Famous Wafer Chocolate Ice Cream Cake Food

SUGAR WAFER NEAPOLITAN ICE CREAM CAKE

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.

CHOCOLATE WAFER COOKIE DESSERT (FAMOUS WAFERS COPYCAT)

Steps:

• Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies.
• In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.
• Beat in the egg and vanilla, then the flour and cocoa.
• Cover the dough, and chill for 30 minutes.
• While the dough is chilling, preheat the oven to 350°F
• Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough.
• Cut into 2 1/2"-round cookies. A biscuit cutter is handy for this.
• Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out.
• When they're done, remove the cookies from the oven, and allow them to cool completely.
• FILLING: Whisk together the heavy cream and other ingredients. When blended, whip until the cream holds a soft peak.
• ASSEMBLY: Place one cookie on a small plate. Put about a tablespoon of whipped cream on top; our teaspoon cookie scoop, heaped up, works well here.
• Top with a second cookie, using it to compress the whipped cream to about a 1/4"-thick layer.
• Repeat with 4 more cookies, finishing with a layer of whipped cream.
• Refrigerate from 4 to 24 hours before serving.
• OTHER FLAVORING OPTIONS: To flavor 1 cup of cream, add one of the following combinations: *2 tablespoons confectioners' sugar + 3/4 teaspoon vanilla extract; *2 tablespoons confectioners' sugar + 1/8 teaspoon coconut flavor; *2 tablespoons confectioners' sugar + 1/8 teaspoon peppermint oil; *1 tablespoon granulated sugar + 1 tablespoon Dutch processed cocoa + 1 teaspoon espresso powder.

FAMOUS CHOCOLATE WAFER CAKE (ZEBRA CAKE) EASY

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!

CHOCOLATE WAFER ICE BOX CAKE

Steps:

• Whip 1 1/2 cups of the cream, 1/4 cup of the confectioners sugar and the vanilla together in a large bowl with an electric mixer until you have soft peaks.
• Stack 6 cookies on top of each other, spreading about 1 tablespoon whipped cream on top of each wafer, and topping the final wafer in the stack with some whipped cream.
• Repeat until you have 6 stacks of 6 wafers.
• Lay the cookie stack on their sides, next to each other, on a rimmed baking sheet to make a 14" log.
• Wrap the log in plastic wrap and freeze till firm, at least 6 hours.
• When ready, combine the remaining 1 1/4 cups heavy cream, the remaining 1/4 cup confectioners sugar, and the cocoa powder in a medium bowl and whip with mixer until it holds stiff peaks.
• Spread the cocoa whipped cream evenly over the log.
• Loosen the cake from the baking sheet with a wide spatula and carefully transfer to a long serving platter.
• Let stand at room temperature for 15-20 min before slicing.
• Sprinkle the nonpareils just before serving because they might bleed from the moisture.

CHOCOLATE WAFER COOKIE ICE CREAM CAKE

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.