Guest Post by Fancy Flours Employee Lindsey G.
I have a tendency to go overboard for parties. It’s a habit all the women in my family share. Everything just has to have a special touch. Tell me to bring rolls to an event and I’ll butter them up, top them with cheese and herbs and display them on a nice plate. Oh cupcakes? Sure let me just find matching liners and picks for the theme of the evening. With summer coming up, I’m already thinking of fun ideas for our outdoor gatherings – beach, cabin, Fourth of July and, of course, your ordinary barbeque.
The only hitch with Montana summers is the temperature. Hundred degree days don’t make for happy baking. So when trying to think of a unique cake for a picnic or barbeque that wouldn’t require an oven, I immediately thought of ice cream cake! What could be simpler? You can either buy one from the store or make the quick and easy recipe illustrated below with any flavor you desire.
Ok, now you’re wondering, “What’s so unique about an ice cream cake?” Well, not much until you add a cute chocolate picnic blanket and ants on top! A couple bars of white chocolate, a Red Gingham Chocolate Transfer Sheet, decorative ants, a touch of frosting and half an hour are all it takes to make your cake something for the books. Even the kids can help stir, mash and spread so the whole family can create something fun and delicious.
Let’s get started!
Ice Cream Cake
- 1 half gallon ice cream of your choice (I chose mint for the refreshing taste)
- 1 small container of fudge or caramel topping
- 25 Oreos
- 5 TBSP unsalted butter
- 8” square cake pan
- Medium bowl, microwave safe
- Potato masher
- Spoon, knife and fork
- Ice cream scoop
- Melt butter in one of your bowls.
- Add Oreo cookies to bowl. You can break them apart now for quicker mashing or leave them whole. You do not need to remove the frosting in the middle.
- Mash Oreos and butter together with potato masher until it’s a mass of small crumbs.
- Dump Oreo mixture into your cake pan and press into the bottom with a fork to form the crust. Chill if not using immediately.
- Scoop and press ice cream into your cake pan until it is half full.
- Spoon fudge or caramel topping over pressed ice cream. The back of the spoon is handy for spreading.
- Scoop and press ice cream into your cake pan until it reaches the top.
- Freeze until you’re ready to top!
Picnic Blanket Topper
- 2 Large bars white baking chocolate
- Red Gingham Chocolate Transfer Sheet (find it here)
- Decorative ants (find them here)
- Frosting (green)
- Medium bowl, microwave safe
- Wax paper or parchment paper
- Spatula or spreading knife
- Black marker
- Long knife (non-serrated)
- Grass piping tip (I used Julia Usher’s)
- Place transfer sheet slippery side up on wax or parchment paper. Measure and draw lines with your marker for an 8” by 8” square section.
- Flip transfer sheet over so chocolate side is up. Leave on flat surface or in a cookie sheet for easy transport.
- Melt chocolate in microwave in 30 second intervals until completely melted and about 115 degrees Fahrenheit. This will usually be less than 2 minutes.
- Pour melted chocolate into the measured section of the transfer sheet and lightly spread into a thin layer. It is ok to go over the lines.
- Cool melted chocolate and sheet in the refrigerator until solid – 10 to 15 minutes.
- Remove sheet from fridge and place on flat surface (or leave in cookie sheet). Use the knife to cut along your marked edges to square up the edges. Warming the knife under hot water will help create clean lines.
- Peel off the transfer sheet.
- Place your “blanket” on top of your ice cream cake and use frosting or dots of melted chocolate to attach your ants.
- Pipe an edge of “grass” and you’re done!
- Make your ice cream cake while the melted chocolate cools over your transfer sheet to save 15 minutes.
- In a big rush? Buy a pre-made ice cream cake and cut your transfer sheet to size. This could work for round cakes too!
- Save some hassle by buying a pre-made Oreo cookie crust in the baking section of your grocery store.
- Oops! If you crack the chocolate when cutting, leave the chocolate transfer sheet-side down and rub a warmed spoon over the crack until it melts together. Re-chill to solidify before placing on your cake.
- You can store the cake safely in the freezer (ants and all)!