Michaels Fabulous Chocolate Mountain Ice Cream Cake Recipes

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MINT-CHOCOLATE ICE CREAM CAKE



Mint-Chocolate Ice Cream Cake image

You can easily-and economically-make ice cream cake at home! Plus, it can be made in advance.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h50m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened
1 1/2 cups whipping cream
2 tablespoons powdered sugar
4 drops green food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
  • Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
  • Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
  • On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
  • In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 1/2 g

MICHAEL'S FABULOUS CHOCOLATE MOUNTAIN ICE CREAM CAKE



Michael's Fabulous Chocolate Mountain Ice Cream Cake image

This is a fabulous cake for children (and adults) of all ages. I made it for my brother's 21st birthday and he loved it. It's easy to make, tastes great, and leftovers store easy (if there are any). It's also so original and unique that it will astonish everyone you serve it to. It's impossible not to be impressed with a cake like this!

Provided by Lieutenant Ducky

Categories     Frozen Desserts

Time 1h30m

Yield 10-12 pieces of cake, 10-12 serving(s)

Number Of Ingredients 7

2 liters chocolate ice cream (or any other flavor)
1/4 cup milk, approximately
1/2 cup whipping cream
1/4 cup crushed walnuts
2 tablespoons semisweet chocolate chunks
16 Oreo cookies
1/2 cup assorted candy

Steps:

  • * In addition to the ingredients above, you will need 1 12 x 9-inch aluminum lasagna pan and plastic seran wrap.
  • ** Although crushed walnuts, chocolate chunks, and assorted candies are listed as ingredients, this part is up to your discretion and your artistic expertise.
  • Shape the aluminum lasagna pan into a cone that will fit the amount of ice cream necessary for this mountain cake. You will probably need to do some cutting and I admit to using duct tape on the outside to seal it. Be careful you don't cut yourself!
  • Cover the inside of the pan with plastic seran wrap for easy cake removal.
  • Spoon about 1/2 of the ice cream into a bowl, using a pastry cutter mash it up with about 2 Tablespoons milk to a thick milkshake-like consistency. Repeat. Pour the "batter" into your cone shaped cake pan, lodge safely in freezer.
  • Mash up the Oreos, and pat onto the open end of your cake (this is the base of the mountain).
  • Allow for the cake to freeze at least 1 hour, and I wouldn't recommend more than 6-8.
  • When the cake is ready to be served, whip the cream.
  • Put the cake on a platter, pour the cream on the "peak." Sprinkle mountain peak with chocolate chunks and crushed walnuts.
  • Place gummy candies artistically around mountain- serve!
  • **Optional: for some extra pizazz, use a warm egg shell half, fill it with about 1 tablespoon of brandy, and place on the peak of the cake. Light it for a FLAMING mountain ice cream cake.
  • ***I posted this recipe as gluten-free, which is incorrect because of the oreos, and I apologize. For a gluten free version, you could substitute with crunched up sweetened rice cakes, or you could just leave out that part completely. Sorry for the inconvenience -- I'm not sure how to change that mistake.

Nutrition Facts : Calories 388.3, Fat 22.3, SaturatedFat 11.5, Cholesterol 54.3, Sodium 167.7, Carbohydrate 45, Fiber 2.1, Sugar 35.7, Protein 6

ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE



Almost-Famous Chocolate Mousse Cake image

LongHorn Steakhouse is known for its cowboy-size portions, but fans of the chain somehow manage to save room for the Chocolate Stampede: a dark cocoa cake covered with two kinds of chocolate mousse, dark chocolate ganache, whipped cream, ice cream and fudge sauce. LongHorn created the dish 10 years ago to remedy a lack of chocolate on the menu, and now the place sells more than a million a year. Execs won't ever sell you the recipe, though - so Food Network Kitchens created one that's just as rich as the real deal.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 16

1 18.25-ounce box devil's food cake mix (plus required ingredients)
14 ounces bittersweet chocolate, chopped
12 tablespoons unsalted butter, diced (1 1/2 sticks)
1/4 cup strong coffee
10 large eggs, separated
1 1/2 cups plus 6 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups cold heavy cream
12 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
5 tablespoons light corn syrup
2 tablespoons unsalted butter
1 1/2 cups cold heavy cream
1 tablespoon sugar
1 pint vanilla ice cream

Steps:

  • Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
  • Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
  • Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
  • Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
  • Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
  • Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
  • Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
  • Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
  • To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
  • Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

MINT AND CHOCOLATE ICE CREAM CAKE



Mint and Chocolate Ice Cream Cake image

This ganache-covered cake is great with mint or mint chip ice cream.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 7

6 tablespoons unsalted butter, melted, plus more for buttering the pan
9 ounces chocolate wafer cookies, crushed
4 cups chocolate ice cream (1 quart), softened
4 cups mint or mint chip ice cream (1 quart), softened
8 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
1/4 cup crushed mint chocolate wafer cookies

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan and line the bottom with parchment.
  • Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes, let cool completely before using.
  • Scoop the chocolate and mint ice creams onto the cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge, then unhinge the spring-form and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more (so the cookie layer is on the bottom). Keep in the freezer until ready to frost.
  • Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
  • Frost the top and sides of the cake with the ganache and top with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

EASY ICE CREAM CAKE



Easy Ice Cream Cake image

This recipe tastes great and can be made in a matter of minutes!!

Provided by KLONGMORE

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 1h15m

Yield 16

Number Of Ingredients 4

16 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
1 (1.5 ounce) bar chocolate candy bar, grated

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.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 42.2 g, Cholesterol 20.4 mg, Fat 15.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 10.9 g, Sodium 96.2 mg, Sugar 31.5 g

TRIPLE-CHOCOLATE ICE CREAM CAKE



Triple-Chocolate Ice Cream Cake image

A trifecta of chocolate stars in this uniquely constructed frozen dessert: decadent dark chocolate cake, rich white chocolate ganache, and luscious chocolate ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 16

Unsalted butter, room temperature, for pans
3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
1 1/2 cups unbleached all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
2 large eggs, room temperature
3/4 cup buttermilk, room temperature
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
3/4 cup warm water
12 ounces white chocolate, chopped
1 cup heavy cream
2 quarts chocolate ice cream, softened
Lightly sweetened whipped cream and milk chocolate shavings, for serving

Steps:

  • Cakes: Preheat oven to 350 degrees. Butter a 9-inch round cake pan (2 inches deep); line with parchment. Butter parchment, then dust with cocoa, tapping out excess. Repeat process with a 15 1/2-by-10 1/2-inch jelly-roll pan. In the bowl of a mixer fitted with the paddle attachment, beat together cocoa, flour, sugar, baking soda, baking powder, and salt on low speed until just combined. Add eggs, buttermilk, oil, and vanilla; beat to combine. Add water; increase speed to medium and beat until smooth, about 3 minutes.
  • Transfer 1 cup batter to prepared cake pan and remaining batter to prepared jelly-roll pan, spreading both batters evenly with an offset spatula. Bake until set and a tester inserted into centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks and let cool 15 minutes. Invert cakes from pans; reinvert onto racks and let cool completely.
  • White Chocolate Ganache: Place chocolate in a medium bowl. Heat cream in a small saucepan over medium; pour over chocolate. Let stand 3 minutes. Gently stir with a spatula until fully incorporated. Cover and refrigerate until set but still spreadable, about 1 hour. If ganache is too firm, let stand at room temperature or beat with a mixer until softened.
  • Trim edges of rectangular cake. Top with ganache; spread evenly to edges. Using a ruler, cut cake evenly into quarters; stack on top of one another, gently pressing down to adhere layers. Cover and refrigerate 30 minutes. Using a ruler, cut cake lengthwise into 1-inch-wide strips, then cut each strip in half (they should be about 3 1/2 to 4 inches tall).
  • Transfer 9-inch cake to a 10-inch springform pan. Place cake strips around perimeter of cake, flush with edge of pan.
  • Spread ice cream over cake in pan; cover and freeze overnight. Just before serving, remove cake from freezer; unlatch pan, remove cake, and top with whipped cream and chocolate shavings.

CHOCOLATE MALT ICE-CREAM CAKE



Chocolate Malt Ice-Cream Cake image

Make your cake even better by topping it with malted milk ball candies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h55m

Yield 12

Number Of Ingredients 15

1 1/2 cups Gold Medal™ all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
1 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 cup whipping (heavy) cream
1/4 cup chocolate fudge topping
Additional malted milk ball candies, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
  • Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
  • Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.

Nutrition Facts : Calories 715, Carbohydrate 99 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 390 mg

MINT CHOCOLATE ICE CREAM CAKE



Mint Chocolate Ice Cream Cake image

Provided by Jessica Hirschman

Categories     Cake     Chocolate     Dessert     Freeze/Chill     Frozen Dessert     Mint     Fall     Bon Appétit     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 5

1 16-ounce package chocolate sandwich cookies
3 tablespoons unsalted butter, melted
1 quart mint chocolate chip ice cream
1 quart cookies and cream ice cream
1 10-ounce package mint chocolate chips

Steps:

  • Finely grind cookies in processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9x2 3/4-inch springform pan. Refrigerate 30 minutes.
  • Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator. Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour.
  • Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan. Freeze at least 2 hours or overnight. Melt chocolate chips in top of double boiler over simmering water, stirring until smooth. Using fork, lightly drizzle some chocolate back and forth over cake, creating design. Release sides of pan. cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce.

MINT CHOCOLATE CHIP ICE CREAM CAKE



Mint Chocolate Chip Ice Cream Cake image

With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.

Provided by Ali Slagle

Categories     cakes, ice creams and sorbets, dessert

Time 2h30m

Yield One 9-by-13-inch cake (15 to 18 servings)

Number Of Ingredients 4

2 cups coarsely crushed crisp chocolate-mint or chocolate cookies (about 10 ounces)
2 (1.5-quart) cartons or 6 pints mint chocolate chip ice cream
12 full-size rectangular ice cream sandwiches
Store-bought or homemade hot fudge sauce or Magic Shell, for serving

Steps:

  • Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
  • Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
  • Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
  • Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
  • To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

MINT-CHOCOLATE ICE CREAM CAKE



Mint-Chocolate Ice Cream Cake image

Frosty and impressive, this versatile ice cream cake is pretty enough for company, simple enough for a weeknight treat. Tint the whipped topping with food coloring or use different flavors of ice cream, extracts and cookie crumbs to suit different holidays or occasions. -Kathy Morrow, Hubbard, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10 servings.

Number Of Ingredients 5

2 packages (10 ounces each) individual cream-filled chocolate cakes
3 cups mint chocolate chip ice cream, softened
12 Oreo cookies, crushed, divided
2 cups whipped topping
1/2 teaspoon mint extract, optional

Steps:

  • Line a 9x5-in. loaf pan with plastic wrap. Place 6 chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours., Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap. , If desired, combine whipped topping and extract. Frost top and sides of cake with whipped topping. Sprinkle with remaining cookie crumbs.

Nutrition Facts : Calories 382 calories, Fat 18g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 340mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

MINT-CHOCOLATE ICE CREAM SANDWICH CAKE



Mint-Chocolate Ice Cream Sandwich Cake image

Nothing beats the flavors of rich chocolate, refreshing peppermint, and luscious vanilla ice cream on a hot day. This pretty ice box cake comes together easily, thanks to prepared ice cream sandwiches and chocolate sauce, which also give it a stunning, retro look.

Provided by Katherine Sacks

Categories     Labor Day     Cake     Summer     No-Cook     Ice Cream     Chocolate     Mint     Birthday     Graduation     Back to School     Wedding

Yield Serves 12-14

Number Of Ingredients 5

2 cups heavy cream
2/3 cup prepared chocolate syrup
1 teaspoon peppermint extract
16 (4-ounce) ice cream sandwiches, divided
1 cup finely chopped mint-and-fudge cookies, such as Keebler Grasshopper cookies (about 10 cookies), divided

Steps:

  • Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
  • Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
  • Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
  • Do Ahead
  • Fully assembled cake can be made 1 day ahead; keep frozen.

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From thecountrycook.net


MINT CHOCOLATE CHIP ICE-CREAM CAKE RECIPE | SOUTHERN LIVING
Step 3. Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake …
From southernliving.com


30 ICE CREAM CAKES YOU'LL MAKE ALL SUMMER LONG - TASTE OF HOME
2020-07-01 The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of …
From tasteofhome.com


CLASSIC CHOCOLATE VANILLA ICE CREAM CAKE - EAT, LIVE, RUN
2018-08-29 First, make the cake layers. Preheat the oven to 350 degrees. Butter and flour two 9" cake pans. Do not just use cooking spray here - really get in there with the butter and the flour.
From eatliverun.com


BAILEYS IRISH CREAM CHOCOLATE CAKE WITH WHIPPED CREAM FROSTING
2021-03-05 Preheat oven to 350F with rack on lower middle position. Generously grease and flour two 9″ nonstick cake pans along the bottom and sides. Gently tap off excess flour; set …
From chewoutloud.com


CHOCOLATE ICE CREAM CAKE - JUST SO TASTY
2021-05-22 In a medium bowl, whisk together the oil and sugar. Whisk in the 2 eggs, additional egg yolk and vanilla extract. Stir in the flour and cocoa powder until evenly mixed. Pour the …
From justsotasty.com


SUPER EASY M&M ICE CREAM SANDWICH CAKE - PRINCESS PINKY GIRL
2019-05-08 Stir in the dry pudding mix. Mix for about 2 minutes, until it is totally blended. Stir in the crushed M&M’s. Place an extra long piece of aluminum foil on a large plate (large enough …
From princesspinkygirl.com


EASY HOMEMADE ICE CREAM CAKE RECIPE - SUGAR GEEK SHOW
2021-03-25 Microwave the chocolate for 1 minute, then add the cream. Microwave for one more minute then let it sit for 5 minutes. Whisk until smooth then cool to 90ºF before you use it …
From sugargeekshow.com


FAMOUS WAFER CHOCOLATE ICE CREAM CAKE RECIPE - SERIOUS EATS
2020-04-15 Set aside 6 wafers from the second box. Spoon 3 cups ice cream into pan and smooth top. Place 9 wafers on top of ice cream in even layer. Keep alternating 3 cups ice …
From seriouseats.com


ICEBOX CAKE DESSERTS | ALLRECIPES
2020-07-11 Simply skip the oven and create one of these delicious icebox cake recipes. Each is made with layers of flavor, from cookies or graham crackers, fresh fruit, and plenty of whipped …
From allrecipes.com


S'MORES ICE CREAM CAKE | THE BEST ICE CREAM CAKE RECIPE EVER
2016-07-18 9. In another mixer bowl, add whip the heavy whipping cream and powdered sugar until stiff peaks form. 10. Gently fold about 1/3 of the whipped cream into the cream cheese …
From lifeloveandsugar.com


ICE CREAM CAKE RECIPES - BBC GOOD FOOD
10 items. Serve up an impressive dessert with our ice cream cake recipes. Featuring classic flavours such as chocolate, vanilla, strawberry and more. Try these impressive ice cream …
From bbcgoodfood.com


5-INGREDIENT MINT CHOCOLATE CHIP ICE CREAM CAKE - TODAY
2016-07-21 Ingredients. 1 boxed chocolate cake mix, prepared. 1/4 cup chocolate syrup, plus more for drizzling. 2 quarts mint chocolate chip ice cream. 1 cup heavy cream. 2 …
From today.com


MINT CHOCOLATE CHIP ICE CREAM CAKE - REAL LIFE DINNER
2021-06-17 Use a plastic baggie over your hand to press the crumbs evenly into a glass 9x13 pan. Next, remove the ice cream from its container and slice it into 1-inch pieces to fit on top …
From reallifedinner.com


DEATH BY CHOCOLATE ICE CREAM CAKE RECIPE - AN ITALIAN IN MY KITCHEN
2020-06-12 Heat butter and cream until butter is melted, mix together, add the chips and stir until smooth, add a little extra cream if too thick (make sure cream is warm), set aside 2 …
From anitalianinmykitchen.com


OLD-FASHIONED ICEBOX CAKE - THE SEASONED MOM
2020-05-28 Repeat the Layers. Top with a layer of whipped cream. Repeat the process for a total of 4 layers, ending with whipped cream on top. Garnish with Toppings. Garnish the top of …
From theseasonedmom.com


EASY HOMEMADE ICE CREAM CAKE - I HEART NAPTIME
2021-07-16 Prepare cake. Prepare one 9″ cake round according to package directions. Let cool, then place in the freezer until ready to use. Assemble ice cream portion and freeze. Butter a …
From iheartnaptime.net


THE BEST MUD PIE RECIPE | ICE CREAM CAKE • THE FRESH COOKY
2018-11-02 After cookie crust and/or ganache layers are firm to the touch from freezing, add your final layer of ice cream. Smooth and refreeze for 30 minutes. Finally, pack on your …
From thefreshcooky.com


MINT CHIP ICE CREAM CAKE RECIPE | BON APPéTIT
2012-09-17 Whisk flour, baking powder, and salt in a medium bowl to blend; set aside. Using an electric mixer, beat egg whites on medium-high speed in a large bowl until light and frothy, …
From bonappetit.com


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