Recipes for "ice cream cake"

Line a sheet tray with parchment paper and set aside until ready to make Oreo crunchies. Line an 8x3-inch round springform pan with a piece of plastic wrap on the bottom of the pan long enough so it hangs off the sides, then clasp and seal the pan tight. Use two more pieces of plastic to sit in and up the sides of the pan.

Simply Recipes / Cambrea Gordon

Let the chocolate ice cream sit out at room temperature for 15-20 minutes, until it’s soft enough to scoop but not melted. Spoon the ice cream into the lined springform pan and use a small offset spatula or spoon to evenly fill the pan until the top is flat and smooth. Place the pan in the freezer to chill uncovered for 30 minutes while you make the crunchies and fudge.

Simply Recipes / Cambrea Gordon

In a medium bowl, combine the Oreo crumbs and melted butter.

Bake the crumbs on a parchment-lined sheet tray for 10 minutes until they begin to smell chocolatey.

Let it cool completely on a wire rack.

Simply Recipes / Cambrea Gordon

To make the fudge, pour the cream into a small pot and heat it over medium low heat for about 5 minutes or until the cream starts to bubble.

Add the chocolate chips into a large heat proof bowl and pour the cream over. Let it sit for 1 minute, then stir to combine using a rubber spatula.

Add in the softened butter and vanilla and stir to combine until smooth.

Simply Recipes / Cambrea Gordon

Pour the fudge over the top of the frozen chocolate layer, then place it back in the freezer to set the fudge, about 10 minutes. The fudge should be set but still tacky when you touch it.

Simply Recipes / Cambrea Gordon

Sprinkle the cooled Oreo crunchies evenly over the fudge. Press the crumbs gently into the fudge to make sure the layer is even. Place the pan back in the freezer for 1 hour.

Simply Recipes / Cambrea Gordon

Take the vanilla ice cream out of the freezer and let it sit at room temperature for 20 minutes until softened.

Scoop the ice cream into the pan on top of the crunchies and use an offset spatula to evenly fill the pan all the way to the top. Make sure the top is level and smooth, then cover the pan and place it back in the freezer for at least 6 hours to freeze.

Simply Recipes / Cambrea Gordon

When you’re ready to frost the cake, pour the heavy cream, powdered sugar, and vanilla into a stand mixer bowl or large bowl for a hand mixer. Mix on medium speed until the whipped cream fills the top of the whisk and the tip stands straight up when pulled out of the bowl.

Simply Recipes / Cambrea Gordon

Place a large plate or serving platter in the freezer to chill for 10 minutes. This will keep the cake from melting when you transfer it to the plate.

Take the cake pan from the freezer and unlock the clasp. Pull the ends of the bottom piece of plastic wrap on the bottom of the pan to remove it from the springform pan. Gently pull the plastic wrap off the cake and use your hand or a spatula to transfer the cake to the frozen plate.

Use a large offset spatula or butter knife to frost the cake with all but 1 cup of the whipped cream.

Simply Recipes / Cambrea Gordon

Fit a large piping bag with a large star tip and fill it with the remaining 1 cup of whipped cream. Pipe a few rosettes on top of the cake, then sprinkle with rainbow dot sprinkles.

Simply Recipes / Cambrea Gordon

Before serving, place the cake back in the freezer to chill the whipped cream for 20-30 minutes.

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Simply Recipes / Cambrea Gordon

Crush 1/2 of 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 the edge of the pan. Spread 3/4 cup fudge topping over crust. Freeze for 15 minutes.

Meanwhile, soften 1 quart ice cream in the microwave or on the countertop. After crust has chilled, spread softened ice cream over the fudge layer. Freeze 30 minutes.

Scoop remaining quart of ice cream into balls and arrange over the spread ice cream layer. Freeze until firm, 4 hours to overnight.

To serve, garnish with remaining fudge topping, whipped cream, and cherries.

1. Line one (8 inch) spring form pan with plastic wrap. Spread the ice cream in one even layer. Freeze until firm, 6 hours or overnight. Once Frozen, cut a 10cm round from the center of the cake. Remove center and save for later. Place the ice cream back in the freezer.

2. To make the cake. Preheat the oven to 350 degrees F. Line 2 (8-inch) round cake pans with parchment paper, then grease with butter.

2. To make the cake. Preheat the oven to 350 degrees F. Line 2 (8-inch) round cake pans with parchment paper, then grease with butter.

3. In a medium size bowl combine the flour, baking powder and salt. In the bowl of a stand mixer (or use a hand-held mixer) beat together the butter and sugar until light and fluffy. With the mixer on low, beat in the eggs. Add the vanilla and beat until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low, alternating with the buttermilk and ending with flour until just combined.

In the bowl of a stand mixer (or use a hand-held mixer) beat together the butter and sugar until light and fluffy. With the mixer on low, beat in the eggs. Add the vanilla and beat until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low, alternating with the buttermilk and ending with flour until just combined.

4. Pour the batter among the cake pans and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then turn the cakes out onto a rack to cool further. To one of the cakes, cut a 10cm round from the center. Remove the center and discard. Keep the remaining cake layer whole. Freeze the cakes until frozen, at least 2 hours.

6. To make the berries. Preheat the oven to 400 degrees F. In a 9x13 inch baking dish, combine the berries and honey. Transfer to the oven and roast for 15-20 minutes or until the berries have burst and released their juice. Let cool.

7. To make the buttercream. Add the butter and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the vanilla and continue beating, scraping down the sides as needed, for another 2 minutes. Add the heavy cream and whip the frosting for 2-4 minutes more or until light and fluffy.

8. To assemble the cake. Lay the vanilla cake layer, the one with the hole cut out of the center, flat on a serving plate. Spread with buttercream over the cake, then add half roasted berries over the buttercream. Add the ice cream cake layer and again, spread the buttercream over the ice cream and inside the hole. Spread the remaining roasted berries on top of the buttercream ice cream layer. Freeze 2 hours or until firm.

9. Remove the cake from the freezer and fill the hole with fresh berries. Now add the remaining vanilla cake layer and frost the cake all over with the remaining buttercream. Freeze another 2 hours or until firm. Just before serving, decorate the top of the cake with berries. Slice and enjoy!

1. Lightly grease an 8-9 inch springform pan.

grease an 8-9 inch springform pan.

2. In a small bowl, combine the graham cracker crumbs and butter and mix until combined. Dump the mixture out into the prepared pan and use your hands to press the crumbs into the bottom of the pan until you have a smooth, even crust.

2. In a small bowl, combine the graham cracker crumbs and butter and mix until combined. Dump the mixture out into the prepared pan and use your hands to press the crumbs into the bottom of the pan until you have a smooth, even crust.

3. Add the ice cream and peanut butter to a large mixing bowl. Using a spatula, mix the ice cream and peanut together until the peanut butter is swirled throughout the ice cream. Spoon the ice cream right on top of the crust and smooth it out into an even layer. Cover the cake with plastic wrap, pressing the wrap against the ice cream to help prevent ice from forming. Freeze for 4-6 hours or overnight.

4. To make the fudge sauce. In a microwave safe bowl, microwave the sweetened condensed milk until warm to touch, stirring every 30 seconds. Stir un the chocolate chips until melted and smooth. Remove the plastic wrap and drizzle the fudge sauce over the ice cream cake. Return to the freeze for another 30 minutes.

5. When ready to serve, top the cake with marshmallows or dollop with meringue. Using a blow torch, toast the marshmallow. Slice and serve immediately.

Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.

Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.

Combine brownie mix, oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread batter into the prepared cake pans.

Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.

After brownies are cool, remove ice cream from the freezer and allow to soften for about 10 minutes.

Meanwhile, pour sweetened condensed milk into a saucepan and mix in chocolate chips; heat over low heat, stirring constantly, just until chips have melted and sauce is smooth. Remove from heat and allow to cool to barely warm temperature.

Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread ice cream in a layer over brownies; pour and spread 1/2 of the chocolate sauce over ice cream. Top with the other brownie layer, and drizzle remaining sauce over the top.

Freeze until ready to eat, at least 1 hour.

Serve topped with whipped topping.

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.

Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.

While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.

Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.

Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)

Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.

Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.

Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.

Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat for 2 minutes. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into center comes out clean, 24 to 29 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Cool completely, about 30 minutes.

Trim cake top with a serrated knife to create a flat surface. Slice cake in half crosswise to create two 9x6½-inch cakes.

Line a jelly roll pan with plastic wrap. Place 1 halved cake layer on the prepared jelly roll pan. Cover with ice cream, pressing down gently as you go to create an even layer; it's okay if the edges aren't smooth or even.

Place remaining 1 halved cake layer on top, pressing down gently with the palm of your hand. Spread whipped topping on top of cake. Freeze cake until completely frozen, 4 to 6 hours.

Trim cake on all sides so you have smooth edges. Freeze until ready to serve.

Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.

Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined.

Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans.

Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour.

Cut each cake in half horizontally, creating 10 rounds.

Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan.

Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour.

Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours.

Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.

Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.

1. To make the cookie dough. Mix all ingredients except the chocolate chips in a bowl or in a food processor with 1 tablespoon of water. Mix in the chocolate chips.

2. To make the cake. Line an 8-inch springform pan with parchment paper.

3. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Remove 1/4 cup of the crumbs and set aside. Press the remaining crumbs into the bottom of the prepared pan and about a 1/2-inch up the sides. Be sure to pack it in tightly. Freeze 10 minutes

4. Roll half of the cookie dough into small 1/2-inch balls. Press the remaining cookie dough into the bottom of the frozen crust. Spread the ice cream over the cookie dough in an even layer. Push the cookie dough balls into the ice cream.

5. Pour over the fudge and cover with chocolate cookie crumbs. Cover and freeze for 4 hours or preferably overnight.

6. In a microwave-safe bowl, melt together the chocolate and coconut oil. Remove the cake from the freezer and release it from the springform pan. Pour the chocolate over the cake. Freeze until firm.

7. Remove the cake from the freezer 5 minutes before slicing, slice and serve immediately.

1. Line an 8-inch springform pan with parchment paper.

2. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom, and about 1-inch up the sides, of the prepared pan, making sure to pack it in tightly.

3. In a large mixing bowl, combine the softened ice cream and peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Cover and freeze for 4-6 hours or preferably overnight.

4. To make the "magic shell". In a microwave safe bowl, melt together the chocolate and coconut oil until melted and smooth, about 1 minute. Let cool 5-10 minutes. Remove the cake from the freezer and release from the spring-form pan. Pour the magic shell over the cake. Working quickly, top with peanuts and then return the cake to the freezer until ready to serve.

5. Remove the cake from the freezer 10 minutes before slicing, slice and serve immediately.

Gather the ingredients.

Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping.

Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans.

Cover the dish with aluminum foil and freeze until set, about 30 minutes. Slice and serve with your favorite toppings!

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine chocolate cake mix, water, eggs, and oil in a large bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Allow to cool completely on a wired rack.

Meanwhile, remove the carton paper from ice cream. Set ice cream block on its long side. Use a piece of string or dental floss to cut ice cream in half lengthwise, then place the 2 pieces side-by-side on a sheet of waxed paper.

Remove cooled cake from the baking dish and place over the ice cream slabs. Trim cake and ice cream, so the edges are flush.

Place a board or serving platter over cake. Holding onto the waxed paper and board, flip ice cream cake over. Remove the waxed paper and smooth the seam between the ice cream slabs.

Cover top with waxed paper and freeze until very firm. Decorate as desired.