There is a highly-debated issue in the Ali House--centered around the content of ice cream cakes, of all things.
I grew up in Texas, where ice cream cakes came from Baskin-Robbins. They involve actual cake layered with ice cream and a whipped cream "frosting".
My hubby grew up in Massachusetts, where ice cream cakes came from Carvel. They contain absolutely NO cake (despite being called "ice cream cakes") and are more like what I would consider an ice cream pie (crust, ice cream, and "crunchies").
Oh, yah, and then there are the jimmies!! Coming from Texas, I had never even heard of a jimmy. When my hubby first said something about jimmies, I am sure that I furrowed my little brow and looked at him like he was insane. What in the heck is a "jimmy"?!? Jimmies are sprinkles, pure and simple. (I do have to admit that when we went to Brigham's in Wellesley, Massachusetts, I did ask for extra jimmies on my coffee ice cream.)
A year or so ago, I made an ice cream cake for my husband for his birthday. Since it was his birthday, I made it in the style of Carvel but used crushed cookies instead of the crunchies (since I presume "crunchies" contain gluten). He declared it the best ice cream cake (pie!) he had ever had. I just made it again for his birthday and I thought I would share the recipe.
Normally, I would post a picture here of the dish being described, but I can't...because we ate it all. :)
Ice Cream Cake
(in the style of Carvel)
2 packages Pamela's Simblebites Extreme Chocolate Mini Cookies
3 tbsp. salted butter, melted
1 pint GF vanilla ice cream
1 pint GF coffee ice cream
1/2 pint (8 oz.) whipping cream
2 tbsp. sugar (or to taste)
Preheat oven to 350F.
Crush one package of the cookies in a food processor. Put in a medium bowl and stir in melted butter. Mix to disburse the butter, then pour into a pie plate. Using a spoon, press into a crust (covering the bottom and sides of the pie plate).
Bake crust for 5 minutes, then cool.
Crush the second package of cookies in the food processor. This batch can be left a little less uniform than the crust batch.
Soften the two pints of ice cream.
Whip the cream using a stand mixer or hand mixer, adding a couple of tablespoons of sugar after the cream has gotten frothy. Continue whipping until the cream is somewhere between soft and stiff peaks.
Spoon the softened coffee ice cream into the crust and level. Sprinkle on half the crushed cookies. Gently add the vanilla ice cream layer. Sprinkle on the remaining crushed cookies. Spread the whipped cream over the top.
Freeze until firm. Slice and serve.
Cheers,
Krista
