Easy Ice-Cream Cake

Memorial Day is around the corner – a day for honoring American veterans and doing our patriotic duties. Started three years after the Civil war ended in 1868, it was the chosen day to place flowers at the graves of those who died in the war. Originally called Decoration Day, it is believed that May 30th was chosen because flowers would be in bloom all over the country. Only in 1971 did Congress  nominate the last Monday in May to be recognized as Memorial Day, and expand the honor to all soldiers who died in American wars.

Flags & wreaths at tombstones in Arlington National Cemetery on Memorial Day 2011.  (Pic: military.gov)

Flags & wreaths at tombstones in Arlington National Cemetery on Memorial Day 2011.
(Pic: military.gov)

The first Memorial Day ceremony was held at Arlington National Cemetery and small American flags were placed at each grave. This tradition continues to date and has been adopted elsewhere too.

You can read more information on the U.S. Department of Veterans website.

It is also the day for parades, picnics and barbecues with family and friends, shopping, and the opening of pool season. This week’s recipe can be used through the year. Easy and adaptable, it can be made on the cheap too. (Have you seen the price of Ice-Cream cakes at your local store?!?!) Birthday parties, graduations, family gatherings, sleepovers, play dates …… I must warn you that the never ending stream of kids through your door over the next few warm months will love visiting you. Plus the fact that you can make it a week ahead of your event and freeze it makes it even more divine.

Easy Ice-Cream Cake

Ice-Cream Cake

(Serves 8-12)

  • 2 (8-inch) round cakes of your choice (baked and cooled completely)
  • 1 gallon ice-cream of your choice (softened & stirred)
  • sliced fruit / coarsely crushed cookies (optional)
  • jelly / berry sauce / whipping cream / Magic Shell – for layering & frosting
  • cherries / sprinkles / candy – for decorating
  • 1 deep 9-inch springform (preferred) or regular round pan
  • large freezer-safe serving platter
  • plastic wrap

Ice-Cream Cake

1) Line the bottom and sides of your 9-inch pan with a double layer of plastic wrap so that the edges come over the sides of the pan.

2) Place one round cake in the center and poke holes over the top using a chopstick or fork.

3) Pour half the softened ice-cream on top and over the sides of the cake and smoothen to make it level. (If you like jam or berry sauce, pour on the cake first before adding ice cream).

4) Arrange a single layer of sliced fruit or crushed cookies on top (if using).

5) Gently drape the wrap over the ice cream (or cover with a freezer safe plate) and freeze for about 2 hours.

Ice-Cream Cake

6) Remove pan from freezer and unwrap. Place the other round cake over the first layer and poke holes again.

7) Pour the remaining ice-cream on top and around the sides and smoothen again. Make sure the top is flat.

8) Gently cover again and refreeze for another 2 hours. or overnight.

9) To plate & serve: remove pan from freezer and let it sit on the counter for a few minutes.

10) Release the latch on the springform pan and lift the cake out holding the edges of the plastic wrap. Unwrap from the bottom and place on your serving platter. (For a regular pan, run a knife under hot water and gently run it around the inside edge of the pan to release the cake.)

11) Decorate with Magic Shell or whipping cream and top with cherries / berries and sprinkles.

TIP: For smooth and easy cutting, run or dip a knife under warm water and slice.

If you have a larger crowd to serve, you can follow the same method with a rectangular 9X13 cake. Just bake the cake as per instructions and cool completely (or use store bought). Trim the edges by a 1/4 inch on all sides and gently slice across to make two 9X13 layers. Place one sheet cake back in the same pan that is lined with a double layer of plastic wrap. Follow the remaining instructions as above. When ready to serve, cut into squares.

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Coconut Macaroons – To dip in chocolate or not?

Coconut Macaroons

I got this recipe from a PTA mom at my son’s school a long time ago – she must have given it to over a dozen people as the cookies were SO good – and I’ve looked at it and put it away so many times over the years. Finally decided to try making them, and boy, are they easy to make. In fact, I would say the ‘hardest part’ was scooping them onto the cookie tray (well, besides sweating it out on the treadmill and cursing myself for eating too many! But that’s a different blog post ;)).

Coconut Macaroons

You can dip these macaroons in chocolate if you like, but they are good as-is too. Super easy to make, crispy on the edges, chewy on the inside. YUM!

Coconut Macaroons

(about 3-dozen cookies)

  • 1 (14 oz) package flaked coconut – sweetened**
  • 1/2 cup sugar
  • 6 Tbsp flour
  • 1/4 tsp salt
  • 4 egg whites – room temperature
  • 1 tsp almond extract
  • 1-2 cups chocolate chips – optional

1) Preheat oven to 325*F.

2) In a large bowl, add flaked coconut, sugar, flour & salt, and mix well.

3) In another small bowl, add the egg whites & the almond extract, and beat lightly.

4) Add eggs to the coconut mixture and mix well.

5) Drop by tablespoons onto a greased cookie tray.*****

6) Bake 18-20 minutes, until edges are golden brown.

7) Remove from the oven and cool completely on a wire rack.

8) If you are using chocolate, melt the chips according to package directions and dip the macaroons halfway. Set on the same parchment lined trays to harden completely.

9) Store in an air-tight box for several days.

 

NOTE** : If you decide to use unsweetened coconut flakes, increase the sugar to 2/3 cups.

NOTE*****: I always use parchment paper to ensure my food does not stick to the pan, and also to make for easy cleanup.

For easy and even scooping, I use a small ice cream scoop (and NO – I don’t make any revenue by linking to Amazon from here. This is just to give you an idea.)

 

Nutella Cookie In A Cup

Just came across some fantastic recipes for single serve cookies in a mug on Pinterest. Considering it is the last day of school here, I made the Nutella  and the Peanut Butter versions for my boys. I must say they are DELICIOUS!! I didn’t have any cocoa for the Nutella cookie, but it still turned out great (and I’m not even a chocolate fan). Each serving in the recipe can easily serve two – it is so rich – although, my 16 year old had most of the Peanut Butter cookie AND most of the Nutella cookie! What I wouldn’t give for the metabolism of a teenage boy.

Follow the links below for these awesome recipes:

http://www.number-2-pencil.com/2012/05/11/nutella-cookie-in-cup/

http://www.number-2-pencil.com/2012/03/10/peanut-butter-cookie-in-cup/

NOTE: It is important to OMIT the egg whites and use only the yolk, as the recipe indicates.