Are you talking about icecream as the filling or cakes w/ icecream in the batter?
Here's an article on how to make an ice cream cake...
http://www.texascooking.com/features/march2004icecreamcakes.htm
This is the Incredible Ice-Cream Cake recipe.
http://archives.cnn.com/2000/FOOD/news/07/14/cake.doctor/recipe/
The oil and liquid (milk/water) in the recipe are replaced by melted ice cream. I made this using butter pecan ice cream and I was a little disappointed. It wasn't as moist as my cakes usually are. It was even a bit tough. In the book (CMD), she recommends using B&Js Cherry Garcia so I might try it again with a different flavor ice cream.
This is the Incredible Ice-Cream Cake recipe.
http://archives.cnn.com/2000/FOOD/news/07/14/cake.doctor/recipe/
The oil and liquid (milk/water) in the recipe are replaced by melted ice cream. I made this using butter pecan ice cream and I was a little disappointed. It wasn't as moist as my cakes usually are. It was even a bit tough. In the book (CMD), she recommends using B&Js Cherry Garcia so I might try it again with a different flavor ice cream.
I think one reason she recommends B&J's is because it is all real ice cream, unlike Edy's and any generic ice cream which is puffed up with a lot of air. I know I don't like to eat anything but B&J's ever since my husband got me hooked on it with their cookie dough version. Sure it's more expensive, and it is in a smaller container, but it is really a good quality ice cream.
Do not use Cookies & Cream of any brand. It doesn't have a lot of icecream in it so it melts too quick! If I ever do another icecream filled cake I will use vanilla, choc, or strawberry. The icecream w/ things added to it is mostly air like Mouse said. Oh, also make your cake a day in advance & keep it in the freezer til right before you need to decorate it. That way the icecream has plenty of time to get nice & frozen.
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