Mmm Mmm Ice Cream Cake Recipes

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MMM-MMM ICE CREAM CAKE



Mmm-Mmm Ice Cream Cake image

I have been making this for our daughters for their birthday cakes for a long time. It beats store-bought cake any day!

Provided by Wool B

Categories     Desserts     Cakes     Birthday Cake Recipes

Time 2h30m

Yield 12

Number Of Ingredients 9

⅓ cup butter, melted
1 cup brown sugar
½ cup sliced almonds
1 cup sweetened flaked coconut
1 cup high-protein crisp rice and wheat cereal (such as Kellogg's® Special K®) - crushed
½ gallon vanilla ice cream, softened
1 (6 ounce) package chocolate chips
¾ cup light corn syrup
½ cup evaporated milk

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.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 64 g, Cholesterol 55.3 mg, Fat 23.6 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 14 g, Sodium 171.7 mg, Sugar 47.3 g

THIN MINT ICE CREAM CAKE



Thin Mint Ice Cream Cake image

This minty cool dessert is made with everyone's favorite chocolate-mint Girl Scout cookie, so make sure to reserve two boxes for it, before they disappear. The cookies are used throughout: in the crust, mixed into the ice cream, decorating the sides and sprinkled on top.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 6

Two 9-ounce boxes chocolate-mint cookies, such as Thin Mints®
2 tablespoons unsalted butter, melted
1/2 cup hot fudge sauce
One 48-ounce container mint chocolate chip ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar

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.

ICE CREAM CAKE



Ice Cream Cake image

You won't believe how easy it is to make an ice cream cake at home! This festive copycat Dairy Queen ice cream cake is perfect for your next celebration.

Provided by Cambrea Gordon

Categories     Dessert     Cake

Time 9h40m

Yield 10

Number Of Ingredients 19

For the ice cream cake layers
1 1/2 pints chocolate ice cream, such as Tillamook
1 1/2 pints French vanilla ice cream, such as Tillamook
For the Oreo crunchies
1 cup (100g) Oreo crumbs, from about 12 cookies with the filling scraped out
3 tablespoons unsalted butter, melted
For the chocolate fudge
1/2 cup heavy whipping cream
1/2 cup (6 ounces) semi-sweet chocolate chips
3 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
For the whipped cream frosting
2 cups (440g) heavy whipping cream, cold
1 cup (100g) powdered sugar
1 1/2 teaspoon vanilla extract
For decorating
Rainbow dot sprinkles
Special equipment
8x3 round springform pan

Steps:

  • Unmolding the cake: Place a large plate or serving platter in the freezer to chill for 10 minutes. This will keep the cake from melting when you transfer it to the plate. Take the cake pan from the freezer and unlock the clasp. Pull the ends of the bottom piece of plastic wrap on the bottom of the pan to remove it from the springform pan. Gently pull the plastic wrap off the cake and use your hand or a spatula to transfer the cake to the frozen plate.

Nutrition Facts : Calories 591 kcal, Carbohydrate 50 g, Cholesterol 112 mg, Fiber 2 g, Protein 6 g, SaturatedFat 26 g, Sodium 119 mg, Sugar 44 g, Fat 43 g, UnsaturatedFat 0 g

MMM-MMM ICE CREAM CAKE



Mmm-Mmm Ice Cream Cake image

I have been making this for our daughters for their birthday cakes for a long time. It beats store-bought cake any day!

Provided by Wool B

Categories     Birthday Cake

Time 2h30m

Yield 12

Number Of Ingredients 9

⅓ cup butter, melted
1 cup brown sugar
½ cup sliced almonds
1 cup sweetened flaked coconut
1 cup high-protein crisp rice and wheat cereal (such as Kellogg's® Special K®) - crushed
½ gallon vanilla ice cream, softened
1 (6 ounce) package chocolate chips
¾ cup light corn syrup
½ cup evaporated milk

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.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 64 g, Cholesterol 55.3 mg, Fat 23.6 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 14 g, Sodium 171.7 mg, Sugar 47.3 g

MMM-MMM ICE CREAM CAKE



Mmm-Mmm Ice Cream Cake image

I have been making this for our daughters for their birthday cakes for a long time. It beats store-bought cake any day!

Provided by Wool B

Categories     Birthday Cake

Time 2h30m

Yield 12

Number Of Ingredients 9

⅓ cup butter, melted
1 cup brown sugar
½ cup sliced almonds
1 cup sweetened flaked coconut
1 cup high-protein crisp rice and wheat cereal (such as Kellogg's® Special K®) - crushed
½ gallon vanilla ice cream, softened
1 (6 ounce) package chocolate chips
¾ cup light corn syrup
½ cup evaporated milk

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.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 64 g, Cholesterol 55.3 mg, Fat 23.6 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 14 g, Sodium 171.7 mg, Sugar 47.3 g

MOMMA'S MMM-MMM-MAGNIFICENT MEATLOAF



Momma's Mmm-Mmm-Magnificent Meatloaf image

I've never been a big meatloaf fan but I like this recipe. My family raves about it! I think the onion, mushroom, cheese and bacon combination really makes it stand out from your ordinary meatloaf!

Provided by 3BoysMomma

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h15m

Yield 8

Number Of Ingredients 12

1 pound ground beef
1 (12 ounce) package bulk pork breakfast sausage
6 fresh mushrooms, chopped
1 red onion, chopped
2 tablespoons barbecue sauce
2 teaspoons Worcestershire sauce
1 egg
½ cup instant oatmeal
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
4 strips bacon

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix the ground beef, sausage, mushrooms, onion, barbecue sauce, Worcestershire sauce, egg, oatmeal, garlic powder, pepper, and Cheddar cheese together in a large bowl until evenly mixed. Form into a loaf and place in a 9x13-inch baking dish. Lie the bacon strips across the top of the meatloaf.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 517.5 calories, Carbohydrate 7.8 g, Cholesterol 124.5 mg, Fat 44.1 g, Fiber 0.9 g, Protein 21.6 g, SaturatedFat 17.6 g, Sodium 605.3 mg, Sugar 2.2 g

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

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

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



M&M Ice Cream Cake Recipe - (4.4/5) image

Provided by DeliciouslyDished

Number Of Ingredients 5

12 Ice cream sandwiches
Hot Fudge, to taste
Caramel sauce, to taste
12 oz (400 gr) frozen Cool Whip, thawed
(10 oz/300 gr) M&M minis 1 large pack

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.

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