re: Ice cream cake

I like the Ateco pans with the drop out bottom. I let the ice cream get soft but not melted…Smooth the ice cream out in the pan with an angled spatula or large spoon…then add a layer of cake…(if you don’t want any “real” cake in it, you can skip that part…but it’s alot easier with a layer of real cake..).. freeze for at least 24 hours. To take it out of the pan, get your board ready to put it on and run our cake pan until hot water until it’s loose and ready to slide out, quickly put on cake board. I would use gloves when doing this because it might get messy. Then stick it back in the freezer for a few hours before you decorate. (You can even do a couple layers of ice cream and cake and even put fudge, caramel, peanut butter, etc. in between.) Definitely make sure it’s super hardened before you frost.

“Riches Whipped Bettercreme” works good to frost with. If you use Ganache, you need to have it at a certain temperature so it sets up right and you can pour it on…but it’s a little tricky. I’ve never used buttercream but I assume it wouldn’t work very well. :)