IceCream Cake

It's getting to be that time of year again.  Yes, my birthday time.  And what do I always want? Icecream cake!  Baskin Robbins - to be specific.

But years of being poor and cheap have really taken their toll on my tastebuds and now I can settle for my fabulous homemade version.

So if you're feeling super sweet on someone or just want something done now, use this as your secret weapon.


Icecream Cake

1 package of mint chocolate chip icecream (normal sized! none of this half-*ss portion size they're trying to convince the masses that we should buy now... err... Edy's, I'm talking to you) - just get BlueBell let's be honest with ourselves
1 package of chocolate delicious-looking cake (plus all the ingredients that go with it.. eggs, oil, etc)
1-2 tubs of that good gooey frosting.  I like vanilla for this version
a couple cool colors of frosting tubes for BEAUTIFUL decorating when you're done
maybe some oreos for the top if you really want to impress your audience
large deep rectangular foil cake pan (maybe 9x13x3") that you can throw away when done

In the cakepan pour the cake batter after you've mixed it like directed on the box.  Cook as directed.  If it has options to make it extra gooey (i.e. more oil/water) - I would err on this side so it doesn't dry out.

Once the cake has cooled ~15 minutes on the top of the oven, put in the freezer for at least 1 hour to get it really cool.

Pull out your icecream for 10-15 minutes until it is really soft.  Do not let unfreeze completely!!  This will result in a WAYY too icy icecream layer.  You want it pliable but not liquidy.

With a hard spatula/spoon, put the icecream all over the cake, making a thick layer.  Smooth out roughly.  Back in the freezer for at least another hour.

Frost away after the icecream has re-hardened in the freezer!  Win him over with your decor.