Chocolate 07 Ice Cream Sandwich (page 142) – the take

never had i seen an ice cream sandwich as big as ROSE’S heavenly CAKES:  Chocolate Ice Cream Sandwich (page 142).  here it is, unmolding from my 9″ silicone springform pan.  i really love the taste of this new cake base even frozen!  been an oil based cake, flavor and texture frozen is just fine fine fine.  make it as soon as you can.

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9 thoughts on “Chocolate 07 Ice Cream Sandwich (page 142) – the take

  1. Sharon says:

    My kids in church would squeal in delight if they were to see this proud creation unmoulded in front of them!

    Feeling quite J seeing the cake, Hector, smile. Would be perfect for the sultry weather we have now.

  2. Julie says:

    Nice cake, Hector. Did you use coffee ice cream?

    I saw a comment regarding U.S. weather that said that the State of Hawaii was the only state in the union that didn’t get snow last week, so it’s very appropriate that you get to make the ice cream cake!

    • myyellowkitchen says:

      J, was a strawberry ice cream with spoon food strawberry butter. Great taste. And…. zero food coloring.

      Snow in Hawaii? Only on Mauna Kea which is at 15k feet elevation. The rest of the State never gets below 70s (60s on a lucky night!). Once I made the same day trip to Maunakea during the snow and the same afternoon went to the beach for sun, really magical to see it when you realize you are wearing the same clothes the same day but two opposite weathers. The drive is only 2 hours!

      Yes, I made the ic cake on purpose 🙂

      • Julie says:

        Strawberry ice cream sounds wonderful! My daughter has requested a strawberry ice cream heart-shaped cake for her birthday, I’m taking notes from you.

      • myyellowkitchen says:

        Hope she like the cake part to be chocolate, Rose uses her german chocolate cake base with all ap flour. It really has great texture frozen (doesn’t get rock solid if it would be the case for a butter cake). You can cutout a heart from a 9″ or 10″ round and use foil or acetate strips to mold the cake, or better yet use the same wilton heart pan as the red velvet cake, then line the same pan with plastic wrap about 10 inches extra to mold the cake and for easy unmold. You pull the cake out by lifting from the extra wrap, then peel off the wrap.

    • myyellowkitchen says:

      J, we made the fudge yesterday and served it on this same sliced cake (things freeze so well with the food saver). what in heavens, such perfect fudge. sticky and gooey heavens.

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