Ice Cream Plus
I should hardly put this under the "recipes and cooking" category, because it's more of an assembling kind of thing. I love cake and ice cream together, but custom seems to dictate that it's only served at children's birthday parties (which is one reason we're having a child - not only can we throw him our own, but we'll hopefully get invited to a few other parties).
So this week I made an ice cream cake, layers of the two frozen together. I'm ashamed to say I used a pint of Ben & Jerry's vanilla fudge swirl (which was not the most attractive choice) and a box cake mix I picked up off the giveaway table at work. I discovered the assembly of such a concoction is a much more scientific process than I thought. I made mine in a loaf pan that happened to be a bit bigger than the cake pieces I used, which resulted in kind of a mess. Tasty mess, though.
Made the cake mix in a 9 x 9-inch pan, then cut it in half to make two long strips (I contemplated halving it horozontally, but it was too thin). Lined the loaf pan with plastic wrap, then put the first layer down. Softened the ice cream on the counter for a while, then spread half of it over the cake, then added the second layer. Topped it with the rest of the ice cream, then sprinkled toasted walnuts on top. Put it back in the freezer for a couple of hours.