Almost every year since Andrew started preschool, his birthday has fallen during Spring Break. When he was young that didn’t always work out so well for having a birthday party with friends because many people travel & get away when their kids are off from school. We rarely traveled that week since it was always Eric’s busy season at work. Many years, my parents would come out to visit and we would have lots of quality time with them, going to museums and having fun. Since Andrew went away to school, getting the chance to spend a week with him over Spring Break and celebrate his birthday is like the icing on the cake.
Andrew & my dad during a 1996 visit.
I’ve made Andrew an ice cream cake for his birthday for many of his 22 years. Carvel Ice Cream Cakes were a special birthday treat when I was growing up. I remember thinking I could probably make an ice cream cake using my own homemade ice cream. And so I did. I’ve been making ice cream cakes for birthdays and parties for the kids ever since. There have been some memorable ones like the one shaped like a fire truck for Andrew’s birthday party at the fire station and a castle shaped one for Kelly’s Medieval themed party that was decorated with knight figurines from Andrew’s castle play set. Ice cream cakes never go out of style!
If you click on the vanilla ice cream or chocolate ice cream links, you will get to the ice cream recipes I posted to the blog last summer for those flavors. Feel free to use store bought ice cream in any flavors you desire. I start the process a few days ahead of when I plan the serve the cake since I make the ice cream.
Ice Cream Cake
- 1 quart of vanilla ice cream
- 1 quart of chocolate ice cream
- 7 ounces Oreos
- 1/4 cup of butter, melted
- 1 8-ounce container frozen whipped topping, thawed
- cake decorations
Line a 9 x 13 baking dish with parchment paper then plastic wrap, ensuring that both extend beyond all sides of the dish by at least 2 inches. Allow one quart of ice cream to partially thaw for about 15 minutes (or until it is melted enough to work with) at room temperature. (If you are making your own ice cream, scoop it into the lined baking dish as soon as it comes out of the ice cream maker.) Spread the ice cream in a layer in the baking dish. Place the dish in the freezer.
The first layer in becomes the top layer of the cake.
Using a food processor, grind the Oreos to crumbs. Melt the 1/4 cup (4 tablespoons) of the butter and mix it with the Oreo crumbs.
The Oreos need to be reduced to fine crumbs.
When the Oreos and butter are well combined, spread them over the first layer of ice cream in the baking dish. (This can be done any time after the first ice cream layer is spread, but it is easier if the first layer is somewhat frozen first.) Return the dish to the freezer and allow it to set for at least 2 hours.
Oreos and butter combine to form a crunchy layer between the ice creams.
Thaw the second ice cream for 15 minutes (or until it is melted enough to work with) at room temperature and spread it over the first ice cream layer and Oreo layer. Return the cake to the freezer for at least 2 hours.
Adding the second layer of ice cream.
Lift the ice cream cake out of the baking dish and invert it onto a serving platter. Remove the parchment & plastic wrap from the cake and cover the top and sides of the ice cream cake with the whipped topping.
The ice cream layers get covered in whipped topping.
I use chocolate letters to “write” on the cake. Most cake decorations can be put on the cake at this time.
Hard to believe Andrew is already 22!
If you are writing on the cake with icing or gel it will be easier to allow the cake to refreeze before applying them. Return the cake to the freezer for at least 2 hours. The cake will need about 15-20 minutes at room temperature before serving. Any leftovers should be stored in the freezer.
Time for cake & presents!
Glad to have you home for Spring Break over your birthday, Andrew! ~Linda
Ice Cream Cake
- 1 quart of vanilla ice cream
- 1 quart of chocolate ice cream
- 7 ounces Oreos
- 1/4 cup of butter, melted
- 1 8 ounce container frozen whipped topping, thawed
- cake decorations
Line a 9 x 13 baking dish with parchment paper then plastic wrap, ensuring that both extend beyond all sides of the dish by at least 2 inches. Allow one quart of ice cream to partially thaw for about 15 minutes (or until it is melted enough to work with) at room temperature. (If you are making your own ice cream, scoop it into the baking dish as soon as it comes out of the ice cream maker.) Spread the ice cream in a layer in the baking dish. Place the dish in the freezer.
Using a food processor, grind half the Oreos to crumbs. Melt the 1/4 cup (4 tablespoons) of the butter and mix it with the Oreo crumbs. When it is well combined, spread the mixture over the first layer of ice cream in the baking dish. (This can be done any time after the first ice cream layer is spread, but it is easier if the first layer is somewhat frozen first.) Return the dish to the freezer and allow it to set for at least 2 hours.
Thaw the second ice cream for 15 minutes (or until it is melted enough to work with) at room temperature and spread it over the first ice cream layer and Oreo layer. Return the cake to the freezer for at least 2 hours.
Lift the ice cream cake out of the baking dish and invert it onto a serving platter. Remove the parchment & plastic wrap from the cake and cover the top and sides of the ice cream cake with the whipped topping. Most cake decorations can be put on the cake at this time. If you are writing on the cake with icing or gel it will be easier to allow the cake to refreeze before applying them. Return the cake to the freezer for at least 2 hours. The cake will need about 15-20 minutes at room temperature before serving. Any leftovers should be stored in the freezer.