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Boston cream pie is not a pie at all; it’s a cake. In the mid-19th century, the layered sweet was traditionally baked in pie tins, hence the name. In this icy version, we’ve swapped out the vanilla pastry cream for custardy vanilla ice cream and added an extra layer of chocolate ganache for good measure.
Game plan: Make sure you have enough room in your freezer before you begin. You’ll need a flat area at least 10 by 10 by 5 inches to accommodate the cake comfortably, depending on the size of the flat dish or baking sheet holding it.
You’ll need to make the Vanilla Bean Ice Cream before you begin.
To slice the frozen cake, warm a sharp knife in hot water for about 30 seconds, then use a kitchen or paper towel to dry the knife. Slice the cake while the knife is still warm, pushing the knife down into the cake and slowly removing it. Clean the knife off and repeat warming, drying, slicing, and cleaning with each cut into the cake. If the cake is still too frozen to easily slice, let it sit for another 5 minutes.
This recipe was featured as part of our Make Your Own Ice Cream Treats project.
For the ganache: