Ice Cream Cake With Vanilla Wafers Recipes
SUGAR WAFER NEAPOLITAN ICE CREAM CAKE
Ice cream cone, who? There's crunchy wafer cookie and ice cream in every bite of this frozen chocolate, strawberry and vanilla cake.
Provided by Food Network Kitchen
Categories dessert
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line the inside of an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang of wrap.
- Spread 1 pint of ice cream across the bottom of the prepared pan. Line the edge of the pan with a single layer of upright chocolate wafer cookies, pressing them all the way to the bottom so they sit firmly in the ice cream. Repeat with another circle of chocolate wafer cookies nestled against the first row. Arrange 2 circles of vanilla wafer cookies followed by 2 circles of strawberry wafer cookies. Fill the center hole with 2 to 3 strawberry wafer cookies.
- Spread the remaining ice cream over the top, tapping the pan on the counter lightly to makes sure the ice cream fills all the nooks and crannies (the ice cream should be quite soft--almost melted is okay). Pull the plastic wrap up and over to cover the top and freeze at least overnight and up to 2 weeks.
- When ready to serve, remove the cake from the freezer and let sit for 10 minutes to make unmolding easier. Beat the cream with the sugar until stiff peaks form. Put 1 cup of the whipped cream in a pastry bag fitted with a medium star tip.
- Unwrap and invert the cake onto a serving dish. Frost with the remaining whipped cream, then use the whipped cream in the pastry bag to pipe stars on top and around the bottom of the cake. Decorate with the sprinkles.
ORANGE CREAMSICLE ICE CREAM CAKE
Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It's also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.
Provided by Ali Slagle
Categories easy, cakes, ice creams and sorbets, dessert
Time 2h20m
Yield Makes one 8-inch-round cake (8 to 10 servings)
Number Of Ingredients 3
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.
FROZEN "CREAMSICLE" CAKE
Categories Citrus Dairy Dessert Freeze/Chill Low Fat Orange Summer Healthy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
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.
VANILLA WAFER CAKE IV
This fantastic tube cake uses a box of vanilla wafers instead of flour. The coconut and pecans make it especially toothsome!
Provided by JOYCEBOLD
Categories Desserts Cakes Bundt Cake Recipes
Time 1h20m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch fluted tube pan such as a Bundt®. Mix together the coconut and ground pecans; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 48.3 g, Cholesterol 106.6 mg, Fat 25.6 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 12.8 g, Sodium 223.1 mg, Sugar 28.2 g
ICE CREAM CAKE WITH VANILLA WAFERS
A friend at church made this and I had to have the recipe. This is so simple and yet so yummy! My kids request this for b-days! I hope you like it as much as we do.
Provided by children from A to Z
Categories Frozen Desserts
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Grease 13x9 pan.
- Crush vanilla wafers, mix with melted butter (reserve 1 Cup for topping).
- Press cookie crumbs in greased pan.
- Melt chocolate chips and combine evap. milk and salt.
- Pour over crust, freeze until firm (about 20 min.).
- Spread softened ice cream over chocolate layer, top with remaining cookie crumbs.
- Freeze until firm.
Nutrition Facts : Calories 672.9, Fat 40.7, SaturatedFat 22.6, Cholesterol 82.9, Sodium 410.9, Carbohydrate 75.5, Fiber 3.5, Sugar 42.8, Protein 8.9
VANILLA WAFER CAKE III
The coconut and nuts make this cake dense and flavorful. It is unbelievably easy to make, using crushed cookies instead of flour.
Provided by Jan H.
Categories Desserts Cakes Bundt Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch Bundt cake pan.
- In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Next, stir in the milk. Finally, stir in the vanilla wafers, coconut and nuts. Pour into the prepared pan.
- Bake for 1 1/2 hours in the preheated oven. Allow cake to cool in the pan for at least 10 minutes before inverting onto a wire rack.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 50.1 g, Cholesterol 115.3 mg, Fat 27 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 12.2 g, Sodium 215.6 mg, Sugar 31.3 g
CHOCOLATE WAFER COOKIE ICE CREAM CAKE
This is a great birthday cake, that's simple dimple to make, from televisions cooking show host of Ciao Italia, Mary Ann Esposito! She is the longest running cooking show host in history. She is a wonderful person, and I had the great privilege of meeting her many years ago, as she lives next to the town I used to live in, and she was guest speaker at a womens luncheon that I attended. Her husband, Guy Esposite is a well known doctor in Dover NH. NOTE: Cooking time is freezing time, and I would freeze it for at least 2 hours. NOTE: Please see my recipe for Recipe #329292, if you have a hard time finding the Nabisco Chocolate Wafer Cookies at your local grocery store. (Sometimes they are found in odd places like near the ice cream toppings and cones etc.)
Provided by Lindas Busy Kitchen
Categories Frozen Desserts
Time 2h30m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Line a 9X3" pan with aluminum foil, with an overhang of 2".
- Line the bottom of the pan with a layer of the cookies, breaking a few to fit into the edges, if necessary.
- Spread a layer of ice cream over the cookies.
- Repeat making 2 more layers, or however many your pan will accommodate, ending with a top layer of cookies.
- Cover the pan tightly with aluminum foil, and freeze until needed.
- 15 minutes before serving, remove the cake from the freezer.
- Whip the cream.
- Grab the overhanging foil on the sides of the pan, and lift out the ice cream cake. Place it on a serving platter.
- Decorate the top with whipped cream, and place the strawberries randomly on top to make a design.
- Cut into squares with a sharp knife, and serve.
Nutrition Facts : Calories 467.5, Fat 19.5, SaturatedFat 9.2, Cholesterol 43.2, Sodium 446.1, Carbohydrate 68.7, Fiber 2.8, Sugar 39.1, Protein 7.5
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