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Recipe: Ice Cream Cake Like Baskin Robbins
Similar Categories: Ice, Cream, Cake, Like, Baskin, Robbins
Ice Cream Cake Like Baskin Robbins
1 box (2-layer size) white cake mix (see note)
1-1/4 cups water
1/3 cup vegetable oil
3 eggs or egg whites
1/2 -gallon box pralines and cream ice cream (see note)
4 cups (2 pints) vanilla ice cream
1 tub (12 oz.) white frosting *
Colored frosting for decorating (optional)
Make your cake following the directions on the box. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs.
Pour the batter into a greased 9- by 13-inch baking pan and bake at 350
degrees for 30 to 35 minutes. This will make a thin cake for the bottom
layer. When cake is done, let it cool to room temperature. When the cake has
cooled, carefully remove it from the pan and place it on a wax paper-covered
cookie sheet, platter or tray that will fit into your freezer.
Use a sharp serrated knife (a bread knife works great) to slice the ice
cream lengthwise 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 the halves next to each other on the cake. 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 the cake has been
trimmed, place it 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. Dip a spatula in warm water then
use it to coat the cake with ice cream. Cover the entire surface thoroughly
so that you cannot see any of the cake or ice cream underneath. Pop the cake
into the freezer for an hour or so to set up. When the cake has 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 cake with plastic wrap and keep it
in your freezer until party time.
When you are ready to serve the cake, leave it out for 10 minutes before
slicing. Cut the cake with a sharp knife that has been held under hot water.
Serves 16 to 20.
Note: Use any flavor cake mix, following the directions on the box for
making the cake in a 9-by-13-inch baking pan. You can also use any flavor of
ice cream. Just be sure to get it in a box.
1 box (2-layer size) white cake mix (see note)
1-1/4 cups water
1/3 cup vegetable oil
3 eggs or egg whites
1/2 -gallon box pralines and cream ice cream (see note)
4 cups (2 pints) vanilla ice cream
1 tub (12 oz.) white frosting *
Colored frosting for decorating (optional)
Make your cake following the directions on the box. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs.
Pour the batter into a greased 9- by 13-inch baking pan and bake at 350
degrees for 30 to 35 minutes. This will make a thin cake for the bottom
layer. When cake is done, let it cool to room temperature. When the cake has
cooled, carefully remove it from the pan and place it on a wax paper-covered
cookie sheet, platter or tray that will fit into your freezer.
Use a sharp serrated knife (a bread knife works great) to slice the ice
cream lengthwise 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 the halves next to each other on the cake. 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 the cake has been
trimmed, place it 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. Dip a spatula in warm water then
use it to coat the cake with ice cream. Cover the entire surface thoroughly
so that you cannot see any of the cake or ice cream underneath. Pop the cake
into the freezer for an hour or so to set up. When the cake has 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 cake with plastic wrap and keep it
in your freezer until party time.
When you are ready to serve the cake, leave it out for 10 minutes before
slicing. Cut the cake with a sharp knife that has been held under hot water.
Serves 16 to 20.
Note: Use any flavor cake mix, following the directions on the box for
making the cake in a 9-by-13-inch baking pan. You can also use any flavor of
ice cream. Just be sure to get it in a box.
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| Praline Ice Cream Cake | Ice Cream Pudding Pie |
