Easy Celebration Ice Cream Cake Recipes

EASY ICE CREAM CAKE

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.

SUMMER CELEBRATION ICE CREAM CAKE

Steps:

• Line an 8-in. square baking dish with foil and grease the foil; set aside. In a large bowl, combine the sugar, butter, yogurt, egg, orange zest and vanilla until blended. Combine flour and cocoa; stir into sugar mixture. Add chocolate chips. , Spread into prepared dish. Bake at 325° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. , Spread ice cream over cake. Cover and freeze for 3 hours or until firm., Remove from the freezer 10 minutes before serving. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Using foil, lift dessert out of dish; gently peel off foil. Cut into squares. Garnish with berries and drizzle with chocolate.

EASY CELEBRATION ICE CREAM CAKE

Steps:

• Line 9 inch round cake pan with plastic wrap.
• Arrange cookies in bottom of pan.
• Spread ice cream over cookies.
• Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
• Mix candy into whipped topping. Spread over fudge sauce.
• Drizzle remaining fudge sauce onto topping.
• Freeze 4 hours or overnight.
• Lift cake out of pan; peel off plastic wrap.
• Let stand 10 minutes.
• Top with additional candy, if desired.

EASY CELEBRATION ICE CREAM CAKE

Steps:

• LINE 9-inch round cake pan with plastic wrap, with ends of plastic wrap extending over side of pan. Stand 14 of the cookies around edge of pan. Crush remaining 10 cookies. Reserve 1/2 cup of the cookie crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup of the whipped topping and the reserved 1/2 cup crumbs. Cover with chocolate ice cream.
• FREEZE 4 hours or overnight.
• REMOVE dessert from pan just before serving, using the plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand 10 minute at room temperature to soften slightly. Top evenly with the remaining 1 cup whipped topping; drizzle with fudge topping. Cut into 14 wedges to serve. Store leftover dessert in freezer.
• Variation: Prepare as directed, using Reduced Fat OREO Chocolate Sandwich Cookies, frozen yogurt and COOL WHIP LITE Whipped Topping.
• Variation: Omit fudge topping. Prepare as directed, using COOL WHIP Strawberry Whipped Topping. Top with 14 fresh strawberries just before serving.

EASY INCREDIBLE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
• Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
• While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
• Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
• Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
• Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
• Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
• Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.