This sweet cake was inspired by a Polka Dot Cake seen on Pinterest!
Although I loved the Polka Dot Cake I saw and admired, I knew that Lauren Jane would enjoy an ice cream cake more, so the wheels started turning . . . How could I make a Polka Dot Ice Cream Cake?!
Here's how . . .
3 cups Vanilla Wafer Cookies
1/2 cup butter, melted
Preheat oven to 350 degrees Fahrenheit.
Using a food processor, blend Vanilla Wafer Cookies until they are fine crumbs.
Pour into mixing bowl, and then add melted butter.
Stir until crumbs are moist and combined.
Pour into a 9-inch Springform pan and mold to the bottom and sides, using your hands.
Bake for 20 minutes, or until golden.
Let cool completely before assembling ice cream cake!
Your kitchen will smell simply heavenly
while baking the Vanilla Wafer Crust!
Don't be surprised if your neighbors make a surprise visit!
On to the ice cream and assembly of the cake!
I chose to use sherbet ice cream for this cake. I thought its pretty colors and light flavors would make for a darling polka dot cake.
Our local market had so many sherbet flavors to choose from! I ultimately decided on Key Lime (mint color) and Mandarin Orange (peach color); and chose Raspberry Sorbet for the polka dots, as I knew that it would be a pretty contrast to the pale sherbet colors.
Step 1. Polka Dots
Using a small ice cream scoop, scoop out small balls while the sorbet is still frozen.
Use your hands to smooth any rough edges. The heat of your hands will help to make smooth polka dots.
Place the formed polka dots into an open container, and then place in freezer.
Be sure they do not touch. Let them freeze until hard, approximately 2 hours.
Step 2. Melt the Sherbets
Allow the sherbet (or ice cream) containers to sit on your counter top until soft, approximately 1.5 hours.
You don't want the sherbet (or ice cream) to melt to a liquid state. You want it soft enough to be able to spoon out and mold into your springform pan.
Step 3. Add Sherbets to springform pan
Using a wide spoon, scoop out your first flavor sherbet and spread into springform pan, about half the height of your cookie crust.
Then nestle the frozen polka dots into, and on top of, the first layer of sherbet (or ice cream).
Now add the 2nd flavor sherbet (or ice cream) on top. The second layer will cover the polka dots. Fill until you reach the top of the cookie crust.
Step 4. Freezer
Place into freezer for 4 - 6 hours, or until frozen.
Step 5. Add a pretty topping!
Remove the ice cream cake from the springform pan, and place on a pretty plate.
I chose to make a fresh whipped cream topping for this sherbet ice cream cake, and then sprinkled the top with pastel heart confetti.
Ice cream cakes are simple and fun to make!
After this tutorial, I hope you don't wait for a special occasion to give one a try!
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