INCREDIBLE MELTED ICE-CREAM CAKE
Provided by Anne Byrn
Categories Cake Egg Dessert Bake Freeze/Chill Quick & Easy Fall Spring
Yield Serves 16
Number Of Ingredients 6
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
- Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.
- Meanwhile prepare the Chocolate Marshmallow Frosting , or another frosting that would go well with the flavor of the ice cream in the cake. Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes.
7-LAYER ICE CREAM CAKE
That's right, 7 layers! If you use homemade pound cake, double the sorbet and ice cream to get the same showstopping height.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on 2 sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).
- In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).
- Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.
Nutrition Facts : Calories 350 g, Fat 12 g, Fiber 2 g, Protein 5 g, SaturatedFat 7 g
EASY INCREDIBLE ICE CREAM CAKE
Perfect for summer parties or birthdays any month of the year, this simple ice cream cake is better and less expensive than any store-bought version! Layers of moist cake, crunchy cookies, rich ice cream, and a smooth, buttery-like icing deliver sweet perfection in every bite.
Provided by NicoleMcmom
Time 5h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 818.1 calories, Carbohydrate 85.7 g, Cholesterol 146.7 mg, Fat 50.8 g, Fiber 1.7 g, Protein 9.5 g, SaturatedFat 23.4 g, Sodium 443.4 mg, Sugar 67.9 g
ICE CREAM SANDWICH CAKE
Top a classic ice cream sandwich cake with chocolate sandwich cookies for a sweet addition. Our Ice Cream Sandwich Cake is sure to shine on any dessert table!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies.
- Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of Reynolds Wrap® Aluminum Foil; cover with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil.
- Freeze 4 hours.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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
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