Mm Ice Cream Cake Recipe 445

MMM-MMM ICE CREAM CAKE

Steps:

• Mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. Press half the mixture into a 9x13-inch dish; reserve remaining mixture.
• Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
• In a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth. Heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. Allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. Freeze the cake until firm, at least 2 hours; remove about 15 minutes before serving.

M&M ICE CREAM CAKE RECIPE - (4.4/5)

Steps:

• 1.Place 3 ice cream sandwiches down on your tray. 2.Add 3 more going the opposite direction. 3.Add Carmel and hot fudge. Put back in the freezer for about 10-15 Min. 4.Repeat steps 1 and 2. 5.Frost cake with cool whip. 6.Add hot fudge. 7.Add M&Ms and freeze till you are ready to serve.

CARNIVAL ICE CREAM CAKE

Steps:

• Tear cake into bite-size pieces. Divide among 3 bowls. Sprinkle strawberry drink mix over cake in 1 bowl, orange over the second and black cherry over the third. Toss each lightly with fork until cake pieces are well coated with drink mix.
• Line 10-inch tube pan with foil. Place strawberry cake pieces in pan; spoon strawberries (with liquid) onto cake. Spread one-third of the ice cream over the strawberries. Repeat layers with orange cake pieces, peaches (with liquid), half the remaining ice cream, the black cherry cake pieces, raspberries (with liquid) and remaining ice cream. Cover and freeze 12 to 24 hours until almost ready to serve.
• About 60 minutes before serving, place cake in fridge. About 30 minutes before serving, unmold on chilled plate; remove foil. Serve immediately.

THIN MINT ICE CREAM CAKE

Steps:

• Line a 9-inch springform pan with plastic wrap with a 2-inch overhang.
• Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated.
• Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan.
• Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies.
• Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream.
• Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight.
• Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it.
• Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies.

MILE-HIGH ICE CREAM CAKE

Steps:

• Butter the sides of an 8-inch springform pan. Cut a 26-by-7-inch piece of parchment paper and press the parchment strip around the inside of the pan so it extends above the rim (this will hold the cake in place as you build it up). Lock the springform ring to secure the paper to the base of the pan.
• Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes.
• Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer and let the other half sit at room temperature, 5 minutes. Transfer to a stand mixer and beat with the paddle attachment on medium speed until smooth and spreadable but not melted. Spread the mango ice cream evenly onto the crust with a small offset spatula. Freeze until firm, 30 minutes to 1 hour.
• Repeat Step 3 with the black raspberry ice cream (half the carton) and freeze. (Rinse out the mixer bowl between each flavor.) When firm, repeat with strawberry ice cream. When firm, beat all of the vanilla ice cream and spread on top; freeze.
• Repeat the layers with the remaining mango, black raspberry and strawberry ice cream, making sure each layer is firm before adding the next. Freeze the cake until completely firm, at least 1 hour.
• Remove the springform ring and parchment. Beat the heavy cream with the confectioners' sugar in a large bowl with a mixer until stiff peaks form. Spread on top of the cake and return to the freezer until firm, about 10 minutes.
• To make the ice cream easier to spread, we beat it in a stand mixer. If you don't have a mixer, just let the ice cream soften at room temperature.

ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine chocolate cake mix, water, eggs, and oil in a large bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Allow to cool completely on a wired rack.
• Remove the carton from ice cream. Use a piece of string or dental floss to cut ice cream in half lengthwise (long side to long side), then place the 2 pieces side-by-side on a sheet of waxed paper.
• Remove cooled cake from the baking dish and place over the ice cream slabs. Trim cake and ice cream, so the edges are flush.
• Place a board or serving platter over cake. Holding onto the waxed paper and board, flip ice cream cake over. Remove the waxed paper and smooth the seam between the ice cream slabs.
• Cover top with waxed paper and freeze until very firm. Decorate as desired.