STRAWBERRY SUNDAE ICE CREAM CAKE SUPREME

Happy National Soft Serve Ice Cream Cake Day! I know some of us are ready to say goodbye to summer, but noo, please let’s just hold on, guys!

Well, I have to admit that I have been occasionally craving cooler nights and crisp walks outside, but today being soft serve ice cream day just begged for a soft-serve-inspired, creamy, crunchy, swirly, pastely, whipped-creamy ice cream cake finished with Sweetapolita Soft Serve Twinkle Sprinkle Medley (obvi)! I’ve called this creation the Strawberry Sundae Ice Cream Cake Supreme.

The best part about making ice cream cakes is that you can get super creative and honestly you can’t go wrong! My littlest cakelet, Neve, helped me with this one, and we had so much fun just going through the cupboards looking for yumminess to stick in this thing haha.

Ingredients
For the ice cream layers:

• 1 1.5L container strawberry ice cream
• 1 1.5L container pink bubblegum ice cream
• 1 1.5L container vanilla-bean ice cream
• 1 cup (240ml) strawberry jam
• 3 single "Drumstick" Ice Cream Cones, Strawberry Cheesecake Flavor
• 1 foil package (2 pastries) strawberry Pop-Tarts
• 2 wrapped individual coconut jelly rolls, store-bought *see notes
• 3 large oatmeal cookies
• Few squirts strawberry sundae syrup

For the Pink Whipped Cream Frosting

• 2 tablespoons (30ml) water
• 2 teaspoons (10ml) powdered gelatine, such as Knox brand
• 2 1/2 cups (600ml) heavy cream (whipping cream), cold
• 1/4 cup (50g) granulated sugar
• 1 drop pink food coloring *see notes
• 1 cup Sweetapolita Soft Serve Twinkle Sprinkles, optional *see notes

You will also need:

• 4 8-inch round cake pans
• plastic wrap
• large round plain pastry tip
• 18" piping bag

Instructions

1. Prepare the ice cream layers:
2. Line four 8-inch round cake pans (if you have four--otherwise you can use 2 or 3, let the layers freeze completely, then remove from the pans, continue to freeze, and repeat for the remaining layers) with plastic wrap, leaving a few inches of overhang around the edges. 
3. Remove all 3 tubs of ice cream from the freezer, and let sit to soften, about 10 minutes. In the meantime, slice the jelly-rolls. 
4. Starting with the bubble-gum ice cream, transfer the soften ice cream to one of the lined cake pans and gently press the broken waffle cones and chopped drumsticks (if using) into the layer. Place in the freezer. 
5. Next, transfer 1/2 of the vanilla bean ice cream into another of the lined cake pans, and stir in 1/2 of the strawberry jelly/preserves and a few squirts of the strawberry syrup to swirl. Break apart the Pop-Tarts and gently press across the ice cream. Return to freezer. 
6. Transfer the remaining vanilla bean ice cream into the third cake pan, add the remaining jam, more strawberry syrup, then stir and swirl. Crumble the oatmeal cookies onto to the top of the layer and freeze. 
7. Lastly, stir the strawberry ice cream until smooth and transfer to the last cake pan. Gently push the sliced jelly rolls into the ice cream and freeze.

Read more please visit : sweetapolita.com

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