Yesterday was my Lovely Theta Little Sister and one of my Absolute Best Friends, Laura's 23rd Birthday! We hung out almost all weekend, but for her birthday I had to do something a little special!
Sunday night after a day of laying out, and going to see the Hangover 2 at The Prytania, we walked over to Creole Creamery for a little late night ice cream! I went with the Salty Smokey Chocolate Almond (which I'm literally dreaming about now...I've become a big fan of Sweet and Very Salty...) and Laura went with the Red Velvet Ice Cream...Creole Cream Cheese Ice Cream with chunks of Red Velvet Cake - an Idea was born!
I had planned to make Laura a Red Velvet Birthday Cake that we could have once we got home from her Birthday Dinner at Carretas but then decided that I would make a Red Velvet Ice Cream Cake!
The first step was to soften Creole Cream Cheese Ice Cream (I used New Orleans Ice Cream Co. brand) and scoop it into an 8 inch round cake pan lined with Wax Paper. I put it back in the freezer and let it harden up for about 2 hours. I did pull it out to smooth out the ice cream about an hour into it refreezing.
I then mixed up a box of Red Velvet Cake and baked half in my remaining 8 inch round...and then cooked the other half.
I leveled off each of the Red Velvet rounds (saving the excess) and sandwiched the Hardened Ice Cream between the two rounds. I then worked to ice the cake (with whipped cream cheese icing)...which was a bit difficult since the ice cream kept melting. I ended up resorting to icing the cake while it sat inside of our freezer taking long breaks to give the Ice Cream a chance to refreeze!
I used the excess cake that I had cut off while leveling the rounds, crumbled it up and dusted the sides of the cake (which did help to disguise my crappy icing!). It might not have been the prettiest cake...but it tasted great and was well worth the work! Happy Birthday Laura!
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