Butterfinger Ice Cream Cake

Butterfinger Ice Cream Cake

  • 1 brick vanilla ice cream
  • 1 brick chocolate ice cream
  • 1 pint 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. Enjoy!

Carnival Ice Cream Cake

Carnival Ice Cream Cake

  • 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
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

  • 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
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

  • 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)
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

  • 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
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

  • 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
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.

Brownie Ice Cream Cake Recipe

Brownie Ice Cream Cake Recipe
A nice and delicious ice cream cake recipe to try !
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons water
  • 3 tablespoons stick butter or margarine
  • 1/2 cup plus 2 teaspoons granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 cup flour
  • 1 pint good quality coffee or other flavored ice cream
  • 2 pints good quality chocolate or other flavored ice cream
  • 1/2 cup heavy (whipping) cream
  • Garnish: warmed chocolate sauce, maraschino cherries
Heat oven to 350 degrees 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. The ice cream cake recipe is ready to serve...delicious !! Enjoy it !

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