CAKE AND ICE CREAM CAKE
Steps:
- Take ice cream out of freezer to soften. It should be easy to spread and not melted.
- Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.
- Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.
Nutrition Facts : Calories 146 calories, Carbohydrate 26.8 g, Cholesterol 11.1 mg, Fat 3.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 2 g, Sodium 232.8 mg, Sugar 7 g
ICE CREAM LAYER CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
- When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.
VANILLA AND BOYSENBERRY ICE CREAM CAKE
Who doesn't love boysenberries? Who doesn't love ice cream? That's right, no one, so everyone should be tucking in to this baby
Provided by Perfect Pixie
Categories Frozen Desserts
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 379.1, Fat 23.4, SaturatedFat 14.4, Cholesterol 75.5, Sodium 75.8, Carbohydrate 41.8, Fiber 2.8, Sugar 25.4, Protein 4.7
BASIC, SIMPLE, AND TASTY ICE CREAM CAKE
Good for a birthday cake. Very versatile cake recipe. You can use any flavor of ice cream, which is why I call this a basic ice cream cake recipe. The cake recipe here is a white layer cake. You can also use any other cake recipe or even a cake mix.
Provided by Hannah
Categories Frozen Desserts
Time 1h15m
Yield 1 three layer cake, 6-10 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 820.8, Fat 33.6, SaturatedFat 20.8, Cholesterol 111.6, Sodium 550.5, Carbohydrate 118.8, Fiber 2.1, Sugar 81, Protein 13.7
ICE CREAM CAKE
Discover this delectable Ice Cream Cake recipe! Combine cookies,fudge sauce and two ice cream flavors in this no-bake dessert recipe.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Set aside 12 cookies. Crush remaining cookies; mix with butter. Press 2/3 onto bottom of 9-inch springform pan. Stand reserved cookies around edge. Microwave 1/2 cup fudge topping as directed on package; drizzle over crust. Freeze 15 min.
- Soften 1-1/2 cups of each flavor ice cream; spread, 1 flavor at a time, over fudge layer in crust. Sprinkle with remaining crumb mixture. Scoop remaining ice cream into balls; place over crumb layer.
- Freeze 4 hours or until firm. When ready to serve, top dessert with COOL WHIP. Microwave remaining fudge topping as directed on package; drizzle over dessert. Garnish with cherries.
Nutrition Facts : Calories 440, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 56 g, Fiber 2 g, Sugar 36 g, Protein 5 g
EASY ICE CREAM CAKE
Make and share this Easy Ice Cream Cake recipe from Food.com.
Provided by violetmac24
Categories Frozen Desserts
Time 55m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1111.2, Fat 51.3, SaturatedFat 18.3, Cholesterol 136.7, Sodium 663.6, Carbohydrate 155.4, Fiber 1.7, Sugar 135.4, Protein 10.2
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
ICE CREAM BIRTHDAY CAKE
When we were young, Mom made birthday cakes with a small toy on top, chosen just for us. Now that I'm a parent, I go with jimmies. -Becky Herges, Fargo, North Dakota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 374 calories, Fat 19g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 315mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
RAINBOW ICE CREAM CAKE
Make and share this Rainbow Ice Cream Cake recipe from Food.com.
Provided by Melina Baker
Categories Dessert
Time 4h20m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Divide ice cream into thirds. Place into individual bowls to soften to a spreadable consistency while you continue with next steps.
- Tear cake into small pieces. Divide into thirds and place each third into a medium size bowl. Sprinkle one flavor of dry gelatin over each cake portion. Toss lightly with fork until cake is well-coated.
- Place strawberries cake pieces in bottom of a 10 inch tube pan. Sprinkle any excess gelatin over cake. Spoon strawberries over cake. Spread one third of the ice cream over the strawberries.
- Repeat layers with lime cake pieces, crushed pineapple, ice cream, orange cake pieces, oranges and ice cream.
- Freeze until firm, preferably a day or so, so that the gelatin blends into the cake pieces.
- Unmold on a chilled plate and cut into wedges to serve.
Nutrition Facts : Calories 284.6, Fat 6.6, SaturatedFat 4, Cholesterol 25.8, Sodium 283.6, Carbohydrate 52.4, Fiber 1, Sugar 40.1, Protein 5.4
CAKE AND ICE CREAM
A delicious blended drink using cake vodka. I invented this drink while visiting my sister in Minnesota. We did not know what to do with the cake vodka so I tried this and everyone loved it. Enjoy!
Provided by superwoman
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Blend ice cream, milk, ice, vodka, and sugar together in a blender until smooth.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 19 g, Cholesterol 23.4 mg, Fat 5.8 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.6 g, Sodium 59 mg, Sugar 18 g
ICE CREAM CAKE
This is a basic recipe for ice cream cake. You can use any flavor of ice cream or cake mix you like! Frost with frosting or fudge topping or thinned ice milk or anything!
Provided by winnie the pooh
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 3h
Yield 18
Number Of Ingredients 2
Steps:
- Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
- Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
- Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
- Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
- Cover with waxed paper and freeze until very firm. Decorate as desired.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.5 g, Cholesterol 19.9 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 281.5 mg, Sugar 25.9 g
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