Frozen Creamsicle Crunch Cake Recipes

CREAMSICLE® ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, eggs, and oil in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely, about 30 minutes.
• Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9x6 1/2-inch cakes.
• Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream, pressing down gently as you go to create an even layer. It's okay if the edges aren't smooth or even.
• Place the second layer of cake on top, pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through, 4 to 6 hours.
• Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.

FROZEN "CREAMSICLE" CAKE

Steps:

• Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
• While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
• Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.

ICE CREAM CRUNCH CAKE

Steps:

• Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
• Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
• Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
• Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
• Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
• To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
• Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.

FROZEN CREAMSICLE CAKE

Steps:

• This seems like a lot of steps, but its not hard: just repetitious!
• Line a 3-1/2 by 7-1/2 inch loaf pan with a layer of plastic wrap.
• Stir together wafer crumbs, zest, butter, and corn syrup in small bowl until combined, then carefully press a shallow layer (about 1/4-inch) into the bottom of pan. (If it starts sticking to your hands, wet your hands with cold water and continue.)
• Carefully remove liner and place on a flat surface in the freezer to harden.
• Repeat this process, again placing liner/crumb layer in freezer.
• Double-line the empty loaf pan with plastic wrap, allowing sides to overhang.
• Again, press a shallow crumb layer into bottom of loaf pan.
• Spread softened sorbet evenly over crust, and place in freezer for about 30 minutes, until it begins to harden.
• While sorbet is freezing, allow yogurt to soften.
• When ready, remove pan and additional crust layer: carefully peel crust layer from plastic directly to the top of the sorbet.
• Top crumb layer with softened yogurt, and return to freezer to again harden.
• When ready, remove pan and additional crust layer, and carefully peel crumb layer from plastic directly to the top of the frozen yogurt.
• Carefully top with sorbet and return to freezer for about 2 hours, until very firm.
• Using plastic wrap, lift frozen cake from pan and peel off plastic.
• Allow to soften just slightly, about 5 minutes, then cut into 4- 6 slices (A cheese slicer worked really well for this). Garnish with julienned orange zest.

FROZEN CREAMSICLE CAKE

Steps:

• Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides.
• Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan.
• Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
• While sorbet is freezing, slightly soften frozen yogurt.
• Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
• Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic.
• Let stand 5 minutes to soften, then cut crosswise into 4 slices.

ORANGE CREAMSICLE ICE CREAM CAKE

Steps:

• Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
• Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you've used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.
• Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.