Vanilla Caramel Ice Cream Cake With Espresso Whipped Cream Frosting Recipes
VANILLA CARAMEL ESPRESSO FRAPPE CAKE
Steps:
- Dissolve espresso powder in a bowl with 2 tablespoons hot water.
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch cake pans.
- Beat white sugar, 1/2 cup butter, and brown sugar together in a bowl using an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, blending well after each. Reduce mixer speed to low. Beginning and ending with flour, alternate adding flour and buttermilk in 5 rounds. Blend 2 teaspoons dissolved espresso into the batter.
- Dissolve baking soda in the vinegar in a bowl; add to the batter. Mix until incorporated. Divide the batter equally between the prepared pans.
- Bake in the preheated oven until golden brown, 32 to 35 minutes. Cool in the pans on a wire rack for at least 20 minutes before removing from pans and cooling completely, about 40 minutes more.
- Place 1 1/2 plus 2 tablespoons butter in the bowl of an stand mixer with a whisk attachment. Whip on medium-high speed until smooth. Add confectioners' sugar and mix on medium-low until combined. Add salt, whipping on medium-high until smooth. Mix in heavy cream and vanilla extract on low until incorporated. Whip on high until frosting is light and fluffy, scraping down the bowl as needed.
- Divide frosting into 5 equal portions. Leave 2/5 (2 portions) plain. Add remaining 2 teaspoons espresso mixture to another 2/5 (2 portions); stir until well blended. Add 2 tablespoons of caramel topping to the remaining 1/5 (1 portion); stir until well blended.
- Level both cakes and place 1 on a platter. Spread 3 tablespoons of the remaining caramel sauce over it and top with a layer of espresso frosting. Place other cake on top. Spread a thin layer of vanilla frosting on the cake to seal in any crumbs; chill for 30 minutes.
- Frost cake again with a thin layer of espresso frosting. Pipe vanilla frosting around the top edge. Fill the center with caramel frosting. Drizzle generously with the remaining caramel sauce.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 72.6 g, Cholesterol 103.1 mg, Fat 26.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 16.3 g, Sodium 197.5 mg, Sugar 46.2 g
NUTTY CARAMEL ICE CREAM CAKE
We made this frozen treat for a family birthday party, and we received endless comments on it. It's truly fantastic! Be sure to try the recipe with other ice cream flavors.-Tina Stelzl, Waxhaw, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes. , Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months., To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.
Nutrition Facts : Calories 410 calories, Fat 28g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 232mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
EASY ICE CREAM CAKE
This recipe tastes great and can be made in a matter of minutes!!
Provided by KLONGMORE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 4
Steps:
- Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
- Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 42.2 g, Cholesterol 20.4 mg, Fat 15.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 10.9 g, Sodium 96.2 mg, Sugar 31.5 g
VANILLA-CHOCOLATE ICE CREAM CAKE WITH RASPBERRIES AND ESPRESSO WHIPPED CREAM FROSTING
Raspberries ? first soaked in coffee liqueur ? top a layer of ladyfinger cookies and then are covered with chocolate and vanilla ice creams to make this ice cream cake. The espresso whipped cream frosting seals the deal.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the ladyfingers. Toss the berries with the granulated sugar and Kahlua in a medium bowl, and then layer them on top of the cookies.
- Scoop the chocolate and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting. Drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
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