Snack Food Ice Cream Cake Recipes

JIMMY FALLON'S LATE NIGHT SNACK ICE CREAM CAKE

Steps:

• Wrap the bottom of a 9-inch round springform pan with two layers of plastic wrap.
• Place 6 wafer cookies in an even layer in bottom of prepared pan. Using a serrated knife, cut two of the containers of ice cream crosswise, each into 4 equal pieces. Remove ice cream pieces from container; discard container. Place ice cream pieces on top of cookies in pan. Place a large piece of plastic wrap over ice cream and gently press to fit into pan; remove plastic and spread with an offset spatula to make even. Drizzle with caramel sauce and top with 6 more wafer cookies; transfer to freezer and freeze until firm, about 2 hours.
• Remove springform pan from freezer. Using a serrated knife, cut remaining two of the containers of ice cream crosswise, each into 4 equal pieces. Remove ice cream pieces from container; discard container. Place ice cream pieces on top of cookies in pan. Place a large piece of plastic wrap over ice cream and gently press to fit into pan; remove plastic and spread with an offset spatula to make even. Drizzle with fudge sauce, spreading gently to make even.
• Top cake with potato chips; cover with plastic wrap and transfer to freezer until firm, at least 4 hours and up to overnight. To serve, unmold cake, using a kitchen torch if necessary to release sides. To slice, use a serrated knife that has been dipped in hot water and wiped dry with a clean kitchen towel.

SWEET-AND-SALTY SNACK-FOOD CAKE

Steps:

• Make the cake: Preheat the oven to 350˚. Butter the bottom and sides of two 9-inch round cake pans. Dust with flour and tap out the excess; set aside. Whisk the flour, baking powder, salt and baking soda in a medium bowl.
• Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl as needed, until very light and fluffy, 5 to 7 minutes. Beat in the eggs, one at a time, until combined; continue beating until well blended, 1 to 2 more minutes. Reduce the speed to medium low; beat in the flour mixture in three batches, alternating with the buttermilk and vanilla in two batches, until just smooth (it's OK if the batter looks curdled at first-it will smooth out). Stir the batter a few times with a rubber spatula to make sure it's blended.
• Divide the batter between the prepared pans. Bake until the cakes are browned, the edges begin to pull away from the pans and the centers spring back when pressed, 35 to 45 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the rack to cool completely.
• While the cakes cool, make the crumble: Toss the potato chips, cookies, coconut, melted butter and brown sugar in a medium bowl until well coated. Spread on a baking sheet and bake until lightly browned, about 10 minutes. Let cool, then stir in the chocolate-covered raisins and/or nuts; set aside.
• Make the frosting: Mix the brown sugar and 2 tablespoons heavy cream in a small microwave-safe bowl; microwave, stirring once or twice, until smooth, 45 seconds to 1 minute. Let cool slightly. Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in the confectioners' sugar in two batches until smooth and fluffy. Add the brown sugar mixture; beat on medium-high speed until fluffy and spreadable, 1 to 2 more minutes.
• Make the ganache: Combine the remaining 1/3 cup heavy cream and the chopped chocolate in a microwave-safe measuring cup or bowl; microwave, stirring every 30 seconds, until melted, about 1 minute. Let the ganache cool until it's thickened but still spreadable.
• Put 1 cake layer on a cake stand or serving plate. Top with 1 cup frosting, spreading it to the edges. Sprinkle with a heaping 1/2 cup of the crumble, gently pressing it into the frosting. Top with the second cake layer. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat-it doesn't have to be perfect). Refrigerate until the frosting is set, 15 to 20 minutes. Cover with the remaining frosting. Press some of the remaining crumble around the bottom of the cake. Spoon the ganache over the top of the cake and gently spread, letting it drip down the sides. Sprinkle with the remaining crumble.

SNACK AND A HALF ICE CREAM DESSERT

Steps:

• Dip (don't soak!) cookies in milk and place side by side in the bottom of a 9x13-inch pan.
• Spread half of the partially softened ice cream over the cookies, smoothing the top.
• Sprinkle with 2 crushed chocolate bars.
• Repeat layers of cookies, ice-cream, and bars.
• Freeze overnight. Thaw slightly before cutting.

ICE CREAM SANDWICH CAKE

Steps:

• Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.

BAKED STRAWBERRY ICE CREAM SPRINKLE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
• In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
• Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
• Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Sprinkle ⅓ cup (65 G) sprinkles over the frosting. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
• Chill the cake in the refrigerator for 15 minutes.
• Use the remaining frosting to coat the top and sides of the cake. Cover the top of the cake with the remaining ⅓ cup sprinkles.
• Slice and serve.
• Enjoy!

DEVIL'S FOOD SNACK CAKE

Steps:

• Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes., Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans., Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.

ICE CREAM SANDWICH CAKE RECIPE BY TASTY

Steps:

• In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
• Top layer of sandwiches with a layer of chocolate ice cream.
• Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
• Freeze for 1 hour.
• Crush sandwich cookies in a resealable bag.
• For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
• Cover frozen cake with topping.
• Garnish with more crushed sandwich cookies and serve immediately or freeze.
• Enjoy!