Thanks Angie! We all went away "screamin" about your cake...
Ice Cream Cake by ANGIE F.
1 box cake mix (any flavor EXCEPT ones that call for Butter)
2 eggs
1 1/2 C water
*1 gallon any flavor ice cream (rectangle cardboard box type is the easiest to use)
Mix cake ingredients well in a bowl and pour into a foil or parchment paper lined jelly roll pan.
Bake at temperature stated on cake mix box for 15 minutes.
Remove from oven and let cool.
Place into a freezer overnight, or if you baked it in the morning, you can freeze it until late afternoon.
Remove cake and cut in half.
Take ice cream and unwrap the box.
Cut ice cream into 1 inch slices and layer on one of the cake halves.
Once ice cream is all on the cake, use a rubber spatula and smooth out/fill in the seams.
Place other half of cake on top and press down lightly.
Use a rubber spatula to smooth out the ice cream on the sides of the cake.
Fold paper/tinfoil back around the cake, put in a pan and freeze until center is frozen again (about half a day).
1 hour before serving, pour chocolate ganache (cooled enough so it won't melt ice cream) over top and smooth down over sides with spatula. Work quickly because it will harden as you spread. Make it as even as you can.
Place back in freezer until ready to eat.
* COMBINATION IDEAS:
1- Mint chocolate-chip ice cream with chocolate cake,
2- Chocolate cake bottom, strawberry ice cream middle, yellow cake top and topped with sliced strawberries and bananas, then covered with chocolate ganache.
Chocolate Ganache2 C heavy whipping cream
1 1/2 C chocolate chips (milk chocolate goes w/ chocolate cake, semi-sweet for other flavors)
Melt chocolate chips and whipping cream in a double boiler over medium heat.
Stir until smooth.
Remove from heat and let cool to room temperature.
Can be refrigerated until ready to use, but you will need to heat it in the microwave for about 20 seconds before using.
Excess can be refrigerated.
*Can also make white chocolate ganache by using white chocolate chips or almond bark.
**Ganache makes great filling for truffles by rolling into balls and covering with cocoa powder or powdered sugar or dipping in chocolate/almond bark. Can also flavor with peppermint oil or other flavor.
***Works great for dipping fruit in like fondue!
Such a crowd pleaser! So easy and so delicious! Keep in FREEZER--- DUH!
THE DON'T PAY $5.00 FOR COLD STONE /LEFTOVER DESSERT SOLUTION
by HollieI like to do this when you have extra dessert laying around that either you are sick of or you shouldn't really eat the rest of it cause it would be overdosing on the calories. But it takes care of it for later when you just have that craving for a dessert but you don't want the whole pan of brownies. Just eat your previously mixed and frozen brownie chunk ice cream. SO GOOD. Just put in a cute container if taking somewhere and they will think it is homemade! Such trickery, I love it.*3 Basic Steps:
1. Cut mix-ins to about 1 inch each side.
2. Freeze so that they keep stay intact chunks when you stir them in the ice cream.
3. Stir frozen mix-ins into slightly thawed store-bought ice cream and put in a freezer safe container to refreeze. (Don't thaw ice cream too much or it will be all hard and crystalized when you eat it. Thaw just enough so that stirring is pretty tough.)
BEFORE:
DURING:
AFTER:
Mix-in ideas:
anything they do at COLD STONE!
birthday cake- (cake batter ice cream)Marie Calender's Razzleberry piecookiescandiescaramelpeanut butter softened with some vegetable oil 
We like Cherry Pie too!
Emily Salinas just moved here from Idaho and she attended Recipe Night. Then went home and made both of these cakes for her Dad's b-day. However, she had trouble with the Ganache...
You can see how she made the letters and the skeleton bones using the chocolate transfer method that Hollie demonstrated that night as well. It turned out so cute Emily! That is too bad about the ganache (hang on "p"- don't slide off), but everybody still raved about the taste.
