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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 box white cake mix or any flavor plus ingredients indicated on box
1/2 gallon box praline ice cream
4 cups (2 pints) vanilla ice cream
1 (12 oz) container white frosting
Optional: Colored frosting
Make your cake following the directions on the box. Pour the batter into a greased 13x9 inch baking pan and bake at 350 F for 30 to 35 minutes. When cake is done, let it cool to room temperature.
When the cake has cooled, slice it in half and place each half on a wax-paper covered cookie sheet, or a platter or tray that will fit into your freezer.
Use a sharp serrated knife (a bread knife works great) to slice the ice cream through the middle, box and all, so that you have two 2 inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay a half upon each of cakes.
Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top. Work quickly so that the ice cream doesn’t melt. When both cake have been trimmed, place them into the freezer for an hour or two.
When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake. Pop the cakes into the freezer for an hour or so to set up.
When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cakes and keep them in your freezer until party time. When you are ready to serve the cakes, leave them out for 10 to 15 minutes before slicing. Cut the cakes with a sharp knife that has been held under hot water. Makes 2 cakes (approximately 10 servings each).
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BASKIN-ROBBINS ICE CREAM CAKE
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 box white cake mix or any flavor plus ingredients indicated on box
1/2 gallon box praline ice cream
4 cups (2 pints) vanilla ice cream
1 (12 oz) container white frosting
Optional: Colored frosting
Make your cake following the directions on the box. Pour the batter into a greased 13x9 inch baking pan and bake at 350 F for 30 to 35 minutes. When cake is done, let it cool to room temperature.
When the cake has cooled, slice it in half and place each half on a wax-paper covered cookie sheet, or a platter or tray that will fit into your freezer.
Use a sharp serrated knife (a bread knife works great) to slice the ice cream through the middle, box and all, so that you have two 2 inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay a half upon each of cakes.
Slice the edges of the cake all the way around so that the cake is the same size as the ice cream on top. Work quickly so that the ice cream doesn’t melt. When both cake have been trimmed, place them into the freezer for an hour or two.
When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake. Pop the cakes into the freezer for an hour or so to set up.
When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cakes and keep them in your freezer until party time. When you are ready to serve the cakes, leave them out for 10 to 15 minutes before slicing. Cut the cakes with a sharp knife that has been held under hot water. Makes 2 cakes (approximately 10 servings each).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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