Ho-Ho cake is a summer staple in our household. We typically make it at least once per summer (so far, I've made it twice this summer, and my sister made one for her pre-birthday BBQ last night). You can make it in any size bowl, and you can use any combination of ice cream flavors. It's simple and delicious and the whole is way better than the sum of its parts.
Ho-Ho cake is an inverted bowl cake. It's a little easier to make it if the Ho-Hos are frozen. In the absence of Ho-Hos, Little Debbie Swiss Rolls will do. We used to substitute Ding Dongs, since Ho-Hos weren't readily available in Southern California, but they just aren't as good, and the swirl from the Ho-Hos is the most visually appealing part.
I usually like to use two complementary flavors of ice cream and some hot fudge in the center. I usually use a medium sized bowl, which takes about 1 1/2 containers of ice cream (the not-quite-half-gallon size) and around one box of snack cakes. I went traditional with this summer's flavor combos: one was chocolate/dulce de leche, and the other was chocolate/mint chip.
Line a bowl with two strips of plastic wrap (leave a little overhanging the edge). Take the ice cream out to soften a bit on the counter. Slice the Ho-Hos thinly using a serrated knife, which helps to keep the chocolate edges from shattering. Line the bowl with sliced Ho-Hos, placing the end pieces with the chocolate facing the inside of the bowl so the outside will look uniform. You can cut some of the slices in half to fill in any gaps. Next, start spooning the ice cream in to the bowl. I typically will do a layer of one flavor, then a layer of the second flavor. Pack it down gently so there are no air bubbles. After the second layer (about halfway full), spoon in some hot fudge and spread it around, but try not to go all the way to the edge so it doesn't ooze through. You can sprinkle in any leftover Ho-Ho crumbs as well. Continue spooning in ice cream until you reach the top of the bowl. Fold the overhanging plastic wrap over the top of the ice cream and freeze it for several hours or overnight.
To serve, open the plastic wrap and invert the bowl onto a serving plate. Remove the plastic wrap, and it's ready to slice into wedges!
I usually like to use two complementary flavors of ice cream and some hot fudge in the center. I usually use a medium sized bowl, which takes about 1 1/2 containers of ice cream (the not-quite-half-gallon size) and around one box of snack cakes. I went traditional with this summer's flavor combos: one was chocolate/dulce de leche, and the other was chocolate/mint chip.
Line a bowl with two strips of plastic wrap (leave a little overhanging the edge). Take the ice cream out to soften a bit on the counter. Slice the Ho-Hos thinly using a serrated knife, which helps to keep the chocolate edges from shattering. Line the bowl with sliced Ho-Hos, placing the end pieces with the chocolate facing the inside of the bowl so the outside will look uniform. You can cut some of the slices in half to fill in any gaps. Next, start spooning the ice cream in to the bowl. I typically will do a layer of one flavor, then a layer of the second flavor. Pack it down gently so there are no air bubbles. After the second layer (about halfway full), spoon in some hot fudge and spread it around, but try not to go all the way to the edge so it doesn't ooze through. You can sprinkle in any leftover Ho-Ho crumbs as well. Continue spooning in ice cream until you reach the top of the bowl. Fold the overhanging plastic wrap over the top of the ice cream and freeze it for several hours or overnight.
To serve, open the plastic wrap and invert the bowl onto a serving plate. Remove the plastic wrap, and it's ready to slice into wedges!
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