ICE CREAM SUNDAE CAKE
This Ice Cream Sundae Cake is so sweet and so charming! Layers of brownies and ice cream are topped by tiny ice cream cones, making it the perfect treat for birthdays or special celebrations.
Provided by Elizabeth LaBau
Categories Dessert
Time 2h35m
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 F, line a 9-inch springform pan with parchment, and spray it with nonstick cooking spray.
- Combine the butter, sugar, and cocoa powder in a large microwave-safe bowl, and microwave in 45-second increments, two or three times, until the butter is melted and the mixture is hot. When you stir it, it should be shiny but still grainy. Let it cool until it is warm but not hot.
- Add the eggs one at a time, mixing them in with a spatula, stirring well, then add the vanilla extract. Finally, add the salt and flour and stir them in until no flour streaks remain. Scrape the batter into the prepared pan and smooth into an even layer. Bake at 325 for 30-35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool completely before assembling the cake.
- Combine the cream, milk, sugars, and salt in a medium saucepan over medium heat. Put the egg yolks in a medium bowl nearby and whisk them gently. Bring the milk/cream mixture to a simmer, then when it just starts to come to a boil, remove the pan from the heat. Whisk the egg yolks while you slowly pour in about a third of the hot cream mixture, whisking constantly so the eggs heat up but don't cook during the process.
- Now return the saucepan to the heat and start whisking the cream while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy thermometer, you're shooting for 175 F (80C).
- Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into a bowl. Whisk in the vanilla paste or extract, then continue to whisk occasionally as it cools. Once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it's completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.)
- Once the custard is fully chilled, churn the ice cream according to your ice cream maker's instructions. Once it reaches soft-serve consistency, stop the machine and stir in the cherries, waffle cone pieces, and peanuts.
- Remove the brownie from the pan and line the pan with cling wrap extending up and over the sides-this will make it much easier to remove the ice cream cake later. Place the brownie back in the bottom of the pan. Scrape the ice cream on top of the brownie and smooth it into an even layer. Freeze for at least 3-4 hours, or overnight, so that the ice cream is very firm before decorating.
- To make the mini ice cream cones, take an empty cereal box or similar, lay it on its side, and cut evenly spaced Xs across the top-this will be used to hold your ice cream cones after they are decorated.
- Divide the buttercream up into small bowls, with a few scoops of frosting per bowl, and dye it different colors to represent different flavors of ice cream. (You can also add a few drops of flavoring extract if you'd like!) Use a small 1-inch candy scoop to scoop the frosting into balls and place it on the miniature ice cream cones. Add a pinch of sprinkles on top, if you'd like, and slide the cone into one of the X's you cut in the box. Continue until you've made all the cones you need. These can be made several days in advance and kept in the refrigerator, if desired.
- When you're ready to decorate the cake, combine the heavy cream and powdered sugar in the bowl of a large stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form. Note that ice cream cakes start to melt quickly, so during the decorating process, you may need to return the cake to the freezer periodically between steps. Don't be shy about freezing it mid-decorating session--it's better to err on the side of caution than to push it and end up with a melting cake that's only partially decorated!
- Unclasp the sides of the springform pan, remove the cake from the pan and peel off the plastic wrap. Place the cake on a cardboard cake round. Spread a thick layer of whipped cream on top of the cake and around the sides. Pour your sprinkles into a shallow bowl or pie tin, and holding the cake in one hand above the bowl, use your other hand to grab a handful of sprinkles and press them into the sides of the cake. Place some whipped cream into a piping bag fitted with a large star tip, and pipe a ring of rosettes all around the top edge. Return the cake to the freezer to freeze the whipped cream before adding the mini ice cream cones.
- Once the whipped cream is solid, press the miniature ice cream cones into the tops of the whipped cream. (I didn't have a problem with them standing upright, but if you do you can always rest them at an angle on the rosettes instead.)
- For the cleanest cuts, cut the cake when it is fresh from the freezer-it will be a little difficult to cut through the bottom brownie layer, but it's neater than trying to cut a partially defrosting cake! I think the slices taste best after about 5 minutes out of the freezer, when the ice cream and brownies have had a chance to soften a bit. Wrap any leftovers with plastic wrap and store in the freezer.
Nutrition Facts : Calories 697 kcal, Carbohydrate 64 g, Protein 8 g, Fat 48 g, SaturatedFat 27 g, Cholesterol 252 mg, Sodium 156 mg, Fiber 3 g, Sugar 52 g, ServingSize 1 serving
CAKE-MIX ICE CREAM SUNDAE CAKE
This ice cream cake is sure to be a hit with kids and adults alike. You can add the sundae toppings before serving, or put them out in bowls to let each person personalize his or her own slice.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil, and coat it with cooking spray.
- Beat the cake mix, oil, egg and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth. Let stand a few minutes until no longer tacky and then pat into the prepared pan.
- Bake until the edges are set, the cake has deflated and the top is no longer wet and shiny, 20 to 25 minutes. Let cool completely.
- Spread the softened ice cream over the cake in 1 even layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
- Let the cake stand at room temperature for about 20 minutes before serving. Whip the cream with the sugar in a chilled medium bowl with an electric mixer until stiff peaks form. Spread over the ice cream. Top with your favorite sundae toppings, such as those suggested above. Use the foil to lift the cake out of the pan and place on serving platter. Slice and serve.
A BIRTHDAY ICE CREAM SUNDAE CAKE
Make and share this A Birthday Ice Cream Sundae Cake recipe from Food.com.
Provided by Chef mariajane
Categories Frozen Desserts
Time 30m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Spray two 13x9-inch cake pans with cooking spray and set aside.
- Beat cake mix, eggs, water and oil on low speed for 30 seconds to blend, then on medium speed for 2 minutes. Divide batter into greased pans.
- Bake in centre of preheated oven for 10-15 minutes or until set. Remove cakes from pan and cool completely.
- Line the bottom and two sides of one pan with waxed paper.
- Spread half of the softened ice cream evenly across the bottom of the pan. Spread Smucker's Topping evenly on top of the ice cream layer.
- Place first cake on top of the ice cream and chocolate layer. Spread remaining softened ice cream evenly on top of the cake layer.
- Spread Smucker's jam evenly on top of the remaining cake layer. Flip the jam covered covered layer of cake on top of the ice cream layer in pan.
- Freeze for at least 3 hours or overnight.
- To serve, loosen the edges of the cake with a hot knife, and flip and unmold onto a serving tray. Decorate the cake for birthdays or other special occasions with Smucker's Sundae syrup.
Nutrition Facts : Calories 462.6, Fat 17.5, SaturatedFat 8.4, Cholesterol 95.6, Sodium 204.9, Carbohydrate 72, Fiber 1.9, Sugar 51, Protein 6.2
HOT FUDGE ICE CREAM SUNDAE CAKE
Make and share this Hot Fudge Ice Cream Sundae Cake recipe from Food.com.
Provided by Midwest Maven
Categories Frozen Desserts
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, and grease & flour a 13x9x2 inch pan.
- Prepare, bake, and cool the cake following the package directions.
- Remove cake from pan, and split cake in half horizontally.
- Place bottom layer back in pan.
- Cut ice cream into even slices and place evenly over bottom cake layer. (Use all the ice cream).
- Place remaining cake layer over ice cream.
- Cover and freeze.
- For Fudge Sauce:.
- Combine evaporated milk and sugar in medium saucepan,.
- Cook, stirring constantly, on medium heat until mixture comes to a rolling boil.
- Boil and stir for 1 minute.
- Add unsweetened chocolate and stir until melted; beat over medium heat until smooth.
- Remove from heat and stir in butter, vanilla extract, and salt.
- Cut cake into squares.
- For each serving place a cake square on plate and spoon hot fudge sauce on top. Garnish with whipped cream and a cherry.
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