Disney Frozen Ice Cream Cake
We are in full-on mermaid mode in our house. I am not sure if our two-year-old is subconsciously dreaming of warmer days to cope with all this snow and cold, but there is not much we can play, read, listen, watch, or color if it is not somehow associated with a mermaid! While I love The Little Mermaid, I was pretty excited that my niece requested a “Frozen” cake for her 5th birthday. I haven’t actually seen Frozen yet (apparently there are no mermaids in Frozen), so I hit Pinterest for some inspiration. How amazing is this Frozen cake from Bubbly Nature Creations!
I had to try those blue ice shards! Seriously.
Turns out simple sugar candy is surprisingly easy and the shards turned out great! We also created a simple vinyl stencil to put over one of the shards, and then scratched the surface with sandpaper to create the etched 5. I say “we,” because that was actually both Allen’s idea and execution.
I made a simple ice cream cake, frosted with Cool Whip, and then kept the decorations simple to show off the shards.
Fairly simple and definitely fantastic!
You can alter the amount of ingredients in your ice cream cake depending on how many people you need to serve, available space in your freezer, and the size of your bowl. I did have a huge bowl, so I just went to town.
Confession of a *wannabe* cake decorator…. Sometimes while brainstorming, you find an idea that is so fantastic, there aren’t many improvements to make! Thanks Bubbly Nature Creations for such amazing inspiration.
Easy Ice Cream Cake
1 gallon vanilla ice cream – softened (large tub)
1 gallon chocolate ice cream – softened (large tub)
3 cups crushed Oreos (approximately ⅔ a package)
Line a large bowl with plastic wrap (my bowl required two long sheets to cover the entire bowl).
Spoon the softened vanilla ice cream into the bottom of the bowl (this will ultimately become the top). Put the ice cream back in the freezer, for 3-4 hours until firm.
Spoon the hot fudge over the vanilla ice cream and spread a smooth layer of fudge over the ice cream. You may need to slightly warm the hot fudge to help it spread smoothly. Spinkle the crushed oreos evenly over the hot fudge. Spoon the chocolate ice cream over the hot fudge and oreo layer. Return to the freezer to harden overnight.
Remove the ice cream cake from the freezer, and dip in hot water for a few seconds, to soften the ice cream along the outer edges. Invert the bowl onto your serving plate and coax the ice cream cake out by gently pulling on the plastic wrap. Remove the plastic wrap and place the cake back in the freezer to harden.
Once the ice cream cake sets again (1-2 hours), remove from the freezer and ice the cake with Cool Whip.
I used a spatula and made broad strokes upward to create the wispy snow peaks (or my interpretation of wispy snow peaks).
Sugar Ice Shards
Adapted from Bubbly Nature Creations
3 ¾ cups white sugar
1 ½ cups light corn syrup
1 cup water
Blue & Teal Wilton gel food coloring (2-3 drops of each)
Grease the bottom of a cookie sheet.
In a medium saucepan, over medium high heat, stir together the sugar, corn syrup and water. Affix a candy thermometer to the side of the saucepan (they are fairly cheap and totally worth it). Make sure the candy thermometer is not resting on the bottom of the pan. Bring the sugar mixture to a bowl until it reaches 300 degrees.
Remove the pan from the heat and quickly stir in the food coloring. Pour the sugar mixture into the greased cookie sheet and let harden (1-2 hours).
Once the sugar hardens, gently drop the cookie sheet to crack the candy and create the ice shards.