Latte Ice Cream Cake Recipes

VANILLA LATTE ICE CREAM

Vanilla Latte Ice Cream image

I made this up because we wanted ice cream for a dessert this evening, had none in the freezer, and no money in the budget for "extras" this week. It was made with what I had on hand! Cook time is freezing time

Provided by CookbookCarrie

Categories Frozen Desserts

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3/4 cup french vanilla liquid coffee creamer (like coffee mate or international delight)
1 1/4 cups milk (I used 2%)
2 tablespoons instant coffee
1 cup light whipped topping

Steps:

Put Milk in a microwave safe bowl and microwave just until warm enough to dissolve the instant coffee crystals DO NOT SCALD OR BOIL.
Add the coffee crystals and stir until dissolved.
While stirring add in the creamer and mix well.
Add the whipped topping and mix well, don't worry about"deflating" the whipped topping.
Put in your ice cream machine according to your manufacturer's instructions.
Place in the freezer for 4-5 hrs minimum.
After 2 hrs take it out and stir it up, just so it doesn't freeze into a solid brick!
Enjoy!

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

Ingredients

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

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