Brandis Awesome Ice Cream Cake Recipes

CUPCAKE-STUFFED ICE CREAM CONES

Steps:

• Preheat the oven to 350 degrees F. Stand the ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have 1 tin).
• Whisk together the oil and eggs in a bowl. Add the cake mix, vanilla extract and 1 cup water and mix until no lumps remain. Divide the cake batter into 3 bowls. Tint each batter with a different color gel food coloring (pink, purple and green), adding as much as needed until the desired shade is reached.
• Fill the cones with the batter, alternating colors, until halfway full (they expand as they bake). Using a skewer in an up-and-down motion, marble the batter in each cone 2 to 3 times. Bake until a toothpick inserted in the center of a cupcake comes out clean, 14 to 16 minutes. Let cool completely.
• Meanwhile, microwave the pink, purple, blue and green melting candy wafers in 4 separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for 5 to 10 seconds at a time, stirring, until completely melted and smooth.
• Pour the melted candy into mermaid tail silicone molds (2- to 3-inch tails), alternating colors. Place in the freezer for 6 to 8 minutes to set. Continue the process until you have enough mermaid tails.
• Spread the cooled cupcakes with the blue frosting. Press a mermaid tail into the center of each cupcake, about 1/4 inch into the frosting.

BROWNIE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
• Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
• Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
• After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
• Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.

ICE CREAM CAKE

Steps:

• Unmolding the cake: Place a large plate or serving platter in the freezer to chill for 10 minutes. This will keep the cake from melting when you transfer it to the plate. Take the cake pan from the freezer and unlock the clasp. Pull the ends of the bottom piece of plastic wrap on the bottom of the pan to remove it from the springform pan. Gently pull the plastic wrap off the cake and use your hand or a spatula to transfer the cake to the frozen plate.

BRANDI'S AWESOME ICE CREAM CAKE

Steps:

• Allow the ice cream and whipped cream to thaw on the counter.
• Meanwhile, make chocolate pudding, according to the directions on the box. Set aside.
• Mix the partially thawed creams together. Mix them in well to resemble a
• soft ice cream texture.
• Pull out 12 Oreos. Eat one. Put 11 in a bag and press down hard on the stack of them to crush them a few times.
• Mix half of the pudding with the cookies and line the bottom of a 9x9 glass dish.
• Layer half of the cream mixure on top.
• Pull out 12 Oreos. Eat one. Put 11 in a bag and press down hard, again.
• Mix in the rest of the pudding with the oreos and layer them atop the cream mixture.
• 9. Layer the rest of the cream mixture on top of the pudding mixture.
• Pull out 12 Oreos. You guessed it - eat one. Repeat crushing technique.
• Sprinkle these last Oreos on top.
• Drizzle your beautiful cake creation with chocolate syrup. I used the hot fudge kind.
• 13. Cover with foil and freeze for at least a couple of hours.
• 14. Allow to soften 15 minutes before serving.