Easy Ice Cream Cake With Hot Fudge Food

EASY 5 LAYER ICE CREAM CAKE

Steps:

• In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into a 9×13 pan. (No need to grease the pan prior.) Make sure it is very tightly packed-I use the back of a spatula to firmly press it in. Freeze for 15 minutes.
• During that time, place the softened chocolate ice cream in a bowl and give it a good stir to rid any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen crust. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• During that time, place the 2nd ice cream flavor into a bowl and stir it until it is smooth and very soft. Carefully spread on top of the chocolate ice cream. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• Make sure the hot fudge is spreadable consistency. You may have to slightly heat it if using store-bought. Spread it on top of the ice cream as best you can. Because it is not as cold as the ice cream layer, the two will slightly mix together as you spread. That's ok. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes. Spread on top of hot fudge layer, then top with sprinkles. Cover with aluminum foil and freeze for at least 12 hours before serving (and up to a few days).
• Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer.

EASY ICE CREAM CAKE

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.

HOT FUDGE ICE CREAM TOPPING

Steps:

• In a small saucepan, combine sugar and cocoa. Stir in the milk; add butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm. Refrigerate leftovers., To reheat: Place sauce in a small saucepan; bring to a boil, stirring until smooth.

BEST HOT FUDGE SAUCE

Steps:

• In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted.
• Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.

HOT FUDGE SAUCE

Steps:

• Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
• Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

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!

FUDGY ICE CREAM CAKE

Steps:

• Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
• In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.
• Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.
• To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.
• In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.

HOT FUDGE ICE CREAM SUNDAE CAKE

Steps:

• Preheat oven to 350 degrees, and grease & flour a 13x9x2 inch pan.
• Prepare, bake, and cool the cake following the package directions.
• Remove cake from pan, and split cake in half horizontally.
• Place bottom layer back in pan.
• Cut ice cream into even slices and place evenly over bottom cake layer. (Use all the ice cream).
• Place remaining cake layer over ice cream.
• Cover and freeze.
• For Fudge Sauce:.
• Combine evaporated milk and sugar in medium saucepan,.
• Cook, stirring constantly, on medium heat until mixture comes to a rolling boil.
• Boil and stir for 1 minute.
• Add unsweetened chocolate and stir until melted; beat over medium heat until smooth.
• Remove from heat and stir in butter, vanilla extract, and salt.
• Cut cake into squares.
• For each serving place a cake square on plate and spoon hot fudge sauce on top. Garnish with whipped cream and a cherry.

HOT FUDGE SUNDAE ICE CREAM CAKE RECIPE

Steps:

• Preheat oven to 350 degrees for a metal or glass pan or 325 degrees for dark or coated pans.
• In a large mixing bowl, combine cake mix, water, oil and eggs until combined and smooth. Pour batter into a well greased 9x13 inch baking pan and cook for 26-30 minutes, or until an inserted toothpick comes out clean. Let cool completely.
• After completely cooled, remove the cake from the pan and cut in half horizontally. Replace the bottom half of the cake into the pan. Cut ice cream into even slices and place over the bottom cake layer. Put the top half of the cake over the layer of ice cream. Cover and store in the freezer until ready to eat. Cut into slices and top with hot fudge, whipped cream, nuts and a cherry.

EASY ICE CREAM CAKE WITH HOT FUDGE

Steps:

• Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.
• Freeze 4 hours.
• Remove dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.

HOT FUDGE SAUCE

Steps:

• In a heavy saucepan, add all ingredients and stir
• Heat oven medium heat stirring constantly until chocolate is melted and the sauce is smooth
• Remove from heat, stir and let cool slightly
• Add to jar or container with lid
• Serve immediately or store in refrigerator for up to 1 month
• To reheat, cook for 30 seconds in a microwave safe bowl. Stir and heat for an additional 10 seconds or longer if necessary.

HOT FUDGE CAKE

Steps:

• Prepare cake batter according to package directions-- mix the cake mix, water, eggs, and vegetable oil until well blended.
• Pour into a lightly greased 13- x 9-inch pan.
• Stir together sugar and next 3 ingredients; pour over batter (it will sink to bottom of pan).
• Do not stir.
• Bake at 350° for 45 minutes.
• Let stand 10 minutes.
• Serve with vanilla ice cream and chopped pecans.

DECEPTIVELY EASY ICE CREAM CAKE

Steps:

• Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan.
• You may have to cut some of the sandwiches a little bit to get the perfect fit.
• Drizzle some of the chocolate and caramel over the sandwiches.
• Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts.
• Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts! That's it!

BEST ICE CREAM CAKE

Steps:

• Reserve 8 chocolate sandwich cookies and place the remainder in the bowl of a food processor. Process until finely ground, about 1 minute. Drizzle in the butter then process the mixture until it is combined. Transfer to an 8-inch springform pan. Using a flat bottomed glass, press the crust firmly into the bottom of the pan and up the sides. Place in the freezer for 20 minutes.
• Meanwhile, remove 2 pints of chocolate-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream into the crust. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
• Dollop spoon-fulls of fudge all over the ice cream, then spread it with a spatula, leaving a ½-inch border around the edge. Take the remaining 8 oreos and break them apart into small pieces. Sprinkle them all over the fudge and press gently. Return the cake to the freezer for 2 hours.
• Meanwhile, remove 2 pints of coffee ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream all over the cookie layer. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
• Dollop spoon-fulls of caramel sauce all over the ice cream, then spread it with a spatula, leaving a 1/2-inch border around the edge of the cake. Sprinkle the toffee pieces all over and press them gently into the caramel. Return to the freezer for 2 hours.
• Meanwhile, remove 2 pints of vanilla-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Line the inside of an 8" cake pan with a piece of plastic wrap, making the bottom as smooth as possible and making sure that it comes up the sides. Scoop the softened ice cream into the base of the cake pan. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
• Remove the cake from the freezer. Open the springform pan lever and remove it from the sides of the cake.
• Remove the vanilla- chocolate chip ice cream layer from the freezer. Pull up on the plastic to pull it out of the cake pan, and turn it, ice cream side down, on top of the caramel and toffee layer. Press this layer into the top of the cake and return the whole thing to the freezer for at least 2 more hours before serving. (Cover with more plastic wrap, if freezing for longer than 2 hours, like overnight).
• Remove the cake from the freezer. Pour 1 cup of magic shell into the center of the cake and push it over the sides of the cake so that it drizzles down the sides. Dollop cool whip on the cake and top with maraschino cherries. Slice and serve immediately!

HOT FUDGE RECIPE

Steps:

• Melt butter and bittersweet baking chocolate (or semisweet chocolate chips) together in a small or medium saucepan over medium low heat, stirring frequently.
• Once the chocolate and butter have melted, slowly whisk in the evaporated milk (or half and half if that's what you're using) until combined.
• Whisk in the granulated sugar, unsweetened cocoa powder, and salt until combined.
• Keep over medium low heat, whisking frequently, about 5 to 6 minutes until mixture comes just to a boil. Reduce heat and simmer for another 2 to 3 minutes, stirring continuously.
• Remove from heat and stir in vanilla extract.
• Serve hot fudge sauce warm over ice cream or allow to cool, transfer to a heat safe jar or container and store in the fridge for up to 3 weeks.