Homemade Ice Cream Cake (with pics)

[BettyR]

This is so not low cab but it was my son's birthday and his favorite cake is an ice cream cake. I wasn't able to get into the city to buy him one so I decided to try to make one myself. I was surprised at just how easy it was to do.

I will play with this and improve it as time goes by but I thought this was pretty good for my first try. I'll never pay $30.00 of an ice cream cake again.

My son loved it.


Homemade Ice Cream Cake

1-BOX BUTTER (DH) recipe cake mix (flavor of choice)
1 teaspoons soda
1 stick of butter- softened
Mix dry ingredients together, cut in butter.

1 cup milk
2 tablespoons vinegar
Put vinegar into measuring cup then add enough milk to make one cup, let sit for 2 to 3 minutes.

3 eggs
1 teaspoon vanilla
Add wet ingredients to dry and beat 4 minutes. Bake at 325° for 25 to 30 minutes .... makes 3 (9-inch)layer

After cakes are cooled place them into the freezer to freeze.

Soften ice cream by leaving it to sit in the refrigerator while the cake freezes.

Place a layer of ice cream between the layers of frozen cake and frost with whipped cream frosting.

Freeze cake solid before cutting.

Whipped Cream Frosting

1-1/2 cups of whipping cream
1/2- cup powdered sugar
1-1/2 teaspoons vanilla

Beat together until stiff. Frost cake, store in the freezer.

[debkeversole]

wow you are so talented..i am such a klutz! i think you did a wonderful job

[Tylar_Connar]

you did a GREAT job. How much did this cake cost you?
How long did it take to make it and it be completely ready to eat?

[BettyR]

Originally Posted by Tylar_Connar

you did a GREAT job. How much did this cake cost you?
How long did it take to make it and it be completely ready to eat?

$0.88 for the cake mix
$0.50 for 1 stick of butter
$0.23 for the milk
$0.36 for the eggs
$3.50 for the ice cream
$1.50 for the cream
$0.13 for the powdered sugar
$0.50 for the remaining ingredients

Total of $7.60

I had planned on going into the city that day to get the cake, but early that morning my neighbor came knocking on my door, her cow was calving and she asked me come help her. Her husband was at work and she’s from the city and had never done this before and she was frantic so I couldn’t leave her. Luckily the calf came fairly quickly with no problems and I was able to get home, take a shower and drive to the grocery store.

I got home and started the cake at 2:0’clock and by 6:30 when my son got home from work I was putting the icing on the cake. We ate and by 8:0’clock it was frozen hard enough that I was able to serve it.
Betty

[Sweeteater]

wow! That's beautiful!

Ok, you helped a baby cow come into the world, got home showered, went to the grocery store, back at home you mixed up this 3-layer cake and baked it, iced it and had it ready to eat all in the same day/few hours! You're my hero!

[Tylar_Connar]

no kidding sweeteater

[Tylar_Connar]

awesome....I might try it just to try it out.

Originally Posted by BettyR

$0.88 for the cake mix
$0.50 for 1 stick of butter
$0.23 for the milk
$0.36 for the eggs
$3.50 for the ice cream
$1.50 for the cream
$0.13 for the powdered sugar
$0.50 for the remaining ingredients

Total of $7.60

I had planned on going into the city that day to get the cake, but early that morning my neighbor came knocking on my door, her cow was calving and she asked me come help her. Her husband was at work and she’s from the city and had never done this before and she was frantic so I couldn’t leave her. Luckily the calf came fairly quickly with no problems and I was able to get home, take a shower and drive to the grocery store.

I got home and started the cake at 2:0’clock and by 6:30 when my son got home from work I was putting the icing on the cake. We ate and by 8:0’clock it was frozen hard enough that I was able to serve it.
Betty

[jlatislaw]

The cake looks delicious - we have a few kids in our family who also like ice-cream cakes. Actually, I'm sure you could low-carb this cake with satisfactory results. I'm sure someone will come up with one! Kevin, perhaps!

[babydollsea]

How much ice cream did you use 1 half-gallon? Looks really nice! My daughter would love this!

[BettyR]

Originally Posted by Sweeteater

wow! That's beautiful!

Ok, you helped a baby cow come into the world, got home showered, went to the grocery store, back at home you mixed up this 3-layer cake and baked it, iced it and had it ready to eat all in the same day/few hours! You're my hero!

Thanks

[BettyR]

Originally Posted by babydollsea

How much ice cream did you use 1 half-gallon? Looks really nice! My daughter would love this!

I used about 2/3 of a 1/2 gallon carton.

[BettyR]

Originally Posted by jlatislaw

The cake looks delicious - we have a few kids in our family who also like ice-cream cakes. Actually, I'm sure you could low-carb this cake with satisfactory results. I'm sure someone will come up with one! Kevin, perhaps!

Yes, this would be pretty easy to low carb. I've seen several recipes for low carb chocolate cake and you can buy low carb ice cream.

The frosting is nothing but sweetened whipped cream.

My husband and son are not overweight and don't do low carb.

I've made this low carb chocolate cake before and it's dense enough that it would make a good layers for an ice cream cake.


Chocolate Mayonnaise Pound Cake
(As per Fitday there are 68g of carbs for the whole cake)

3 cups almond flour
1-cup vital wheat gluten
2/3 cup unsweetened cocoa
1-1/4 tsp baking soda
1 tsp baking powder
4 eggs
1/2 cup Erythritol
1-1/2 teaspoons liquid Splenda (this was Trishz's liquid)
1 tsp vanilla
1-cup mayonnaise
2/3-cup vanilla Davinci syrup
2/3-cup cream


Put ingredients into food processor in order listed and process for 30 seconds, scrape down sides and process for another 1-1/2 minutes.

Pour batter into a greased and floured bunt pan and bake.
(I sprayed my nonstick bunt pan with cooking spray and then rubbed it in with a paper towel to get an even coat. I then used oat flour to flour the pan with.)

Bake as 325° for 45 to 50 minutes or until cake tester inserted in center comes out clean.

[magnamater]

BettyR, sorry about the threadjack. . .but I have your recipe for Premium ice Cream, homemade, from the PolyD thread, or is that "sticky?"

I have recently purchased the old fashioned ice cream maker, electric, that makes a gallon. (great bargain, discounted, and all)

Your recipe looks like what I'm wanting. . .but I'm clueless as to whether to double or triple or quadruple your recipe!

Also have you updated your recipe in any way, over the years???

(You are a "neighbor" of mine, I assume you speak the same "language" about old fashioned ice cream, like the old hand crank recipes, a "custard" base ice cream, that can be adjusted for vanilla or strawberry, or peach, or (wish they were lower carb) banana.)

That being said, I have the quart Cuisinart electric maker and the Donvier crank maker, quart also. So don't limit your answers to just the gallon maker.

Ice cream weather is just around the bend for us!

[CarolynF]

Betty: YUMMMMY..This looks fabulous..

And, on YOUR lowcarb recipe, I'm betting that we could make this recipe and then place it in either 3 8 or 9 inch pans. Now, I think the layers may not be as tall as your boxed cake, but I think they would be fine..don't you??

You are giving Dairy Queen a run for their money, but you ARE OUR DAIRY QUEEN after birthing that little calf!!!

[BettyR]

Originally Posted by magnamater

BettyR, sorry about the threadjack. . .but I have your recipe for Premium ice Cream, homemade, from the PolyD thread, or is that "sticky?"

I think it's a sticky.

Originally Posted by magnamater

Your recipe looks like what I'm wanting. . .but I'm clueless as to whether to double or triple or quadruple your recipe!

That recipe has worked so well for me over the years that I haven't seen any reason to change it. But before you go and triple the recipe, I would make one batch and see how it works for you.

For some reason, for which I have no answer, this recipe doesn't seem to work for everyone. I don't know if it has something to do with different ingredients that people are using for different flavors or what.

Also you must know that homemade ice cream, low carb or high carb is not going to hold up for more than three days in the freezer. After that it will start to break down. Grocery store ice cream has preservatives in it that keeps it from doing that. So for that reason I never make more than I can eat in a few days.

Originally Posted by magnamater

(You are a "neighbor" of mine, I assume you speak the same "language" about old fashioned ice cream, like the old hand crank recipes, a "custard" base ice cream, that can be adjusted for vanilla or strawberry, or peach, or (wish they were lower carb) banana.)

That being said, I have the quart Cuisinart electric maker and the Donvier crank maker, quart also. So don't limit your answers to just the gallon maker.

Ice cream weather is just around the bend for us!

Yes we are neighbors; it's only a 1-1/2 hour drive from my house into Houston. Which by the way, is where I go to get things that can't be found out here in the country. I love Whole Foods; it's the greatest place in the world. I could spend hours looking through that store.

This is my favorite high carb ice cream recipe that I've used for years. As you can see I used this recipe to develop my low carb version. On the flip side, after the success that I had with the low carb version I started adding 1/2 cup of Polydextrose to my high carb version and it improved the frozen texture a lot.

Premium Vanilla Ice Cream

Step #1:
2 tablespoons butter
1/2 cup Polydextrose
3/4-cup sugar
A pinch of salt
2 cups heavy cream

Put all ingredients into a saucepan and whisk constantly until mixture comes to a full rolling boil. Remove from heat.

Step #2:
2-1/2 tablespoons vanilla extract
2 whole jumbo eggs
3 jumbo egg yolks

Place eggs, yolks and vanilla in a blender. Turn blender on and blend for about 20 seconds or until mixture becomes light in color.

In a very thin ribbon, slowly pour boiling cream mixture into the eggs with the blender running until all the cream has been added. Blend for another 30 seconds or so and turn blender off.

Step #3:
1-1/2 cups milk

Pour cream/egg mixture into a covered container and add milk; stir well.

Place mixture in the refrigerator and let it chill and ripen overnight. The next day place mixture into ice cream freezer and make ice cream.

Spoon mixture into a freezer container and place in freezer to finish freezing.

[BettyR]

Originally Posted by CarolynF

Betty: YUMMMMY..This looks fabulous..

And, on YOUR lowcarb recipe, I'm betting that we could make this recipe and then place it in either 3 8 or 9 inch pans. Now, I think the layers may not be as tall as your boxed cake, but I think they would be fine..don't you??

Yes, I do.

Originally Posted by CarolynF

You are giving Dairy Queen a run for their money, but you ARE OUR DAIRY QUEEN after birthing that little calf!!!

LOL; I think your giving me way too much credit. Actually the momma cow did all the work.

Cows out on the range do it all by themselves, but there is always a chance that something could go wrong. That is why it's pretty standard practice for people to "attend" to their milk cows when they are calving. Calves come out back feet first with the membrane still intact, you just have a sterile pair of scissors, break the sack, and grab the baby’s feet and pull. They pop out and splash onto the ground.

You just make sure that the baby is breathing, and then momma does the rest.

[magnamater]

Originally Posted by BettyR

I think it's a sticky.





Also you must know that homemade ice cream, low carb or high carb is not going to hold up for more than three days in the freezer. After that it will start to break down. Grocery store ice cream has preservatives in it that keeps it from doing that. So for that reason I never make more than I can eat in a few days.

I would use the gallon freezer for company. . .only, use the Cuisinart for DH and me. . .I need to get that out and use it!

BTW, even though my sig says Houston, and that's where we get mail, we are spending most of our time on Galveston Bay--our new (to us) place we are remodeling. 45 minutes SE of Houston, outside Texas City proper.

And yes, I love Whole Foods, and love to gawk at Central Market (but shop at the HEB!)

[walkingwoman]

Your cake is beautiful