Look Alike Ice Cream Bar Cake Food
ICE CREAM SANDWICH CAKE
This 5-Ingredient Ice Cream Sandwich Cake is a no-bake treat that's ready with just 10 minutes of prep.
Provided by Blair Lonergan
Categories Dessert
Time 2h10m
Number Of Ingredients 5
Steps:
- Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish.
- Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit. You can skip this step if you're using a very deep pan!
- Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
- Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup, if desired. Sprinkle with additional toppings.
- Freeze for about 1-2 hours (or overnight) to give the cake time to firm up before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 239.2 kcal, Carbohydrate 32.5 g, Protein 3.1 g, Fat 10.5 g, SaturatedFat 7.4 g, Cholesterol 20.2 mg, Sodium 156.3 mg, Sugar 17.8 g
LOOK-ALIKE ICE CREAM BAR CAKE
Surprise your guests and wow them with this deliciously rich recipe for a Look-Alike Ice Cream Bar Cake.
Provided by My Food and Family
Categories Home
Time 6h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix and milk into batter before pouring into prepared pan. Cool 10 min. Use foil handles to remove cake from pan; cool completely. Peel foil off sides of cake, leaving foil on bottom of cake.
- Cut rounded top off cake; reserve for snacking or another use. Cut remaining cake horizontally in half. Carefully remove top layer.
- Spread ice cream evenly onto bottom cake layer; cover with remaining cake layer. Bring foil up side and over top of cake to completely cover cake. Freeze 4 hours or until ice cream is firm.
- Microwave semi-sweet chocolate and oil in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every minute. Let stand 15 min.
- Remove foil from frozen cake; place cake on serving plate. Top with semi-sweet chocolate mixture; spread to form thin layer on top and sides of cake. Let stand until firm.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 21 g, Protein 4 g
ICE CREAM SANDWICH LOOK-ALIKE CAKE
It's an ice cream sandwich. Wait, no it's just our unbelievably tasty Ice Cream Sandwich Look-Alike Cake that's sure fool and delight your guests.
Provided by My Food and Family
Categories Home
Time 6h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix and milk into batter before pouring into prepared pan. Cool 10 min. Use foil handles to remove cake from pan; cool completely. Peel foil off sides of cake, leaving foil on bottom of cake.
- Cut rounded top off cake; reserve for snacking or another use. Cut remaining cake horizontally in half. Carefully remove top layer.
- Spread ice cream evenly onto bottom cake layer; cover with remaining cake layer. Bring foil up side and over top of cake to completely cover cake. Freeze 4 hours or until ice cream is firm.
- Microwave semisweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Let stand 15 min.
- Remove foil from frozen cake; place cake on serving plate. Top with COOL WHIP mixture; smooth top. When COOL WHIP mixture is almost firm, use rounded end of wooden spoon to poke holes in COOL WHIP mixture to resemble top of ice cream sandwich.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 22 g, Protein 4 g
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ICE CREAM SANDWICH CAKE - BELLY FULL
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Ratings 10Calories 457 per servingCategory Dessert
- Microwave the fudge and caramel topping for about 15-20 seconds to loosen it and make it spreadable, if necessary.
- Line the bottom of a 9x13 baking dish with a layer of the ice cream bars (10 of them; trim if necessary.)
- Spread half of the hot fudge, followed by the caramel, and then Cool Whip over the sandwiches. Sprinkle on half of the chocolate chips and toffee pieces. Repeat layers.
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Estimated Reading Time 9 mins
- Prepare the Cake Pan. Place a nine-inch springform pan into your freezer to chill. This will help prevent the ice cream from melting as you assemble the cake.
- Make the Chocolate Cookie Crunch. Preheat oven to 350°. While it heats, pulse the Oreo cookies several times in a food processor. Add the melted butter and then pulse for a few more seconds until rough cookie crumbs remain.
- Make the Ganache. In a small saucepan, bring the heavy cream to a strong simmer. Remove from heat and then pour over the semisweet chocolate chips in a medium glass bowl.
- Form an Ice Cream Barrier. While the ganache cools, remove the vanilla ice cream from the freezer and let soften for 15-20 minutes on the counter.
- Create the Bottom Ice Cream Layer. Remove the chocolate ice cream from the freezer and let soften for 15-20 minutes. Once the vanilla ice cream “wall” has firmed up in the pan, spoon the chocolate ice cream into the center of the cake pan lined with vanilla ice cream.
- Add Fudge and Cookie Crumble. Next, pour a generous layer of the chocolate ganache over the chocolate ice cream layer. Smooth with an offset spatula before sprinkling the ganache with the chilled cookie crumbles.
- Top It Off with More Ice Cream. While the previous layers firm up in the freezer, remove the vanilla ice cream again and let it soften on the counter.
- Make Whipped Cream Icing. While the cake freezes, prepare the whipped cream icing. Whip the heavy cream until soft peaks begin to form. Then add the powdered sugar and vanilla.
- Remove the Outer Ring. Remove the ice cream cake from the freezer and use a clean dishcloth soaked in hot water to defrost and loosen the ice cream from the sides of the springform pan.
- Decorate. Finish the cake by applying a thin, smooth layer of the whipped cream icing. Use a cake smoother or offset spatula to smooth the icing neatly over the sides and top of the ice cream.
19 TREATS THAT LOOK LIKE ICE CREAM BUT TASTE LIKE CAKE - CO
From brit.co
Estimated Reading Time 4 mins
- Chocolate Ganache Cone: Now here’s the most delicious optical illusion we’ve ever seen. Top a regular cake or ice cream cake with chocolate ganache, an ice cream cone and sprinkles for this dripping-cool effect.
- Mini Banana Split: These mini banana caramel cakes topped with scoops of buttercream icing are to die for… or to melt for, rather. (via Sugar Hero)
- Three Scoops Cake: This stylin’ creation can’t be easier to make. Just bake one layer of cake mix, cut accordingly and decorate away. (via Craftsy)
- Marshmallow Fudge Sundae Cupcakes: We have four words for you… Mini. Ice cream. Cupcakes. (via Group Recipes)
- Ice Cream Sundae: Not one, not two, but 14 mini ice cream cones and their dyed buttercream icing tops make this cake the darling thing it is. If you think the outside is pretty, wait until you dig in.
- Iced Coffee Sundae Cone Cake: This cake is for those of you who think your ice cream is incomplete without a cone. It’s made with heavy whipping cream and iced coffee mix.
- Ice Cream Cone Cupcakes: Wanna make these ASAP!? You can order the kit for these cuties in our shop. (via Brit + Co)
- Hot Fudge Brownie High Hat Cupcakes: You had us fooled until the first bite — of moist, cakey (sans drippy) goodness. (via Half Baked Harvest)
- Not Ice Cream Sundae Cake: What’s hiding in the middle of this cake? Vanilla bean mousse and fluffy cake batter. And what’s on top? Chocolate ganache. We’re sold.
- Ice Cream Cone Cupcakes: The messier you are with the batter, the more authentic these cone-cups look. Baking doesn’t get much easier than that. (via Off the Spork)
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