Ice Cream Cake Takes 10 Minutes Recipes

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EASY INCREDIBLE ICE CREAM CAKE



Easy Incredible Ice Cream Cake image

Perfect for summer parties or birthdays any month of the year, this simple ice cream cake is better and less expensive than any store-bought version! Layers of moist cake, crunchy cookies, rich ice cream, and a smooth, buttery-like icing deliver sweet perfection in every bite.

Provided by NicoleMcmom

Time 5h

Yield 12

Number Of Ingredients 12

nonstick cooking spray
1 (15.25 ounce) package devil's food cake mix
1 cup water
½ cup oil
3 large eggs
½ gallon vanilla ice cream, slightly softened
2 cups chopped chocolate sandwich cookies (such as Oreo®)
1 (7.25 ounce) bottle chocolate shell topping (such as Magic Shell®)
2 cups heavy whipping cream
2 cups powdered sugar
decorating icing (optional)
candy sprinkles (optional)

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.

Nutrition Facts : Calories 818.1 calories, Carbohydrate 85.7 g, Cholesterol 146.7 mg, Fat 50.8 g, Fiber 1.7 g, Protein 9.5 g, SaturatedFat 23.4 g, Sodium 443.4 mg, Sugar 67.9 g

ICE CREAM CAKE - TAKES 10 MINUTES!



Ice Cream Cake - Takes 10 Minutes! image

This ice cream cake is so easy to put together and people will really think you went all out. It's made with ice cream sandwiches, but everytime I've made it, people can't figure out how I made perfect cookie layers in between the ice cream! Then.. the caramel and fudge... oh it's a winner!

Provided by Sarah in New York

Categories     Frozen Desserts

Time 5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 4

24 ice cream sandwiches
1 (12 1/4 ounce) jar caramel ice cream topping
1 (11 3/4 ounce) jar chocolate fudge topping
2 (8 ounce) containers Cool Whip

Steps:

  • Line a 13x9 pan with 12 ice cream sandwiches. (you will need to break a few of them to fit).
  • Pour half of each of the jars of fudge and caramel over sandwiches.
  • Line the remaining 12 ice cream sandwiches on top.
  • Pour remaining fudge and caramel topping over sandwiches.
  • Spread cool whip over the entire cake and freeze for at least 2 hours.
  • Decorate however you wish!

Nutrition Facts : Calories 294.4, Fat 12.1, SaturatedFat 9.4, Cholesterol 0.9, Sodium 212.1, Carbohydrate 46.3, Fiber 1.1, Sugar 18, Protein 2.2

MILE-HIGH ICE CREAM CAKE



Mile-High Ice Cream Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield 18 to 20 servings

Number Of Ingredients 8

4 tablespoons unsalted butter, melted, plus more for the pan
10 graham cracker sheets, broken in half
1 1 1/2-quart carton mango ice cream
1 1 1/2-quart carton black raspberry ice cream
1 1 1/2-quart carton strawberry ice cream
1/2 1 1/2-quart carton vanilla ice cream
1 1/2 cups heavy cream
1 to 2 tablespoons confectioners' sugar

Steps:

  • Butter the sides of an 8-inch springform pan. Cut a 26-by-7-inch piece of parchment paper and press the parchment strip around the inside of the pan so it extends above the rim (this will hold the cake in place as you build it up). Lock the springform ring to secure the paper to the base of the pan.
  • Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes.
  • Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer and let the other half sit at room temperature, 5 minutes. Transfer to a stand mixer and beat with the paddle attachment on medium speed until smooth and spreadable but not melted. Spread the mango ice cream evenly onto the crust with a small offset spatula. Freeze until firm, 30 minutes to 1 hour.
  • Repeat Step 3 with the black raspberry ice cream (half the carton) and freeze. (Rinse out the mixer bowl between each flavor.) When firm, repeat with strawberry ice cream. When firm, beat all of the vanilla ice cream and spread on top; freeze.
  • Repeat the layers with the remaining mango, black raspberry and strawberry ice cream, making sure each layer is firm before adding the next. Freeze the cake until completely firm, at least 1 hour.
  • Remove the springform ring and parchment. Beat the heavy cream with the confectioners' sugar in a large bowl with a mixer until stiff peaks form. Spread on top of the cake and return to the freezer until firm, about 10 minutes.
  • To make the ice cream easier to spread, we beat it in a stand mixer. If you don't have a mixer, just let the ice cream soften at room temperature.

BASIC, SIMPLE, AND TASTY ICE CREAM CAKE



Basic, Simple, and Tasty Ice Cream Cake image

Good for a birthday cake. Very versatile cake recipe. You can use any flavor of ice cream, which is why I call this a basic ice cream cake recipe. The cake recipe here is a white layer cake. You can also use any other cake recipe or even a cake mix.

Provided by Hannah

Categories     Frozen Desserts

Time 1h15m

Yield 1 three layer cake, 6-10 serving(s)

Number Of Ingredients 11

1/2 cup softened butter
1 1/2 cups granulated sugar
4 egg whites
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups milk or 1 1/3 cups buttermilk
1 1/2 quarts ice cream (just a regular-sized container or ice cream)
frosting

Steps:

  • Take out ice cream to thaw until softened. (Any flavor of ice cream will work.).
  • Line a nine inch round cake pan with plastic wrap. Take the softened ice cream and fill the cake pan. Make sure the ice cream is not too runny, or else it will not freeze well.
  • Cover pan with plastic wrap (saran wrap) and put in freezer to harden for several hours. You can prepare the ice cream overnight.
  • For the cake, cream together butter and sugar in a mixing bowl, then beat in egg whites and vanilla. Combine dry ingredients, then add to bowl alternately with the milk.
  • Spread evenly into two greased and floured 9 inch round cake pans. Bake for 30 to 35 minutes at 350 degrees or until inserted toothpick comes out dry. Cool completely.
  • Assemble the ice cream cake. Take one layer of cake and place on a platter. Take out the ice cream layer out of its pan and place on top of cake layer. Place the remaining cake layer on the very top, then frost top and sides with desired frosting.
  • Place in the freezer until serving. Enjoy!

Nutrition Facts : Calories 820.8, Fat 33.6, SaturatedFat 20.8, Cholesterol 111.6, Sodium 550.5, Carbohydrate 118.8, Fiber 2.1, Sugar 81, Protein 13.7

NEAPOLITAN ICE CREAM CAKE



Neapolitan Ice Cream Cake image

Vanilla ice cream sandwiched between strawberry and chocolate cake! You can also experiment using other ice cream and cake flavors!

Provided by KoolKookie1211

Categories     Ice Cream Cake

Time 3h20m

Yield 12

Number Of Ingredients 7

½ gallon vanilla ice cream, softened
1 (15.25 ounce) package chocolate cake mix
1 (15.25 ounce) package strawberry cake mix
2 cups water, divided
1 cup vegetable oil, divided
6 large eggs, divided
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Line a 9-inch round cake pan with plastic wrap or waxed paper. Fill with softened ice cream. Place in the refrigerator until hardened, at least 3 hours.
  • When the ice cream has been in the freezer for 2 hours, preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, nonstick cake pans.
  • Place chocolate cake mix in a large bowl. Add 1 cup water, 1/2 cup oil, and 3 eggs; beat with an electric mixer on medium speed for 2 minutes.
  • In another large bowl, repeat Step 2 with the strawberry cake mix.
  • Pour 1/2 of the chocolate batter into one of the prepared pans and 1/2 of the strawberry batter into the remaining pan. Discard remaining batter or save for another use.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 24 to 29 minutes.
  • Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
  • Place the chocolate cake on a serving plate with the top side down. Pull the ice cream layer out of the pan with the plastic wrap and place it on top of the chocolate cake. Place the strawberry cake on the ice cream with the top side up. Frost cake with whipped topping.
  • Serve immediately or place in the freezer until ready to serve.

Nutrition Facts : Calories 747.6 calories, Carbohydrate 82.8 g, Cholesterol 131.7 mg, Fat 43.1 g, Fiber 1.5 g, Protein 9.2 g, SaturatedFat 16.7 g, Sodium 630 mg, Sugar 52.5 g

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