5 Minute Ice Cream Cake Recipe 435

5 MINUTE ICE CREAM CAKE RECIPE - (4.3/5)

5 Minute Ice Cream Cake Recipe - (4.3/5) image

Provided by Grimesmj

Number Of Ingredients 4

Ingredients

10 ice cream sandwiches
2 pints of ice cream, slightly softened (you can use one or two different flavors)
12 Oreo cookies, finely crushed
Magic Shell ice cream topping (optional)

Steps:

1. Line a 9×5″ loaf pan with heavy foil, letting it hang over on each side. 2. Fit 5 sandwiches on bottom of pan. They should be snug. 3. Spread layer of ice cream over-top of sandwiches, about 1-1 1/2″ thick. 4. Fit remaining 5 sandwiches over ice-cream. 5. Spread 2nd layer of ice cream over sandwiches. 6. Cover ice-cream with crushed Oreo cookies. 7. Cover with foil or saran wrap and freeze until set, at least 2 hours or overnight. 8. To serve, invert cake onto plate or platter. Cover top with Magic Shell & cut into slices.

FIVE MINUTE ICE CREAM

Five Minute Ice Cream image

A fast way to make delicious ice cream without compromising quality. Use any frozen fruit in place of the strawberries. This is a quick recipe to WOW company who drop by.

Provided by Pamela Euless-Barker

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 5m

Yield 4

Number Of Ingredients 3

Ingredients

1 (10 ounce) package frozen sliced strawberries
½ cup sugar
⅔ cup heavy cream

Steps:

Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 32.5 g, Cholesterol 54.3 mg, Fat 14.8 g, Fiber 1.5 g, Protein 1.1 g, SaturatedFat 9.1 g, Sodium 16.5 mg, Sugar 28.2 g

FIVE MINUTE ICE CREAM

Five Minute Ice Cream image

A fast way to make delicious ice cream without compromising quality. Use any frozen fruit in place of the strawberries. This is a quick recipe to WOW company who drop by.

Provided by Pamela Euless-Barker

Categories Strawberry Desserts

Time 5m

Yield 4

Number Of Ingredients 3

Ingredients

1 (10 ounce) package frozen sliced strawberries
½ cup sugar
⅔ cup heavy cream

Steps:

Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 32.5 g, Cholesterol 54.3 mg, Fat 14.8 g, Fiber 1.5 g, Protein 1.1 g, SaturatedFat 9.1 g, Sodium 16.5 mg, Sugar 28.2 g

RAINBOW ICE CREAM CAKE

Rainbow Ice Cream Cake image

this is a really pretty cake when you slice it. If you are making this for kids you can leave the rum out. You can freeze the ice cream layers several days ahead. Bake cake layers, assemble cake, without frosting, wrap in aluminum foil, freeze. To serve, remove from freezer, frost just before serving.

Provided by KittyKitty

Categories Frozen Desserts

Time 50m

Yield 1 7-layer cake, 12-16 serving(s)

Number Of Ingredients 10

Ingredients

1 quart strawberry ice cream, softened
1 quart pistachio ice cream, softened
1 (18 1/2 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 tablespoons rum (optional)
1 (12 ounce) container frozen whipped topping, thawed
pistachios, to garnish
chocolate sprinkles, to garnish

Steps:

Line an 8-inch cakepan with wax paper, and quickly spread half the strawberry ice cream evenly in pan; cover with more wax paper or plastic wrap, and quickly spread with ahlf of pistachio ice cream.
repeat process with remaining ice creams. Freeze until smooth.
Prepare cake mix according to package instructions.
Spoon batter into 3 well greased and floured 8-inch cakepans.
Bake at 350F for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire racks.
Gently fold rum into whipped topping, if desired, chill.
Place serving plate in freezer to chill.
Place 1 cake layer on chilled serving plate; top with a layer of strawberry ice cream and layer of pistachio ice cream; repeat layers, and then top with remaining layer of cake.
Frost top and sides of cake with whipped topping.
garnish, if desired.
Serve, right away.
Cover and freeze any left over ice cream cake.

Nutrition Facts : Calories 434.2, Fat 25, SaturatedFat 11.2, Cholesterol 65.6, Sodium 412.1, Carbohydrate 50.7, Fiber 1.4, Sugar 23.4, Protein 5.9

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