Five years ago tomorrow I wrote my first blog post on My Daily Bread Body and Soul. It was my third attempt at creating a blog. Three cameras, 2 computers, 3 different WordPress themes, 686 posts, 2,242 comments and over 1 million views later … here we are!
My first posted featured the recipe for Asian Slaw and it did not include a picture. I have since updated with pictures and an updated recipe file.
As I reflect over the past 5 years I laugh at my original plan to make a recipe for my family, photograph it, edit the photographs, write a blog post and include a scripture … every day! In that first plan, I neglected to make room for “life happens“!
Just recently I took a 49-day sabbatical from blogging and most social media after a post of, Unplugged Solitude, on April 16, 2016. This has been a wonderful time of reflection, but most certainly a time of discernment for the future. I’ve spent time traveling, time with family and friends, and time alone with God. At the end of the day, it seems clear to me that blogging is a part of this season of my life and has become a part of who I am.
As we finished the Community Bible Study year in April I headed to New York City where I participated in the annual spring tea for Hephzibah House and my friend Joan was the guest speaker for the event. I stayed on for another week to become a member of their Board of Trustees. This is a picture of Joan and me on the steps of Hephzibah House in Manhattan.
By this time, it was 20 to 25 days into my blogging sabbatical and it was very clear to me I have to write. I went to bed at night thinking about things I would like to share with you and when I woke in the morning I would once again think of a story, a scripture, an encouragement I wanted to tell you about! Three times during those weeks I wrote an email to a group of friends that really was a blog post disguised as “I just thought you’d like to know” sort of ramblings! 🙂
While I was in Manhattan, my friend Catherine, told me how to make a very “quick and easy, but delicious ice cream cake”. We wanted to make one together but ran out of time.
Just a short time later my Grandson Cole said he wanted an “ice cream cake” for his 8th birthday party. He went with his parents to Dairy Queen to pick out just the right cake. That is when I decided I also wanted an ice cream cake for my 5th Blogiversary! Thank you, Cole, for inspiring this cake, especially the cookie crumb layering between the ice cream!
To make this ice cream cake you need to gather your favorite ice creams. I decided to try five flavors using a loaf bread pan before committing to a LARGE cake! I lined the pan with a small piece of plastic wrap so that I could easily remove the “cake” when it was frozen solid. Then I began scooping ice cream in no particular order. After filling about halfway I covered the ice cream and pressed it down so that it would fill the loaf pan. Then I continued on adding scoop after scoop until I got to the top.
[BAD IDEA – About 1/2 way through filling the loaf pan, I swirled in some chocolate syrup and caramel syrup. This turned out not to be the best idea because the syrup does not actually freeze. So when I was cutting the ice cream cake later there were pockets of syrup that ended up quite messy. My Chief Ice cream lover husband says the syrup is wonderful on each slice. I didn’t like the mess. You can decide.]
After the pan was full of ice cream I patted it down again and then covered with the plastic wrap and froze it overnight. When I gently turned it upside onto a plate the plastic wrap helped to ease it out of the pan. This is what the ice cream cake looked like at this point.
I frosted it with Cool Whip and placed it back into the freezer for a couple of hours before serving. What surprised me most is the oohs and aahs from The Chief and my sous-chef dish-washing mom. They were thrilled with my new creation.
On the heels of my culinary success, I took to making a LARGE ice cream cake using an angel food cake pan. I used 8 different ice creams (which I bought on sale, so it wasn’t a bank breaker) and with my friend Maribeth’s help, we quickly scooped ice cream into the pan. One-third the way through I sprinkled in a package of crumbled vanilla Oreo cookies. We continued another layer of ice cream and then added a second layer of crumbled cookies using chocolate Oreo’s this time.
Again, after freezing overnight, I added Cool Whip frosting and then placed it back in the freezer for another hour before serving.
The Angel food pan served 20 good-sized pieces of ice cream cake. I like this recipe because it is so versatile – any pan, any size, any amount of ice cream, any flavor! You choose to create it just the way your family and friends will like it!
I made this ice cream cake for our Tuesday Night Small Group
end-of-the-school-year cook-out and as you can see they gave it a “thumbs up!”
Seriously, this ice cream cake is so good (and easy) you really must give it a try this summer!
I will sign off today with one of my favorite scriptures, which I used on June 4, 2011, and my very first blog post.
“For I am convinced that neither death nor life, neither angels nor demons, neither the present not the future nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord.” Romans 8:38-39
Keep cool and God Bless!
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- A variety of ice creams (vanilla, chocolate, strawberry, butter pecan, rocky road, caramel, etc.) totaling somewhere around a gallon, depending on the size of cake pan you choose.
- Vanilla or chocolate cookies, crumbled* Optional
- 12 ounces Cool Whip
- Cover the inside bottom of an angel food pan with plastic wrap. This is to keep the ice cream from sticking to the pan once it is frozen.
- Scoop ice cream into the cake pan alternating flavors with each scoop. About halfway up the pan pat the ice cream down to get out any air pockets.
- Sprinkle a layer of crumbled cookies on the ice cream.
- Continue scooping ice cream until the cake pan is filled or until desired amount of ice cream is used.
- Cover with plastic wrap and freeze for at least 8 hours, overnight is good.
- Remove ice cream cake from freezer and using a thin knife or spatula slide down the sides of the pan to separate the ice cream from side of the cake pan. Invert onto serving platter.
- Rather quickly frost the cake with Cool Whip. Return to freezer for at least an hour or until ready to serve. At this point the ice cream cake can stay tightly covered in the freezer for several weeks.
- Remove from freezer, slice and serve immediately.