I have a vision of an ice cream cake but need some help from those more experienced. Here is my plan.
Bottom layer: A mixture of chopped almonds, almond "flour", sugar with melted butter, baked (how long? what temp.") in a spring form pan. One of my guests is celiac so no 'crumb' crust for this cake.
Then the ice cream layer: I am making home-made wild blueberry-amaretto ice cream that will go straight from the ice-cream maker into the pan on top of the cooled crust layer. Then into the freezer: how far in advance do I do this...its just a fridge-bottom freezer compartment, but it keeps a good temp.
Then the icing/frosting...what kind do you suggest? What flavouring would work with the blueberry almond theme? Do you take the springform pan off before or after frosting? Does it go on at the last minute or is it frozen too?
Then serving...do you have to bring the cake out early?
Any ideas, tips...much appreciated...I have eaten my share but never made an ice cream cake: my brand-new son-in-law hinted for an ice-cream cake for his birthday and I'd like to deliver something he and gluten-free daughter and the rest of the gang can all enjoy.