Ice Cream Cake Dessert Recipes
ICE CREAM CAKE DESSERT
This dessert was also a sweet success. It's a recipe you can have fun with by changing cake and ice cream flavors and using various sauces to suit your family's taste buds.-Karen Darrell, Bethalto, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings (1-3/4 cups sauce).
Number Of Ingredients 8
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan. , Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack., Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze., In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm with cake. Sprinkle with almonds.
Nutrition Facts :
ICE CREAM CAKE
I don't think a cook's job should be to deceive, but there is something appealing about the fact that this looks and tastes as if it were incredibly hard work and yet involves not more than a bit of stirring. You must, though, serve a warm sauce with it - it's the crowning glory - and I've certainly given you options below. To be frank, you can choose different biscuits/cookies, different nuts and different nubbly bits generally to mix in with the ice cream and give crunch, texture and sudden shards of flavour. I find it hard to believe, however, that this could be in any way improved. Sorry, but that's just how it is.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.
- Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.
- Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.
- Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.
- Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.
- Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.
- Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.
ICE CREAM SANDWICH CAKE
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
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
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