cups chocolate baking crumbs, such as Oreo chocolate crumbs
For the ice cream layers
- 3 pints of high quality ice cream in flavours of your choice
For the whipped cream
- 1/4 cup whipping cream
- 1 teaspoon of granulated sugar
Make the crust
- In a small saucepan set on low heat, melt the butter.
- Pour the cookie crumbs into the melted butter and mix until combined using a wooden spoon.
- Press the mixture into an even layer onto the bottom of an 8 inch springform pan.
- Let cool before adding ice cream layers.
For the ice cream layers
- Soften your first ice cream pint by removing it from the freezer and setting it out for ten minutes or so. You want it to be soft and pliable but not so soft that it’s fully melting.
- Place the ice cream into a small bowl and mix with a spatula until it’s similar in texture to soft serve ice cream.
- Using an offset spatula, spread the first ice cream flavour evenly on top of the cookie crumb crust; chill for twenty minutes.
- Repeat the process with the next two flavours.
- Once finished, place in freezer. Let cake chill for 8 hours or overnight to freeze solidly and completely.
Make the whipped cream
- You can make this the night before and chill in the refrigerator, or make it fifteen minutes before serving the cake!
- In the chilled bowl of a stand mixer or in a chilled stainless steel mixing bowl, beat the cream until soft peaks form.
- Add the sugar; beat for a few seconds more to incorporate.
- Place the contents into a piping bag fitted with an open star tip – I used the Wilton 8B tip.
- Remove the cake from the freezer; pipe drop stars along the border and one in the center of the cake. Dust your cake with rainbow sprinkles for full-on cuteness! Place a maraschino cherry on top of the center whipped cream drop star.
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