"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Homemade Ice Cream Cake Recipe

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This recipe for Homemade Ice Cream Cake, by , is from Stephanie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Hodges


a roll of plastic wrap
2 cake layers your choice of Flavor
3 cups of ice cream - Your choice flavor but use the Rectangle pkg

To Begin
Gather together a loaf, sheet or baking pan that's been placed in the freezer for 15 minutes; a roll of plastic wrap; 2 cake layers; 3 cups of ice cream; and topping. Remove the ice cream from the freezer and let it sit out for about 15 minutes. Meanwhile, place the plastic wrap in the bottom of the pan, leaving an overhang of about 6 inches on each side. Place a cake layer in the bottom of the pan.
Top with Softened Ice Cream
Spoon 3 cups of softened ice cream on top of the cake layer. Using a knife or offset spatula, smooth the ice cream so it covers the entire cake layer.
Spread Evenly
You should have a thick, solid layer of ice cream.
Add Crunch
Top the ice cream with a layer of crushed cookies, brownie bits or chocolate chips.
Add More Ice Cream
Spread another layer of ice cream on top.
Spread Out
Smooth the ice cream so it covers the crushed cookies or the crunchy layer of your choosing.
Smooth Evenly
You should have another thick, solid layer of ice cream.
The Second Cake Layer
Top the ice cream with the second cake layer. Then place the cake in the freezer for 1-2 hours or until completely frozen.
Remove Cake from Freezer
Remove the cake from the freezer. Pull up the plastic wrap "handles" and very gently pull the cake from the pan.
Add Topping
Spread topping, such as fudge sauce, meringue or whipped cream, over the cake and place it back in the freezer for an hour, or until it sets.




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