Kicked Up Ice Cream Cake Recipes

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SKY-HIGH LAYERED ICE CREAM CAKE



Sky-high Layered Ice Cream Cake image

Provided by Food Network

Categories     dessert

Time 7h25m

Yield 12 servings

Number Of Ingredients 5

3 pints chocolate ice cream or gelato, slightly softened
1/2 cup heavy cream
One 13-ounce jar Nutella or other chocolate hazelnut spread
2 pints strawberry ice cream or gelato, slightly softened
1 cup coarsely chopped toasted hazelnuts

Steps:

  • Spoon the chocolate ice cream in small pieces into a 9-inch springform pan, lined with plastic wrap, filling in any large holes, then spread it evenly with a warm rubber spatula. Heat cream and stir in Nutella to thin out. Cool. Pour 1/2 of the Nutella over the chocolate ice cream and spread it evenly with a small offset spatula. Freeze for at least 1 hour, or until firm.
  • Spoon the strawberry ice cream over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the ice cream and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.
  • To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the inside of the pan, release the side of the pan, and remove it. Cut the cake into wedges.

ICE CREAM CAKE



Ice Cream Cake image

This is a basic recipe for ice cream cake. You can use any flavor of ice cream or cake mix you like! Frost with frosting or fudge topping or thinned ice milk or anything!

Provided by winnie the pooh

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 3h

Yield 18

Number Of Ingredients 2

1 (18.25 ounce) package chocolate cake mix
½ gallon chocolate ice cream, softened

Steps:

  • Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
  • Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
  • Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
  • Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
  • Cover with waxed paper and freeze until very firm. Decorate as desired.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.5 g, Cholesterol 19.9 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 281.5 mg, Sugar 25.9 g

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

LAYER CAKE WITH ICE CREAM



Layer Cake with Ice Cream image

Katie Williams of Black Creek, Wisconsin likes to whip up this frozen cake in the cool of the evening-or whenever convenient-then bring it out to tame the heat of the day.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup cake flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup 2% milk, divided
3 tablespoons shortening
1 egg white
1/4 teaspoon vanilla extract
2 cups chocolate ice cream, softened
1/4 cup chopped maraschino cherries
1/4 cup chopped walnuts
1-1/2 cups whipped topping

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.

Nutrition Facts :

CHECKERBOARD ICE CREAM CAKE



Checkerboard Ice Cream Cake image

"I love serving this special five-ingredient dessert to company because it looks so impressive. Everyone always wants to know the secret to making it," shares Erica Hunt of Gouverneur, New York.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10-12 servings.

Number Of Ingredients 5

3 cups cream-filled chocolate sandwich cookie crumbs
1/2 cup sugar
1/2 cup butter, melted
5 cups vanilla ice cream, softened
4 cups chocolate ice cream, softened

Steps:

  • In a large bowl, combine the cookie crumbs, sugar and butter; set aside 1 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of an ungreased 10-in. springform pan. , Drop 1-3/4 cups vanilla ice cream by tablespoonfuls around edge of pan; flatten and smooth with a spatula into a 1-1/2-in.-wide ring. Drop 1 cup chocolate ice cream by tablespoonfuls next to the vanilla ring; flatten and smooth with a spatula into a 1-1/2-in.-wide ring. Fill in center with 1/4 cup vanilla ice cream. Freeze for 30 minutes. , Drop 1-3/4 cups chocolate ice cream by tablespoonfuls over vanilla ice cream around edge of pan; smooth with a spatula into a 1-1/2-in.-wide ring. Drop 1 cup vanilla ice cream by tablespoonfuls next to the chocolate ring; smooth with a spatula into a 1-1/2-in.-wide ring. Fill in center with 1/4 cup chocolate ice cream. Freeze for 30 minutes. , Repeat pattern of first layer of ice cream. Sprinkle with reserved crumb mixture. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 485 calories, Fat 26g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 345mg sodium, Carbohydrate 60g carbohydrate (44g sugars, Fiber 3g fiber), Protein 6g protein.

STRIPED ICE CREAM CAKE



Striped Ice Cream Cake image

Before layering the ice cream and sorbets, beat them (separately) with a mixer until softened. They'll be easier to spread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time P1D

Number Of Ingredients 5

Angel Food Sheet Cake for Striped Ice Cream Cake
1 cup blueberry jam
2 pints vanilla ice cream, softened
2 pints raspberry sorbet, softened
1 pint peach sorbet, softened

Steps:

  • Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel food cake in bottom of dish. Spread jam over top. Spread ice cream over jam. Freeze until firm, about 1 hour.
  • Spread raspberry sorbet over ice cream layer. Freeze until firm, about 2 hours. Spread peach sorbet over raspberry layer; top with remaining angel food cake. Wrap in plastic wrap; freeze overnight.
  • Remove plastic from top of cake, and turn out cake onto a cutting board; unwrap, and trim edges. Slice cake, and serve immediately.

CAKE AND ICE CREAM



Cake and Ice Cream image

A delicious blended drink using cake vodka. I invented this drink while visiting my sister in Minnesota. We did not know what to do with the cake vodka so I tried this and everyone loved it. Enjoy!

Provided by superwoman

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 10m

Yield 2

Number Of Ingredients 5

4 scoops vanilla ice cream
½ cup milk
½ cup crushed ice
3 fluid ounces cake-flavored vodka
1 tablespoon white sugar

Steps:

  • Blend ice cream, milk, ice, vodka, and sugar together in a blender until smooth.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 19 g, Cholesterol 23.4 mg, Fat 5.8 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.6 g, Sodium 59 mg, Sugar 18 g

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