I love a good ice cream cake. They are easy to make and the combinations of flavors is endless. So when I saw the seasonal flavors on sale at King Soopers the other day, I thought I would whip one up. The flavors I chose were pumpkin pie and eggnog, and I garnished with gingerbread cookies.
The process of making an ice cream cake is super easy, but requires many steps over a period of time. I like to do one step in the morning, and the next step in the evening after dinner. To have this dessert ready for an occasion, begin two days in advance for best results. Each step only takes a few minutes; it is the freezing time that makes this dessert so time consuming.
Press the first flavor of ice cream into a small springform pan. Use half of the carton. Press the ice cream in well and try to make it as level as possible. Freeze for at least an hour.
Press the second flavor of ice cream on top of the first layer. Press well and level. Freeze for at least an hour.
Press the remaining ice cream from the first layer on the second layer. Level well and freeze 3 hours to overnight.
Remove the “cake” from the springform pan and smooth the edges and top. Freeze for at least 30 minutes to firm the outside of the cake and prepare it for frosting. If the outside is not well frozen, the colors of your cake will swirl into the icing.
In a chilled bowl, blend the remaining second flavor until spreadable, but not melted.
Use this blended frosting to cover the cake. I chose to make a dome decoration with swirled icing.
Freeze at least 5 hours, but overnight is best. Garnish before serving (cookie crumbles may become soggy if garnished to early). I also enjoyed a sprinkle of cookies on my slice of cake. It was a nice texture with the ice cream.