SKY-HIGH LAYERED ICE CREAM CAKE
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
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
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
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
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
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
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
"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
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
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
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
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
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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