Ice Cream Layer Cake Recipe 435

EASY 5 LAYER ICE CREAM CAKE

Steps:

• In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into a 9×13 pan. (No need to grease the pan prior.) Make sure it is very tightly packed-I use the back of a spatula to firmly press it in. Freeze for 15 minutes.
• During that time, place the softened chocolate ice cream in a bowl and give it a good stir to rid any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen crust. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• During that time, place the 2nd ice cream flavor into a bowl and stir it until it is smooth and very soft. Carefully spread on top of the chocolate ice cream. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• Make sure the hot fudge is spreadable consistency. You may have to slightly heat it if using store-bought. Spread it on top of the ice cream as best you can. Because it is not as cold as the ice cream layer, the two will slightly mix together as you spread. That's ok. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes. Spread on top of hot fudge layer, then top with sprinkles. Cover with aluminum foil and freeze for at least 12 hours before serving (and up to a few days).
• Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer.

ICE CREAM LAYER CAKE RECIPE - (4.3/5)

Steps:

• Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours. When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve. (i would add a little chcolate ice cream sauce on each layer)

LAYER CAKE WITH ICE CREAM

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Add 1/4 cup milk and shortening; beat for 2 minutes on medium speed. Add egg white, vanilla and remaining milk; beat 2 minutes longer. , Pour into a 6-in. round baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the ice cream, cherries and walnuts. Press into a foil-lined 6-in. round baking pan. Cover and freeze for 2 hours or until firm. , Place cake on a serving plate; invert ice cream layer onto cake. Discard foil. Spread whipped topping over top and sides of cake. Cover and freeze for 8 hours or overnight. Remove from the freezer 5 minutes before serving.

7-LAYER ICE CREAM CAKE

Steps:

• Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on 2 sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).
• In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).
• Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.

EASY INCREDIBLE ICE CREAM CAKE

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.

LAYERED ICE CREAM "CAKE"

Steps:

• Put the number of shortcake cups you want to use on a plate. Remember that this is either two or three layered depending on your preference!
• Scoop hot fudge into each individual cup.
• Next add 1-2 slices of strawberries onto each cup's hot fudge.
• Then top them all off with a scoop of ice cream.
• Stack them on top of each other (make sure that their stacked pretty good or else it may topple over - This parts a lil messy but trust me, it's definitely worth it!).
• Add the whipped cream and voila! you have made my easy peasy lemon squeasy treat that you and your kids'll love!
• Enjoy.
• P.S. normal strawberry shortcakes you'll just use your fingers to eat with (well at least i do!) but with this you'll need a fork or spoon. Plus, make sure you serve right away or you put it in the fridge/freezer. You don't want it to completely melt on you!
• :).