Ice Cream Cake
I sofened Bryer's fudge ripple ice cream (1/2 gal.)
I lined a heart pan with wax paper (i might use frezzer paer next time) this is so that you can get the ice cream out it is really needed.
next I put the just softened ice cream into the pan and pushed it into shape
I refroze very hard
removed it from the pan
baked my chocolate cake in the same pan
cooled it
I then put it together with the ice cream and refroze
frosted with a whipped frosting (othr would freeze to hard I think)
re freeze
All in all it worked pertty well. I didn't let my cake cool enough and when I put it togghter with the ice cream it melted a little (actually a lot! I was in a hurry!) but that mattered not as I sitll re-froze and just cut away the "melt"
Oh one good tip I thought of was to place the Ice cream on a glass platewhich I in turn set on a metal cookie sheet to help the freezing process & keep it cold while I worked on it.
I put the cake layer on top ot the ice cream layer.
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