OK, my first ice cream cake didn’t really come out the way I envisioned or hoped. I had followed my friend’s instructions but they just didn’t work for me. So, I came up with a new method.
1st Bake your cake. Bake whatever cake you want—from a mix, from scratch, whatever,
2nd. Let your cake cool throughly. Place your bottom layer on the platter/plate that you are planning to serve it on. Warning: you have to be able to put this in your freezer—keep this in mind.
3rd cut a circle, about one inch in from the edge, in the bottom layer of your cake. Don’t cut all the way through. Scoop out the cake. Put the scooped out cake in a bowl and save it–you’ll see why in a minute.
4th. Fill the circle with your ice cream. You can use whatever ice cream you want and it doesn’t have to be super soft. Just soft enough for you to scoop it. Press the ice cream down and smooth it to be level with your cake. This took more ice cream then I expected it to. Probably a full pint. Then stick it in the freezer. Let your ice cream get firm.
5. Put frosting around the 1 inch edge of your circle. Put your top layer on and frost as usual. For E’s cake I chopped up peanut butter cups for the center of the top layer bcause that is what he asked for. Then I crumbled up the cake that I had scooped out of the bottom layer and pressed the crumbs into the frosting on the sides and top of the cake.
6. Put back in the freezer until ready to serve.