Friday, March 22, 2013
Graham Cracker Ice Cream Cake with Chocolate Frosting
A few days ago I celebrated my birthday, ringing in the beginning of year 27. It promises to be a year full of exciting, big changes.
Each year when the 10th of March rolls around, I always debate what to do about my birthday dessert. Should I enjoy it in a fancy restaurant or bakery? Should I make myself a whole cake? Do I even want something sweet? But each year I wind up craving the exact same flavors of a cake my mom always made on my special day: graham crackers, vanilla pudding, chocolate frosting. I have her recipe for the cake, but it makes far too much for just two people and the cake pan would take up a fourth of our refrigerator space. So instead, each year I daydream of a new way to make the flavors into a new dessert.
This year I settled on creating ice cream cakes, each the perfect size to share with a special someone. These are quick to create, especially, if you like me are short on time, and substitute a really great quality vanilla ice cream for homemade.
GRAHAM CRACKER ICE CREAM CAKE WITH CHOCOLATE FROSTING
Makes 2 cakes
Because my freezer space is so limited, I decided to make these ice cream cakes in individual springform pans. The size is perfect for sharing with your special someone, just be sure to have your fork ready, as this dessert has a way of disappearing right before your eyes!
10 graham crackers, ground into crumbs in a food processor, divided
3 tablespoons unsalted butter, melted
1 pint vanilla ice cream, slightly softened
1 1/2 cups confectioner’s sugar
3 tablespoons cocoa powder
3 tablespoons whole milk
2 tablespoons shortening
1 tablespoon grapeseed oil
1/2 teaspoon vanilla extract
Reserve 1/4 cup of the graham cracker crumbs. In a small bowl, combine the remaining graham cracker crumbs and melted butter until all the evenly coated. Divide the mixture evenly between two 4 1/2-inch individual springform pans. Using your fingers, press the mixture into a crust over the bottom and about halfway up the sides of each pan. Freeze the crusts for about 10 minutes.
When crusts are set, place two scoops of vanilla ice cream in each pan and smooth with a small offset spatula. Sprinkle 1 tablespoon of the reserved graham cracker crumbs over the top of each. Freeze for about 15 minutes. Place two additional scoops of vanilla ice cream in each pan, smoothing again with a small offset spatula. Divide the remaining graham cracker crumbs evenly over the top of each. Wrap each pan in plastic wrap and freeze until ready to serve.
To make the chocolate frosting, sift together the confectioner's sugar and cocoa powder into a large mixing bowl. Add the remaining ingredients. Using a hand mixer, combine the ingredients until the frosting is light and fluffy.
To serve, remove the ice cream cakes from the freezer and unmold. Frost as desired and serve immediately.