Saturday, August 6, 2011

Red Velvet Ice Cream Cake with Cream Cheese Frosting

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1 Red Velvet Cake Mix (mixed according to package directions)
Chocolate Chip Ice Cream
Cream Cheese Frosting - recipe below
Hot Fudge (optional)

Bake 1/2 cake mix in the bottom of a greased 8 or 9" spring-form pan. Allow to cool for about 10 minutes before removing from pan carefully to cooling rack. Bake other half of cake mix. Leave this half in the pan and allow to cool completely. While it's cooling take the ice cream out and allow it to soften. You dont want it melted, just soft enough to spread.

Spread ice cream (make it as thick as you want, i usually use about 1/2 of a 1/2 gallon) over cake in pan. Then top with other half and smash together slightly like a sandwich.

Freeze overnight or until hard.

Remove from freezer and remove edge of pan. Frost with cream cheese frosting. It's best to decorate at this stage since after the frosting is frozen nothing will stick to it.

Place frosted cake back in freezer.

Serve! Drizzle slices with hot fudge (optional).

As you can tell you can use ANY type of ice cream/cake/frosting combination you like. Get creative. And thanks Rachel for all the tips :)

Cream Cheese Frosting: 
2 (8 ounce) packages cream cheese,
1/2 cup butter, softened
3 cups sifted confectioners' sugar
2 teaspoons vanilla extract
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.


Kat said...

You inspire me. :)

Charity said...

This just looks sooo good!! I am excited to try this recipe.

Charity said...

This just looks SUPER Yummy!! I am excited to try this recipe!