Chocolatechipicecreamcake Recipes

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

Steps:

• Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
• Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
• Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

CHOCOLATE CHIP COOKIE ICEBOX CAKE

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, salt and baking soda, then set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add 2 teaspoons of the vanilla extract and the eggs and blend until incorporated. Lower the speed to a stir, add the flour and mix until just combined. Then stir in 2 cups of the chocolate chips until incorporated.
• Drop the dough in teaspoon-size balls 2-inches apart onto the prepared baking sheets. Bake until the cookies are golden and crisp, 12 to 15 minutes. Cool the cookies for 5 minutes in the pan and then transfer to a wire rack to cool completely.
• Whip the heavy cream, confectioners' sugar and the remaining 1 tablespoon vanilla until medium peaks form. Place about 1/4 cup of the whipped cream in a 9-inch circle on a cake plate and then cover the whipped cream with some cookies. Layer 1 cup whipped cream over the cookies and arrange another layer of cookies over the top. Repeat the layers three more times, finishing with a layer of cream. Sprinkle the remaining 1/2 cup chocolate chips over the top. Refrigerate the cake until the cookies soften, at least 4 hours or up to overnight.
• Slice into wedges to serve.

CHOCOLATE CHIP-ICE CREAM DESSERT

Steps:

• Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
• On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
• Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
• Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.
• Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
• Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

CHOCOLATE CREAM CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes before inverting onto a wire rack. Cool completely., For filling, in a small saucepan, combine the sugar and flour. Gradually add milk. Bring to a boil over medium-high heat; cook and stir for 1-2 minutes or until thickened. Transfer to a small bowl. Cover and refrigerate until completely cool. , In a large bowl, beat the butter and shortening until fluffy. Beat in milk mixture and vanilla until smooth. Split cake into two horizontal layers; spread filling over bottom cake layer. Top with remaining cake layer., For glaze, in a large saucepan, combine the sugar, cocoa and cornstarch. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in butter and vanilla until glaze is smooth. Cool to lukewarm. Spread over top of the cake. Let stand until set. Refrigerate leftovers.

MINT CHOCOLATE CHIP ICE CREAM CAKE

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

CHOCOLATE CHIP ICE CREAM CAKE

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.

CHOCOLATE CREAM CAKE

Steps:

• Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
• Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
• Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
• Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
• In a separate bowl, whip the cream into peaks.
• Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
• Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.

CHOCOLATE CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 F.
• Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe).
• Combine sugar, oil and eggs.
• Beat for one minute until smooth.
• Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand).
• Set batter aside.
• For filling, cream sugar with cream cheese.
• Add vanilla, egg and chocolate chips.
• Blend until smooth.
• Ladle half of batter into pan.
• Spoon filling evenly over this layer.
• Cover with remaining batter.
• Bake for 70 minutes or until cake tests done.
• Top should spring back when touched.
• Let cake cool at least 30 minutes before removing from pan.
• If cake sticks, place on a warm burner to loosen up and help release cake.
• Cake will firm up as it comes to room temperature.
• For glaze, combine all ingredients to form a pourable liquid.
• Thin with hot water if necessary.
• Pour over cooled cake.
• This cake freezes well and keeps for several days covered at room temperature.