Make Your Own Ice Cream Cake By Rose Recipes

ICE CREAM CAKE

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.

ICE CREAM CRUNCH CAKE

Steps:

• Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
• Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
• Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
• Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
• Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
• To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
• Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.

BEST ICE CREAM CAKE

Steps:

• Reserve 8 chocolate sandwich cookies and place the remainder in the bowl of a food processor. Process until finely ground, about 1 minute. Drizzle in the butter then process the mixture until it is combined. Transfer to an 8-inch springform pan. Using a flat bottomed glass, press the crust firmly into the bottom of the pan and up the sides. Place in the freezer for 20 minutes.
• Meanwhile, remove 2 pints of chocolate-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream into the crust. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
• Dollop spoon-fulls of fudge all over the ice cream, then spread it with a spatula, leaving a ½-inch border around the edge. Take the remaining 8 oreos and break them apart into small pieces. Sprinkle them all over the fudge and press gently. Return the cake to the freezer for 2 hours.
• Meanwhile, remove 2 pints of coffee ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream all over the cookie layer. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
• Dollop spoon-fulls of caramel sauce all over the ice cream, then spread it with a spatula, leaving a 1/2-inch border around the edge of the cake. Sprinkle the toffee pieces all over and press them gently into the caramel. Return to the freezer for 2 hours.
• Meanwhile, remove 2 pints of vanilla-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Line the inside of an 8" cake pan with a piece of plastic wrap, making the bottom as smooth as possible and making sure that it comes up the sides. Scoop the softened ice cream into the base of the cake pan. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
• Remove the cake from the freezer. Open the springform pan lever and remove it from the sides of the cake.
• Remove the vanilla- chocolate chip ice cream layer from the freezer. Pull up on the plastic to pull it out of the cake pan, and turn it, ice cream side down, on top of the caramel and toffee layer. Press this layer into the top of the cake and return the whole thing to the freezer for at least 2 more hours before serving. (Cover with more plastic wrap, if freezing for longer than 2 hours, like overnight).
• Remove the cake from the freezer. Pour 1 cup of magic shell into the center of the cake and push it over the sides of the cake so that it drizzles down the sides. Dollop cool whip on the cake and top with maraschino cherries. Slice and serve immediately!

HOMEMADE ROSE FLAVOURED ICE CREAM CAKE RECIPE

Steps:

• To prepare Homemade Rose Flavoured Ice Cream Cake recipe, get prepped with all the ingredients required. Chocolate cake and vanilla ice cream needs to be kept ready.
• Slice off the upper portion of the cake and reserve the bottom half of the cake and proceed with making the sugar syrup.
• In a saucepan, add in water and then to this, add sugar. Once the sugar dissolves and the syrup starts to get thick switch off the flame (one string consistency). Now pour the sugar syrup on the chocolate cake and leave it for 5 minutes to absorb.
• Now take the Vanilla Ice Cream (I used my homemade vanilla Ice Cream). Let the ice cream become soft after thawing a bit. Then scoop the ice cream on top of the chocolate cake and spread it evenly with a spatula. Freeze it for 2-3 hours until it is well set.
• In a mixing bowl, take the full fat cream. Beat it in high speed using a hand blended until it forms soft peaks. Next add in the rose essence and beat once again till it is well combined.
• Now take the cake from freezer and scoop the cream over the cake, spread it evenly with a spatula.
• Once the cream is spread. Sprinkle with sugar balls and nuts throughout the cake. Cling wrap the cake.
• Freeze the Homemade Rose Flavoured Ice Cream Cake overnight or about 8 hours Remove it from the fridge after that, remove the cling wrap.
• Demould, slice Homemade Rose Flavoured Ice Cream Cake recipe and serve.

ICE CREAM BIRTHDAY CAKE

Steps:

• Line a 9-in. round pan with plastic wrap. Spread ice cream into pan. Freeze 2 hours or until firm., Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks to cool completely., Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Decorate with sprinkles as desired. Freeze 2 hours longer or until firm.

EASY ICE CREAM CAKE

Steps:

• Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
• Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.