LAYERED ICE CREAM " CAKE"
This is so good! and it has no cake in it. Someone saw the one I made and didn't believe I made it! I can't even believe I made it! It's so easy, all you need besides the ingredients is a springform pan, wax paper, and cooking spray. I love this recipe because there are infinite ways you can change what you use--I used different caramel type ice creams the first time I made it. Instead of pints, I just bought the larger ice creams because they were the same price. I just measured out the size of a pint-which is 2 cups. Next time I am going to use cheesecake filling, strawberry gel, and strawberry cheesecake ice cream! There are endless possibilities! I got the recipe from a Family Circle magazine, and the recipe makes a neopolitan-like cake, but you can change the ice creams to whatever you want! Great for a hot summer's day, and it's a fun way to eat your favorite ice creams!
Provided by Bettee Crocker
Categories Frozen Desserts
Time 1h25m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- **You can use any kind of ice cream or frozen yogurt you want-be creative!**.
- Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
- Finely crush 12 Oreos in a food processor. Add milk; pulse just until mixture holds together. Set aside.
- Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters (cut once horizontally, once vertically). Stack strips of sandwiches on end, packing them snugly together, around wax-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
- Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers at level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 Oreos and sprinkle over cake. Return to freezer; freeze overnight.
- To serve, remove side of pan, then waxed paper. Cut into wedges.
Nutrition Facts : Calories 313.8, Fat 16.4, SaturatedFat 10.6, Cholesterol 10.6, Sodium 167.7, Carbohydrate 39.7, Fiber 0.9, Sugar 24.1, Protein 4.1
ICE CREAM CAKE
Steps:
- Heat the oven to 350 degrees F. Grease a 13 by 17-inch sheet pan and line the bottom and sides with parchment or waxed paper.
- Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl and add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to build the cake. Make room in your freezer for a serving platter that you'll build the cake on.
- Place a piece of parchment over the entire cake and flip it out onto another sheet pan. Peel off the original parchment and cut the cake in half so you have 2 pieces 13 by 8 1/2 inches. Place a piece of cake on a rectangular serving platter and schmear the ice cream on it all the way to the edges. Smooth it out with an offset spatula and place back in the freezer.
- After it has chilled 15 minutes or so place the second layer of cake on top, cover with parchment paper and press down with a sheet pan gently to stick the top layer. Return to the freezer while you make the chocolate topping.
- In a small saucepan, heat the 1 cup of cream and once it comes to a boil pour it over the chopped semisweet chocolate and whisk to make a smooth ganache. Do the same with the remaining 1/2 cup of cream and the white chocolate, adding the mint extract and green coloring to make a light mint green color then place it in small pastry bag with a small plain tip.
- Remove the cake from the freezer and working quickly spread the chocolate ganache over the surface of the cake smoothing it with an offset spatula.
- Drizzle lines of the green ganache over the entire surface of the cake at diagonal. Take a toothpick and run it back and forth in the opposite direction to draw it through the ganache and make decorative pattern.
- Return to the freezer until ready to serve. Trim off the edges to even off the cake then cut into rectangle pieces.
LAYERED ICE CREAM "CAKE"
I just came up with this recipe spur of the moment. I'm only 12 (by the way I'm using my mom's account) and I LOVE to create, cook, bake,and eat! I think this would be a great after-school snack for your kids (it's super quick) or just a tasty uplifting treat when your day has been yucky. Hope you like! please give me some suggestions!!! :)
Provided by RiBigMouth
Categories Frozen Desserts
Time 8m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the number of shortcake cups you want to use on a plate. Remember that this is either two or three layered depending on your preference!
- Scoop hot fudge into each individual cup.
- Next add 1-2 slices of strawberries onto each cup's hot fudge.
- Then top them all off with a scoop of ice cream.
- Stack them on top of each other (make sure that their stacked pretty good or else it may topple over - This parts a lil messy but trust me, it's definitely worth it!).
- Add the whipped cream and voila! you have made my easy peasy lemon squeasy treat that you and your kids'll love!
- Enjoy.
- P.S. normal strawberry shortcakes you'll just use your fingers to eat with (well at least i do!) but with this you'll need a fork or spoon. Plus, make sure you serve right away or you put it in the fridge/freezer. You don't want it to completely melt on you!
- :).
Nutrition Facts :
7 LAYER BROWNIE ICE CREAM CAKE
Make and share this 7 Layer Brownie Ice Cream Cake recipe from Food.com.
Provided by JustaQT
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
- Place on a stack of 6 more pieces waxed paper.
- Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
- Heat oven to 375 degrees F.
- Have 2 cookie sheets and an 8-inch spring form pan ready.
- Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
- In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
- Beat in cocoa mixture (batter may look curdled) with mixer on low speed; gradually add flour until well blended (batter will be very stiff).
- Spread the 7 rounds of waxed paper out on countertop.
- Drop a level 1/3-cup batter in center of each round.
- Divide remaining 1/3-cup batter between rounds (about 2 t each).
- Moisten a cookie sheet with water.
- Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
- Spread batter almost to edges of rounds.
- Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
- (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes.
- Put layers on waxed paper on a wire rack.
- Let cool completely.
- Bake and cool remaining layers.
- Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
- Peel waxed paper off cooled brownie layers.
- Place 1 layer in bottom of pan.
- Spread evenly with 1-cup ice cream.
- Top with another brownie layer, then another cup ice cream.
- Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
- Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
- To serve: Remove sides of pan and peel plastic wrap down from sides.
- Lift cake off plastic wrap onto serving plate.
Nutrition Facts : Calories 338.7, Fat 16.4, SaturatedFat 10, Cholesterol 69.6, Sodium 118.7, Carbohydrate 45.3, Fiber 1.5, Sugar 32.1, Protein 4.9
ICE CREAM CAKE
I love having ice cream with my cake and this combines them both into a wonderful all in one dessert
Provided by Queena Frye
Categories Frozen Desserts
Time 1h30m
Yield 14-16 serving(s)
Number Of Ingredients 5
Steps:
- Allow the ice cream/sorbet to soften slightly.
- Line a 9 inch round cake pan with plastic wrap.
- Scoop ice cream into the round cake pan, make even across the top.
- Cover, return to freezer for at least 4 hours.
- Preheat oven to 350°F.
- Grease two 9 inch round cake pans.
- Blend the dry cake mixes, egg white and water in a large bowl.
- Beat till smooth.
- Divide batter equally in to prepared pans.
- Bake 25-30 minutes or till top springs back.
- Cool 10 minutes; Invert onto wire racks.
- Cool completely.
- Assemble: Place 1 cake on a cake plate.
- Unwrap ice cream/sorbet, place on top of cake.
- Then place the 2nd cake on top of the layers.
- Spread whipped topping over entire cake.
- Cover with plastic wrap (spray plastic wrap with cooking spray to prevent sticking). Return to freezer till ready to serve.
- Garnish as desired.
Nutrition Facts : Calories 263.8, Fat 15.2, SaturatedFat 10.6, Cholesterol 33.2, Sodium 119.6, Carbohydrate 28.3, Fiber 0.6, Sugar 25, Protein 4
LAYERED ICE CREAM CANDY CAKE!
Make and share this Layered Ice Cream Candy Cake! recipe from Food.com.
Provided by anme7039
Categories Frozen Desserts
Time 12m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Layer 12 ice cream sandwiches in a 9x13 pan.
- Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts.
- Repeat, then freeze!
Nutrition Facts : Calories 321.3, Fat 11.8, SaturatedFat 7, Cholesterol 3, Sodium 243.8, Carbohydrate 51.9, Fiber 1.5, Sugar 23.7, Protein 3.4
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