Whipped cream is the perfect topping for ice cream cakes: It holds up better in the freezer than standard frosting.
SERVES 12
ACTIVE: 40 min
TOTAL: 7 hr
1½ cups granulated sugar
Juice of 1 lemon
4 peaches, peeled and cut into ¾-inch pieces
1 sleeve graham crackers (9 whole crackers)
½ cup chopped pecans
4 tablespoons unsalted butter, melted
4 pints vanilla ice cream
Cooking spray
2 10-to-12-ounce pound cakes
1½ cups cold heavy cream
3 tablespoons confectioners’ sugar
2 teaspoons vanilla extract
1 Stir 1¼ cups granulated sugar, the lemon juice and peaches in a pot; let sit 15 minutes. Bring to a simmer, then reduce the heat to low and cook until the peaches are tender, about 15 minutes. Remove ¾ cup peaches with a slotted spoon and set aside in the refrigerator for topping. Puree the remaining peaches and cooking liquid in a blender; transfer to a bowl and freeze until very thick, about 1 hour.
2 Preheat the oven to 350°; line a baking sheet with foil. Coarsely crush the graham crackers and toss with the remaining ¼ cup granulated sugar, the pecans and butter on the prepared baking sheet; spread into a thin layer. Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes. Let cool, then crumble and set aside.
3 Assemble the cake: Let 2 pints ice cream soften at room temperature until spreadable, about 10 minutes. Coat a 9-inch springform pan with cooking spray and line the bottom and sides with plastic wrap, leaving a 2-inch overhang. Spread the softened ice cream in the prepared pan with an offset spatula, then top evenly with the peach puree. Freeze until the puree is firm, about 45 minutes.
4 Let the remaining 2 pints ice cream soften, 10 minutes, then spread over the peach puree. Sprinkle with 1 cup of the pecan mixture, then press it into the ice cream. Cut the pound cakes lengthwise into 1½-inch-thick slices; place the slices in a single layer on top of the ice cream, trimming as needed. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
5 Beat the heavy cream, confectioners’ sugar and vanilla in a bowl with a mixer on medium speed until soft peaks form. Uncover the cake, then invert onto a plate; remove the springform ring and the remaining plastic wrap. Cover the top and sides with the whipped cream. Top with the reserved peach pieces and remaining pecan mixture. Freeze until firm, about 1 hour.
No one will guess the secret to this easy cake: basic ice cream sandwiches!
SERVES 8
ACTIVE: 25 min
TOTAL: 4 hr 25 min
10 3.5-ounce rectangular vanilla ice cream sandwiches
1 pint strawberry ice cream, slightly softened
1 pint mint chip or pistachio ice cream, slightly softened
½ cup finely crushed chocolate wafer cookies (about 12 cookies)
½ cup chocolate shell ice cream topping
1 Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.
2 Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.
When you’re making an ice cream cake, the ice cream should be just soft enough to spread (not melted). Leave the carton at room temperature for 10 to 15 minutes before you start.
SERVES 8
ACTIVE: 20 min
TOTAL: 2 hr 30 min
¾ cup graham cracker crumbs (from about 6 whole crackers)
¾ cup pecans, finely ground
2 tablespoons sugar
3 tablespoons unsalted butter, melted
¼ cup chocolate syrup
2 quarts vanilla ice cream, slightly softened
2 cups mini marshmallows
1 Stir the graham cracker crumbs, pecans, sugar and butter in a bowl until combined. Press the crumb mixture into the bottom of a 9-inch springform pan. Drizzle with the chocolate syrup and freeze until firm, about 15 minutes.
2 Spread the vanilla ice cream over the chocolate-drizzled crust in a smooth, even layer, packing the ice cream into the pan. Freeze until firm, about 2 hours.
3 Remove the cake from the freezer and top with the marshmallows. Toast the topping with a kitchen torch or broil about 4 inches away from the heat until the marshmallows are puffed and evenly browned, rotating the pan as needed.
4 Return the cake to the freezer for 15 minutes. Run a knife around the edges of the cake before removing the side of the pan. Serve immediately or freeze for up to 2 days.
This classic-looking ice cream cake is perfect for a birthday party: You can customize it with a child’s favorite flavors.
SERVES 10 TO 12
ACTIVE: 1 hr
TOTAL: 5 hr 50 min
2 1½-quart containers vanilla ice cream
1 9-ounce package chocolate wafer cookies
1 7-to-8-ounce bottle chocolate shell ice cream topping
1 1½-quart container chocolate ice cream
5 cups whipped cream
Rainbow sprinkles, for decorating
1 Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
2 Remove the pan from the freezer. Spread a ½-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return it to the freezer.) Freeze until firm, about 45 minutes.
3 Meanwhile, pulse the chocolate cookies in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
4 Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
5 Remove the remaining container of vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
6 To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; remove the springform ring. If the ice cream cake is too soft, refreeze 20 minutes.
7 Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.
You don’t need a special pan to make this extra-tall cake: Just line a springform pan with a wide strip of parchment paper to build up the sides.
SERVES 8 TO 10
ACTIVE: 30 min
TOTAL: 2 hr 25 min
3 tablespoons unsalted butter, melted, plus softened butter for the pan
¾ cup finely crushed chocolate wafer cookies (about 15 cookies)
1 tablespoon sugar
3 pints lemon sorbet, slightly softened
3 pints raspberry sorbet, slightly softened
6 ounces bittersweet chocolate, finely chopped
⅓ cup heavy cream
1 Cut a 24-by-6-inch strip of parchment paper. Butter the sides of an 8-inch springform pan, then line the sides with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
2 Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about ¼ inch up the sides of the prepared pan. Freeze until firm, about 15 minutes.
3 Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
4 Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the springform ring and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.
Salt is surprisingly delicious on ice cream (try a pinch on a scoop if you’re skeptical). We used flaky Maldon sea salt on this fun cake.
SERVES 6 TO 8
ACTIVE: 30 min
TOTAL: 6 hr 30 min
Unsalted butter, for the pan
14 pizzelle (thin Italian waffle cookies) or thin butter cookies
¾ cup chocolate fudge sauce
1 quart vanilla-caramel swirl ice cream, slightly softened
1 quart chocolate ice cream, slightly softened
½ cup dulce de leche or caramel sauce
½ teaspoon flaky sea salt
5 sugar cones
¼ cup toffee bits
1 Cut a 24-by-6-inch strip of parchment paper. Butter the sides of an 8-inch springform pan, then line the sides with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
2 Cover the bottom of the pan with half of the cookies, breaking them into smaller pieces as needed to cover the surface. Spread ¼ cup fudge sauce over the cookies.
3 Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with ¼ cup dulce de leche and sprinkle with ¼ teaspoon sea salt. Top with the remaining cookies, pressing gently to pack in the ice cream and create an even surface.
4 Spread ¼ cup fudge sauce over the cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice creams. Drizzle with the remaining ¼ cup each dulce de leche and fudge sauce and sprinkle with the remaining ¼ teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight.
5 Remove the sides of the springform pan and the parchment. Press the toffee bits into the sides of the cake. Serve immediately or freeze for up to 2 days.
This cake is a guaranteed showstopper. Be sure to completely cover the ice cream with meringue—it acts as an insulator and keeps the ice cream from melting.
SERVES 12
ACTIVE: 45 min
TOTAL: 6 hr 25 min
FOR THE ICE CREAM CAKE
Vegetable oil, for brushing
1 pint raspberry, passion fruit or other sorbet, softened
1 pint vanilla ice cream, slightly softened
1 quart chocolate ice cream, slightly softened
1 cup chocolate wafer cookie crumbs (about 17 crushed cookies)
1 loaf pound cake
FOR THE MERINGUE
1 cup egg whites (about 6 large), at room temperature
Pinch of cream of tartar
1 cup sugar
1 Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the cookie crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
2 Remove the plastic and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into ½-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you’ll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
3 Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
4 Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
5 Position a rack in the middle of the oven and preheat to 500°. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a kitchen torch. Let the cake soften at room temperature for 5 to 10 minutes before slicing.
To get the all-white look on this cake, trim the brown crust off the angel food cake. You can freeze the scraps to use as an ice cream topping another time.
SERVES 12
ACTIVE: 40 min
TOTAL: 4 hr 40 min
1 12-ounce store-bought angel food cake
1½ cups cold heavy cream
¼ cup plus 2 tablespoons malted milk powder
Cooking spray
1½ quarts vanilla ice cream, softened
White sprinkles, for topping (optional)
1 Trim the brown crust off the top, bottom and sides of the angel food cake using a serrated knife. Thinly slice the cake.
2 Whisk ½ cup heavy cream and ¼ cup malted milk powder in a small bowl until the powder is mostly dissolved; let sit 5 minutes, then whisk again until the powder is completely dissolved and the mixture is slightly thickened. Lightly coat the bottom and sides of a 10-inch tube pan with cooking spray. Press about half of the cake slices into the bottom of the pan and slightly up the sides in a single layer, trimming as needed. Drizzle half of the malted cream over the cake slices.
3 Scoop half of the ice cream into the pan and spread with an offset spatula to make an even layer. Press some of the remaining cake slices on top of the ice cream to make an even layer, trimming the slices as needed. Drizzle with the remaining malted cream. Repeat with the remaining ice cream and cake slices. Cover with plastic wrap and freeze until firm, at least 4 hours or up to 5 days.
4 Loosen the edges of the cake with an offset spatula, then invert onto a platter. Beat the remaining 1 cup heavy cream and 2 tablespoons malted milk powder with a mixer until stiff peaks form. Spread over the top and sides of the cake and top with sprinkles.
The unsweetened coconut in this crust helps offset the sugary cookies and ice cream.
SERVES 6 TO 8
ACTIVE: 30 min
TOTAL: 5 hr 10 min
60 vanilla wafer cookies (about three-quarters of a 12-ounce box)
1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional)
1 stick unsalted butter, melted
2 medium bananas
1 pint vanilla ice cream
1 pint chocolate ice cream
1 cup cold heavy cream
2 teaspoons confectioners’ sugar
1 Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.
2 Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours.
3 Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners’ sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut.
To make this cake kid-friendly, use chocolate ice cream, skip the bourbon and cover the outside in crushed cereal.
SERVES 8
ACTIVE: 20 min
TOTAL: 3 hr
1½ quarts vanilla ice cream, slightly softened
1 quart coffee ice cream, slightly softened
1 10-to-12-ounce pound cake, cut lengthwise into 1-inch-thick slices
3 tablespoons bourbon (optional)
2 cups sweetened shredded coconut, toasted
1 Line a 3-quart, 9-inch-diameter bowl with plastic wrap. Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the sides of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center. Freeze until firm, about 45 minutes.
2 Remove the plastic wrap and scoop the coffee ice cream into the vanilla ice cream crater. Pack in the ice cream and smooth the top.
3 Brush both sides of the pound cake slices with the bourbon. Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over). Cover with plastic wrap and freeze until firm, about 2 hours.
4 Remove the top layer of plastic wrap and invert the bowl onto a serving plate. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and press the coconut onto the cake. Serve immediately or cover and freeze for up to 2 days.
Spread dulce de leche on Ritz crackers. Sandwich with vanilla ice cream.
Cut almond croissants in half, then split open. Lightly toast and let cool. Sandwich with cherry-vanilla ice cream.
Split mini chocolate-covered doughnuts in half; sandwich with coffee ice cream.
Break graham crackers into squares. Spread half of the squares with raspberry jam. Spread the other squares with peanut butter and black raspberry ice cream; sandwich together.
These treats come in their own edible bowls. You might need to use a little force to pry them out of the pan; if they’re frozen solid, they shouldn’t break.
SERVES 6
ACTIVE: 35 min
TOTAL: 1 hr 35 min
½ cup blanched hazelnuts, plus chopped nuts for topping
¾ cup packed sweetened shredded coconut
1 cup crispy rice cereal
¼ cup sweetened condensed milk
Cooking spray
1 pint coconut or vanilla ice cream, slightly softened
2 pints chocolate ice cream
1 Preheat the oven to 400°. Spread the whole hazelnuts and the coconut on a baking sheet and toast until deep golden, 8 to 10 minutes. Let cool, then transfer to a food processor. Add the cereal and condensed milk and pulse until the mixture is finely ground.
2 Lightly spray 6 muffin-pan cups with cooking spray. Divide the coconut-hazelnut mixture among the cups. Wet your fingers, then press the mixture into the bottom and up the sides of each cup. Freeze until firm, at least 20 minutes.
3 Remove the muffin pan from the freezer. Fill the crusts with the coconut ice cream, smoothing the tops. Freeze until firm, about 40 minutes.
4 Top each ice cream cupcake with a scoop of chocolate ice cream (make the scoop flat on the bottom, so it sits on top of the coconut ice cream). Top with the chopped hazelnuts and serve immediately. (Or cover and freeze for up to 2 days. To unmold, run an offset spatula around the edges of each cup, then pry out the cupcakes.)
These treats taste like the ice cream version of one of our favorite Girl Scout cookies. You can make the crusts ahead of time, then wrap in plastic wrap and freeze for up to 1 month.
MAKES 12 TARTLETS
ACTIVE: 20 min
TOTAL: 1 hr
3 tablespoons cold unsalted butter, cut into pieces, plus more for the pan
⅓ cup all-purpose flour
1 cup sweetened shredded coconut, toasted, plus more for topping
2 tablespoons packed light brown sugar
¼ teaspoon salt
5 ounces semisweet or bittersweet chocolate, finely chopped
1 quart coconut ice cream or sorbet
¾ cup dulce de leche, warmed
1 Preheat the oven to 350°. Butter a 12-cup muffin pan.
2 Pulse the flour, ¼ cup coconut, the brown sugar and salt in a food processor until combined. Add the cold butter and pulse until the mixture resembles wet sand with pea-size pieces, about 5 times. Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 20 minutes.
3 Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 tablespoon of the remaining coconut. Let cool slightly, then freeze the crusts in the pan until set, about 15 minutes.
4 With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of the coconut ice cream, drizzle with the dulce de leche and top with more coconut.
You’ll need to pit a lot of cherries to make this ice cream. If you don’t have a pitter, try smashing the cherries with the flat side of a chef’s knife to split them open, then pull out the pits.
SERVES 6
ACTIVE: 40 min
TOTAL: 6 hr 40 min (plus churning)
1⅓ cups halved pitted cherries (about 13 ounces whole cherries)
½ cup plus 2 tablespoons sugar
½ cup dark rum (or water)
1½ cups whole milk
4 large egg yolks
3 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 tablespoon unsalted butter
¾ cup heavy cream
1½ teaspoons vanilla extract
1 Put the cherries, 2 tablespoons sugar and the rum in a saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
2 Meanwhile, heat the milk and the remaining ½ cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about ½ cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168° on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
3 Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
4 Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.
We made our own chocolate shell topping for these cones (see step 4). It hardens just like the store-bought stuff.
MAKES 6 CONES
ACTIVE: 50 min
TOTAL: 4 hr
6 waffle cones
1 cup malted milk balls, plus 6 more for the cones
4 large chocolate-covered peanut butter cups, chopped
2 quarts vanilla and/or chocolate ice cream
¼ cup chocolate fudge sauce
5 ounces semisweet chocolate, chopped
1 ounce milk chocolate, chopped
6 tablespoons unsalted butter, cut into small pieces
1½ tablespoons corn syrup or agave syrup
½ cup roasted peanuts, finely chopped
1 Place a stainless-steel bowl in the freezer to chill, about 20 minutes. Set 6 tall glasses on a baking sheet and put a cone in each. Drop a malted milk ball into each cone.
2 Roughly chop 1 cup malted milk balls and put in the cold bowl with the peanut-butter-cup pieces and ice cream. Use a metal spoon to mash the candies into the ice cream, working quickly to keep it from melting.
3 Press 1 small scoop of the candy ice cream into each cone. Dot with a spoonful of fudge sauce and top with 2 large scoops of the candy ice cream. Freeze the cones (in the glasses) until firm, about 2 hours.
4 Meanwhile, melt the semisweet and milk chocolate with the butter and corn syrup in a heatproof bowl set over a saucepan of barely simmering water, stirring, until smooth (do not let the bowl touch the water). Remove the bowl from the saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.
5 Remove the cones from the glasses and dip the ice cream into the chocolate, swirling to coat. Sprinkle the peanuts over the chocolate; place the cones upright in the glasses and freeze until the chocolate shell is set, at least 1 hour or overnight.
You can cut these sandwiches into 1-inch squares and serve them as petit fours or stash them in the freezer for a snack.
MAKES 18 MINI CAKES
ACTIVE: 45 min
TOTAL: 4 hr 10 min
4 tablespoons unsalted butter, plus more for the pans
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup unsweetened Dutch-process cocoa powder
½ cup packed light brown sugar
½ cup granulated sugar
½ cup brewed coffee
½ cup buttermilk
1 large egg
1 teaspoon vanilla extract
3 pints ice cream (any flavor)
1 Preheat the oven to 325°. Line the bottom of two 8-inch-square metal baking pans with parchment and lightly butter the paper. Sift the flour, baking powder, baking soda and salt into a bowl, then whisk to combine.
2 Melt the butter in a saucepan over medium heat. Add the cocoa powder and whisk until dissolved, about 1 minute. Transfer to a bowl and whisk in both sugars. Add the coffee, buttermilk, egg and vanilla; whisk until smooth. Whisk in the flour mixture until just combined.
3 Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out with a few moist crumbs, 15 to 20 minutes. Let cool slightly in the pans, then invert onto a rack to cool completely. Transfer the cakes to a baking sheet lined with parchment, cover with plastic wrap and freeze until firm, about 1 hour.
4 Remove the ice cream from the freezer to soften, 10 to 20 minutes. Clean and dry the baking pans, then line each with plastic wrap, leaving a 4-inch overhang on all sides. Scoop all of the ice cream into one of the pans, packing it to make an even 1-inch-thick layer; smooth with a small offset spatula or the back of a spoon. Fold the plastic wrap over the ice cream to cover it, then freeze until solid, at least 1 hour.
5 Put 1 frozen cake in the remaining plastic-lined pan. Unwrap the ice cream layer and invert it on top of the cake; remove the plastic wrap. Cover with the remaining cake, pressing gently. Fold the plastic wrap over the cake to cover it and freeze until firm, about 1 hour.
6 To serve, unwrap the sandwich cake and cut into 9 squares. Cut each square in half.
You can make these in almost any shape using cookie cutters. Just but be sure to choose simple cutters so the pops will be easy to unmold.
MAKES 8 POPS
ACTIVE: 30 min
TOTAL: 2 hr 20 min
Cooking spray
1 quart vanilla ice cream
1 quart orange sherbet
1 Place a baking sheet in the freezer to chill, about 20 minutes. Line the baking sheet with parchment paper and coat with cooking spray. Spray the insides of eight 3-to-4-inch cookie cutters and place on the parchment. Fill each cutter halfway with small scoops of ice cream and sherbet (about ½ cup of each), alternating to create a marbled effect. Repeat with another layer to fill the cutters. Smooth the surface of each with an offset spatula or the back of a spoon. Cover with plastic wrap and freeze 1 hour. Meanwhile, place another baking sheet in the freezer to chill, then line with parchment and coat with cooking spray.
2 Remove the cookie cutters from the freezer a few at a time, and use the plastic wrap to push the ice cream mixture out of the cutters. Insert a wooden stick halfway into the pop; smooth the surface if needed. Lay the pops on the other lined baking sheet, cover with plastic wrap and freeze until firm, about 30 more minutes.
Use this recipe as a guide to experiment with other flavors: Try mango, watermelon or raspberry—or blend two together.
MAKES 4 CUPS
ACTIVE: 10 min
TOTAL: 2 hr 40 min
3 cups halved strawberries or chopped pineapple
2 tablespoons sugar
2 tablespoons honey
1 tablespoon fresh lemon juice
1 Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
2 Pour the mixture into a shallow baking dish; freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.
