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  1. Start at least one day before you need to serve the cake.

  2. Take the ice cream out of the freezer and allow for 20-30 minutes. You want it soft, but not runny. At the same time, put one of the round cake pans in the freezer to let it chill. The ice cream should be put into a large plastic bowl to be stirred and folded. At this time you can add fudge, caramel, nuts, candy, or any other ingredients you desire.

  3. Fill the chillled pan with softened ice cream. Start with the bottom of the pan, making sure the ice cream gets into the corers. Try to get as even as possible.

  4. Cover with plastic wrap, then with foil, and place into the freezer to re-harden.

  5. Bake your cake. It is important that the cake is completely cool before proceeding.

  6. Remove the cake pan with the ice cream from the freezer and remove the foil and plastic wrap.

  7. Place one layer of cake over the ice cream gently pressing it down flat on the ice cream.

  8. Spread the second layer of ice cream over the layer of cake.Finally, place the second layer of cake over the second layer of ice cream gently pushing it down so that all layers are firmly pressed together.

  9. Put the entire pan in the freezer for at least three hours.When the three hours have passed, turn the cake over onto a board or cake pan so now the top layer is ice cream and the bottom layer is cake.

  10. Now you are ready to frost your cake.

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