That’s why when chef, cookbook author and food creator Kelly Senyei (@justataste) shared her super-easy method for her DIY ice cream cake, I knew I had to try it. It’s simple, fun and infinitely customizable.
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A post shared by Kelly Senyei | Just a Taste® (@justataste)
Start by taking the cake out of the pan and slicing it horizontally into three slices. Line the pan the pound cake came in with plastic wrap, leaving plenty hanging over the sides. This will make it easy to lift the finished cake out of the pan once it's frozen solid.
A few hours later (or overnight, if you’ve got that kind of patience), you’ll have a fully frozen, sliceable ice cream cake. Take it out, unwrap it and top it with whipped cream and sprinkles. Slice and serve immediately.
Buckett's version calls for sherbet instead of ice cream and has you top the final cake layer with marshmallow fluff before wrapping and freezing, which is a great reminder that it's easy to take this general idea and make it your own.
Make It Your Own: Fun Variations to Try
The best part of this method is that it’s totally customizable. You can make it fit whatever mood, flavor or dietary need.
Swirl in caramel or hot fudge between the layers, or add chopped nuts, rainbow sprinkles or crushed cookies for texture. Pipe whipped cream over the top for a bakery-style finish. Drizzle melted chocolate or caramel sauce before freezing the top layer. Decorate with fresh fruit, candies or edible flowers for extra flair.
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