tag:blogger.com,1999:blog-42387627178763417442024-03-19T04:09:35.778-07:00ICE CREAM CAKE RECIPEUnknownnoreply@blogger.comBlogger15125tag:blogger.com,1999:blog-4238762717876341744.post-35261826759709776992021-02-22T20:37:00.000-08:002021-02-22T20:37:01.696-08:005-Ingredient Ice Cream Sandwich Cake<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOunAQKpK3bguBD77ojCNDGtSIFv_ODj7qKEV1yFk04QWu0aiM3DoyO7AgUHc8dATjhSPalNyPz7-Ngxk7mci-NSsQlCsV49ZulKLsPnf_9hnZQOST1Smx8yDZ1xjAP8cQ5COXAn81FI/s1020/5-Ingredient+Ice+Cream+Sandwich+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1020" data-original-width="680" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOunAQKpK3bguBD77ojCNDGtSIFv_ODj7qKEV1yFk04QWu0aiM3DoyO7AgUHc8dATjhSPalNyPz7-Ngxk7mci-NSsQlCsV49ZulKLsPnf_9hnZQOST1Smx8yDZ1xjAP8cQ5COXAn81FI/w266-h400/5-Ingredient+Ice+Cream+Sandwich+Cake.jpg" width="266" /></a></b></div><b><br /><span style="font-size: large;"><br /></span></b><p></p><p><b><span style="font-size: large;"> 5-Ingredient Ice Cream Sandwich Cake</span></b></p><p>Ingredients</p><p></p><ul style="text-align: left;"><li>24 ice cream sandwiches</li><li>16 ounces frozen whipped topping (such as Cool Whip), thawed</li><li>Chocolate syrup</li><li>Caramel syrup</li><li>Topping of choice: such as mini M&M’s, sprinkles, crushed Oreo cookies, toffee bits, etc.</li></ul><p></p><p>Instructions</p><p>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. </p><p>Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit.</p><p>Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.</p><p>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 !!!</p><p>5-Ingredient Ice Cream Sandwich Cake Video :</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/WB9VKqZqFV0" width="320" youtube-src-id="WB9VKqZqFV0"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/BKyuRGEby78" width="320" youtube-src-id="BKyuRGEby78"></iframe></div><br /><p><br /></p><p><br /></p><p>Freeze until ready to serve.</p><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-27292156531091463402021-01-05T00:48:00.000-08:002021-01-05T00:48:18.197-08:00Brownie Raspberry Ice Cream Cake<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-vvJrAoHKiXZuWvPaqpo7QaYkcftiniKIOHGZ3R9tkg4W0R_mvnR6I3OrCoMSzNq7_wqIO9fCwOc_MPSSN3OGakU_lyoQZGXUEnHiMYyu2verjQBXEQ17MTab7U0sOa6nlpmoyuO3-w/s1430/Brownie+Raspberry+Ice+Cream+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="1430" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-vvJrAoHKiXZuWvPaqpo7QaYkcftiniKIOHGZ3R9tkg4W0R_mvnR6I3OrCoMSzNq7_wqIO9fCwOc_MPSSN3OGakU_lyoQZGXUEnHiMYyu2verjQBXEQ17MTab7U0sOa6nlpmoyuO3-w/w400-h240/Brownie+Raspberry+Ice+Cream+Cake.jpg" width="400" /></a></div><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">Brownie Raspberry Ice Cream Cake</span></span> <div><br /></div><div>An amazing<span style="font-weight: bold;"> ice cream cake recipe</span> to try ! </div><div><br /></div><div>INGREDIENTS
<ul><li>1 (24 ounce) box fudge brownie mix,</li><li> prepared as directed</li><li>1/2 cup chopped walnuts, toasted, if desired</li><li>2 ounces semisweet or bittersweet baking chocolate, chopped</li><li>1 1/2 quarts vanilla ice cream, slightly softened</li><li>2 1/2 cups individually-quick frozen unsweetened</li><li> raspberries (from a 12 ounce bag), not thawed</li></ul>INSTRUCTIONS</div><div><br /></div><div> 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. </div><div>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 <span style="font-weight: bold;"> ice cream cake recipe</span> of brownie raspberry is ready to serve...nice one ! Enjoy the ice cream ! </div><div><br /></div><div><span style="font-weight: bold;"><a href="http://all-ice-cream-cake-recipe.blogspot.com/2009/06/basic-ice-cream-cake-recipe.html">basic-ice-cream-cake-recipe</a></span></div><div><br /></div><div>Brownie Raspberry Ice Cream Cake Video :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/k-OIm7Ev69s" width="320" youtube-src-id="k-OIm7Ev69s"></iframe></div><br /><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-12306051630494076852021-01-05T00:45:00.000-08:002021-01-05T00:45:26.508-08:00Chocolate Ice Cream Cake Recipe<div><span style="font-size: 180%;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltTilwvdpGKfydC60FsxmLV_qgM4sy6NbORrByj5V2qJEHj6mYoFb7Up1MpI0YWQb1Y_XaBJYn-Eo0hUDgajbM1IWUIC9-R6mTEe0joo-RCL7Ho1kBUQDyGBbg8VWbEet7TTE-tcQalo/s1980/Chocolate+Ice+Cream+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1320" data-original-width="1980" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltTilwvdpGKfydC60FsxmLV_qgM4sy6NbORrByj5V2qJEHj6mYoFb7Up1MpI0YWQb1Y_XaBJYn-Eo0hUDgajbM1IWUIC9-R6mTEe0joo-RCL7Ho1kBUQDyGBbg8VWbEet7TTE-tcQalo/w400-h266/Chocolate+Ice+Cream+Cake+Recipe.jpg" width="400" /></a></div><br /><span style="font-weight: bold;"><br /></span></span></div><span style="font-size: 180%;"><span style="font-weight: bold;">Chocolate Ice Cream Cake Recipe</span></span> <div><br /></div><div> An amazing <span style="font-weight: bold;">ice cream cake recipe</span> to try ! </div><div><br /></div><div>INGREDIENTS
<ul><li>2 large Eggs, separated </li><li>1 1/2 cups Granulated sugar, divided use</li><li>1 1/4 cups All-purpose flour</li><li>1/2 cup HERSHEY'S Cocoa</li><li>3/4 tsp Baking soda</li><li>1/2 tsp Salt</li><li>1/2 cup Vegetable oil</li><li>1 cup Buttermilk or sour milk*</li><li>1/2 gallon Favorite flavored Ice Cream</li><li>3/4 cup Sweetened whipped cream</li><li>1/2 cup Fresh fruit, sliced</li><li>Chocolate Cream Rosettes (optional)</li></ul> Oven & Pan:
<ul><li>Oven Temp ~ 350°</li><li>Bake Time ~ 18 - 20 minutes</li><li>Pan Type ~ three 9"cake pans</li></ul>INSTRUCTIONS </div><div><br /></div><div>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. </div><div><br /></div><div>
<span style="font-weight: bold;">Prepare Ice Cream Layers.</span> </div><div><br /></div><div>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. </div><div><br /></div><div>
<span style="font-weight: bold;">Chocolate Ice Cream Cake Layers:</span> </div><div><br /></div><div> 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.
<span style="font-weight: bold;">Chocolate Cream Rosettes:</span>
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<span style="font-weight: bold;"> ice cream cake recipe</span> chocolate is ready to serve....! Enjoy !</div><div><br /></div><div>
<span style="font-weight: bold;"><a href="http://all-ice-cream-cake-recipe.blogspot.com/2009/06/banana-split-ice-cream-cake.html">banana-split-ice-cream-cake recipe</a></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/LB2hAG6PQmQ" width="320" youtube-src-id="LB2hAG6PQmQ"></iframe></div><br /><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-84955609350297898242021-01-05T00:41:00.000-08:002021-01-05T00:41:59.118-08:00Banana Split Ice Cream Cake<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1iwuflway2YW-kOkix85aNjfJsqFIU0hOMgt5nrD_NT3dvLf-Zsd9DVVMOV3GpciduKgQ-yeAyH_ZGIYe6adYKwGKlTIYnP-mN8S0OB-VmpyJG_-lcy4K-yEit2yNX-cnzkQvarAvlpA/s550/Banana+Split+Ice+Cream+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="367" data-original-width="550" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1iwuflway2YW-kOkix85aNjfJsqFIU0hOMgt5nrD_NT3dvLf-Zsd9DVVMOV3GpciduKgQ-yeAyH_ZGIYe6adYKwGKlTIYnP-mN8S0OB-VmpyJG_-lcy4K-yEit2yNX-cnzkQvarAvlpA/w400-h268/Banana+Split+Ice+Cream+Cake.jpg" width="400" /></a></div><br /><span style="font-size: 180%; font-weight: bold;"><br /></span></div><span style="font-size: 180%; font-weight: bold;">Banana Split Ice Cream Cake</span> <div><br /></div><div>Try this great<span style="font-weight: bold;"> ice cream cake recipe</span> ! </div><div><br /></div><div>INGREDIENTS
<ul><li>4 cups strawberry ice cream</li><li>1/3 cup Strawberry Sauce, chilled</li><li>1/3 cup Chocolate Sauce, chilled</li><li>4 cups vanilla ice cream</li><li>14 ounces canned pineapple</li><li>4 cups chocolate ice cream</li><li>1/2 cup whipping cream</li><li>1 tablespoon confectioners' sugar</li><li>1 banana, sliced</li></ul>INSTRUCTIONS </div><div><br /></div><div>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:
<ul><li>1 1/4 cups frozen strawberries</li><li>3 tablespoons granulated sugar</li><li>1/2 teaspoon orange rind, grated</li><li>1 tablespoon orange juice or water</li><li>1 teaspoon cornstarch</li></ul>
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:
<ul><li>1 cup granulated sugar</li><li>3/4 cup whipping cream or evaporated milk</li><li>1/2 cup unsweetened cocoa powder</li><li>1 teaspoon vanilla extract</li><li>1/4 teaspoon salt</li></ul>
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 <span style="font-weight: bold;">ice cream cake recipe</span> is ready...nice !
<span style="font-weight: bold;"><a href="http://all-ice-cream-cake-recipe.blogspot.com/2009/06/basic-ice-cream-cake-recipe.html">basic-ice-cream-cake-recipe.</a></span></div><div><br /></div><div>Banana Split Ice Cream Cake Video :</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/sSLn52Wfvrk" width="320" youtube-src-id="sSLn52Wfvrk"></iframe></div><br /><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-58679625207875639012020-12-28T22:38:00.000-08:002020-12-28T22:38:44.074-08:00Butterfinger Ice Cream Cake<span style="font-size: large;"><span style="font-weight: bold;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMcI2brrHMbf_O8H2zlC62OL7486766F3ty4g4l_OaitMeDCNGf6mMMDzrh0uo-xnJMAOplPTc5YCJosI3D9nAAcNUcYiXU5NKsySQ3_AheVt6M4oiyU3P7iwYok8qpvmZcENcL07ydU/s1600/butterfinger+ice+cream.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMcI2brrHMbf_O8H2zlC62OL7486766F3ty4g4l_OaitMeDCNGf6mMMDzrh0uo-xnJMAOplPTc5YCJosI3D9nAAcNUcYiXU5NKsySQ3_AheVt6M4oiyU3P7iwYok8qpvmZcENcL07ydU/w400-h326/butterfinger+ice+cream.jpg" width="400" /></a></div>
<span style="font-size: large;"><span style="font-weight: bold;"><br /></span></span>
<span style="font-size: large;"><span style="font-weight: bold;">Butterfinger Ice Cream Cake</span></span><br />
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INGREDIENTS<br />
<ul>
<li>1 brick vanilla ice cream</li>
<li>1 brick chocolate ice cream</li>
<li>1 pint cream, whipped</li>
<li>3 Butterfinger bars</li>
</ul>
INSTRUCTIONS<br />
<br />
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 the Butterfinger Ice Cream Cake !!<br />
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<div class="separator" style="clear: both; text-align: center;">Butterfinger Ice Cream Cake Video: </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/LGl5lNepclg" width="320" youtube-src-id="LGl5lNepclg"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-38018894747217212602016-05-14T18:20:00.001-07:002016-06-09T20:44:47.413-07:00Ice Box Cafe Peanut Butter Ice Cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0ZfKPUppkBw0_lLmgYGS5HQHrShJTEzfwFOIn-ozD0A__AAcuZ6O5FYttn9Wq_L5Ulgn1yEH0OA5fA1IW3RP6iAsnZHrMGPiXSIEdHuA7ckUBNdZofR_I5pSm2jBt-h3vZNBMB76rsU/s1600/Peanut-Butter-Ice-Cream+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0ZfKPUppkBw0_lLmgYGS5HQHrShJTEzfwFOIn-ozD0A__AAcuZ6O5FYttn9Wq_L5Ulgn1yEH0OA5fA1IW3RP6iAsnZHrMGPiXSIEdHuA7ckUBNdZofR_I5pSm2jBt-h3vZNBMB76rsU/s320/Peanut-Butter-Ice-Cream+1.jpg" width="220" /></a></div>
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Ice Box Cafe Peanut Butter Ice Cream Cake</span></b><br />
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<b>Ingredients</b><br />
Chocolate Cake:<br />
<br />
<ul>
<li>1 cup oil</li>
<li>2 cups sugar</li>
<li>3 eggs</li>
<li>1 teaspoon vanilla extract</li>
<li>1 cup of milk</li>
<li>1 cup coffee, brewed strongly</li>
<li>1 cup Dutch cocoa powder</li>
<li>2 cups all purpose flour</li>
<li>1 teaspoon baking powder</li>
<li>2 teaspoons baking soda</li>
<li>Pinch salt</li>
</ul>
<br />
Ice Cream Cake:<br />
<br />
<ul>
<li>1 pint chocolate ice cream</li>
<li>2 cups creamy peanut butter</li>
<li>1 pint vanilla ice cream</li>
<li>Chocolate cake</li>
</ul>
<br />
<br />
<b>Directions</b><br />
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.<br />
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.<br />
Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.<br />
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.<br />
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.<br />
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.<br />
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.<br />
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.<br />
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.<br />
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.<br />
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!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-75540405260034948782012-08-29T20:43:00.000-07:002016-06-09T20:46:52.412-07:00Carnival Ice Cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0Bca6o8GSwSCcTRhSw0WQ9ka_xSWwNcfGacDppqtbW9SUst51TebAwdygdABQR_KXxlMXQ6rW6zGhyfruchTHwR6uGPDCdly9uHSAf5atKm_CyW_IJdALyT1HLHndA6x50XXHCOHoYY/s1600/Carvel-Ice-Cream-Cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0Bca6o8GSwSCcTRhSw0WQ9ka_xSWwNcfGacDppqtbW9SUst51TebAwdygdABQR_KXxlMXQ6rW6zGhyfruchTHwR6uGPDCdly9uHSAf5atKm_CyW_IJdALyT1HLHndA6x50XXHCOHoYY/s320/Carvel-Ice-Cream-Cakes.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-weight: bold;"><br /></span></span>
<span style="font-size: large;"><span style="font-weight: bold;">Carnival Ice Cream Cake</span></span><br />
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INGREDIENTS<br />
<ul>
<li>1 (10 ounce) round angel food cake</li>
<li>1 package strawberry Kool-Aid</li>
<li>1 package orange Kool-Aid</li>
<li>1 package raspberry Kool-Aid</li>
<li>1 (10 ounce) package frozen strawberries</li>
<li>1 (No. 1) can peaches</li>
<li>1 (10 ounce) package frozen raspberries</li>
<li>1/2 gallon vanilla ice cream, softened until spreadable</li>
</ul>
INSTRUCTIONS<br />
Tear cake into bite-size pieces. Divide among 3 bowls.<br />
<br />
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.<br />
Two hours before serving, put into refrigerator. Thirty minutes before serving, unmold. Enjoy !<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-30732537056567163692012-08-22T21:00:00.000-07:002016-06-09T20:48:15.962-07:00Chocolate Chip Cookie Ice Cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjephEUCb5VoLwBL_UY3bxpCvcpbw1s_ncfCYU-RHL7MzxUgP-FP1YlWDZqbgm9PeR5Y4noPfronM3vvdCz6AMi4Vgo_P_07Q-IXquarI-MkeB4oXc4ahen8F_ZqWVXGiD71QI7Rgo2bCI/s1600/Chocolate_Chip_Cookie_Ice_Cream_Cake.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjephEUCb5VoLwBL_UY3bxpCvcpbw1s_ncfCYU-RHL7MzxUgP-FP1YlWDZqbgm9PeR5Y4noPfronM3vvdCz6AMi4Vgo_P_07Q-IXquarI-MkeB4oXc4ahen8F_ZqWVXGiD71QI7Rgo2bCI/s320/Chocolate_Chip_Cookie_Ice_Cream_Cake.png" width="219" /></a></div>
<span style="font-size: large;"><span style="font-weight: bold;"><br /></span></span>
<span style="font-size: large;"><span style="font-weight: bold;">Chocolate Chip Cookie Ice Cream Cake</span></span><br />
<br />
INGREDIENTS<br />
<ul>
<li>1 (18 ounce) package small chocolate chip cookies</li>
<li>1/4 cup margarine, melted</li>
<li>1 cup hot fudge topping</li>
<li>2 quarts vanilla ice cream</li>
<li>1 cup whipped cream</li>
<li>12 maraschino cherries</li>
</ul>
INSTRUCTIONS<br />
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.<br />
<br />
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.<br />
<br />
Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight.<br />
<br />
To serve, garnish with remainder of fudge topping, whipped cream and cherries. Enjoy !<br />
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-11855266240749579372012-08-15T20:59:00.000-07:002016-05-14T18:06:37.110-07:00Coffee-Mint Ice Cream Cake<span style="font-size: large;"><span style="font-weight: bold;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFzVQiNhSn2zYnN-z8QAG3Yy_7y6dPn85IpywRpZ0Gfa5oZtZUj8SwCPxL7rRNh4ir7oPZgNJFXHIOypFbpre9IeK14AZsEBiiJMbqtBuy7BfPwrdaYMI-QAAfnN8VI_vwydXyFLz_Gg/s1600/coffee-ice-cream-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFzVQiNhSn2zYnN-z8QAG3Yy_7y6dPn85IpywRpZ0Gfa5oZtZUj8SwCPxL7rRNh4ir7oPZgNJFXHIOypFbpre9IeK14AZsEBiiJMbqtBuy7BfPwrdaYMI-QAAfnN8VI_vwydXyFLz_Gg/s320/coffee-ice-cream-cake.jpg" width="213" /></a></div>
<span style="font-size: large;"><span style="font-weight: bold;"><br /></span></span>
<span style="font-size: large;"><span style="font-weight: bold;">Coffee-Mint Ice Cream Cake</span></span><br />
<br />
INGREDIENTS<br />
<ul>
<li>25 Nabisco chocolate wafers</li>
<li>14 Mother's macaroons</li>
<li>1 quart coffee ice cream (Breyers)</li>
<li>1 quart chocolate mint chip (Breyers) ice cream</li>
<li>6 tablespoons Hershey's chocolate syrup</li>
<li>12 pieces Almond Roca candy</li>
<li>Cooking oil</li>
<li>Whipping cream (optional)</li>
</ul>
INSTRUCTIONS<br />
Oil an 8-inch springform pan with cooking oil.<br />
<br />
Crush macaroons and chocolate wafers into fine crumbs. Spread on bottom of the springform pan, saving 1/2 crumbs for later.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Remove cake from pan and put on round serving platter.<br />
<br />
Serve with fudge topping and whipped cream.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-27952376101969922192012-08-08T21:01:00.000-07:002016-05-14T18:08:49.311-07:00Dulce de Leche Ice Cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWs4r9CoIqn2UWO3fC0YPagx-yxApA4SwC1QBn_2_2NeDHZWoQWDM4tPwJBieySwqsvGjM4sxcGGfic9O_Z7Fyg-J23oNn-81wt72dhfssitUrCOMu0yuJhJe5TpQi4cguKMlke6Tn4k/s1600/Dulce_de_Leche_Ice_Cream_Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWs4r9CoIqn2UWO3fC0YPagx-yxApA4SwC1QBn_2_2NeDHZWoQWDM4tPwJBieySwqsvGjM4sxcGGfic9O_Z7Fyg-J23oNn-81wt72dhfssitUrCOMu0yuJhJe5TpQi4cguKMlke6Tn4k/s320/Dulce_de_Leche_Ice_Cream_Cake.jpg" width="288" /></a></div>
<span style="font-size: large;"><span style="font-weight: bold;"><br /></span></span>
<span style="font-size: large;"><span style="font-weight: bold;">Dulce de Leche Ice Cream Cake</span></span><br />
<br />
INGREDIENTS<br />
<ul>
<li>5 whole graham crackers, broken up</li>
<li>1/2 cup toasted hazelnuts</li>
<li>1/8 teaspoon salt</li>
<li>1 tablespoon plus 1/3 cup sugar</li>
<li>6 tablespoons unsalted butter, melted</li>
<li>4 pints dulce de leche ice cream (see note)</li>
<li>2 pints strawberry sorbet</li>
<li>2 1/2 pounds strawberries, sliced Purchased caramel sauce, optional</li>
</ul>
INSTRUCTIONS<br />
Heat oven to 350 degrees F.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Strawberry sorbet dresses up this terrific, uncomplicated dessert.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-65375903593079609142012-07-04T21:02:00.000-07:002016-05-14T18:11:41.961-07:00Peanut Butter Ice Cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nb1rnk-5zunXp2z6HldzA9GpFhH9oVKsxijUvcNQDQLif65AxejtvYe8JGJw0rBS2i3ljOinG-RsicUEBdktlcMb4Qt4NU6miL8rWvRrFatiF8-ykiB5NAx2CWFGV2TVYiC5Q0-Tr18/s1600/peanut+butter+ice-cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nb1rnk-5zunXp2z6HldzA9GpFhH9oVKsxijUvcNQDQLif65AxejtvYe8JGJw0rBS2i3ljOinG-RsicUEBdktlcMb4Qt4NU6miL8rWvRrFatiF8-ykiB5NAx2CWFGV2TVYiC5Q0-Tr18/s320/peanut+butter+ice-cream.jpg" width="320" /></a></div>
<span style="font-size: large;"><span style="font-weight: bold;"><br /></span></span>
<span style="font-size: large;"><span style="font-weight: bold;">Peanut Butter Ice Cream Cake</span></span><br />
<br />
INGREDIENTS<br />
<ul>
<li>18 ounces graham crackers</li>
<li>3/4 cup salted cocktail peanuts</li>
<li>4 teaspoons butter or margarine, melted</li>
<li>4 teaspoons granulated sugar</li>
<li>1 quart vanilla ice cream, softened</li>
<li>1/2 cup chunky-style peanut butter</li>
<li>Chopped salted cocktail peanuts</li>
</ul>
INSTRUCTIONS<br />
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.<br />
<br />
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.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-82062821909269973092012-06-25T20:41:00.000-07:002012-06-27T07:13:40.898-07:00Brownie Ice Cream Cake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiI4NbIs3MPA0HYZsF3eYC5C0KuxEVtAtZ114e8rgQBzvDe7cvn8UGgY3YxQpqnzJdHa54x5p-NcqUIrqod_eAbq6IBoY5VSZyfHjiQJbOSfJica7ZU4lx53KWLIiDFwM5jLtLp54lZw/s1600/Brownie+Ice+Cream+Cake+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiI4NbIs3MPA0HYZsF3eYC5C0KuxEVtAtZ114e8rgQBzvDe7cvn8UGgY3YxQpqnzJdHa54x5p-NcqUIrqod_eAbq6IBoY5VSZyfHjiQJbOSfJica7ZU4lx53KWLIiDFwM5jLtLp54lZw/s1600/Brownie+Ice+Cream+Cake+Recipe.jpg" /></a></div>
<span style="font-size: 180%;"><strong style="font-weight: bold;"><br /></strong></span><br />
<span style="font-size: 180%;"><strong style="font-weight: bold;">Brownie Ice Cream Cake</strong><span style="font-weight: bold;"> Recipe</span></span><br />
A nice and delicious <span style="font-weight: bold;">ice cream cake recipe</span> to try !<br />
ICE CREAM CAKE INGREDIENTS<br />
<ul>
<li> 1 cup (6 ounces) semisweet chocolate chips</li>
<li> 2 tablespoons water</li>
<li> 3 tablespoons stick butter or margarine</li>
<li> 1/2 cup plus 2 teaspoons granulated sugar</li>
<li> 2 large eggs</li>
<li> 1 teaspoon vanilla extract</li>
<li> 1/4 teaspoon baking powder</li>
<li> 1/8 teaspoon baking soda</li>
<li> 1/2 cup flour</li>
<li> 1 pint good quality coffee or other flavored ice cream</li>
<li> 2 pints good quality chocolate or other flavored ice cream</li>
<li> 1/2 cup heavy (whipping) cream</li>
<li> Garnish: warmed chocolate sauce, maraschino cherries</li>
</ul>
ICE CREAM CAKE INSTRUCTIONS<br />
Heat oven to 350 degrees F. Grease a 9-inch pie plate.<br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Remove scooped out brownie. Spread coffee<span style="font-weight: bold;"> ice cream</span> over bottom of pie shell Sprinkle with about half the scooped out brownie. Cover and freeze until firm, at least 1 hour.<br />
<br />
Spread with chocolate<span style="font-weight: bold;"> ice cream</span>. Cover and freeze at least 3 hours or up to 1 week.<br />
<br />
About 1 hour before serving, beat heavy cream with remaining 2 teaspoons sugar until stiff peaks form when beaters are lifted. Spread over <span style="font-weight: bold;">ice cream</span>, 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 <span style="font-weight: bold;">ice cream</span> can soften slightly. The <span style="font-weight: bold;">ice cream cake recipe </span>is ready to serve...delicious !! Enjoy it !<br />
<b><a href="http://all-ice-cream-cake-recipe.blogspot.com/2010/02/brownie-raspberry-ice-cream-cake.html">brownie-raspberry-ice-cream-cake</a></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-59550358968621165552009-06-11T22:33:00.000-07:002010-01-09T07:30:50.660-08:00Black Forest Ice Cream Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fxbHXwAaVYt5xM1RHX4EIs9jfWoCy0dBz3vJXfDb4eSBQB2x0HSpNOU0jiQn8mxWdpRW4lEO-1589yH8GLI7FDTf3HOdeglRUF2C22VYiF5tUwHHkksSjjoeC2s9xFhlIAgP9u9sPGk/s1600-h/black+forest+ice+cream+cake.jpeg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 120px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fxbHXwAaVYt5xM1RHX4EIs9jfWoCy0dBz3vJXfDb4eSBQB2x0HSpNOU0jiQn8mxWdpRW4lEO-1589yH8GLI7FDTf3HOdeglRUF2C22VYiF5tUwHHkksSjjoeC2s9xFhlIAgP9u9sPGk/s320/black+forest+ice+cream+cake.jpeg" alt="" id="BLOGGER_PHOTO_ID_5389018840840105522" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br />Black Forest Ice Cream Cake</span></span><br />A nice<span style="font-weight: bold;"> ice cream cake recipe</span> to try ~<br />INGREDIENTS<br /><ul><li>1 quart vanilla or burgundy cherry ice cream, softened</li><li>1 3/4 cups unsifted all-purpose flour</li><li>2 cups granulated sugar</li><li>34 cup Hershey's cocoa</li><li>2 teaspoons baking soda</li><li>1 teaspoon baking powder</li><li>1 teaspoon salt</li><li>2 eggs</li><li>1 cup strong black coffee</li><li>1 cup buttermilk or sour milk*</li><li>1/2 cup vegetable oil</li><li>1 teaspoon vanilla extract</li><li>3 cups whipped cream</li><li>1 cup cherry pie filling</li></ul>INSTRUCTIONS<br />Firmly pack ice cream into a foil-lined 9-inch round cake pan. Cover; freeze about 2 hours.<br />Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.<br />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.<br />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<br />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.<br /><br />Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving. The <span style="font-weight: bold;">ice cream cake recipe</span> is ready to serve...enjoy the ice cream !<br /><a href="http://all-ice-cream-cake-recipe.blogspot.com/2009/06/basic-ice-cream-cake-recipe.html"><span style="font-weight: bold;">basic-ice-cream-cake-recipe.</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-82869742033484856942009-06-11T22:24:00.000-07:002009-10-05T00:47:01.829-07:00Chocolate Ice Cream Cake Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoAXCpVHpVJaoH-FdrkZIIQQdnga190lWCNFMZ5CGKaioKGjxBTjzVR3xEb5C20KuDnQ2IBCf9KWJK2FO-6enVvDccYLNyLc1l8m-KxqxyOg7NIcOrL4ApU1_26f-qN58s60Lss7gzR0/s1600-h/Chocolate+Ice+Cream+Cake.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 127px; height: 108px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPoAXCpVHpVJaoH-FdrkZIIQQdnga190lWCNFMZ5CGKaioKGjxBTjzVR3xEb5C20KuDnQ2IBCf9KWJK2FO-6enVvDccYLNyLc1l8m-KxqxyOg7NIcOrL4ApU1_26f-qN58s60Lss7gzR0/s320/Chocolate+Ice+Cream+Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5361177678148503490" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br />Chocolate Ice Cream Cake Recipe</span></span><br /><br />INGREDIENTS<br /><ul><li>2 Eggs, Large</li><li>1 1/2 cups Granulated sugar, divided</li><li>1 1/4 cups All-purpose flour</li><li>1/2 cup Hershey's cocoa</li><li>3/4 tsp Baking soda</li><li>1/2 tsp Salt</li><li>1/2 cup Vegetable oil</li><li>1 cup Buttermilk or sour milk *</li></ul><br /><span style="font-weight: bold;">Ice Cream Layers</span><br /><ul><li>3/4 cup Sweetened whipped <span style="font-weight: bold;">cream</span> or non-dairy whipped topping</li><li>1/2 cup Fresh fruit, sliced</li></ul><br />INSTRUCTIONS<br />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.)<br /><br />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.<br />Pour about 1 2/3 cups batter into each prepared pan.<br />Bake until cake springs back when touched lightly in center.<br /><br />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.<br /><br /><span style="font-weight: bold;">Prepare Ice Cream Layers.</span><br />Remove cake and <span style="font-weight: bold;">Ice Cream </span>Layers from freezer; peel off foil.<br />On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer.<br />Just before serving, frost top of cake with whipped <span style="font-weight: bold;">cream</span>.<br />Arrange fruit in decorative design on top; pipe on Chocolate <span style="font-weight: bold;">Cream</span> Rosettes, if desired.<br />Makes 10 to 12 servings.<br /><br />* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.<br /><br /><span style="font-weight: bold;">Ice Cream</span> 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.<br />Chocolate Cream Rosettes: In small mixer bowl, stir together 1/4 cup granulated sugar and 2 tablespoons HERSHEY'S Cocoa.<br />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 <span style="font-weight: bold;">ice cream cake recipe</span> is ready to serve....delicious !<br /><a href="http://all-ice-cream-cake-recipe.blogspot.com/2009/06/black-forest-ice-cream-cake.html"><span style="font-weight: bold;">black-forest-ice-cream-cake.</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4238762717876341744.post-82039927165830170962009-06-11T22:19:00.000-07:002020-12-28T22:34:24.453-08:00Basic Ice Cream Cake Recipe<span style="font-size: 180%; font-weight: bold;">Basic Ice Cream Cake Recipe</span> <div><br /></div><div> Ice Cream Cake INGREDIENTS
<ul><li>15 Chocolate crème-filled sandwich cookies</li><li>3 Tb Butter or margarine</li><li>2 Favorite candy bars</li><li>2 quarts Flavored ice cream </li><li>12 oz Frozen whipped topping, thawed</li></ul>
Ice Cream Cake INSTRUCTIONS </div><div><br /></div><div>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. </div><div><br /></div><div>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 <span style="font-weight: bold;">Ice cream cake recipe</span> is ready to serve, cut into wedges. Nice one ! </div><div><br /></div><div><span style="font-weight: bold;"><a href="http://all-ice-cream-cake-recipe.blogspot.com/2009/06/chocolate-ice-cream-cake-recipe.html">chocolate-ice-cream-cake-recipe.</a></span></div><div><br /></div><div>Basic Ice Cream Cake Recipe Video:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/gcPBi4TW4vo" width="320" youtube-src-id="gcPBi4TW4vo"></iframe></div><br /><div><br /></div>Unknownnoreply@blogger.com0