I scream…

Hot weather begs for ice cream, don’t you think? And if you find yourself in the camp that cannot say no to trying every flavor you find in your freezer, then this recipe is going to be right up your alley.

Sometime last year, I found this ridiculously easy recipe for an ice cream cake. The premise was simple—find three ice cream flavors you like, smoosh them into a loaf pan and freeze them all together. Then, weather demanding, cut thick slices and try to devour before the heat takes you over. Suddenly, my mind started running wild with possibilities. See, I am that person who has to taste all of the ice cream flavors, even if I cannot commit to adding them to my bowl. And soon it was not just what flavors to pair, but what textures—ice cream and sorbet? Gelato and frozen yogurt? Start to do the math and you’ll see how quickly someone could get out of control with this scenario. The only thing holding me back was a size of my freezer.

But this summer, all of that has changed. I have a separate freezer that has a growing selection of flavors. And as the temperature began to climb, I couldn’t think of anything better to do with my growing supply than to make an ice cream cake. Over the course of a few attempts, my recipe has branched out to include a little bit of what I might have on hand—a leftover piece of cake, an overripe peach, the remaining tablespoons of caramel sauce. These are not problems, these are tasty additions to an ice cream cake.

Of course, there are consideration to be made for texture. If you end up adding too many things that will freeze solid, your cake is not going to be a joy to slice through. So keep your non-ice cream ingredients sliced thin and well-sandwiched between ice cream layers. If you choose to use fresh fruit, mash the berries or chop the fruit into small pieces. And don’t shy away from little flavor layers, chocolate and caramel sauce, especially homemade versions, are especially delicious in these cakes. For my cake, I used a layer of a crème fraîche gelato, along with a lemon custard ice cream. In addition, I added a layer of fresh peaches, a thin slice of leftover raspberry cake, as well as a few mashed raspberries.

And while it seems hard to imagine anything but some fresh fruit combination in the summer, I can’t help thinking about make my own slice of Blizzard heaven with some heavy dose of chocolate or candy. Maybe it is a caramel swirl ice cream and Skor bar bits, or chocolate and a layer of crushed Oreos. And I can’t help but think a thin layer of airy chocolate cake would freeze into something fudgy when layered with ice cream. Go on, tell me I’m crazy!

So without further ado, I leave you with a few ideas of how to put together your own magnificent ice cream cake. Just remember, there is no right and wrong in this recipe—just the flavor combination that speaks to you!

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Summer Ice Cream Slice

3 pints ice cream, your choice

Fresh fruit, optional

Chocolate or caramel sauce, option

Prepare a loaf pan by lining it with plastic wrap. Leave a bit of overhang so you can wrap the cake up once it is complete.

Soften ice cream for the bottom layer. Let sit at room temperature for about 10 minutes, or until it just starts to melt. Cut away the carton and slice the ice cream into three equal slices. Lay the ice cream in the pan and press to smooth it into an even layer. Return the pan to the freezer for about 15 minutes before starting on the next layer.

Repeat with the remaining layers, or add in additional toppings as you wish. Let the cake freeze for about 2 hours or overnight before serving.