April 22, 2014 by dgarnett2013
Ice cream birthday cake: Food by Mary McCartney
For 8 – 12
- 3 Madeira loaf cakes – bought is fine.
- 2 – 3 500ml tubs ice cream – whatever flavours you like, and as many as you like.
For the icing:
- 150g butter, softened to room temperature
- 450g icing sugar, sifted
- 50ml milk or warm water
- sprinkles or other cake decorations
Line the base and sides of a 20 – 23cm, deep non-stick cake tin with baking parchment.
But the loaf cakes widthwise into slices about 1.5cm thick. Then completely line the cake tin with the cake slices, slightly overlapping them so there are no gabs. Make sure you leave aside some slices to lay over the top of the cake later.
Using your hands, push the cake down into the sides of the tin.
Allow the ice cream to soften so that it is easy to scoop out of the tubs. Spoon the ice cream, one flavour at a time, into the prepared cake-lined tin. Use your spoon to press the ice cream down. Repeat until the cake tin is filled with ice cream. Then layer the reserved loaf cake slices over the top of the ice cream and press them down firmly.
Place a plate over the top of the cake, then put it in the freezer to allow the ice cream to fully freeze again – at least 1 hour, but you can leave it overnight.
To make the icing:
Put the softened butter into a large mixing bowl and beat it. Then gradually beat in the icing sugar and mix in the milk or warm water and the vanilla extract. Whisk together well until the icing is light and fluffy.
When the ice cream has frozen hard again, take the cake out of the freezer and turn the cake tin over onto a plate. Peel away the parchment and spread the icing evenly over the cake and decorate immediately, then put the cake back in the freezer until you are ready to serve it.
Made for Lulu’s 14th birthday.