Transcripts
1. IntroVid: All right. So welcome to
her Skillshare video today, where we're going to
be making a Carvel. Inspired ice cream cake. This is the final cake.
2. 1Ingredients: All right. So first, we're going to gather our ingredients. Tell us what we have
today, Matthew. Yeah. Today we're
going to be doing a really high quality spin on the traditional Carvel
style ice cream cake, which we all know and
love from our childhood. Today's version is going to be with some organic chocolate
chocolate chip ice cream, which doesn't have any corn
syrup or GMOs or anything, and that's the style that
we're going with today. Okay. You could use any kind of
chocolate ice cream, though. It could be almond
milk ice cream. It could be dairy ice cream, coconut milk ice cream, whatever you like, as
long as it's chocolate. Chocolate for the base. Yes. So the next ingredient of our ice cream cake is going to be some
Newman's own numinose. They're a organic Oreo spin off. So there's no
hypercose corn syrup or anything that we
don't want to eat. And we're still going to get the delicious ice cream
cake consistency. And what we're going to
do with these is actually blend them up in
our food processor. So you want a food
processor two. You want a food processor or you could just mash them
up if you really wanted to. I mean, you could
get in there with a hammer and a bag or something. Perfect. But the food
processor are going to get it nice and crumbly and delicious. Consistent. Yes, indeed. Our final ingredient is going
to be some kit true whip. You could also use Okay. Any kind of whip topping or any sort of
vanilla ice cream, you could use would be great. Use whatever you can find
whatever you love the most. That's kind of the
best part about this, you can experiment, try
different ice creams. Try different cookies in
the middle, if you want. I mean, Make it crazy. And we have a couple of
sheets of waxed paper here. Two sheets, cut to be able to it inside of our 88 square pan. That's right. So when
we put these in, it'll still cover
the sides here. That's right. Yeah. We just
want to keep the bottom and all the sides covered so we can shape our cake nicely and be able to pull it out
and present it. Perfect. That's right.
3. 2CookieCrumble: So first, we're going to make our cookie crumble layer with the food processor and the
numinos we have ready to go. That's correct. He's open. We're probably going to
want to use most of these. You maybe could save
half of a sleeve if you want maybe some dmuncho later or maybe
crumble on top even. But you want a nice key
cookie layer key cookie. Key cookie layer in the
middle. Is going to be good. So we're going to start
putting our numinos in here. And these ones also have a
chocolate cream filling, which is going to be excellent. Extra chocolate. We're going to do a
couple rounds of these till most of the
cookies are ground up. Okay.
4. 3icecreamlayer: All right. So the next step will be to put in our
chocolate ice cream layer. We've had the ice cream
sitting out of the fridge for 10 minutes or so now just to
get it nice and softened. And Matthew is putting
in the wax paper? Yeah. You just want to kind
of put it in there lightly. You don't have to get it perfect because we're going to sort of sculpt that bottom layer
of ice cream in there. We're going to get it
nice and even and we're going to sculpt it into all
the corners. Really good. It's a work of art.
Okay. How much of this pint of ice cream
we're going to use? We're going to use a
healthy amount at it. Oh, it's 1.5 quarts. Yeah, we're going to
use a healthy amount of this ice cream. Yeah. Okay. And this ice cream, I mean, we're not even endorsed
by Aldins but this is one of the best ice creams
you can get in the store. And we've tried pretty much
all of them that are good. We're connoisseurs.
Connoisseurs of ice cream. Many years of it. Ice cream sales exist? It. Okay. Yeah. And, you know,
this ice cream is still a little hard, but we can just kind of start
to That's the sculpting. Sort of slowly push it in. You know, kind of go slow
because it could shoot out. And you don't want frozen chunks of ice cream to go flying. So just kind of take your time
and get in there with it. We're going to end up using
this whole thing for this. But no one's going to be
disappointed about it. You want it to look
like a nice sidewalk, you might see Wacas factory. Uh huh.
5. 4cookielayer: We're going to add
our deliciously crumbled up organic luminos just kind of looks like dirt, you know, but it's
nice and chocolate. Delicious. Perfect. And take it slow. Just start at one end
and kind of as you work. Well, I mean, you
already can just tell it's going to be so good. This is like this is
the magic right here. That layer middle layer magic? Yeah. I just when it
all comes together, it's like, how did
this even happen? How does this exist? The middle layer right here. You get it into all the corners. Okay. And once you get a really, you know, a nice
amount, you kind of really start to push it down, and this will definitely help
the bottom layer just start to I don't know what's the right word congeal to
the To the cookie crumbs. Congo is a good word. Congle there might
be a better word, but they become one. There I almost done. Are you to use all
that cookie crumble? I don't know. We're getting
close to the top already. I'm so close. We can
talk using it all, but yeah, let's use some
as a topping. We'll leave.
6. 5lastlayerfreeze: Step. Today we're going to
mix our whipped topping with just a little bit of this
pure peppermint extract. This is something you can
also play around with. You could add vanilla. You could add hazelnut Almond. Almond lavender Lavender. Is the limit with how
you want to flavor your topping or
vanilla ice cream. Or just leave it plain. Or just leave it plain. You can't go wrong
with that either. Ga fpo Okay. So we're just going to add a little bit of this peppermint. Nothing goes better than maintain chocolate.
That's right. Okay. And now we're just going to start to
dollop on our topping. Again, go slow with it. It could be messy if you don't. Yeah, the spoon kind of work, but oh, yeah, this
is way better. Oh, yeah. This is
way, way easier. So do yourself a favor and get one of these
for this last step because you're going
to thank yourself. So that middle layer really
tries to pop up on you. So just go slow. Okay. And then a
little bit later on, we're going to add also some some almond
milk whipped cream we'll decorate on
the top of this. Mm hmm. On the party day? Party day. We're making this
two days ahead of time. Yeah. So this cake, you will want to freeze ideally, you know, at least overnight. You wanted to really set
in with the cookie and That nice cookie layer
starts to soak in some of the ice cream
and it just really makes it nice and caky and delicious. And we use that whole tub
of cool whipped topping? We use the entire tub. I almost I mean, if you wanted to,
you could add more, but we are going to
add the whipped cream, so it'll be good with that. And beautiful. Yeah. You can make it a little
pretty if you want. But we'll do that with
the whipped cream too. Okay. And then I'll
let you cover it. I'll make room in the freezer. So we're getting
it in the freezer. Freezer. We have a good freezer. Okay. Okay. We have our
cake in the freezer now, and we will just wait
a couple of days and show you the results.
7. 6partytime: All right. It is party
time and we have pulled our cake out of the
freezer and we'll use the wax paper to gently pull it out of the freezing pan and into the display
dish for the party. And you can gently pull
off the bottom piece of wax paper to reveal all of the beautiful layers that
have congealed together. We will add a layer
of whipped cream for some extra tastiness and
to help beautify our cake. Perfect. And since our
birthday girl loves chocolate, we're going to add
another drizzle of chocolate syrup
on top of our cake. Just like so. Doesn't that look delicious? I'll add some birthday
candles, and it's perfect.
Erika Busse, Artist
