Sky High Layered Ice Cream Cake Food

PISTACHIO AND FIG LAYERED ICE CREAM CAKE

Steps:

• Let the butter pecan ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan; freeze until hardened, about 30 minutes.
• Arrange the fig cookies in an even layer over the ice cream (don't press them down into it) so they fit snugly together, cutting to fit if necessary.
• Meanwhile, let the pistachio ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight.
• When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes.
• Meanwhile, whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar. Run a knife around the cake edge, and remove the springform collar. Top with the whipped cream, and sprinkle with the pistachios. Cut into slices with a sharp, heavy knife.

MILE-HIGH ICE CREAM CAKE

Steps:

• Butter the sides of an 8-inch springform pan. Cut a 26-by-7-inch piece of parchment paper and press the parchment strip around the inside of the pan so it extends above the rim (this will hold the cake in place as you build it up). Lock the springform ring to secure the paper to the base of the pan.
• Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes.
• Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer and let the other half sit at room temperature, 5 minutes. Transfer to a stand mixer and beat with the paddle attachment on medium speed until smooth and spreadable but not melted. Spread the mango ice cream evenly onto the crust with a small offset spatula. Freeze until firm, 30 minutes to 1 hour.
• Repeat Step 3 with the black raspberry ice cream (half the carton) and freeze. (Rinse out the mixer bowl between each flavor.) When firm, repeat with strawberry ice cream. When firm, beat all of the vanilla ice cream and spread on top; freeze.
• Repeat the layers with the remaining mango, black raspberry and strawberry ice cream, making sure each layer is firm before adding the next. Freeze the cake until completely firm, at least 1 hour.
• Remove the springform ring and parchment. Beat the heavy cream with the confectioners' sugar in a large bowl with a mixer until stiff peaks form. Spread on top of the cake and return to the freezer until firm, about 10 minutes.
• To make the ice cream easier to spread, we beat it in a stand mixer. If you don't have a mixer, just let the ice cream soften at room temperature.

SKY-HIGH SALTED CARAMEL CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350°F. Spray four 8- or 9-inch round cake pans with cooking spray. If desired, line bottom of each pan with cooking parchment paper for easier cake removal.
• In large bowl, make cake batter as directed on boxes; divide among pans. Bake 32 to 38 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Run knife around edges of cakes to loosen. Remove from pan to cooling rack; cool completely, about 1 hour.
• Meanwhile, in large bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined.
• Use serrated knife to level tops of cakes, if necessary. Place one layer, cut side down, on platter or serving tray. Top with one-third of the filling. Repeat with remaining cake layers and filling, finishing with a cake layer.
• To make Salted Caramel Buttercream: In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk, 1 tablespoon at a time, until smooth and spreadable. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream.
• In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches up side of base of cake. If desired, reserve some of mixture for top of cake. Drizzle cake with caramel topping, and top with any reserved mixture. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

LAYERED ICE CREAM CAKE

Steps:

• In a 9x13" pan layer 12 ice cream sandwiches. Cover with half the whipped cream.
• Cut up Butterfinger bars and sprinkle half on top of whipped cream. Squeeze half of the caramel and half of the chocolate syrup on top.
• Repeat layerwith remaining ingredients.
• Freeze before eating.