HOW TO MAKE ICE CREAM CAKE

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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.

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