Pink Wafer Ice Cream Cake Recipes

PINK WAFER ICE CREAM CAKE RECIPE

Steps:

• Soften half the strawberry ice cream. Line a deep 18cm loose-based tin with clingfilm and spoon the ice cream into the base. Spread to the edges and smooth, then pop in the freezer.
• Soften the vanilla ice cream, spread in an even layer on top of the first layer then put back in the freezer. Soften the rest of the strawberry ice cream, spread in the tin to make the last layer. Leave in the freezer for 2 hrs or overnight. Chill the serving plate in the freezer.
• Turn the cake out of the tin straight onto the chilled serving plate. Remove the clingfilm, then return the cake to the freezer.
• Add the gelatine and milk to a small pan, mix and very gently heat until it dissolves. Allow to cool slightly, then add 3tbsp cream to the gelatine and mix. Pour the rest of the cream into a bowl along with the vanilla, food colouring and icing sugar, whisk until it starts to thicken, then pour in the gelatine mixture. Keep whisking until soft peaks form - don't overmix or it'll be too hard to spread - you can thin with a splash of milk if you need to.
• Using a palette knife, spread the covering all over the cake, then decorate the sides with the sprinkles and return to the freezer.
• Meanwhile, cut the ends of the wafers at an angle and set on top of the cake to decorate just before serving.

CHOCOLATE WAFER COOKIE ICE CREAM CAKE

Steps:

• Line a 9X3" pan with aluminum foil, with an overhang of 2".
• Line the bottom of the pan with a layer of the cookies, breaking a few to fit into the edges, if necessary.
• Spread a layer of ice cream over the cookies.
• Repeat making 2 more layers, or however many your pan will accommodate, ending with a top layer of cookies.
• Cover the pan tightly with aluminum foil, and freeze until needed.
• 15 minutes before serving, remove the cake from the freezer.
• Whip the cream.
• Grab the overhanging foil on the sides of the pan, and lift out the ice cream cake. Place it on a serving platter.
• Decorate the top with whipped cream, and place the strawberries randomly on top to make a design.
• Cut into squares with a sharp knife, and serve.

ICE CREAM CAKE WITH VANILLA WAFERS

Steps:

• Grease 13x9 pan.
• Crush vanilla wafers, mix with melted butter (reserve 1 Cup for topping).
• Press cookie crumbs in greased pan.
• Melt chocolate chips and combine evap. milk and salt.
• Pour over crust, freeze until firm (about 20 min.).
• Spread softened ice cream over chocolate layer, top with remaining cookie crumbs.
• Freeze until firm.

SUGAR WAFER NEAPOLITAN ICE CREAM CAKE

Steps:

• Line the inside of an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang of wrap.
• Spread 1 pint of ice cream across the bottom of the prepared pan. Line the edge of the pan with a single layer of upright chocolate wafer cookies, pressing them all the way to the bottom so they sit firmly in the ice cream. Repeat with another circle of chocolate wafer cookies nestled against the first row. Arrange 2 circles of vanilla wafer cookies followed by 2 circles of strawberry wafer cookies. Fill the center hole with 2 to 3 strawberry wafer cookies.
• Spread the remaining ice cream over the top, tapping the pan on the counter lightly to makes sure the ice cream fills all the nooks and crannies (the ice cream should be quite soft--almost melted is okay). Pull the plastic wrap up and over to cover the top and freeze at least overnight and up to 2 weeks.
• When ready to serve, remove the cake from the freezer and let sit for 10 minutes to make unmolding easier. Beat the cream with the sugar until stiff peaks form. Put 1 cup of the whipped cream in a pastry bag fitted with a medium star tip.
• Unwrap and invert the cake onto a serving dish. Frost with the remaining whipped cream, then use the whipped cream in the pastry bag to pipe stars on top and around the bottom of the cake. Decorate with the sprinkles.