I am hosting a large birthday party and thinking of making an ice cream cake. Ideally I will make it in a pan that is just the right size for my smallish freezer to hold. Is this risky? Can anyone advise? I am thinking of baking the cake, freezing it, slicing it, and filling it with ice cream and refreezing right in the baking pan to keep its shape.
What about icing? It looks like softened ice cream will work fine. Any suggestions as to flavor?
Thank you Chowhounds!