One of our favorite places to be is in the kitchen. We love to bake and cook and it all stemmed from our mom's passion of cooking. She would find a recipe that she loved, and then make it all year long. We used to say, "That was the year of the cheesecakes" or "That was the year of cinnamon rolls." Some of our fondest memories revolve around cooking together in the kitchen. We love to get together as family and contribute our best recipes for the meal. And we are constantly calling each other saying, "You've got to try this recipe!" We'd like to share our favorite recipes with you. So, happy cooking, happy baking, happy eating, and then happy exercising afterwards to burn those calories!


Friday, February 17, 2012

Mom's Ice Cream Cake


It wasn't birthday time at our house growing up without our Mom's fabulous Ice Cream Cake! When it was our birthday, she always let us pick the ice cream flavors we wanted which was so exciting as a child with 4 other siblings! Whether you picked Cookies & Cream, Rocky Road, Mint Chocolate Chip, Neopolitan or some other flavor, you knew her cake would be delicious! (We DID somehow always seem to use two combinations of chocolate ice creams though. Hmmmm, I wonder who taught us this love of chocolate?) Now my kids want this cake every birthday and can't wait to pick their favorite ice creams too. A family favorite indeed!

*Our family's favorite combination is Rocky Road ice cream, Mint Chocolate Chip ice cream, and chocolate sprinkles. Delicious!

Mom's Ice Cream Cake

INGREDIENTS:

- 2 Angel Food cakes

- 2 half gallons of your favorite ice creams, slightly softened

- 1 tub Cool Whip, thawed

- sprinkles (pick a flavor to go with your ice cream)

***updated edition: It is soooo yummy to add a jar of hot fudge to the middle layer after step #2


DIRECTIONS:
1. Tear angel food cakes into small pieces, placing in a bowl.

2. Take an angel food cake pan and press a layer of angel food cake pieces across the bottom. Spread 1/3 of the softened ice cream over the cake pieces, pressing down until smooth.

3. Press another layer of cake pieces into the ice cream, forming a second layer of cake. Continue layering with ice cream, cake pieces, and ice cream for a total of 3 layers each. End with a layer of ice cream.

4. Place pan in the freezer overnight until cake is very firm.

5. At least 6 hours before serving, take cake out of freezer and gently run warm water across the outside of the angel food cake pan, being careful not to get any water on the cake.

6. Gently turn cake upside-down onto a plate (you may need to run a butter knife around the inside edge to help loosen).

7. Frost the cake with the thawed Cool Whip. Top cake with sprinkles.

8. Immediately place cake back in freezer to re-freeze before serving. Once firm again, it's ready to serve. Enjoy!

Here's an image of the outside of the cake that Summer did for her daughter Annika's birthday:

at 6:20 PM

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)