Ice Cream Birthday Cake Food
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.
BIRTHDAY CAKE ICE CREAM
My brother Loves vanilla cake flavored ice cream, so this was an experiment to see if we could recreate it. It turned out pretty good if I do say so myself, and my brother and husband ate it all pretty quickly. Time does not include freeze time or chill time.
Provided by Alia55
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine milk, sugar, flour and salt.
- Cook, stirring, on medium heat until slightly thickened (approximately 15 min).
- Stir a few tablespoons of the hot milk mixture into the beaten eggs.
- Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 minutes; remove from heat.
- Chill thoroughly.
- Add cake mix vanilla and light cream to the milk mixture. Mix well.
- Churn-freeze and add sprinkles to the churning ice cream.
Nutrition Facts : Calories 444.8, Fat 27.1, SaturatedFat 16.3, Cholesterol 158.2, Sodium 198.3, Carbohydrate 43.8, Fiber 0.1, Sugar 33.8, Protein 7.7
ICE CREAM BIRTHDAY CAKE
Provided by Kelsey Nixon
Categories dessert
Time 5h45m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray the springform pan with cooking spray, line with a circle of parchment, and spray the parchment. Place the chocolate wafer cookies in the bowl of a food processor. Pulse until it makes fine crumbs. Add the melted butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake until toasted and crisp, 15 minutes. Cool completely. Scoop alternating scoops of half of the ice cream and half of the sorbet into the crust using an ice-cream scoop. Smooth the top, filling in any gaps. Tile slices of pound cake over the ice cream. Cover with plastic wrap and freeze until firm, 30 minutes. Remove the cake from the freezer. Spread the hot fudge sauce over the cake slices. Scoop the remaining ice cream and sorbet onto the hot fudge sauce and smooth the top. Cover with plastic wrap and freeze until completely set, 4 hours.
- Immediately prior to serving, make the whipped topping. Whip the cream into semi-soft peaks, and then add the powdered sugar and vanilla and continue to whip to stiff peaks. To serve, remove the plastic wrap and coat the top of the cake with the whipped topping using an offset spatula while still in the springform pan. Release the cake from the sides of the pan with a knife and remove the ring. Garnish with cocoa powder and raspberries and serve.
ULTIMATE BIRTHDAY CAKE ICE CREAM
I re-created this recipe after trying one here on RecipeZaar that didn't taste quite right. And the results were a huge hit! I experimented my version at an icecream social. I guess it was a "trial" run. Anyway, it was almost as much fun as watching the older folks facial expression as it was to watch the little kids, just go crazy for this icecream. Hope you like my take on this one. This recipe can also be modified to not include the eggs.
Provided by Chef Angie S.
Categories Frozen Desserts
Time 45m
Yield 1 gallon
Number Of Ingredients 8
Steps:
- If using eggs, you must cook in a double boiler first. Simply add the milk, cream, egg yolks, and sugar and cook till temperature reaches 160 degrees. Remove from heat and place in ice bath to cool. When cooled, add vanilla and whisk in cake mix. Mix well.
- No egg version: In large bowl, whisk all ingredients ( minus eggs, frosting and candy sprinkles) together till well mixed.
- *Side Note: Mix can be made ahead of time and kept in refridgerator till ready to use. Place in a 1 gallon container. Shake it up prior to freezing.
- Pour into Ice Cream Maker:.
- Freeze according to manufactures directions. Approx 20 mins, check ice cream. When it begins to thicken, pour in candy sprinkles, and drop by tablespoon fulls, the frosting. Continue to freeze till unit stops. Immediately pour into freezer safe container and let "cure" in freezer, cover and wrap with plastic wrap. Let freeze at least 4 hrs or overnight prior to serving.
- To Serve: Scoop into waffle cones or bowl. Top with chocolate syrup and whipped topping. And of course more candy sprinkles!
Nutrition Facts : Calories 6603.6, Fat 470.9, SaturatedFat 274.3, Cholesterol 1577.1, Sodium 1326, Carbohydrate 548.7, Sugar 510.7, Protein 56.6
ICE-CREAM CAKE
Delicious ice-cream cake hard to get wrong!
Provided by saffiretwo
Time 23h55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut out the middle of the ice cream (not all of it) make it hollow
- PS. Keep ice cream in the Container
- Put the middle of the ice cream in the freezer .
- Melt choclate in pan(dont forget to put the hollow ice cream in the freezer)After the choclate has melted add all of the cream stir for about 1 minute
- After take the ice cream out the hollow part and pop the choclate cream mixture into the hollow ice cream and leave in freezer over night.
- After the night take out the choclate should be hard .
- Take out the extra ice cream and cut a slice of it and cover the top of the ice cream cake with it so it looks just like normal ice cream .
- Put in freezer.Leave in freezer until u want to eat it.
- But before you eat it leave on counter for 3 mins so it soften it a bit.
EASY ICE CREAM CAKE
This recipe tastes great and can be made in a matter of minutes!!
Provided by KLONGMORE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 42.2 g, Cholesterol 20.4 mg, Fat 15.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 10.9 g, Sodium 96.2 mg, Sugar 31.5 g
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