Showing posts with label ice cream cake recipe. Show all posts

Brownie Raspberry Ice Cream Cake

My gluten-free Raspberry Brownie Ice Cream Cake is a delightful make-ahead dessert perfect for summer.

You can use any gluten-free brownie recipe you prefer, then layer it with ice cream and sorbet. This dessert is straightforward to prepare in stages; follow the instructions, and you will impress your guests when you present this at your next summer gathering.

Serve this frozen cake after any summer meal.

Whether it's burgers, steak, or my somewhat upscale Farm-To-Table dinner, brownies and ice cream are always a winning combination.

If you plan to attend an event, heed this advice from numerous gluten-free chefs: be the one who brings dessert to the party, ensuring you have a delicious and safe conclusion to your meal.

Ingredients

Fudgy brownies, which are my favorite, are made with a minimal amount of flour. This makes gluten-free brownies one of the first recipes to perfect. I have my preferred recipe!

gluten-free chocolate brownie (fudgy brownie or cake-like brownie)
vanilla ice cream
raspberry sorbet/sherbet - Sorbet consists of fruit juice and sugar, while sherbet includes fruit juice, sugar, and a small amount of milk.
Optional Garnishes - whipped cream, raspberries, and mint leaves

Refer to the recipe card for precise measurements.

Instructions for Cutting a Brownie in Half Horizontally

Utilize a long knife with a serrated edge and cut with assurance! The knife blade should exceed 8 inches in length to ensure it slices through the entire side of the brownie.

Employ a sawing motion and cut inward approximately 2 inches on all sides. Once you reach that point, you will feel confident enough to make the final cut directly through the center of the brownie.

I recommend sliding a flexible baking mat between the two layers to facilitate the separation of the top and bottom. A cookie sheet or placemat can also serve this purpose.

If the top layer cracks slightly, the ice cream will help hold it together, so just continue with the process.

Instructions: How To Cut Ice Cream Cake

The key to achieving flawless slices of cheesecake and ice cream cake lies in utilizing a heated knife and exercising patience.

This meticulous approach often elicits compliments on the delightful desserts produced in your kitchen.

Submerge a long knife in hot water.

This can be done in a sink, a tall glass, or under a running tap.

After each cut, clean the knife with a damp dishcloth.

I typically rinse and wring out the dishcloth while my knife is submerged in the sink, ensuring it appears tidy.

If you wish to sample what remains on the knife, I have no objections. Cultivate a technique that prevents finger cuts and savor the experience! To me, this feels like a well-deserved reward for my efforts.

The objective is to showcase the layers in every slice. In the final photograph, mine may not be entirely flawless (once again demonstrating that this process cannot be hurried), but on that occasion, I was pleased with my results.

Substitutions

Brownie layer - For this ice cream cake, I utilize only the brownie layer from my Chocolate Cheesecake Brownies. You are welcome to replace it with any gluten-free brownie recipe of your choice; whether it be a store-bought mix or a cherished family recipe.

Ice cream and sorbet layers - Feel free to create any combination you desire by altering the ice cream or sorbet layers. Numerous ideas come to mind as I consider my Aztec chocolate ice cream, strawberry cheesecake ice cream, and many more.

Dairy-free version - My dairy-free coconut ice cream would pair wonderfully with a mango sorbet.

Variations

Here are three methods to modify this Brownie Ice Cream Cake, giving it a completely different appearance.

Create a single layer of brownie topped with ice cream. Drizzle it with two types of chocolate (dark and white) or two sauces such as raspberry and caramel.

Bake the brownie recipe in a round pan. Construct a layered dessert as I have done here, or follow the previous suggestion and create a single layer topped with ice cream.

Prepare a large sheet cake by slicing the brownie in half and placing the two halves side by side on a large tray. Ensure there is adequate space in your freezer before committing to this option.

Equipment

An 8-inch square baking pan is all that is required to prepare this dessert. If you are purchasing a new one, it is advisable to buy them in pairs; you will not regret this decision!

Top Tip

To prevent the layers from melting into one another, it is crucial to freeze the cake completely at each stage. Therefore, it is recommended to begin a few days prior to serving. Additionally, cutting the pieces will take more than a minute, so it is wise to do that in advance as well. These suggestions are what make serving this dessert appear effortless.

A pedestal tray featuring square pieces of a layered raspberry brownie ice cream cake.

Square pieces of Raspberry Brownie Ice Cream Cake arranged on a tray adorned with whipped cream, fresh raspberries, and mint leaves.

Gluten Free Raspberry Brownie Ice Cream Cake

This frozen dessert consists of layers of gluten-free brownie, vanilla ice cream, and raspberry sorbet. The main effort lies in the cutting, but since this can be done ahead of time, it makes for an ideal make-ahead summer dessert.

Notes

Bake for the same duration.

It is essential to freeze each layer of the cake until solid, as well as the final Ice Cream Cake. Alternatively, you can serve a more casual version in jars, martini glasses, or sundae dishes, giving it a playful name.

The heat from the knife aids in slicing through the frozen cake, showcasing the distinct layers. Be sure to wipe the knife after each cut.

Refer to the recipe description for additional tips and variations.

OTHER RECIPES

An amazing ice cream cake recipe to try !

INGREDIENTS

1 (24 ounce) box fudge brownie mix,
prepared as directed
1/2 cup chopped walnuts, toasted, if desired
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 !

basic-ice-cream-cake-recipe

Brownie Raspberry Ice Cream Cake Video :

Chocolate Ice Cream Cake Recipe

Rich, Creamy & Decadent

If you’re a chocolate lover, this Chocolate Ice Cream Cake is your dream dessert. Layers of fudgy chocolate cake and creamy chocolate ice cream come together to create a show-stopping treat that’s perfect for birthdays, holidays, or any special occasion.

Ingredients

For the Chocolate Cake Base:

1 chocolate cake layer (9-inch round or 9x13-inch pan, store-bought or homemade)

For the Ice Cream Layer:

1 pint chocolate ice cream, slightly softened
1 pint cookies-and-cream or vanilla ice cream (optional), slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup chocolate syrup or hot fudge
1/4 cup chocolate shavings, mini chocolate chips, or crushed cookies

Instructions

1. Prepare the Cake Base

Place the chocolate cake layer in a lined 9-inch round or 9x13-inch pan for easy removal.

2. Add the Ice Cream Layer

Spread the softened chocolate ice cream evenly over the cake.
Optionally, add a layer of vanilla or cookies-and-cream ice cream for contrast and smooth with a spatula.

3. Freeze the Cake

Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until firm.

4. Add Whipped Topping & Chocolate

Spread whipped topping evenly over the frozen cake. Drizzle with chocolate syrup or hot fudge. Sprinkle chocolate shavings, mini chocolate chips, or crushed cookies on top.

5. Final Freeze & Serve

Freeze for another hour to let the layers set. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for a Perfect Chocolate Ice Cream Cake

Softening Ice Cream: Allow ice cream to soften for 5–10 minutes before spreading to make layering smooth.
Chocolate Layering: Use ganache or fudge sauce between layers for extra richness.
Presentation: Pipe whipped topping around edges and drizzle chocolate syrup for a professional look.
Extra Texture: Add crushed cookies, nuts, or brownie chunks between layers for added crunch.

Why You’ll Love This Cake

This cake is a chocolate lover’s dream! Creamy ice cream paired with rich cake and decadent toppings makes it a perfect indulgence for celebrations or just because. Easy to make, visually impressive, and utterly delicious.

Serving Suggestion:
Serve slices with extra hot fudge, whipped cream, or a few chocolate shavings for a café-quality dessert at home.

OTHER RECIPES

An amazing ice cream cake recipe to try !

INGREDIENTS

2 large Eggs, separated
1 1/2 cups Granulated sugar, divided use
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*
1/2 gallon Favorite flavored Ice Cream
3/4 cup Sweetened whipped cream
1/2 cup Fresh fruit, sliced
Chocolate Cream Rosettes (optional)

Oven & Pan:

Oven Temp ~ 350°
Bake Time ~ 18 - 20 minutes
Pan Type ~ three 9"cake pans

INSTRUCTIONS

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 !

banana-split-ice-cream-cake recipe

Banana Split Ice Cream Cake

A Fun & Decadent Dessert

Bring the classic flavors of a banana split into cake form with this Banana Split Ice Cream Cake! Layers of ice cream, bananas, chocolate, and whipped topping make it a show-stopping dessert perfect for birthdays, summer gatherings, or any celebration that calls for indulgence.

Ingredients

For the Base:

1 chocolate or vanilla cake layer (9-inch round or 9x13-inch pan, homemade or store-bought)

For the Ice Cream Layers:

1 pint vanilla ice cream, slightly softened
1 pint strawberry ice cream, slightly softened
1 pint chocolate ice cream, slightly softened

For the Topping:

2–3 ripe bananas, sliced
1 cup whipped topping (Cool Whip or homemade)
1/4 cup chocolate syrup or hot fudge
1/4 cup crushed pineapple (optional)
Chopped nuts or maraschino cherries for garnish

Instructions

1. Prepare the Cake Base

Place the cake layer in a 9-inch round or 9x13-inch pan lined with parchment paper for easy removal.

2. Layer the Ice Cream

Spread the vanilla ice cream evenly over the cake base.
Add the strawberry ice cream layer on top and smooth.
Add the chocolate ice cream layer and smooth again.

3. Add Banana Slices

Arrange banana slices evenly over the top ice cream layer.

4. Freeze the Cake

Cover with plastic wrap and freeze for at least 2–3 hours, or until firm.

5. Add Whipped Topping & Drizzle

Spread whipped topping over the frozen cake. Drizzle with chocolate syrup or hot fudge. Sprinkle crushed pineapple, chopped nuts, and garnish with maraschino cherries.

6. Final Freeze & Serve

Freeze for another hour to allow the layers to set fully. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for the Perfect Banana Split Ice Cream Cake

Banana Freshness: Toss banana slices in a little lemon juice to prevent browning.
Layering: Slightly soften ice cream for easier spreading between layers.
Presentation: Pipe whipped topping around the edges and add extra cherries on top for a professional look.
Flavor Boost: Add a layer of crushed cookie crumbs or chocolate chips between ice cream layers for added texture.

Why You’ll Love This Cake

This cake brings all the classic flavors of a banana split into one indulgent dessert. It’s creamy, fruity, chocolatey, and perfect for parties or summer treats. Kids and adults alike will love it!

Serving Suggestion:
Serve slices with extra chocolate syrup or hot fudge, a scoop of ice cream on the side, and a cherry on top for the ultimate banana split experience.

OTHER RECIPES

Try this great ice cream cake recipe !

INGREDIENTS

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

INSTRUCTIONS

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.

Banana Split Ice Cream Cake Video :

Ice Box Cafe Peanut Butter Ice Cream Cake

Ice Box Cafe Peanut Butter Ice Cream Cake

No-Bake, Decadent & Easy

If you’re a peanut butter lover, this Ice Box Cafe Peanut Butter Ice Cream Cake is the ultimate treat. Creamy peanut butter ice cream layered with chocolate, whipped topping, and crunchy cookie or brownie layers makes it a show-stopping dessert. The best part? It’s a no-bake ice box-style cake, so it’s simple to assemble and perfect for hot days or last-minute celebrations.

Ingredients

For the Base:

1 chocolate cookie crust or brownie layer (9-inch round or 9x13-inch pan)

For the Peanut Butter Ice Cream Layer:

1 pint peanut butter ice cream, slightly softened

For the Chocolate Ice Cream Layer:

1 pint chocolate ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup peanut butter, melted or softened
1/4 cup chocolate syrup or hot fudge
Optional: chopped peanuts, mini peanut butter cups, or chocolate chips for garnish

Instructions

1. Prepare the Base

Place the cookie crust or brownie layer in a lined pan for easy removal. If using a brownie, bake and cool completely before layering.

2. Add the Peanut Butter Ice Cream Layer

Spread the softened peanut butter ice cream evenly over the base. Smooth with a spatula.

3. Add the Chocolate Ice Cream Layer

Spread the softened chocolate ice cream on top of the peanut butter layer and smooth again.

4. Freeze the Cake

Cover with plastic wrap and freeze for 2–3 hours, or until firm.

5. Add Whipped Topping & Drizzle

Spread whipped topping over the frozen layers. Drizzle with melted peanut butter and chocolate syrup. Sprinkle chopped peanuts, mini peanut butter cups, or chocolate chips for garnish.

6. Final Freeze & Serve

Freeze for another 1–2 hours for a fully set cake. Slice with a warm knife for clean, beautiful cuts. Serve chilled.

Pro Tips for the Perfect Ice Box Peanut Butter Cake

Softening Ice Cream: Allow ice cream to sit at room temperature for 5–10 minutes to make spreading easier.
Extra Crunch: Add crushed cookies or chopped peanuts between layers for texture.
Decorative Touch: Pipe whipped topping around the edges and drizzle peanut butter in swirls for a café-style presentation.
No-Bake Convenience: Using store-bought brownie or cookie crust saves time without sacrificing flavor.

Why You’ll Love This Cake

This Ice Box Cafe-style cake is a peanut butter lover’s dream: creamy, chocolatey, and indulgent. It’s easy to make, visually impressive, and perfect for parties, birthdays, or a sweet treat any time.

Serving Suggestion:
Serve with extra chocolate syrup, a sprinkle of chopped peanuts, or mini peanut butter cups for a decadent presentation. Pair with coffee or milk for the ultimate indulgence.

OTHER RECIPES

Ingredients
Chocolate Cake:

1 cup oil
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup of milk
1 cup coffee, brewed strongly
1 cup Dutch cocoa powder
2 cups all purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
Pinch salt

Ice Cream Cake:

1 pint chocolate ice cream
2 cups creamy peanut butter
1 pint vanilla ice cream
Chocolate cake

Directions
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.
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.
Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.
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.

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.
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.
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.
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.
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.
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.
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!

VIDEO:

Carnival Ice Cream Cake

A Fun & Colorful Dessert

Bring the fun of the fair to your table with this Carnival Ice Cream Cake! Packed with vibrant colors, layers of creamy ice cream, and crunchy, sweet toppings, this cake is perfect for birthday parties, summer gatherings, or any celebration where fun meets indulgence.

Ingredients

For the Base:

1 chocolate or vanilla cake layer (9-inch round or 9x13-inch pan, homemade or store-bought)

For the Ice Cream Layers:

1 pint rainbow sherbet or fruit-flavored ice cream, slightly softened
1 pint vanilla ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/2 cup rainbow sprinkles
1/2 cup crushed candy (like popcorn balls, gummy candies, or candy-coated chocolates)
Optional: drizzle of chocolate syrup or caramel sauce

Instructions

1. Prepare the Cake Base

Place the cake layer at the bottom of a 9-inch round or 9x13-inch pan lined with parchment paper for easy removal.

2. Layer the Ice Cream

Spread the softened rainbow sherbet evenly over the cake base. Smooth with a spatula.
Add the softened vanilla ice cream on top and smooth again.

3. Freeze the Cake

Cover with plastic wrap and freeze for at least 2–3 hours, or until firm.

4. Add Whipped Topping & Toppings

Spread whipped topping over the frozen ice cream layers.
Sprinkle generously with rainbow sprinkles and crushed candy. Drizzle chocolate syrup or caramel if desired.

5. Final Freeze & Serve

Freeze for an additional hour to let everything set. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for a Perfect Carnival Ice Cream Cake

Vibrant Layers: Use bright, colorful ice cream flavors or sherbet to create a fun, eye-catching cake.
Candy Crunch: Mix in crushed candy pieces between layers for a surprise crunch.
Party Presentation: Pipe whipped topping in fun swirls around the edges for a carnival-inspired look.
Quick Alternative: Use pre-made ice cream cakes or cookies as the base to save time.

Why You’ll Love This Cake

This cake is not only delicious but also a feast for the eyes. The colorful layers and fun toppings make it perfect for kids and adults alike. It’s easy to assemble and brings the carnival spirit right to your dessert table.

Serving Suggestion:
Serve with extra sprinkles, a drizzle of chocolate or caramel, and maybe a few gummy candies on top for the ultimate festive experience.

OTHER RECIPES

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 !

VIDEO:

Chocolate Chip Cookie Ice Cream Cake

The Ultimate Dessert

If you love the warm, chewy goodness of chocolate chip cookies combined with creamy ice cream, this Chocolate Chip Cookie Ice Cream Cake is your dream dessert. With layers of cookie dough, ice cream, and decadent toppings, it’s perfect for birthdays, holidays, or any celebration.

Ingredients

For the Cookie Layers:

2–3 large chocolate chip cookies (homemade or store-bought) per layer, or one large cookie base (9-inch round or 9x13-inch pan)

For the Ice Cream Layer:

1 pint vanilla ice cream, slightly softened
1 pint chocolate chip or cookies-and-cream ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup chocolate syrup or hot fudge
Optional: mini chocolate chips, cookie crumbs, or sprinkles

Instructions

1. Prepare the Cookie Base

If using one large cookie, bake according to recipe instructions and let cool completely.
Alternatively, layer multiple smaller cookies side by side in a lined pan for a fun effect.

2. Add the First Ice Cream Layer

Spread the softened vanilla ice cream evenly over the cookie base. Smooth with a spatula.

3. Add the Second Ice Cream Layer

Spread chocolate chip or cookies-and-cream ice cream on top of the first layer and smooth again.

4. Freeze the Cake

Cover with plastic wrap and freeze for 2–3 hours, or until firm.

5. Add Whipped Topping & Toppings

Spread whipped topping over the frozen ice cream layers.
Drizzle with chocolate syrup or hot fudge. Sprinkle mini chocolate chips, cookie crumbs, or sprinkles on top.

6. Final Freeze & Serve

Freeze for another hour for a fully set cake. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for the Perfect Chocolate Chip Cookie Ice Cream Cake

Softening Ice Cream: Let ice cream sit at room temperature for 5–10 minutes to make spreading easier.
Cookie Crunch: Use slightly underbaked cookies for a soft, chewy texture that pairs perfectly with ice cream.
Add Fun Layers: Layer cookie dough chunks or chocolate chunks between ice cream layers for extra texture.
Presentation: Pipe whipped topping around the edges and drizzle chocolate in a zig-zag pattern for a professional look.

Why You’ll Love This Cake

This dessert is a cookie lover’s dream! The combination of soft, chewy chocolate chip cookies and creamy ice cream makes it irresistible. It’s easy to make, fun to serve, and guaranteed to impress friends and family.

Serving Suggestion:
Serve slices with extra chocolate syrup or a scoop of ice cream on the side. Top with cookie crumbs for added crunch and presentation flair.

OTHER RECIPES

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 !

VIDEO:

Coffee-Mint Ice Cream Cake

If you love the bold flavor of coffee paired with the cool freshness of mint, this Coffee-Mint Ice Cream Cake is the dessert for you. Layers of coffee and mint ice cream, chocolatey base, and creamy toppings create a show-stopping dessert perfect for birthdays, holidays, or special occasions.

Ingredients

For the Base:

1 chocolate brownie or chocolate cookie crust (9-inch round or 9x13-inch pan)

For the Ice Cream Layers:

1 pint coffee ice cream, slightly softened
1 pint mint chocolate chip ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup chocolate syrup or hot fudge
Optional: crushed chocolate-covered espresso beans or mint leaves for garnish

Instructions

1. Prepare the Base

If using brownies, bake according to instructions and let cool completely. For a cookie crust, press crumbs into the bottom of a lined pan.

2. Layer the Ice Cream

Spread the softened coffee ice cream evenly over the base. Smooth with a spatula.
Add the mint chocolate chip ice cream on top and smooth again.

3. Freeze the Cake

Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until firm.

4. Add Whipped Topping & Drizzle

Spread whipped topping over the frozen ice cream layers. Drizzle with chocolate syrup or hot fudge. Sprinkle optional toppings like crushed chocolate-covered espresso beans or fresh mint leaves.

5. Final Freeze & Serve

Freeze for an additional 1–2 hours to allow the cake to set fully. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for a Perfect Coffee-Mint Ice Cream Cake

Layering Made Easy: Let ice cream soften slightly at room temperature for smoother spreading.
Coffee Kick: For a stronger coffee flavor, brush the brownie base lightly with cooled espresso.
Mint Variation: Add a layer of crushed mint cookies for added texture and flavor.
Presentation: Pipe whipped topping along edges and drizzle chocolate in a crisscross pattern for a professional finish.

Why You’ll Love This Cake

This cake is the perfect blend of bold coffee flavor and refreshing mint. The creamy layers and chocolatey base make it a decadent, refreshing treat that’s sure to impress at any gathering.

Serving Suggestion:
Serve slices with a dusting of cocoa powder or a few chocolate shavings on top. Pair with a hot espresso for a true coffee-and-dessert experience.

OTHER RECIPES

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.

VIDEO:

Dulce de Leche Ice Cream Cake

If you’re craving a dessert that’s creamy, sweet, and utterly indulgent, this Dulce de Leche Ice Cream Cake is for you. Layers of caramel-flavored ice cream, moist cake, and luscious toppings come together to create a show-stopping treat for birthdays, holidays, or any special occasion.

Ingredients

For the Cake Base:

1 chocolate or vanilla cake layer (9-inch round or 9x13-inch pan, store-bought or homemade)

For the Ice Cream Layer:

1 pint dulce de leche ice cream, slightly softened
1 pint vanilla ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup dulce de leche sauce (for drizzling)
Optional: caramelized nuts, chocolate shavings, or sea salt for garnish

Instructions

1. Prepare the Cake Base

Place the cake layer at the bottom of a 9-inch round or 9x13-inch pan lined with parchment paper for easy removal.

2. Layer the Ice Cream

Spread the softened dulce de leche ice cream evenly over the cake. Smooth the top with a spatula.
Add the softened vanilla ice cream on top and smooth again.

3. Freeze the Cake

Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until firm.

4. Add Whipped Topping & Caramel Drizzle

Spread whipped topping over the frozen ice cream layers. Drizzle with dulce de leche sauce. Sprinkle optional toppings like caramelized nuts or chocolate shavings.

5. Final Freeze & Serve

Freeze for an additional 1–2 hours to let the layers set perfectly. Slice with a warm knife for clean cuts and serve chilled.

Pro Tips for the Perfect Dulce de Leche Ice Cream Cake

Softening Ice Cream: Let ice cream sit at room temperature for 5–10 minutes before spreading for easier layering.
Extra Flavor: Add a layer of crushed cookies or brownie pieces between ice cream layers for texture.
Presentation: Pipe whipped topping around the edges and drizzle extra dulce de leche for a professional look.
Sea Salt Twist: Sprinkle a pinch of sea salt on top to balance the sweetness and enhance the caramel flavor.

Why You’ll Love This Cake

This dessert is a caramel lover’s dream! The creamy dulce de leche ice cream combined with moist cake and decadent toppings creates a rich, indulgent dessert that’s perfect for impressing guests or enjoying as a treat for yourself.

Serving Suggestion:
Serve slices with extra dulce de leche drizzle and a few chocolate shavings or nuts on top for a restaurant-quality dessert experience.

OTHER RECIPES

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.

VIDEO:

Peanut Butter Ice Cream Cake

If you love the creamy richness of ice cream combined with the nutty goodness of peanut butter, this Peanut Butter Ice Cream Cake is your ultimate dessert. Layers of peanut butter ice cream, chocolate, and whipped topping make this cake a showstopper for birthdays, parties, or any special occasion. Best of all, it’s surprisingly easy to assemble!

Ingredients

For the Base:

1 chocolate cookie crust or brownie layer (store-bought or homemade, 9-inch round or 9x13-inch pan)

For the Ice Cream Layers:

1 pint peanut butter ice cream, slightly softened
1 pint chocolate or vanilla ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup peanut butter, melted or softened
1/4 cup chocolate syrup or fudge
Optional: chopped peanuts, chocolate chips, or peanut butter cups for garnish

Instructions

1. Prepare the Base

If using a brownie layer, bake according to instructions and allow it to cool completely. For a cookie crust, press crumbs into the bottom of a 9-inch round or 9x13-inch pan.

2. Layer the Ice Cream

Spread the softened peanut butter ice cream evenly over the base. Smooth with a spatula.
Add the second ice cream layer (chocolate or vanilla) on top and smooth again.

3. Freeze Until Firm

Cover the cake with plastic wrap and freeze for at least 2–3 hours, or until firm.

4. Add Whipped Topping & Drizzle

Spread whipped topping over the frozen cake. Drizzle with melted peanut butter and chocolate syrup. Sprinkle with chopped peanuts, chocolate chips, or mini peanut butter cups for extra flair.

5. Final Freeze & Serve

Freeze for another 1–2 hours to let the layers set. Slice with a warm knife for clean cuts and serve chilled.

Pro Tips for a Perfect Peanut Butter Ice Cream Cake

Softening Ice Cream: Let the ice cream sit at room temperature for 5–10 minutes before spreading to make layering easier.
Make It Nutty: Add a layer of chopped peanut butter cups or crushed peanuts between ice cream layers for crunch.
Chocolate Lovers’ Twist: Swirl chocolate fudge into the peanut butter ice cream before layering for a marbled effect.
Presentation: Pipe extra whipped topping around the edges and add a drizzle of chocolate and peanut butter for a professional look.

Why You’ll Love This Cake

This cake is a dream for peanut butter lovers! It combines creamy, nutty ice cream with a chocolatey base and decadent toppings. It’s simple to make, visually impressive, and perfect for impressing guests.

Serving Suggestion:
Serve slices with extra whipped topping, a drizzle of chocolate syrup, and a few chocolate chips or peanut butter cups on top for maximum indulgence.

OTHER RECIPES

INGREDIENTS

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

INSTRUCTIONS
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

VIDEO:

Brownie Ice Cream Cake Recipe

Brownie Ice Cream Cake Recipe

If you’re a fan of rich brownies and creamy ice cream, this Brownie Ice Cream Cake is your dream dessert come true. Layers of fudgy brownies and silky ice cream come together in a show-stopping treat that’s perfect for birthdays, holidays, or any celebration that calls for indulgence. And the best part? It’s surprisingly easy to make!

Ingredients

For the Brownie Layer:

1 box of your favorite brownie mix (or homemade brownies, about 9x13-inch pan)

For the Ice Cream Layer:

1 quart of vanilla ice cream (or your favorite flavor), slightly softened

For the Topping:

1 cup whipped topping (like Cool Whip)
1/2 cup chocolate syrup or hot fudge
1/2 cup chopped nuts, sprinkles, or chocolate chips

Instructions

1. Bake the Brownie Base

Prepare your brownies according to package instructions (or homemade recipe). Pour the batter into a 9x13-inch pan lined with parchment paper for easy removal. Bake and let cool completely.

2. Layer the Ice Cream

Spread the softened ice cream evenly over the cooled brownie base. Smooth the top with a spatula.

3. Freeze the Cake

Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until the ice cream is firm.

4. Add Whipped Topping & Drizzle

Spread whipped topping over the ice cream layer. Drizzle generously with chocolate syrup or hot fudge. Sprinkle chopped nuts, sprinkles, or chocolate chips on top for texture and flair.

5. Final Freeze & Serve

Freeze for an additional hour to let everything set perfectly. Slice with a warm knife for clean, professional-looking cuts and serve immediately.

Pro Tips for the Ultimate Brownie Ice Cream Cake

Mix Flavors: Try chocolate ice cream for double chocolate indulgence or swirl in caramel or fudge for extra decadence.
Brownie Texture: Bake brownies slightly underdone for a fudgier base that pairs perfectly with ice cream.
Presentation: Top with fresh berries or mint leaves for a visually stunning cake.
Quick Alternative: Use store-bought brownies and premade ice cream to save time without sacrificing flavor.

Why You’ll Love This Dessert

This cake combines the best of two worlds: the chewy, chocolatey goodness of brownies and the smooth, creamy delight of ice cream. It’s a guaranteed crowd-pleaser and perfect for any occasion—plus, it’s fun to make with kids or friends.

Serving Suggestion:
Serve slices with a scoop of extra ice cream, a drizzle of chocolate syrup, and a cherry on top for a classic, indulgent dessert experience.

OTHER RECIPES

A nice and delicious ice cream cake recipe to try !
ICE CREAM CAKE INGREDIENTS

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

ICE CREAM CAKE INSTRUCTIONS
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 !
brownie-raspberry-ice-cream-cake

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