Does anyone have advice on how to do an ice cream cake? read an old forum about, didn't help. Its just ice cream based, wont that melt? and how do you get it out of the pan? What type of ice cream is recommended, i know theres some problem with the fat containt.
Thanks

You want to use a high quality ice cream like Ben & Jerry's or Haagen Das (sp?). Have you seen the Betty Crocker Pour N Fill pan?

Pour and fill pan is great, but you can use any pan lined with cling wrap and freeze then remove and add to your cake. I do one with a whipped BC and or whipped cream and keep cool until its serving time, works great...

Good question. My best friend owns an ice cream shop and does ice cream cakes. I will email her and ask her and let you know what she says.

I wanted to post so I don't forget!

If you want to make one that's all ice cream, there's a recipe/instructions in the recipe section of this site. http://www.cakecentral.com/cake_recipe-2261-0-Dairy-Queen-Ice-Cream-Cake.html or you can check the ice cream cakes section in the recipes for others. http://www.cakecentral.com/modules.php?name=Recipes&sort=recipename&sort_dir=ASC&op=search&chname=X&chingredients=X&searchtext=&cat_id=14&x=29&y=17

I made one 2 weeks ago. I made a chocolate sheet cake and torted it. Then I froze it and added my ice cream in the middle. I let my ice cream {I used wal-mart brand cookies and cream}warm up a little then spread in the middle and topped with the other layer of cake.I re-froze overnight then covered in icing. I let that freeze then I did my decorating.

Here is the information that my friend who owns the ice cream shop just sent me.

Ice Cream Cakes 101:



You need a springform cake pan. You scoop ice cream and place in the bottom of the pan halfway up (which will be your top layer when you flip the darn thing). Then you place crushed oreos on that layer. Then you scoop ice cream to fill up the rest of the pan. Dont smash the ice cream too much. Then you place the pan in the freezer to freeze it up pretty good. Then you remove the pan, flip the darn thing onto a cardboard round, and release the springform.



To ice the cake, you take ice cream and soften it up a bit until it is of spreadable consistency. And thats it!