Easy Ice Cream Cake Recipes

EASY ICE CREAM CAKE RECIPE

Steps:

• Grease a 9 inch springform pan with cooking spray. Line the inside of the springform with parchment paper so that it extends 2-3 inches above the hight of the pan. Spread the softened chocolate ice cream on the bottom of the pan and freeze for at least 10 minutes.
• Remove lid from the fudge sauce and microwave until it is pourable. Pour one jar of fudge sauce over the chocolate ice cream. Sprinkle on the Oreos and then pour the other jar of fudge sauce over the Oreos. Freeze for at least 30 minutes.
• Spread the vanilla ice cream over the fudge layer and freeze for at least 2 hours. Remove from freezer and let sit at room temperature for 5 minutes before removing the springform. Put back in freezer.
• Prepare the whipped cream: beat the whipped cream and sugar in a chilled bowl until stiff peaks form. Spread a thin layer on the cake and refreeze for 15 minutes. Apply a second thicker layer over the cake. If decorating, apply the sprinkles and other decorations now and freeze to harden.
• Remove from freezer about 10 minutes before serving. Enjoy!

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.

ICE CREAM CAKE

Steps:

• Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
• Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
• Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
• Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
• Cover with waxed paper and freeze until very firm. Decorate as desired.

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.

EASY ICE CREAM CAKE

Steps:

• Crush oreos in a food processor. I used about 3/4 of the package.
• Mix oreo crumbs and melted butter in a bowl until crumbs hold together.
• Press into a 13x9 pan. Chill in refrigerator until firm.
• Unwrap ice cream. Use a large knife to cut the ice cream into rectangular slices. Place slices on top of cookie crumb crust and press into place to eliminate seams.
• Chill in freezer until firm.
• Warm ice cream topping just until it's spreadable--you don't want to melt the ice cream too much. Spread on top of the ice cream. Chill in freezer.
• Lastly, top with whipped cream when ready to serve, or freeze in the freezer. Either way is great!

EASY ICE CREAM CAKE

Steps:

• Bake the cake according to directions in two 8" round pans.
• While cake is baking let the ice cream soften a bit.
• Spread ice cream, about 1/2 inch thick on buttered cookie sheet, if you can form about the same size as the cake.
• Place in freezer until frozen well.
• When cake is cooled completely (very important) cut each layer in half with long knife.
• Carefully separate layers.
• Place the ice cream in the middle of each layer of cake.
• So it is cake, ice cream, cake.
• Place in freezer about an hour.
• Remove from freezer, frost bottom, place on second layer, frost.
• Place in freezer another hour.
• Frosting should be frozen.
• Wrap in plastic wrap till ready to serve. When you are ready to serve heat knife in hot water before cutting.
• Enjoy.