TRIPLE-CHOCOLATE ICE CREAM CAKE
A trifecta of chocolate stars in this uniquely constructed frozen dessert: decadent dark chocolate cake, rich white chocolate ganache, and luscious chocolate ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 16
Steps:
- Cakes: Preheat oven to 350 degrees. Butter a 9-inch round cake pan (2 inches deep); line with parchment. Butter parchment, then dust with cocoa, tapping out excess. Repeat process with a 15 1/2-by-10 1/2-inch jelly-roll pan. In the bowl of a mixer fitted with the paddle attachment, beat together cocoa, flour, sugar, baking soda, baking powder, and salt on low speed until just combined. Add eggs, buttermilk, oil, and vanilla; beat to combine. Add water; increase speed to medium and beat until smooth, about 3 minutes.
- Transfer 1 cup batter to prepared cake pan and remaining batter to prepared jelly-roll pan, spreading both batters evenly with an offset spatula. Bake until set and a tester inserted into centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks and let cool 15 minutes. Invert cakes from pans; reinvert onto racks and let cool completely.
- White Chocolate Ganache: Place chocolate in a medium bowl. Heat cream in a small saucepan over medium; pour over chocolate. Let stand 3 minutes. Gently stir with a spatula until fully incorporated. Cover and refrigerate until set but still spreadable, about 1 hour. If ganache is too firm, let stand at room temperature or beat with a mixer until softened.
- Trim edges of rectangular cake. Top with ganache; spread evenly to edges. Using a ruler, cut cake evenly into quarters; stack on top of one another, gently pressing down to adhere layers. Cover and refrigerate 30 minutes. Using a ruler, cut cake lengthwise into 1-inch-wide strips, then cut each strip in half (they should be about 3 1/2 to 4 inches tall).
- Transfer 9-inch cake to a 10-inch springform pan. Place cake strips around perimeter of cake, flush with edge of pan.
- Spread ice cream over cake in pan; cover and freeze overnight. Just before serving, remove cake from freezer; unlatch pan, remove cake, and top with whipped cream and chocolate shavings.
EASY CHOCOLATE ICEBOX CAKE
People are very impressed when they eat this, because the cookies get soft and meld together with the cream. They think that somehow you made really thin strips of chocolate cake, and they can never figure out how you got them to stand up. Best if you make it the day before.
Provided by isobel
Categories Desserts
Time 8h30m
Yield 8
Number Of Ingredients 6
Steps:
- Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
- Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
- Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
- Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 27.3 g, Cholesterol 62.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 11.9 g, Sodium 290.5 mg, Sugar 10.2 g
EASY ICE CREAM CAKE
This recipe tastes great and can be made in a matter of minutes!!
Provided by KLONGMORE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 4
Steps:
- Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
- Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 42.2 g, Cholesterol 20.4 mg, Fat 15.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 10.9 g, Sodium 96.2 mg, Sugar 31.5 g
CHOCOLATE-CHERRY ICE-CREAM CAKE
Make this celebration cake ahead of time, so you can have a sweet surprise waiting in the freezer!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place 16 cookies in food processor. Cover and process until finely ground. Add butter; cover and process until mixed. Press in springform pan, 9x3 inches. Bake 8 to 10 minutes or until firm. Cool completely, about 30 minutes.
- Wrap outside of springform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30 minutes.
- Sprinkle chopped cookies and 1/2 cup of the chocolate chips over cherry ice cream; press slightly. Spread vanilla ice cream over top. Drop fudge sauce over ice cream in small spoonfuls; swirl slightly into ice cream. Sprinkle with remaining 1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm.
- To serve, let stand at room temperature 5 to 10 minutes. Carefully remove side of pan. Cut dessert into wedges. Top each wedge with whipped cream and cherry.
Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 60 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 36 g, TransFat 1 g
CHOCOLATE-CHERRY ICE CREAM CAKE
O say can you see this amazing dessert at your next gathering? I make it ahead of time and keep it in the freezer, wrapped in foil, for a week or so before serving.-Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, mix cookie crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Bake 8-10 minutes or until firm. Cool on a wire rack., Spread cherry ice cream into crust; freeze, covered, until firm. Layer with chopped cookies and 1/2 cup chocolate chips. Spread fudge ripple ice cream over chocolate chips. Sprinkle with remaining chocolate chips. Freeze, covered, 8 hours or until firm., Remove cake from freezer 10 minutes before serving; carefully loosen sides from pan with a knife. Remove rim from pan. If desired, serve with whipped cream. Top with cherries.
Nutrition Facts :
MINT-CHOCOLATE ICE CREAM CAKE
You can easily-and economically-make ice cream cake at home! Plus, it can be made in advance.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
- Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
- Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
- On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
- In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.
Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 1/2 g
CHOCOLATE CHIP ICE CREAM CAKE
I first made this for my boyfriend's birthday. It takes a bit of time to put together and freeze, but there's no baking time so I think it all works out the same in the end! You can also try different ice cream combinations, depending on what you like. Pistachio and vanilla is another possibility. A fun idea for a summer cake!
Provided by Sackville
Categories Dessert
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Crush 20 of the cookies and mix the crumbs with the butter.
- Pat mixture on the bottom of an 8 inch springform pan and put in the freezer for 15 minutes.
- Now make a fudge sauce by putting the cream, chocolate and 1 cup of sugar in a saucepan and stirring constantly over low heat until the chocolate is melted.
- Add rum if desired.
- When the fudge sauce is cool, use about half of it to spread over the cookie crumb crust.
- At this point, you also take the remaining chocolate chip cookies and stand them up along the edge of the pan.
- Put the mixture back in the freezer for 15 minutes.
- Take the ice cream out to soften at this point and start making the strawberry sauce.
- Put the strawberries, two tablespoons of sugar and cornstarch in a saucepan and heat-- stirring occasionally-- until the strawberries form a thick sauce.
- When the ice cream is fairly soft, take the pan out of the freezer and start spreading the ice cream in the pan.
- You want to create a marbled effect by lightly mixing the two ice cream flavours together, but not so much that they become all one colour.
- Swirl in the strawberry sauce.
- Pour over the remaining fudge sauce and return to freezer until everything is firm, at least two hours.
- To serve, remove the edge of the pan and let soften for 10-15 minutes.
BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE
This easy dessert for summer is simply assembled with whipped cream, blackberry jam, chocolate graham crackers, & storebought chocolate ice cream.
Provided by Kendra Vaculin
Categories Milk/Cream Vanilla Jam or Jelly Summer Quick & Easy Cake Ice Cream Fourth of July Mother's Day Father's Day Dessert Frozen Dessert Labor Day Memorial Day Chocolate Blackberry
Yield Makes one 9x5" cake
Number Of Ingredients 7
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
CHOCOLATE FUDGE ICE CREAM CAKE RECIPE BY TASTY
Here's what you need: brownie mix, heavy whipping cream, dark chocolate, egg yolks, egg whites, granulated sugar, white chocolate, toothpick
Provided by Eva Merz
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine brownie mix, egg, oil, and water until creamy.
- Pour the brownie batter into a parchment-lined springform pan.
- Bake for 25-30 minutes, until center no longer wobbles.
- Leave the brownie base in the pan to cool completely.
- Whip the heavy cream until it makes soft peaks. Set aside.
- Pour water into a saucepan about half-full, and bring to a gentle simmer. Place a heat-safe bowl over the pot.
- NOTE: The bowl should be bigger than the saucepan so that the bottom of the bowl doesn't come in contact with the simmering water.
- Add the chocolate pieces to the bowl and stir frequently until smooth. Set aside. (Be careful - the bowl may be hot.)
- NOTE: make sure the water isn't boiling, or you can burn the chocolate.
- Separate the eggs and beat the egg whites until blended.
- In a second heat-safe bowl, whisk the egg yolks until blended.
- Just like with the chocolate, place the bowl with the egg mixture on top of the gently simmering water, whisking heavily for about 2 minutes until it has a lighter color and a creamy texture. Set aside.
- Whisk granulated sugar into the egg mixture. Slowly stir in the melted chocolate.
- Carefully fold in the egg whites and the whipped cream until blended.
- Spread the chocolate mousse over the cooled brownie base in the springform pan.
- In a glass bowl, microwave the white chocolate in 15-second increments and stir until melted.
- Pour the white chocolate into a plastic bag. Cut off the tip of one of the bag's corners.
- Drizzle white chocolate all over the cake.
- Using a toothpick or skewer, swirl white chocolate into the mousse in small circular motions to make a marbled pattern.
- Freeze overnight, or at least 6-8 hours.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 36 grams, Fat 26 grams, Fiber 1 gram, Protein 7 grams, Sugar 29 grams
BAKED ALASKA WITH CHOCOLATE CAKE AND CHOCOLATE ICE CREAM
Ice cream in a 500-degree oven? As long as it's bundled up in a thick layer of meringue, the outside caramelizes, and the inside (chocolate cake with chocolate ice cream) remains brr-illiantly chilly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h15m
Yield Makes 6
Number Of Ingredients 18
Steps:
- Cakes: Preheat oven to 350 degrees. Spray two 12-by-17-inch rimmed baking sheets with nonstick cooking spray and line with parchment. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla.
- Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.
- In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium-stiff peaks form. Mix one-third of the whites into cake batter, then gently fold in remaining whites.
- Divide batter between the prepared baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18 to 20 minutes. Let cool.
- Assembly: Coat six 11-ounce bowls or ramekins with cooking spray; line with plastic wrap, leaving an overhang. Cut out 6 cake circles to fit in bottoms of bowls (we used a 2 1/2-inch round cookie cutter), and place one in each bowl. Top each with 1/3 cup chocolate ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 3 1/2-inch round cookie cutter), and place on ice cream. Freeze until set, about 30 minutes.
- Top each cake with 1/3 cup ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 4-inch round cookie cutter), and place on ice cream. (This should fit just at the top of the bowl.) Cover assembled cakes with plastic wrap overhang, and freeze for at least 4 hours.
- To remove from bowls, open plastic wrap, flip cakes onto a baking sheet, and remove plastic wrap. Freeze cakes while making meringue.
- Meringue: Preheat oven to 500 degrees. Heat egg whites, sugar, and cream of tartar in a heatproof bowl of a mixer set over a pan of simmering water, whisking often, until sugar dissolves and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer, and whisk until stiff peaks form, about 10 minutes.
- Cover each assembled cake with 1 cup meringue. Bake until meringue is browned, 2 to 3 minutes. Alternatively, hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until browned and caramelized.
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