If you make a cake that falls apart, save it.
If you make a cake and it is undercooked in the middle, save the edges.
If you make a cake that isn’t fabulously moist, save.
If you make cookies or brownies that are dry, save
If you have left over meringues, save as well.

(You can freeze all of these above to make your cake at a later date…)


Great thing about ice cream cake is that you can make it from all sorts of scraps and failures and it will still taste scrumptious.  You can also make an ice cream cake with your successes.

Line a spring-form pan with plastic wrap.  I have some 6 inch spring form pans that are perfect for this.  Place the cake, or pieces of the cake (and squish together) on the bottom making one solid layer.  Now fill with some softened ice cream.  You have fun with your flavors…maybe some coffee chip and vanilla (2 different layers) or chocolate and mint.  You can then add another layer of your failure…be it cookies, brownies, more cake…what ever you want.  Add another layer or two of ice cream.  And top with more failed attempts.  If you happen to have meringues, this is nice too – to mix into the ice cream or make the top layer (eventually the bottom).

Freeze until you feel like eating or serving it.

Unmold pan and peel off the wrap.  Place bottom side up as this should be the smoothest and easier to frost.

I like to then pour layers of ganache on my cake, eventually covering the whole cake.  And then decorate (while still wet) with goodies (sprinkles, chips, anything you like!)

Pull to room temp for a 25 m before you plan to serve.


3/4 cup heavy cream
6 ounces chocolate (semi, bitter or milk)

Chop chocolate.  Heat the cream until just about boils.  Pour on top of the chocolate and let sit for a minute.  Stir to combine.



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