This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

The choice for alphabet ‘I’ was between ice cream, icebox cake and ice cream cake. I had ice cream, I had left over cake and the decision was easy.

I read in Wikipedia that Ice cream cakes are an American. They were quite popular sometime back. There is no particular recipe for this. There are so many different kinds that it was too confusing after a point. Some recipes just have different flavors of ice cream layered on top of each other and then presented like a cake. Some had one base layer and then 1-2 ice cream layers on top, kind of like a cheese cake. Still some others had ice cream sandwiched between two layers of cake. That was more like what was mentioned in Wiki and I decided to do that version.

So what you have here is a cake, an ice cream filling and another layer of cake of top. Whipped cream (I had leftover mango mousse, please don’t ask how I end up with all these leftovers!!) or ice cream goes all around it as a frosting and the cake is served cold, after letting it thaw for a few minutes.

Read on for my version on the cake.

Bake a cake of your choice. Here its a 4″ cake. Let the cake cool. Keep the ice cream to thaw a little bit when the cake is cooling.

Once the cake is cool,cling wrap it and set aside. Line the cake pan with cling wrap.Fill it with ice cream of your choice and smooth the top. This is going to be the filling. I just eyeballed the ice cream filling to about half the height of the cake, didn’t measure it. It was about a cup or so of ice cream. The height of filling can be of your choice and so the quantity can vary.

Cover the top and return the ice cream to the freezer until its time for assembling. When you are ready to assemble, level the cake and cut it in half.

Sandwich the ice cream between the two layers of cake. Whip some cream for frosting, I had some mango mousse which I wanted to use up, so I used that. Frost and decorate as you wish. Refrigerate if using immediately. If making ahead, freeze it and let it thaw for ten minutes before cutting it.

Ingredients:

• cake of your choice, 4″ hot milk cake here
• vanilla ice cream, about a cup
• whipped cream, about 1/2 cup
• whoopers for decorating

Method:

1. Bake a cake of your choice. Here its a 4″ cake. Let the cake cool. Keep the ice cream to thaw a little bit when the cake is cooling.
2. Once the cake is cool,cling wrap it and set aside. Line the cake pan with cling wrap.Fill it with ice cream of your choice and smooth the top. This is going to be the filling. I just eyeballed the ice cream filling to about half the height of the cake, didn’t measure it. It was about a cup or so of ice cream. The height of filling can be of your choice and so the quantity can vary.
3. Cover the top and return the ice cream to the freezer until its time for assembling. When you are ready to assemble, level the cake and cut it in half.
4. Sandwich the ice cream between the two layers of cake. Whip some cream for frosting, I had some mango mousse which I wanted to use up, so I used that. Frost and decorate as you wish. Refrigerate if using immediately. If making ahead, freeze it and let it thaw for ten minutes before cutting it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63