STRAWBERRY CRUNCH ICE CREAM CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 to 16 servings
Number Of Ingredients 4
Steps:
- Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake and let cool 15 minutes in the pan on a rack, then transfer the cake to the rack to cool completely.
- Trim the domed top of the cake with a long serrated knife to make it level. Cut the cake in half horizontally to make 2 layers. Trim a 3/4-inch strip from each long side; reserve the strips and trimmings.
- Cut the carton off the ice cream and set the ice cream block on a cutting board. Slice lengthwise into thirds.
- Arrange the ice cream on the bottom layer of the cake. Let soften, then smooth with an offset spatula to cover the cake, leaving a 3/4-inch border on the long sides.
- Press 1 reserved strip of cake against each long side of the ice cream layer. Reserve the remaining 2 strips of cake. Place the second cake layer on top of the ice cream. Freeze 1 hour.
- Cut off a corner of the frozen cake to look like a bite. Remove the ice cream from the trimmed bite and reserve the cake trimmings. Return the cake to the freezer.
- Preheat the oven to 350 degrees F. Crumble the reserved cake strips and trimmings on a baking sheet. Bake, tossing occasionally, until golden, 10 minutes. Let cool, then crumble together with the freeze-dried strawberries.
- Finely crush 1 tablespoon of the strawberry-crumb mixture; combine with 1 tablespoon frosting to make it pink. Cover the whole cake with the remaining white frosting. Press the strawberry-crumb mixture into the frosting, without covering the bite or the opposite short side.
- Spread the pink frosting inside the bite. Add a line of crumb mixture at the bottom of the bite. Freeze until firm, at least 15 minutes. Insert a wooden spatula handle or large craft stick into the cake before serving.
STRAWBERRY CRUNCH ICE CREAM CAKE
While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.
Nutrition Facts : Calories 584 calories, Fat 30g fat (16g saturated fat), Cholesterol 54mg cholesterol, Sodium 280mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY SUNDAE CRUNCH BAR COOKIES
These easy bar cookies taste exactly like those strawberry sundae crunch ice cream bars! Store covered in the refrigerator.
Provided by MYTHMANIAC
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h30m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.
- Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.
- Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.
- Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.
- Cut bars into 6x6 rows.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 17.7 g, Cholesterol 36 mg, Fat 11.2 g, Protein 1.8 g, SaturatedFat 6 g, Sodium 166.4 mg, Sugar 12.4 g
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