ITALIAN RAINBOW COOKIE ICE CREAM CAKE
This geometric no-bake ice cream cake gets its flashy style from everyone's favorite tri-color Italian cookie.
Provided by Food Network Kitchen
Categories dessert
Time 9h10m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Cut the cookies to form 1-by-1-by-1/2-inch squares. Line a 9-inch springform pan with plastic wrap. Arrange the cookie squares all the way around the sides of the pan with the color lines running perpendicular to the bottom of the pan. Repeat with an additional ring of cookies above the first ring, lining up the colors as much as possible, so the cookies come 2 inches up the sides of the pan and almost completely cover them.
- Lay one cookie square in the middle of the bottom of the pan. Arrange a second cookie square next to it, with the color lines perpendicular to the color lines in the first cookie. Continue arranging cookie squares to create a parquet floor pattern. Fill the bottom of the pan with cookies, cutting some to fill in any odd-shaped areas. Chill until cold, about 30 minutes.
- Combine the chocolate and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes. Using a pastry brush, coat the cookies on the bottom and sides with a thin layer of chocolate. Chill until set, about 5 minutes.
- Spread one of the pints of vanilla ice cream in an even layer over the chocolate-coated bottom cookies. Freeze until hard, about 1 hour. Spread the chocolate ice cream in an even layer over the vanilla. Freeze until hard, about 1 hour. Spread the remaining pint of vanilla ice cream in an even layer over the chocolate ice cream. Cover with the remaining cookie pieces. Freeze until solid, 6 hours to overnight.
- When ready to serve, invert the cake onto a plate so the bottom layer of cookies is on the top. Remove the pan and peel off the plastic wrap. Cut with a hot dry knife.
RAINBOW ICE CREAM CAKE
this is a really pretty cake when you slice it. If you are making this for kids you can leave the rum out. You can freeze the ice cream layers several days ahead. Bake cake layers, assemble cake, without frosting, wrap in aluminum foil, freeze. To serve, remove from freezer, frost just before serving.
Provided by KittyKitty
Categories Frozen Desserts
Time 50m
Yield 1 7-layer cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Line an 8-inch cakepan with wax paper, and quickly spread half the strawberry ice cream evenly in pan; cover with more wax paper or plastic wrap, and quickly spread with ahlf of pistachio ice cream.
- repeat process with remaining ice creams. Freeze until smooth.
- Prepare cake mix according to package instructions.
- Spoon batter into 3 well greased and floured 8-inch cakepans.
- Bake at 350F for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire racks.
- Gently fold rum into whipped topping, if desired, chill.
- Place serving plate in freezer to chill.
- Place 1 cake layer on chilled serving plate; top with a layer of strawberry ice cream and layer of pistachio ice cream; repeat layers, and then top with remaining layer of cake.
- Frost top and sides of cake with whipped topping.
- garnish, if desired.
- Serve, right away.
- Cover and freeze any left over ice cream cake.
Nutrition Facts : Calories 434.2, Fat 25, SaturatedFat 11.2, Cholesterol 65.6, Sodium 412.1, Carbohydrate 50.7, Fiber 1.4, Sugar 23.4, Protein 5.9
RAINBOW ICE-CREAM
I remember making this for the family, when the kids were younger. Even though they are much older now, I think they would still enjoy it. It looks so pretty served in tall glasses. Try using a cheaper ice-cream if making for kids, it still tastes great and is a little more economical. This recipe can also be made ahead, but not more than 2 days. N.B-- M and M's can be used insted of Smarties.
Provided by Tisme
Categories Frozen Desserts
Time 55m
Yield 6-10 serving(s)
Number Of Ingredients 2
Steps:
- Soften ice-cream slightly in a large bowl, and when softened stir in Smarties, but DO NOT overmix.
- Spoon Smartie ice-cream back into ice-cream container and freeze.
- When serving try serving the Smartie ice-cream in long tall glasses, and decorate with extra Smarties and a wafer.
RAINBOW COOKIE ICE CREAM CAKE
Make and share this Rainbow Cookie Ice Cream Cake recipe from Food.com.
Provided by Food.com
Categories Ice Cream
Time 12h15m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Coat the bottom and sides of a 9-inch round springform pan with non-stick cooking spray. Line the sides and base with waxed paper - the spray will help it adhere to the pan. Trim the paper to the height of the pan.
- Finely crush the Oreos in a food processor. Add the milk and blend again until the mixture holds together. Set aside.
- Cut each rainbow cookie into thirds. Place one layer of cookies in a ring around the inner side of the cake pan, packing them snugly together. Repeat with the remaining cookies, stacking them up, to create a tightly-packed edge.
- Spoon the oreo cookie crumbs into the centre of the pan and press firmly to cover the bottom. Freeze for 1 hour.
- Remove all 3 flavours of ice cream/sorbet from the freezer. Let them soften for 10 minutes at room temperature. Scoop them out into individual bowls and beat until they are a soft but spreadable consistency.
- Remove the cake pan from the freezer. Scoop the raspberry sorbet into the cake pan, spreading it out into an even layer. Top with the vanilla ice cream in an even layer. Lastly spread the mint chocolate chip ice cream over it in an even layer. Place in the freezer while you whip the cream.
- For the chocolate whipped cream:.
- In a medium bowl, place the chilled heavy cream, sugar and cocoa powder. Use a whisk or electric beaters to whisk until thickened to soft peaks. Transfer to a piping bag fitted with a star tip.
- Remove the cake from the freezer. Pipe the chocolate whipped cream over the top of the cake in little swirls. Place the maraschino cherries on top of the whipped cream around the edge of the cake.
- Freeze the cake overnight until solid.
- To serve, unclip the sides of the pan and pop the cake out. Peel away the waxed paper from the sides. Let sit for 15-20 minutes to soften. Use a sharp knife, dipped in hot water and wiped clean between cuts, to slice the cake into wedges and serve.
Nutrition Facts : Calories 238.9, Fat 13.5, SaturatedFat 7.1, Cholesterol 35.2, Sodium 141.8, Carbohydrate 27.9, Fiber 1.2, Sugar 19.8, Protein 2.8
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