Basic Simple And Tasty Ice Cream Cake Food

EASY ICE CREAM CAKE RECIPE

Steps:

• Grease a 9 inch springform pan with cooking spray. Line the inside of the springform with parchment paper so that it extends 2-3 inches above the hight of the pan. Spread the softened chocolate ice cream on the bottom of the pan and freeze for at least 10 minutes.
• Remove lid from the fudge sauce and microwave until it is pourable. Pour one jar of fudge sauce over the chocolate ice cream. Sprinkle on the Oreos and then pour the other jar of fudge sauce over the Oreos. Freeze for at least 30 minutes.
• Spread the vanilla ice cream over the fudge layer and freeze for at least 2 hours. Remove from freezer and let sit at room temperature for 5 minutes before removing the springform. Put back in freezer.
• Prepare the whipped cream: beat the whipped cream and sugar in a chilled bowl until stiff peaks form. Spread a thin layer on the cake and refreeze for 15 minutes. Apply a second thicker layer over the cake. If decorating, apply the sprinkles and other decorations now and freeze to harden.
• Remove from freezer about 10 minutes before serving. Enjoy!

ICE CREAM SANDWICH CAKE RECIPE BY TASTY

Steps:

• In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
• Top layer of sandwiches with a layer of chocolate ice cream.
• Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
• Freeze for 1 hour.
• Crush sandwich cookies in a resealable bag.
• For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
• Cover frozen cake with topping.
• Garnish with more crushed sandwich cookies and serve immediately or freeze.
• Enjoy!

EASY ICE CREAM CAKE

Steps:

• Crush oreos in a food processor. I used about 3/4 of the package.
• Mix oreo crumbs and melted butter in a bowl until crumbs hold together.
• Press into a 13x9 pan. Chill in refrigerator until firm.
• Unwrap ice cream. Use a large knife to cut the ice cream into rectangular slices. Place slices on top of cookie crumb crust and press into place to eliminate seams.
• Chill in freezer until firm.
• Warm ice cream topping just until it's spreadable--you don't want to melt the ice cream too much. Spread on top of the ice cream. Chill in freezer.
• Lastly, top with whipped cream when ready to serve, or freeze in the freezer. Either way is great!

BASIC, SIMPLE, AND TASTY ICE CREAM CAKE

Steps:

• Take out ice cream to thaw until softened. (Any flavor of ice cream will work.).
• Line a nine inch round cake pan with plastic wrap. Take the softened ice cream and fill the cake pan. Make sure the ice cream is not too runny, or else it will not freeze well.
• Cover pan with plastic wrap (saran wrap) and put in freezer to harden for several hours. You can prepare the ice cream overnight.
• For the cake, cream together butter and sugar in a mixing bowl, then beat in egg whites and vanilla. Combine dry ingredients, then add to bowl alternately with the milk.
• Spread evenly into two greased and floured 9 inch round cake pans. Bake for 30 to 35 minutes at 350 degrees or until inserted toothpick comes out dry. Cool completely.
• Assemble the ice cream cake. Take one layer of cake and place on a platter. Take out the ice cream layer out of its pan and place on top of cake layer. Place the remaining cake layer on the very top, then frost top and sides with desired frosting.
• Place in the freezer until serving. Enjoy!

EASY INCREDIBLE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
• Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
• While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
• Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
• Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
• Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
• Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
• Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

EASY ICE CREAM CAKE

Steps:

• Bake the cake according to directions in two 8" round pans.
• While cake is baking let the ice cream soften a bit.
• Spread ice cream, about 1/2 inch thick on buttered cookie sheet, if you can form about the same size as the cake.
• Place in freezer until frozen well.
• When cake is cooled completely (very important) cut each layer in half with long knife.
• Carefully separate layers.
• Place the ice cream in the middle of each layer of cake.
• So it is cake, ice cream, cake.
• Place in freezer about an hour.
• Remove from freezer, frost bottom, place on second layer, frost.
• Place in freezer another hour.
• Frosting should be frozen.
• Wrap in plastic wrap till ready to serve. When you are ready to serve heat knife in hot water before cutting.
• Enjoy.