EASY ICE CREAM CAKE RECIPE
Just 5 ingredients will give you a delicious and easy birthday cake that tastes even better than the Dairy Queen version!
Provided by Angela Allison
Categories Dessert
Time 2h55m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 498 kcal, ServingSize 1 serving
ICE CREAM CAKE
Steps:
- Unmolding the cake: Place a large plate or serving platter in the freezer to chill for 10 minutes. This will keep the cake from melting when you transfer it to the plate. Take the cake pan from the freezer and unlock the clasp. Pull the ends of the bottom piece of plastic wrap on the bottom of the pan to remove it from the springform pan. Gently pull the plastic wrap off the cake and use your hand or a spatula to transfer the cake to the frozen plate.
Nutrition Facts : Calories 591 kcal, Carbohydrate 50 g, Cholesterol 112 mg, Fiber 2 g, Protein 6 g, SaturatedFat 26 g, Sodium 119 mg, Sugar 44 g, Fat 43 g, UnsaturatedFat 0 g
SUMMER CELEBRATION ICE CREAM CAKE
I wanted to make my youngest son an ice cream cake one year for his summer birthday, as he prefers ice cream to the traditional cake. He picked the flavors and I decided to try my favorite brownie recipe as a crust. It worked! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Line an 8-in. square baking dish with foil and grease the foil; set aside. In a large bowl, combine the sugar, butter, yogurt, egg, orange zest and vanilla until blended. Combine flour and cocoa; stir into sugar mixture. Add chocolate chips. , Spread into prepared dish. Bake at 325° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. , Spread ice cream over cake. Cover and freeze for 3 hours or until firm., Remove from the freezer 10 minutes before serving. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Using foil, lift dessert out of dish; gently peel off foil. Cut into squares. Garnish with berries and drizzle with chocolate.
Nutrition Facts : Calories 505 calories, Fat 24g fat (14g saturated fat), Cholesterol 79mg cholesterol, Sodium 133mg sodium, Carbohydrate 71g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
EASY CELEBRATION ICE CREAM CAKE
Make and share this Easy Celebration Ice Cream Cake recipe from Food.com.
Provided by Shm9800
Categories Frozen Desserts
Time 4h15m
Yield 14 one wedge each, 14 serving(s)
Number Of Ingredients 5
Steps:
- LINE 9-inch round cake pan with plastic wrap, with ends of plastic wrap extending over side of pan. Stand 14 of the cookies around edge of pan. Crush remaining 10 cookies. Reserve 1/2 cup of the cookie crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup of the whipped topping and the reserved 1/2 cup crumbs. Cover with chocolate ice cream.
- FREEZE 4 hours or overnight.
- REMOVE dessert from pan just before serving, using the plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand 10 minute at room temperature to soften slightly. Top evenly with the remaining 1 cup whipped topping; drizzle with fudge topping. Cut into 14 wedges to serve. Store leftover dessert in freezer.
- Variation: Prepare as directed, using Reduced Fat OREO Chocolate Sandwich Cookies, frozen yogurt and COOL WHIP LITE Whipped Topping.
- Variation: Omit fudge topping. Prepare as directed, using COOL WHIP Strawberry Whipped Topping. Top with 14 fresh strawberries just before serving.
Nutrition Facts : Calories 225.5, Fat 13.5, SaturatedFat 7, Cholesterol 35.4, Sodium 124.3, Carbohydrate 25, Fiber 1, Sugar 12.7, Protein 2.7
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
EASY CELEBRATION ICE CREAM CAKE
Make and share this Easy Celebration Ice Cream Cake recipe from Food.com.
Provided by marisk
Categories Dessert
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Line 9 inch round cake pan with plastic wrap.
- Arrange cookies in bottom of pan.
- Spread ice cream over cookies.
- Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
- Mix candy into whipped topping. Spread over fudge sauce.
- Drizzle remaining fudge sauce onto topping.
- Freeze 4 hours or overnight.
- Lift cake out of pan; peel off plastic wrap.
- Let stand 10 minutes.
- Top with additional candy, if desired.
Nutrition Facts : Calories 321.5, Fat 16.5, SaturatedFat 9.3, Cholesterol 45, Sodium 223.5, Carbohydrate 40.3, Fiber 1.7, Sugar 23.1, Protein 4
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.
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