Ice Cream Birthday Cake Recipes

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ICE CREAM BIRTHDAY CAKE



Ice Cream Birthday Cake image

When we were young, Mom made birthday cakes with a small toy on top, chosen just for us. Now that I'm a parent, I go with jimmies. -Becky Herges, Fargo, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 4

4 cups birthday cake-flavored ice cream or flavor of your choice, softened if necessary
1 funfetti cake mix (regular size)
1 carton (8 ounces) frozen whipped topping, thawed
Sprinkles

Steps:

  • Line a 9-in. round pan with plastic wrap. Spread ice cream into pan. Freeze 2 hours or until firm., Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks to cool completely., Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Decorate with sprinkles as desired. Freeze 2 hours longer or until firm.

Nutrition Facts : Calories 374 calories, Fat 19g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 315mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

ICE CREAM BIRTHDAY CAKE



Ice Cream Birthday Cake image

Provided by Kelsey Nixon

Categories     dessert

Time 5h45m

Yield 10 to 12 servings

Number Of Ingredients 12

Nonstick cooking spray, for greasing
One 9-ounce package chocolate wafer cookies
1 stick (8 tablespoons) unsalted butter, melted
8 cups vanilla ice cream, softened
6 cups raspberry sorbet, softened
One 11.5-ounce frozen pound cake, thawed, sliced 1/2-inch thick
1 cup hot fudge sauce
2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
Cocoa powder, for garnish
Fresh raspberries, for garnish

Steps:

  • Preheat the oven to 375 degrees F. Spray the springform pan with cooking spray, line with a circle of parchment, and spray the parchment. Place the chocolate wafer cookies in the bowl of a food processor. Pulse until it makes fine crumbs. Add the melted butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake until toasted and crisp, 15 minutes. Cool completely. Scoop alternating scoops of half of the ice cream and half of the sorbet into the crust using an ice-cream scoop. Smooth the top, filling in any gaps. Tile slices of pound cake over the ice cream. Cover with plastic wrap and freeze until firm, 30 minutes. Remove the cake from the freezer. Spread the hot fudge sauce over the cake slices. Scoop the remaining ice cream and sorbet onto the hot fudge sauce and smooth the top. Cover with plastic wrap and freeze until completely set, 4 hours.
  • Immediately prior to serving, make the whipped topping. Whip the cream into semi-soft peaks, and then add the powdered sugar and vanilla and continue to whip to stiff peaks. To serve, remove the plastic wrap and coat the top of the cake with the whipped topping using an offset spatula while still in the springform pan. Release the cake from the sides of the pan with a knife and remove the ring. Garnish with cocoa powder and raspberries and serve.

ICE CREAM SANDWICH CAKE



Ice Cream Sandwich Cake image

My daughter renamed this recipe 'The Best Dessert I've Ever Eaten' this summer when I prepared it for Memorial Day. I had made it before, but my husband had probably eaten all of it before she had a chance to get a taste! My husband doesn't like me to take this dessert to a large gathering because it means he won't have any leftovers! Got this recipe from a Bunco friend.

Provided by DAYMOMMY

Categories     Desserts     Frozen Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 5

24 vanilla ice cream sandwiches, unwrapped
2 (8 ounce) containers whipped topping (such as Cool Whip®), thawed
1 (12 ounce) jar hot fudge ice cream topping, warmed
1 (12 ounce) jar caramel ice cream topping
¼ cup chopped pecans, or to taste

Steps:

  • Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 85.4 g, Cholesterol 39.8 mg, Fat 24.8 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 16.1 g, Sodium 260 mg, Sugar 47.7 g

BIRTHDAY CAKE ICE CREAM



Birthday Cake Ice Cream image

My brother Loves vanilla cake flavored ice cream, so this was an experiment to see if we could recreate it. It turned out pretty good if I do say so myself, and my brother and husband ate it all pretty quickly. Time does not include freeze time or chill time.

Provided by Alia55

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups milk
1 cup sugar
3 tablespoons flour
1/4 teaspoon salt
2 eggs, beaten
2 teaspoons vanilla extract
3 cups light cream
3 tablespoons vanilla cake mix
2 tablespoons candy sprinkles

Steps:

  • In a saucepan, combine milk, sugar, flour and salt.
  • Cook, stirring, on medium heat until slightly thickened (approximately 15 min).
  • Stir a few tablespoons of the hot milk mixture into the beaten eggs.
  • Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 minutes; remove from heat.
  • Chill thoroughly.
  • Add cake mix vanilla and light cream to the milk mixture. Mix well.
  • Churn-freeze and add sprinkles to the churning ice cream.

Nutrition Facts : Calories 444.8, Fat 27.1, SaturatedFat 16.3, Cholesterol 158.2, Sodium 198.3, Carbohydrate 43.8, Fiber 0.1, Sugar 33.8, Protein 7.7

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