HOW TO MAKE ICE CREAM CAKE

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Ice Box Cafe Peanut Butter Ice Cream Cake


Ice Box Cafe Peanut Butter Ice Cream Cake

Ingredients
Chocolate Cake:

  • 1 cup oil
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup of milk
  • 1 cup coffee, brewed strongly
  • 1 cup Dutch cocoa powder
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • Pinch salt

Ice Cream Cake:

  • 1 pint chocolate ice cream
  • 2 cups creamy peanut butter
  • 1 pint vanilla ice cream
  • Chocolate cake


Directions
To make the chocolate cake: Preheat oven to 350 degrees F. Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper.
Combine the oil and the sugar in mixer until well blended. Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee.
Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.
Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed. Allow to cool before unmolding. Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.
To make the ice cream cake: Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers.
Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan). Make sure that it rests firmly in the bottom of the pan and if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan.
Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread, do not let it become runny. Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours.
Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes. Then pour the peanut butter over the chocolate ice cream. Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly. Return to freezer until set, approximately 2 hours.
Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread. Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer and allow to set overnight.
To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes. The cake should slide out without any problems, grab a hold of the ends of the plastic wrap, and give it a tug if it is stubborn. Invert back so that vanilla ice cream is on top. Decorate with melted chocolate or whipped cream.
If you chose a rectangular shaped mold, cut lengthwise and stack on top of each other for a dramatic presentation. Drizzle with melted chocolate. Enjoy it!


Butterfinger Ice Cream Cake




Butterfinger Ice Cream Cake

INGREDIENTS
  • 1 brick vanilla ice cream
  • 1 brick chocolate ice cream
  • 1 pint cream, whipped
  • 3 Butterfinger bars
INSTRUCTIONS

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. Enjoy!


Carnival Ice Cream Cake


Carnival Ice Cream Cake

INGREDIENTS
  • 1 (10 ounce) round angel food cake
  • 1 package strawberry Kool-Aid
  • 1 package orange Kool-Aid
  • 1 package raspberry Kool-Aid
  • 1 (10 ounce) package frozen strawberries
  • 1 (No. 1) can peaches
  • 1 (10 ounce) package frozen raspberries
  • 1/2 gallon vanilla ice cream, softened until spreadable
INSTRUCTIONS
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. Enjoy !



Chocolate Chip Cookie Ice Cream Cake


Chocolate Chip Cookie Ice Cream Cake

INGREDIENTS
  • 1 (18 ounce) package small chocolate chip cookies
  • 1/4 cup margarine, melted
  • 1 cup hot fudge topping
  • 2 quarts vanilla ice cream
  • 1 cup whipped cream
  • 12 maraschino cherries
INSTRUCTIONS
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight.

To serve, garnish with remainder of fudge topping, whipped cream and cherries. Enjoy !


Coffee-Mint Ice Cream Cake



Coffee-Mint Ice Cream Cake

INGREDIENTS
  • 25 Nabisco chocolate wafers
  • 14 Mother's macaroons
  • 1 quart coffee ice cream (Breyers)
  • 1 quart chocolate mint chip (Breyers) ice cream
  • 6 tablespoons Hershey's chocolate syrup
  • 12 pieces Almond Roca candy
  • Cooking oil
  • Whipping cream (optional)
INSTRUCTIONS
Oil an 8-inch springform pan with cooking oil.

Crush macaroons and chocolate wafers into fine crumbs. Spread on bottom of the springform pan, saving 1/2 crumbs for later.

Slightly soften coffee ice cream and spread on top of crushed cookies. Dribble 3 tablespoons chocolate syrup over ice cream. Spread remaining crumbs on top of ice cream layer.

Slightly soften mint chocolate chip ice cream and spread on top of second layer of cookie crumbs. Dribble remaining 3 tablespoons chocolate syrup over ice cream layer. Crush Almond Roca candy and sprinkle on top of ice cream cake. Cover with foil and place in freezer overnight.

Remove cake from pan and put on round serving platter.

Serve with fudge topping and whipped cream.

Dulce de Leche Ice Cream Cake


Dulce de Leche Ice Cream Cake

INGREDIENTS
  • 5 whole graham crackers, broken up
  • 1/2 cup toasted hazelnuts
  • 1/8 teaspoon salt
  • 1 tablespoon plus 1/3 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 4 pints dulce de leche ice cream (see note)
  • 2 pints strawberry sorbet
  • 2 1/2 pounds strawberries, sliced Purchased caramel sauce, optional
INSTRUCTIONS
Heat oven to 350 degrees F.

In food processor, combine crackers, nuts, salt and 1 tablespoon sugar. Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter springform pan. Bake crust about 8 minutes until golden. Cool completely.

Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 2 hours. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 2 hours. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until firm, overnight and up to 1 week.

Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.

Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.

NOTE: If you can't find dulce de leche ice cream, substitute vanilla ice cream combined with 1/3 cup caramel sauce for each pint.

Strawberry sorbet dresses up this terrific, uncomplicated dessert.

Peanut Butter Ice Cream Cake


Peanut Butter Ice Cream Cake

INGREDIENTS
  • 18 ounces graham crackers
  • 3/4 cup salted cocktail peanuts
  • 4 teaspoons butter or margarine, melted
  • 4 teaspoons granulated sugar
  • 1 quart vanilla ice cream, softened
  • 1/2 cup chunky-style peanut butter
  • Chopped salted cocktail peanuts
INSTRUCTIONS
Process crackers and peanuts in a food processor or blender. Combine cracker crumbs, nuts, sugar and butter. Pat into a 9-inch square pan. Bake 8 minutes at 375 degrees F. Chill.

Mix ice cream and peanut butter on medium speed of an electric mixer until blended. Pour over chilled crust. Sprinkle with chopped peanuts. Freeze 6 hours or until firm.

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