16 ounces frozen whipped topping (such as Cool Whip), thawed
Chocolate syrup
Caramel syrup
Topping of choice: such as mini M&M’s, sprinkles, crushed Oreo cookies, toffee bits, etc.
Instructions
Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You will need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish.
Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit.
Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup. Sprinkle with additional toppings. Cool. Enjoy the 5-Ingredient Ice Cream Sandwich Cake recipes !!!
2 ounces semisweet or bittersweet baking chocolate, chopped
1 1/2 quarts vanilla ice cream, slightly softened
2 1/2 cups individually-quick frozen unsweetened
raspberries (from a 12 ounce bag), not thawed
INSTRUCTIONS
Heat oven to temperature called for on brownie mix. Grease bottom of two 8-inch layer-cake pans; line bottoms with wax paper or foil and grease. Have ready an 8-inch springform pan. Stir nuts and chocolate into batter. Divide batter between layer-cake pans. for Bake 30 to 35 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack for about 10 minutes, then run a knife around edges of layers and invert on rack. Peel off paper; cool layers completely.
To assemble: Select 10 to 12 whole berries; keep frozen.
Place 1 brownie layer in bottom of springform pan. Top with half the ice cream; sprinkle with half the remaining raspberries. Press into an even layer with back of a spoon. Cover with remaining brownie layer; sprinkle with remaining raspberries, top with remaining ice cream and press into an even layer. Push reserved raspberries into the ice cream. Cover pan tightly with foil and freeze at least 8 hours or up to 2 weeks.
Three to 4 hours before serving: Run a knife between cake and springform pan; remove pan sides. Leave cake on pan bottom or loosen with a pancake turner and carefully transfer to a serving plate. Cut cake in wedges; leave assembled. Place in freezer. About 20 minutes before serving: Transfer cake to refrigerator to soften lightly. The ice cream cake recipe of brownie raspberry is ready to serve...nice one ! Enjoy the ice cream !
Preheat oven, grease and flour pans.
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.
Chocolate Ice Cream Cake 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 chocolate is ready to serve....! Enjoy !
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 !
basic-ice-cream-cake-recipe.
