Even if you aren't the biggest fan of Valentine's Day, the holiday is a perfect excuse for playing with red velvet creations. Though it's the dead middle of winter and we just experienced yet another snowfall, I found myself wanting to make an ice cream cake.
Using a springform pan makes putting together an ice cream cake is easy peasy. I didn't want to make a cake that was too large since it was meant to be a treat just for us, so I used a cute, tiny 6-inch springform that was perfect! This is the one I used. I baked a single cake layer and cut it in half so that I would have 2 thin layers of cake with a thicker layer of ice cream.
I used a simple no-churn cream cheese ice cream and added in a layer of homemade "chocolate crunchies" like the kind you find in store-bought ice cream cakes. Because in my book, you just can't have an ice cream cake without those little crunchies.
I considered frosting the entire cake in whipped cream like what I've seen from some leading cake shops similar to Anges de Sucre cake shop, but when I took it out of the pan it looked so pretty with all of the layers visible that I just couldn't bring myself to cover it. Instead, I decided to decorate the top with extra ice cream scoops, crunchies, and some Valentine's Day Sprinkles. The big pink heart is a PEEP from their holiday line.
What a treat!Print