Black Forest Ice Cream Cake

Black Forest Ice Cream Cake

A nice ice cream cake recipe to try ~
  • 1 quart vanilla or burgundy cherry ice cream, softened
  • 1 3/4 cups unsifted all-purpose flour
  • 2 cups granulated sugar
  • 34 cup Hershey's cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong black coffee
  • 1 cup buttermilk or sour milk*
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups whipped cream
  • 1 cup cherry pie filling
Firmly pack ice cream into a foil-lined 9-inch round cake pan. Cover; freeze about 2 hours.
Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla extract. Beat on medium speed for 2 minutes (batter will be thin). Pour batter into prepared cake pans. Bake for 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely.
Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second layer cake, top side up over ice cream layer. Gently spread whipped cream on
top and sides of cake. With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake.

Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving. The ice cream cake recipe is ready to serve...enjoy the ice cream !

Banana Split Ice Cream Cake

Banana Split Ice Cream Cake
Try this great ice cream cake recipe !
  • 4 cups strawberry ice cream
  • 1/3 cup Strawberry Sauce, chilled
  • 1/3 cup Chocolate Sauce, chilled
  • 4 cups vanilla ice cream
  • 14 ounces canned pineapple
  • 4 cups chocolate ice cream
  • 1/2 cup whipping cream
  • 1 tablespoon 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 cups frozen strawberries
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon orange rind, grated
  • 1 tablespoon orange juice or water
  • 1 teaspoon 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 teaspoon vanilla extract
  • 1/4 teaspoon 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.
The ice cream cake recipe is ready...nice !

Chocolate Ice Cream Cake Recipe

Chocolate Ice Cream Cake Recipe

  • 2 Eggs, Large
  • 1 1/2 cups Granulated sugar, divided
  • 1 1/4 cups All-purpose flour
  • 1/2 cup Hershey's cocoa
  • 3/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Vegetable oil
  • 1 cup Buttermilk or sour milk *

Ice Cream Layers
  • 3/4 cup Sweetened whipped cream or non-dairy whipped topping
  • 1/2 cup Fresh fruit, sliced

Preheat oven, grease and flour pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)

In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter.
Pour about 1 2/3 cups batter into each prepared pan.
Bake until cake springs back when touched lightly in center.

Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely. Wrap each layer separately in foil; freeze several hours or several days in advance of serving.

Prepare Ice Cream Layers.
Remove cake and Ice Cream Layers from freezer; peel off foil.
On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer.
Just before serving, frost top of cake with whipped cream.
Arrange fruit in decorative design on top; pipe on Chocolate Cream Rosettes, if desired.
Makes 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Ice Cream Layers: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.
Chocolate Cream Rosettes: In small mixer bowl, stir together 1/4 cup granulated sugar and 2 tablespoons HERSHEY'S Cocoa.
Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip. The ice cream cake recipe is ready to serve....delicious !

Basic Ice Cream Cake Recipe

Basic Ice Cream Cake Recipe

  • 15 Chocolate crème-filled sandwich cookies
  • 3 Tb Butter or margarine
  • 2 Favorite candy bars
  • 2 quarts Flavored ice cream
  • 12 oz Frozen whipped topping, thawed

On a cutting board, finely chop cookies, 2-3 at a time. Place butter in small microwave-cooker. Microwave on HIGH 30 seconds or until melted. Mix in cookie crumbs. Press crumb mixture onto bottom of a springform pan. Freeze 15 minutes.

Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces. Cut ice cream container apart to expose block of ice cream. Cut half of ice cream into 1-inch-thick slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread
into a smooth layer. Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as first layer. Smooth top with spreader. Cover with aluminum foil.

Freeze 3 hours or overnight. Attach open star tip to a decorator. Fill tube with whipped topping and set aside. Run knife around edge of ice cream cake. Release collar from pan. Lightly frost top and side of ice cream cake with remaining whipped topping. Decorate with whipped topping using decorator. Top with sprinkles. Freeze 1 hour or overnight. Once whipped topping is frozen lightly cover cake with plastic wrap. The Ice cream cake recipe is ready to serve, cut into wedges. Nice one !

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