Ice cream cake ?

I have lurked here for a long time and gotten so much information. I just registered today.

I personally don't trust Kemp's. I called on some Christmas ice cream novelties in December of 2006. Basically, they don't have dedicated lines and they allergen wash but they won't list the possibility of shared lines on the packaging.

I don't trust any ice cream cake companies - too much risk of cross contamination for many of the ingredients.

I make our ice cream cakes. Softened (not melted) ice cream is easy to mold. I use things like crushed Teddy Grahams for cookie filling, etc... I have even made Wilton shape pan ice cream cakes with great success.

Plenty of time and freezing between layering and during the frosting process are key to my success. It can be tricky to get the cake out of the pan at first - but I got the knack of that quickly - very brief hot water dips and a hot dishtowel for any spot that sticks - then a quick return to the freezer!

I have also gotten fun and favorable responses to ice cream cup cakes! Easy - super simple to get out of the pan - simple to serve - takes the place of Hoodsies and much more fun!!!

Can I make an ice cream cake using a spring form pan or do I have to buy a special pan for making one?

You don't need a special pan. The spring form pan will work great.

Also, Basket and Robbins label for allergens and make a solid ice cream cake. We've used this before.

Purple Cat - I'd love to know how you make your ice cream cupcakes and ice cream cakes!!! We were huge DQ ice cream cake eaters before DD PA...

Springform pans actually work very well! I only had one leak once and it really wasn't that bad.

I soften ice cream on the counter or in the microwave until it is a bit firmer than softserve, but it can not be melted.

I crush graham crackers, Teddy Grams, homemade chocolate chip cookies or other cookie in a ziplock bag. (I used my food processor once and the kids did not like it.

I put this between layers of ice cream either the same or different flavor. I put one layer in the pan, return to freezer for about 15 minutes. Then I put cookie layer and another layer of ice cream and return to freezer. (If the weather isn't too hot, I even get away with doing all layers before I put the pan in the freezer.) Sometimes I skip the layers and just fill my pan with ice cream.

I let this freeze overnight covered with plastic wrap.

Next day - I dip the bottom of the pan in very hot water, flip it to my serving dish (usually a round cookie sheet with a slightly raised edge) and immediately return it to the freezer to reset the outside. (Once in awhile it does not release - I quickly dip a dish towel in hot water and lay it on the pan to help release.)

Then I mix my frosting. I like a light airy frosting best for this - (more shortening than margarine or all shortening). If the frosting is "heavy" it will not spread on the ice cream and you will be frustrated. I have not tried, but I think whipped cream would work too but would be much more fragile. You could freeze it and they spray it with those spray colors.

Then I begin frosting the cake and between colors or whatever I am doing I periodically return the cake to the freezer either because I need time to color icing or because the ice cream has begun to soften. (You will know, the frosting will not spread or you will see the ice cream change!) Approximately 20 minutes later everything is reset and I am back to frosting. Typically I do this 3 or 4 times. It really depends on how difficult you decoration is.

I let the finished cake freeze lightly covered with plastic wrap overnight.

As for cupcakes, I put the softened ice cream in paper cupcake cups in cupcake pans (layer with cookie or not) and freeze overnight covered with plastic wrap.

Next day I frost and decorate like I do regular cupcakes, refreezing as I go along.

The kids either peel the paper off - messy, or they eat right out of the paper. (They really think this is funny!)

It really is easy and the kids love it!

I have also made my own ice cream cake in the past... nearly identical to directions purplecat gave. I have used crushed oreos in the middle and whipped cream frosting. I made the whipped cream from scratch and placed the cake right back into the freezer once it was frosted. Came out really well- although my very picky DD did not like it (and it was made esp. for her!!!- figures right?!).
I've also tried lining a regular cake pan (not springform) with saran wrap prior to starting- works however can be a hassle when filling- it tends to lift up a little when attempting to put the first layer of ice cream in. It was helpful in getting the cake out of the pan once done though. After dipped in hot water and inverted the saran wrap gently pulled the cake out. (Can't pull too hard or saran wrap rips)... springform pan definitely easier.

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Mom to:
Sydney 4 1/2 Allergic to: Egg, Peanut, Tree Nuts, soy, environmental/seasonal and asthma
Noah 2 1/2 allergic to Penicillin

I'll add just one suggestion: put the empty pan in the freezer overnight before making your cake. It will give you a little more time with your first layer.