Vanilla Ice Cream Cake Recipes

MANGO-ORANGE-VANILLA ICE CREAM CAKE

Steps:

• Butter an 8-inch springform pan. Cut a 7-by-26-inch piece of parchment paper; press the strip around the inside of the pan so it extends above the rim (this will allow you to build a tall cake). Lock the ring to secure the paper to the pan.
• Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes.
• Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer. Transfer the other half to a stand mixer and let soften slightly, then beat with the paddle attachment on medium speed until spreadable but not melted. Spread the ice cream evenly onto the crust with an offset spatula. Freeze until firm, 30 minutes to 1 hour.
• Rinse out the bowl, then repeat step 3 with the vanilla ice cream, using half of the carton. Freeze the cake. When firm, repeat with the orange-vanilla ice cream, using half of the carton. Return to the freezer.
• Repeat the layers with the remaining mango, vanilla and orange-vanilla ice cream, making sure each layer is firm before adding the next. Freeze the ice cream cake until completely firm, at least 1 hour.
• Remove the springform ring and parchment. Cover the cake with whipped cream and freeze at least 10 minutes more.

VANILLA MALTED ICE CREAM CAKE

Steps:

• Trim the brown crust off the top, bottom and sides of the angel food cake using a serrated knife. Thinly slice the cake.
• Whisk 1/2 cup heavy cream and 1/4 cup malted milk powder in a small bowl until the powder is mostly dissolved; let sit 5 minutes, then whisk again until the powder is completely dissolved and the mixture is slightly thickened. Lightly coat the bottom and sides of a 10-inch tube pan with cooking spray. Press about half of the cake slices into the bottom of the pan and slightly up the sides in a single layer, trimming as needed. Drizzle half of the malted cream over the cake slices.
• Scoop half of the ice cream into the pan and spread with an offset spatula to make an even layer. Press some of the remaining cake slices on top of the ice cream to make an even layer, trimming the slices as needed. Drizzle with the remaining malted cream. Repeat with the remaining ice cream and cake slices. Cover with plastic wrap and freeze until firm, at least 4 hours and up to 5 days.
• Loosen the edges of the cake with an offset spatula, then invert onto a platter. Beat the remaining 1 cup heavy cream and 2 tablespoons malted milk powder with a mixer until stiff peaks form. Spread over the top and sides of the cake and top with sprinkles.

VANILLA ICE CREAM CAKE RECIPE

Steps:

• Soften 1 1.5 quart container of vanilla ice cream until it is still frozen but of a spreadable consistency.
• While ice cream is softening, crush chocolate graham crackers in a Ziploc bag using the smooth side of a clean meat mallet.
• Pour the crushed graham crackers into a small mixing bowl and squeeze in one bottle of chocolate ice cream topping that hardens when cold. Mix well and set aside.
• Dump the softened tub of ice cream into a large mixing bowl and stir with a stiff spatula until smooth but still frozen.
• Spread this softened ice cream into an even layer in an 8 inch round springform pan.
• Spread half of the chocolate graham cracker mixture evenly on top of the ice cream layer.
• Put the springform pan containing your first ice cream and crunchies layers into the freezer to set for about an hour or so.
• Once the time has elapsed, put your second tub of ice cream out to soften (keep the first layer in the freezer until your second layer is ready).
• When the ice cream is the right consistency, repeat as above - dump the container into a large mixing bowl, stir, and spread in an even layer on top of the first two layers (ice cream and crunchies) in your springform pan.
• Top this second layer of ice cream with your remaining crushed chocolate graham crackers mixture.
• Place the ice cream cake back into the freezer for an hour or more to freeze and set.
• When the time has elapsed, start to make the whipped cream frosting. Keep the cake in the freezer until you are ready to frost.
• Using the whisk attachment for your stand mixer, whisk the heavy cream until stiff peaks form.
• Whisk in the powdered sugar and vanilla.
• In a small bowl dissolve the powdered unflavored gelatin in the hot water to a liquid consistency (place in microwave for a few seconds if it is not liquid).
• Whisk the dissolved gelatin into your whipped cream.
• Remove the ice cream cake from the freezer and unbuckle the springform pan. Carefully dislodge the outer ring using a plastic knife around the edges if necessary.
• Place the ice cream cake on a serving plate and spread the whipped cream frosting around the sides evenly.
• Using a piping bag or silicone piping bulb pipe a decorative edge around the top and bottom of the cake.
• Put the cake back in the freezer for about an hour and let the frosting set.
• Serve and enjoy.

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.

VANILLA CAKE BATTER ICE CREAM

Steps:

• In a large saucepot, over medium heat place in vanilla bean pod, whipping cream, dash salt, sugar, and egg yolks,and cook until a custard has formed and ribbons with the finger on the back of a spoon. This should be done on medium to low heat and slowly, as not to curdle or scorch.
• Remove from heat, and strain into a large bowl or measuring cup.
• Remove the vanilla pod and scrape out the seeds into the mixture. Rinse off the empty pod, and wipe dry. Place empty pod into your sugar bowl to flavour your coffee sugar or other uses.
• Into the large bowl of cooked milk and eggs add the half and half cream and stir well.
• Place covered into the fridge overnight to get cold. This is done so that when the mixture hits your ice cream maker bowl, a warm mixture will not liquidize the cold gel, and helps with the freezing process.
• Pour the measured amount of dry cake mix into a small bowl, and whisk out or sieve out any lumps. The amount here in this recipe is 2/3 of a cup dry mix. Some people like a little less some like more, this is the amount our family enjoys.
• Pour the cold custard into the already running ice cream maker.
• Sprinkle on the dry cake mix a few spoons at a time through the feed tube. Continue until dry mix is incorporated in custard. This gives you smooth texture. Let your maker continue as manufacturers directions, takes usually 20 minutes or more. If you like some cake batter lumps in the ice cream then put in as unwhisked dry mix later half way or ten minutes before the freezing is complete.
• Also at the very end of the freezing when you are ready to remove, and before pouring into your freezer storage container you may add -- another 2 tablespoons dry mix and swirl through with a spatula, if you like lumps of dry mix -- also fold in quartered strawberries and fold through -- or even swirl in your favourite fudge sauce.
• Pour into a covered storage container and place in your upright home freezer to freeze solid.
• A tip that I do is to taste mixture half way through to see if I have enough flavour, if you like more then you can add another tablespoon or two dry mix. Also for every quart of ice cream you should have 1/2 cup dry mix for flavour incorporated.
• When I make this with Lemon Supreme Cake Mix I always fold in the Strawberries, and some toasted coconut at the very end. Makes a nice Lemon Strawberry almost cheesecaky ice cream.

VANILLA ICE CREAM FOR TIRAMISU ICE CREAM CAKE

Steps:

• Combine cream, milk, 6 tablespoons sugar, and salt in a medium saucepan over medium heat. Scrape vanilla seeds into pan; add pod. Heat until hot (do not let boil), about 2 minutes. Remove from heat; cover and let stand 30 minutes.
• Prepare an ice-water bath. Whisk together egg yolks and remaining 6 tablespoons sugar in a medium bowl. While whisking constantly, add a ladle of hot cream mixture in a slow stream, then add another ladle. Pour yolk-mixture into remaining hot cream mixture in pan. Cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon and registers 170 degrees on an instant-read thermometer, 5 to 7 minutes. (The custard should retain a line drawn with your finger across the back of a spoon.)
• Strain through a fine sieve into a bowl set in the prepared ice-water bath. Let stand until cold, stirring occasionally.
• Pour mixture into ice cream maker. Process according to manufacturer's instructions. The ice cream is ready once it holds its shape when the machine stops but sags slightly. Transfer to an airtight container and freeze.

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.