Yield: Yields 1 8-inch cake
This ice cream cake is about two parts ice cream to one part cake, which we think is the optimal ratio. The easiest way to make an ice cream cake is to have the baked, trimmed cake base in the pan and ready to go before you churn your ice cream. That way, you can transfer the ice cream directly from the machine onto the cake base. If your ice cream is already frozen, you’ll just need to soften it in the refrigerator and mix it in a stand mixer to get it to optional spreading consistency.
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Make Ahead Tips
The undecorated cake will keep, covered with foil, in the freezer for 2 days.
Reprinted with permission from Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
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