Mile-High Ice Cream Cake
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Heavy Cream2 tbsps
Sugar (confectioners')Directions:
1
Butter the sides of an 8-inch springform pan
2
Cut a 26-by-7-inch piece of parchment paper and press the parchment strip around the inside of the pan so it extends above the rim (this will hold the cake in place as you build it up)
3
Lock the springform ring to secure the paper to the base of the pan
4
Pulse the graham crackers in a food processor until finely ground
5
Add the melted butter and pulse until combined
6
Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes
7
Meanwhile, cut the carton of mango ice cream in half with a serrated knife
8
Return one half to the freezer and let the other half sit at room temperature, 5 minutes
9
Transfer to a stand mixer and beat with the paddle attachment on medium speed until smooth and spreadable but not melted
10
Spread the mango ice cream evenly onto the crust with a small offset spatula
11
Freeze until firm, 30 minutes to 1 hour
12
Repeat Step 3 with the black raspberry ice cream (half the carton) and freeze
13
(Rinse out the mixer bowl between each flavor
14
) When firm, repeat with strawberry ice cream
15
When firm, beat all of the vanilla ice cream and spread on top; freeze
16
Repeat the layers with the remaining mango, black raspberry and strawberry ice cream, making sure each layer is firm before adding the next
17
Freeze the cake until completely firm, at least 1 hour
18
Remove the springform ring and parchment
19
Beat the heavy cream with the confectioners' sugar in a large bowl with a mixer until stiff peaks form
20
Spread on top of the cake and return to the freezer until firm, about 10 minutes
21
To make the ice cream easier to spread, we beat it in a stand mixer
22
If you don't have a mixer, just let the ice cream soften at room temperature
23
Photograph by Ryan Dausch