CHOCOLATE WAFER COOKIE ICE CREAM CAKE
This is a great birthday cake, that's simple dimple to make, from televisions cooking show host of Ciao Italia, Mary Ann Esposito! She is the longest running cooking show host in history. She is a wonderful person, and I had the great privilege of meeting her many years ago, as she lives next to the town I used to live in, and she was guest speaker at a womens luncheon that I attended. Her husband, Guy Esposite is a well known doctor in Dover NH. NOTE: Cooking time is freezing time, and I would freeze it for at least 2 hours. NOTE: Please see my recipe for Recipe #329292, if you have a hard time finding the Nabisco Chocolate Wafer Cookies at your local grocery store. (Sometimes they are found in odd places like near the ice cream toppings and cones etc.)
Provided by Lindas Busy Kitchen
Categories Frozen Desserts
Time 2h30m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Line a 9X3" pan with aluminum foil, with an overhang of 2".
- Line the bottom of the pan with a layer of the cookies, breaking a few to fit into the edges, if necessary.
- Spread a layer of ice cream over the cookies.
- Repeat making 2 more layers, or however many your pan will accommodate, ending with a top layer of cookies.
- Cover the pan tightly with aluminum foil, and freeze until needed.
- 15 minutes before serving, remove the cake from the freezer.
- Whip the cream.
- Grab the overhanging foil on the sides of the pan, and lift out the ice cream cake. Place it on a serving platter.
- Decorate the top with whipped cream, and place the strawberries randomly on top to make a design.
- Cut into squares with a sharp knife, and serve.
Nutrition Facts : Calories 467.5, Fat 19.5, SaturatedFat 9.2, Cholesterol 43.2, Sodium 446.1, Carbohydrate 68.7, Fiber 2.8, Sugar 39.1, Protein 7.5
SUGAR WAFER NEAPOLITAN ICE CREAM CAKE
Ice cream cone, who? There's crunchy wafer cookie and ice cream in every bite of this frozen chocolate, strawberry and vanilla cake.
Provided by Food Network Kitchen
Categories dessert
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line the inside of an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang of wrap.
- Spread 1 pint of ice cream across the bottom of the prepared pan. Line the edge of the pan with a single layer of upright chocolate wafer cookies, pressing them all the way to the bottom so they sit firmly in the ice cream. Repeat with another circle of chocolate wafer cookies nestled against the first row. Arrange 2 circles of vanilla wafer cookies followed by 2 circles of strawberry wafer cookies. Fill the center hole with 2 to 3 strawberry wafer cookies.
- Spread the remaining ice cream over the top, tapping the pan on the counter lightly to makes sure the ice cream fills all the nooks and crannies (the ice cream should be quite soft--almost melted is okay). Pull the plastic wrap up and over to cover the top and freeze at least overnight and up to 2 weeks.
- When ready to serve, remove the cake from the freezer and let sit for 10 minutes to make unmolding easier. Beat the cream with the sugar until stiff peaks form. Put 1 cup of the whipped cream in a pastry bag fitted with a medium star tip.
- Unwrap and invert the cake onto a serving dish. Frost with the remaining whipped cream, then use the whipped cream in the pastry bag to pipe stars on top and around the bottom of the cake. Decorate with the sprinkles.
MINT AND CHOCOLATE ICE CREAM CAKE
This ganache-covered cake is great with mint or mint chip ice cream.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan and line the bottom with parchment.
- Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes, let cool completely before using.
- Scoop the chocolate and mint ice creams onto the cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge, then unhinge the spring-form and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more (so the cookie layer is on the bottom). Keep in the freezer until ready to frost.
- Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
- Frost the top and sides of the cake with the ganache and top with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.
ZEBRA CAKE III
This easy-to-make icebox cake seems to be as popular today as it was 50 years ago.
Provided by Joanne L. Hayes
Categories Desserts Chocolate Dessert Recipes
Time 8h30m
Yield 6
Number Of Ingredients 5
Steps:
- Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
- Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
- Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
- Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
- Cover tightly and refrigerate overnight.
- To serve, slice diagonally to create striped pieces.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 38.3 g, Cholesterol 83.7 mg, Fat 29.7 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 16.5 g, Sodium 269.6 mg, Sugar 18.4 g
CHOCOLATE-PEPPERMINT ICE CREAM CAKE
Categories Chocolate Dairy Dessert Christmas Mint Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- For crust:
- Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.
- For glaze:
- Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.
- For filling:
- Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer). Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream; spread evenly. Freeze overnight.
- Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.
ICEBOX CAKE
You don't have to bake to serve a wonderful dessert! This "cake" is made from chocolate wafers and whipping cream. It is so delicious.-Cindy Hawkins, New York, New York
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake. , Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.
Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 138mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
MOCHA ICE CREAM CAKE
Categories Cake Coffee Milk/Cream Food Processor Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Frozen Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
- Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
- Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.
CHOCOLATE CHIP COOKIE ICE CREAM CAKE
Vary this dessert by using different flavors of ice cream.
Provided by ARVILLALAR
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 5h
Yield 12
Number Of Ingredients 6
Steps:
- Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
- Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
- Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 66.5 g, Cholesterol 42.5 mg, Fat 28.2 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 12 g, Sodium 316.3 mg, Sugar 46.5 g
FAMOUS CHOCOLATE WAFER CAKE (ZEBRA CAKE) EASY
My family has been making this dessert for over 80 years. It was first introduced by Nabisco in 1929 as "Chocolate Wafer Icebox Cake". My mom, now almost 90, remembers her mother serving this to her when she was a child. As the wafers sit overnight, they become cake-like and incredibly delicious! Combined with real, hand-whipped...
Provided by Family Favorites
Categories Chocolate
Time 20m
Number Of Ingredients 3
Steps:
- 1. Combine whipped cream and vanilla in a glass bowl. Beat with mixer until stiff peaks form.
- 2. Spread just a tsp. of whipped cream onto each wafer. Stack wafers together. Then stand on edge on serving platter to make log.
- 3. Frost with remaining whipped cream. Refrigerate at least 4 hours or overnight.
- 4. Cut dessert diagonally into 14 slices. Store leftover cake (...if any =) ) in refrigerator.
- 5. Decorate with mini chocolate chips, chocolate shavings, nuts, toasted coconut or (my favorite) just serve as is!
MINT CHOCOLATE ICE BOX CAKE
Make and share this Mint Chocolate Ice Box Cake recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 6h20m
Yield 1 cake
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form.
- Add green food coloring, drop by drop, until cream turns mint green.
- Continue beating until stiff peaks form; do not overbeat.
- Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate.
- Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center.
- Spread with ½ cup cream.
- Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.).
- Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight.
- When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.
Nutrition Facts : Calories 4052.2, Fat 248.7, SaturatedFat 131.3, Cholesterol 662.3, Sodium 3708.8, Carbohydrate 433.5, Fiber 17.4, Sugar 202.2, Protein 43.5
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