A Collection of Ice Cream Cakes
Source of Recipe
Internet
List of Ingredients
RAINBOW ICE CREAM CAKE
1 (10-inch) angel food cake
1 small box lime gelatin
1 box frozen strawberries, partially thawed.
1 can Mandarin oranges, drained
1 small box strawberry gelatin
1 small box orange-pineapple gelatin
1/2 gal. vanilla ice cream, softened.
1 can crushed pineapple, drained
Cut cake in thirds. Tear each third into bite-size pieces and place in
separate mixing bowls. Sprinkle each portion with 1 flavor of dry
gelatin. Toss cake pieces until all are evenly coated with dry
gelatin.
Place strawberry-flavored cake pieces in a 10-inch tube pan, spoon
strawberries over cake pieces, and spread evenly with 2 2/3 cups
vanilla ice cream. Repeat layering with lime flavor, ice cream, and
orange flavor and ice cream. Top orange flavor cake pieces with orange
sections first, then ice cream.
Cover pan tightly with foil. Freeze at least 2 days. Unmold onto
chilled plate. Let stand at room temperature for 10 to 15 minutes.
Slice and serve.
CHIPS AHOY ICE CREAM CAKE
32 Chips Ahoy chocolate chip cookies
1/4 cup margarine, melted
1 cup chocolate fudge topping
2 qt. Ice cream, any combination of flavors
Prepared whipped topping (for garnish)
Fresh berries or maraschino cherries (for garnish)
Finely roll 20 cookies. Combine cookie crumbs and margarine. Press
onto bottom of 9-inch springform pan or pie plate; stand remaining
cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping
over prepared crust. Freeze about 15 minutes.
Meanwhile, soften 1 quart of the ice cream. Spread softened ice cream
over fudge layer. Freeze about 30 minutes.
Scoop remaining ice cream into balls; arrange over ice cream layer.
Freeze until firm, about 4 hours overnight.
To serve, garnish with whipped topping, remaining fudge topping,
strawberries or maraschino cherries. Serve immediately. Makes 12
servings.
CARNIVAL ICE CREAM CAKE
1 (10 oz.) round angel food cake
1 pkg. strawberry Kool-Aid
1 pkg. orange Kool-Aid
1 pkg. raspberry Kool-Aid
1 (10 oz.) pkg. frozen strawberries
1 (No. 1) can peaches
1 (10 oz.) pkg. frozen raspberries
1/2 gal. vanilla ice cream, softened until spreadable
Tear cake into bite-size pieces. Divide among 3 bowls.
Mix 1 package of Kool-Aid with each cake bowl. Line 10-inch angel food
cake pan with foil. Place strawberry cake in pan. Cover with frozen
strawberries with juice. Spread 1/2 of ice cream over top. Place
orange cake with peaches in next. Place raspberry cake over and then
frozen raspberries with juice. Cover with remaining ice cream. Freeze
24 hours.
Two hours before serving, put into refrigerator.
Thirty minutes before serving, unmold. Makes 16 to 20 servings.
BUTTERFINGER ICE CREAM CAKE
1 brick vanilla ice cream
1 brick chocolate ice cream
1 pt. cream, whipped
3 Butterfinger bars
Break up Butterfinger bars. This is easier to do if you freeze the
candy bars first, then crush with a mallet. Cut ice cream into slabs.
Layer 1 vanilla ice cream, then Butterfinger crumbs, then chocolate
ice cream, then Butterfinger crumbs, then vanilla ice cream again. Top
with whipped cream and Butterfinger crumbs. Put back into freezer
until needed.
BROWNIE ICE CREAM CAKE
1 cup (6 oz.) semisweet chocolate chips
2 Tbsp water
3 Tbsp stick butter or margarine
1/2 cup plus 2 tsp. sugar
2 large eggs
1 tsp. vanilla extract
1/4 tsp. baking powder
1/8 tsp. baking soda
1/2 cup flour
1 pt. good quality coffee or other flavored ice cream
2 pt. good quality chocolate or other flavored ice cream
1/2 cup heavy (whipping) cream
Garnish: warmed chocolate sauce, maraschino cherries
Preheat oven to 350:F. Grease a 9-inch pie plate.
Microwave the chocolate and water in a medium bowl on HIGH for 50
seconds; repeat at 10 second intervals until chocolate is melted and
smooth. Scrape the mixture into a medium bowl. Add butter and beat
with mixer on medium speed until smooth and glossy. Beat in the 1/2
cup sugar, then the eggs. Scrape down the side of bowl and beat in
vanilla extract, baking powder and baking soda.
Reduce mixer speed to low and beat in flour just until blended. Spread
evenly in the prepared pie plate. Bake for 30 to 35 minutes or until a
wooden pick inserted in center comes out with moist not wet crumbs
sticking to it.
Place on a wire rack and when cool enough to handle, about 15 minutes,
hold pie plate still and gently rotate brownie with your thumbs until
it loosens from pie plate. (this makes serving easier) With a metal
spoon, scoop soft brownie mixture from center, leaving a shell about
1/4 inch thick. Loosely wrap scooped out brownie, place in center of
pie plate, wrap pie and freeze at least 1 hour or up to 1 month.
Remove scooped out brownie. Spread coffee ice cream over bottom of pie
shell Sprinkle with about half the scooped out brownie. Cover and
freeze until firm, at least 1 hour.
Spread with chocolate ice cream. Cover and freeze at least 3 hours or
up to 1 week.
About 1 hour before serving, beat heavy cream with remaining 2
teaspoons sugar until stiff peaks form when beaters are lifted. Spread
over ice cream, or spoon whipped cream into a decorating bag fitted
with a star tip and pipe around edge. Garnish with remaining scooped
out brownie, the warmed chocolate sauce and maraschino cherries.
Return to freezer until 30 minutes before serving, then transfer to
refrigerator so ice cream can soften slightly. Serves 10.
BANANA SPLIT ICE CREAM CAKE
4 cup strawberry ice cream
1/3 cup Strawberry Sauce, chilled
1/3 cup Chocolate Sauce, chilled
4 cup vanilla ice cream
14 oz. canned pineapple
4 cup chocolate ice cream
1/2 cup whipping cream
1 Tbsp confectioners' sugar
1 banana, sliced
Prepare sauces and let cool before preparing cake.
Let strawberry ice cream stand at room temperature for about 20
minutes or until spreadable; pack evenly into 9-inch springform pan.
Pour chocolate sauce over top. Freeze for 15 to 20 minutes or until
firm.
Meanwhile, let vanilla ice cream stand at room temperature for about
20 minutes or until softened. Meanwhile, drain pineapple and pure in
food processor; mix into vanilla ice cream. Spread over chocolate
layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate
ice cream stand at room temperature for 20 minutes or until softened;
spread over pineapple layer.
Whip cream with confectioners' sugar; spread or pipe over top of cake.
Remove side of pan; garnish with banana and Strawberry Sauce. Serve
immediately. Freeze for 20 minutes or until firm.
Strawberry Sauce
1 1/4 cup frozen strawberries
3 Tbsp granulated sugar
1/2 tsp. orange rind, grated
1 Tbsp orange juice or water
1 tsp. cornstarch
In small saucepan, stir together strawberries, sugar and orange rind.
Blend orange juice with cornstarch; stir into pan and cook, stirring,
over medium-high heat for 7-8 minutes or until thickened. Refrigerate
until chilled.
Chocolate Sauce
1 cup granulated sugar
3/4 cup whipping cream or evaporated milk
1/2 cup unsweetened cocoa powder
1 tsp. vanilla extract
1/4 tsp. salt
In saucepan, whisk together sugar, whipping cream, cocoa, vanilla
extract and salt until smooth; cook over medium heat, stirring for 8
to 10 minutes or until thickened and smooth. Let cool. Makes 1 1/2
cups.
Recipe
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