Vanilla And Boysenberry Ice Cream Cake Recipes

ICE CREAM BIRTHDAY CAKE

Steps:

• Line a 9-in. round pan with plastic wrap. Spread ice cream into pan. Freeze 2 hours or until firm., Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks to cool completely., Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Decorate with sprinkles as desired. Freeze 2 hours longer or until firm.

VANILLA AND BOYSENBERRY ICE CREAM CAKE

Steps:

• Spread half the vanilla ice cream into the base of 23cm loose bottom cake tin.
• Place in the freezer.
• Place the remaining ice cream back into the freezer.
• Whip the cream and icing sugar together until very thick.
• fold in the Boysenberries and chocolate chips.
• Spread the boysenberries cream over the base of the ice cream in the cake tin.
• Return to the freezer for two hours.
• Spread the remaining tip top vanilla ice cream over the boysenberry cream and return to the freezer for at least six hours and preferable overnight.
• To serve warm a cloth and run around the outside of the cake tin.
• Remove the sides of the cake tin and place the ice cream cake onto a serving plate.
• Dust with cocoa and cut into wedges to serve.

HOMEMADE BOYSENBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Beat white sugar, 1 1/2 sticks butter, eggs, and vanilla extract in a bowl with electric mixer until fluffy. Add 4 cups flour, milk, and baking powder; mix until batter is thoroughly combined.
• Pour half the batter into baking pan. Spread half the boysenberry preserves over batter; pour the rest of the batter into pan and spread remaining preserves on top.
• Mix 2 cups plus 2 tablespoons brown sugar and 1 1/3 cup flour in a bowl; cut in 2 sticks butter with a fork until mixture resembles coarse crumbles. Sprinkle crumbles over the preserves until covered.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Cool before cutting.

BOYSENBERRY CASHEW CHEESECAKE ICE CREAM

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of a pie pan. Bake for 8 minutes, and remove from oven. When cool, break into small pieces.
• Combine buttermilk, sweetened condensed milk, cream cheese, lemon juice, zest, and salt in a blender or food processor. Process until smooth. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
• Mix in cashews and pieces of graham cracker crust. Gently fold in preserves to create a ribbon effect. Transfer to the freezer for 1 hour to harden.

BOYSENBERRY CAKE

Steps:

• In a bowl combine flour salt and baking powder.Cream the shortening and 1 cup of the sugar in a mixing bowl. Add the flour mixture to the shortening mixture alternately with the milk , beat until smooth. Grease a 13x9 pan and spread in the batter. Cover the batter with the 2 cups boysenberries. Cover the berries with the remaining 1 cup sugar and dot with butter. Pour 1 cup hot water over the berries. Bake at 325 degrees for about 1 hour.