Mm Ice Cream Cake Recipe 445 Food
MMM-MMM ICE CREAM CAKE
I have been making this for our daughters for their birthday cakes for a long time. It beats store-bought cake any day!
Provided by Wool B
Categories Desserts Cakes Birthday Cake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- Mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. Press half the mixture into a 9x13-inch dish; reserve remaining mixture.
- Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
- In a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth. Heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. Allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. Freeze the cake until firm, at least 2 hours; remove about 15 minutes before serving.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 64 g, Cholesterol 55.3 mg, Fat 23.6 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 14 g, Sodium 171.7 mg, Sugar 47.3 g
ICE CREAM LAYER CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
- When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.
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- 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.
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