Striped Ice Cream Cake Food

SNACK FOOD ICE CREAM CAKE

Steps:

• Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the pistachio ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds.
• Sprinkle 1 cup of crushed pretzels in the bottom of the chilled pan. Spread the softened pistachio ice cream over the pretzels and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup crushed pretzels and pat evenly. Spread evenly with the marshmallow cream. Freeze the cake until firm, 1 to 2 hours.
• Cut the cookie dough ice cream into pieces and beat in the mixer to soften. Spread on top of the marshmallow cream layer, then sprinkle with the remaining 1 cup crushed pretzels. Freeze until firm, at least 2 hours or overnight.
• Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with mini pretzels. Freeze until firm, at least 3 hours or overnight.

3 INGREDIENT ICE CREAM SANDWICH CAKE

Steps:

• Arrange 4 ice cream sandwiches long sides touching on a serving plate.
• Squirt an even layer of whipped cream over top.
• Scatter with 1/3 cup chopped Oreos or Malted Milk Balls.
• Repeat layers 2 times, garnishing top with a few larger chunks of Oreos or Malted Milk Balls.
• Freeze 6 hours or until firm.
• Slice to serve.
• May be frozen for up to a week.

ICE CREAM SANDWICH CAKE

Steps:

• Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.

STRIPED ICE CREAM CAKE

Steps:

• Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel food cake in bottom of dish. Spread jam over top. Spread ice cream over jam. Freeze until firm, about 1 hour.
• Spread raspberry sorbet over ice cream layer. Freeze until firm, about 2 hours. Spread peach sorbet over raspberry layer; top with remaining angel food cake. Wrap in plastic wrap; freeze overnight.
• Remove plastic from top of cake, and turn out cake onto a cutting board; unwrap, and trim edges. Slice cake, and serve immediately.

ICE CREAM CAKE

Steps:

• Combine crushed crackers and margarine& press into a 9 by 13" pan.
• Bake at 350 degrees for 7 to 10 minutes.
• Cool.
• In a large bowl, beat pudding& milk until smooth.
• Add pudding to softened ice cream& beat till smooth.
• Pour over crust& freeze.
• Top with Cool Whip.
• Decorate with chopped nuts or chocolate sprinkles.
• Keep in freezer till ready to serve.

ANGEL FOOD SHEET CAKE FOR STRIPED ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.
• Whisk whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and whisk until thick and glossy, about 3 minutes.
• Sift remaining 1/2 cup sugar, the flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.
• Let cool completely in sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.