Wheee! Ice cream cake for the Cooking Hussy’s One Year Anniversary!
This cake was so much fun to make. Ice cream and fruit and real whipped cream, with rum!
And do you see the gingersnap cookie layers? Oh, those are the best. I got this recipe from 101cookbooks. Clearly, I needed the ice cream layer to be thicker. Oh well, next time. But THIS time, the cake was made and eaten and enjoyed.
In celebration of, uh, me following through with this blog for a whole year, I’d like to ask you, reader, to comment. It’s scary, I know. But I’ll make it easy. Just say “Hi Cooking Hussy!” and tell me what your favorite ingredient is. Yes, favorite ingredient. My favorite ingredient, that makes any recipe better, is nuts. This tropical icebox cake has macadamia nuts. BAM. Instantly better. So, I’m serious about this. Just say hi in the comments section! Grandma? Pretty pregnant Karla? Ben?! Christopher? Jennifer in Turkey? Random Grinnellians? HI!
I am literally copying and pasting from Heidi’s recipe on 101cookbooks.com since I followed it exactly.
“Gingersnap Crust: Place 2 1/2 cups loosely crumbled gingersnaps, 5T melted butter, and 3T sugar into a food processor and blend until mixture is the texture of coarse sand.
Ice-cream Layer: Soften 2 1/2 cups high-quality vanilla ice-cream or frozen yogurt and stir in 1 cup chopped pineapple and 2/3 cup loosely crushed macadamia nuts.
Whipped Cream Layer: Whip 1 1/2 cups of heavy cream sweetened with a few tablespoons of sugar and a splash or two of rum. Whip until billowy but not too stiff.
Toasted Coconut: I pan toasted the coconut over medium low heat, roughly a cup or so.
Assemble the cake: Pack a thin layer of ginger snap crust into the base of a 6-inch spring form pan. Slather on a generous layer of ice cream, let it freeze until hard.
Pack another layer of ginger snap crust on top of the ice cream (because I love the buttery sweet gingersnap crumbs), then fill pan to the rim with a thin layer of rum + sugar sweetened whipped cream.
Freeze until hardened, preferably overnight.
Release cake from the pan (don’t cut around edges w/ a knife) and frost the entire cake with a layer of the sweetened whipped cream.
Top with toasted coconut. Put back in the freezer until outside layer of whipped cream is set.”
Notes: Delicious. We had this cake after a little pot roast dinner tonight with Jarrod and Marti. We’ll be eating it all week.
Servings: Um. 5 so far. Then I sent two big pieces home with Jarrod and we still have half of the cake left. So. 14 servings.