30 Delicious Ice Cream Cake Recipes (3 page)

1. Drizzle the remaining 1/2 cup caramel sauce over the top of the cake.
   
2. Sprinkle the pecans over the top of the cake.
   
3. Cover with heavy duty plastic freezer wrap.  Double wrap with tin foil.  Freeze for at least 4 hours or overnight.
   
4. When you’re ready to serve the cake, run a warm knife between the pan sides and the cake to loosen the cake.  Unlatch the springform pan and remove the sides.  Remove the cake from the bottom of the pan.  Place the cake on a serving platter.
   
5. Serve with whipped cream.
   
6. If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
   
7. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
   

Cherry Chocolate Ice Cream Cake

Servings:  8

Ingredients

• 2 pints premium or super-premium Cherry ice cream, softened, divided
  
• 1 pint premium or super-premium Vanilla ice cream softened
  
• 1 package milk chocolate chips  (11 oz)
  
• 2 tablespoons unsalted butter
  
• 2/3 cups heavy whipping cream
  
• 1 teaspoon vanilla extract
  
• 3 cups crushed shortbread cookies, divided
  
• 1 pint strawberries cleaned and sliced in halves
  
• Whipped cream (optional)
  

Directions

1. Heat the cream and butter in a small pan over low heat until the butter is melted.
   
2. Take the pan off the heat and add the chocolate chips.  Let the pan stand for 1 minute.
   
3. Whisk the sauce until the chocolate is smooth. Stir in the vanilla.
   
4. Cool the sauce for 45 minutes.   Stir it occasionally so the sauce remains smooth.
   
5. Line the bottom and sides of a 9”x 5”x 3" loaf pan with plastic wrap allowing an overhang on the long sides of the pan.
   
6. Sprinkle 1 cup of cookie crumbs in the bottom of the pan and spread evenly.
   
7. Take the Cherry ice cream and Vanilla ice cream out and let them soften at room temperature.
   
8. Spread 1 pint Cherry ice cream over the cookie crumbs.
   

1. Sprinkle 1 cup cookie crumbs over the Cherry ice cream.
   
2. Spread the Vanilla ice cream over the cookie crumbs.
   
3. Cover the pan with heavy duty plastic freezer wrap and tin foil.
   
4. Freeze for 20 minutes or until firm.
   
5. Spread with 3/4 cup chocolate sauce and freeze for 20 minutes.
   
6. Top with the remaining Cherry ice cream.
   
7. Sprinkle the top of the Cherry ice cream with 1 cup cookie crumbs.  Press the crumbs into the ice cream.
   
8. Cover the pan with heavy duty plastic freezer wrap and tin foil.
   

Freeze for 4 hours.

1. Pour the remaining sauce into a microwave-safe dish and wrap with plastic wrap.  Refrigerate.
   
2. When you’re ready to serve the cake, remove it from the freezer 10 minutes before serving.
   
3. Remove the ice cream cake from the pan by lifting up on the plastic wrap and lifting the cake out of the pan.
   
4. Transfer the cake to a serving platter and throw away the plastic wrap.
   
5. Decorate the top of the cake with fresh strawberries
   
6. If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
   
7. Heat the remaining chocolate sauce in the microwave.
   
8. Serve the cake with whipped cream and hot chocolate sauce.
   
9. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
   

Chocolate Caramel Ice Cream Cake

Servings:  12

Ingredients

• 4  cups premium or super-premium Chocolate ice cream, slightly softened
  
• 4 cups premium or super-premium Vanilla Bean ice cream, slightly softened
  
• 20 Chocolate wafer cookies, (1 cup finely crushed)
  
• 1 tablespoon butter
  
• 1 cup Hershey’s® hot fudge topping
  
• 1  cup Chopped pecans
  

• 1/2  cup Caramel topping
  

Directions

1. Reduce the cookies to crumbs by pulsing in a food processor or by using a plastic Ziploc® bag and a rolling pin. 
   
2. Mix the wafer cookie crumbs and butter in a bowl until combined.
   
3. Line the bottom of a 9 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
   
4. Press the cookie crumbs in the bottom of the pan forming a crust.
   
5. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.   Freeze for 30 minutes.
   
6. Take the Chocolate ice cream out of the freezer and allow to soften at room temperature for 30 minutes.
   
7. Scoop 4 cups of the Chocolate ice cream over the crust.  Use a spatula to spread evenly. 
   
8. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.   Freeze for 1/2 hour.
   

1. Spread the fudge topping over the Chocolate ice cream.   If necessary slightly heat the fudge topping so that it spreads more easily. 
   
2. Sprinkle 1/3 of the pecans over the fudge topping.
   
3. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.   Freeze for 1 hour.
   
4. Take the Vanilla ice cream out of the freezer and allow to soften at room temperature for 30 minutes.
   
5. Take the cake out of the freezer. 
   
6. Scoop 4 cups of the Vanilla ice cream over the frozen Chocolate and pecan layer.  Use a spatula to spread evenly. 
   
7. Sprinkle the remaining pecans over the Vanilla ice cream.
   
8. Wrap the cake in heavy duty plastic freezer wrap.   Double wrap with tin foil.   Freeze for at least 6 hours or overnight.
   
9. Before serving if you let the cake sit at room temperature for 10 to 15 minutes, slicing will be easier.
   
10. When you’re ready to serve the cake, run a warm knife between the pan sides and the cake to loosen the cake.  Unlatch the springform pan and remove the sides.  Remove the cake from the bottom of the pan.  Place the cake on a chilled serving platter.
    
11. Drizzle the cake with the caramel topping.
    
12. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
    

Chocolate Chip Cookie Ice Cream Cake

Servings:  12

Ingredients

• 1 1/2 quarts premium or super-premium Mint Chocolate Chip  ice cream
  
• 1 1/2  quarts premium or super-premium Vanilla Bean ice cream
  
• 1 package Oreo®  chocolate chip cookies  (18 ounce)
  
• 1/4 cup butter, melted
  
• 1 cup hot fudge topping
  
• 1/2 cup chocolate sauce
  
• 1 cup whipped cream
  

Directions

1. Line the bottom of a 9 inch springform pan with parchment paper.  Spray the parchment paper with cooking spray.
   
2. Crush by hand or pulse in a food processor 20 cookies to make crumbs.
   
3. Crush by hand or pulse in a food processor 3 more cookies and reserve the cookie crumbs in a separate bowl.
   
4. Mix the cookie crumbs from the 20 cookies with the melted butter.  Stir until combined.
   
5. Press the cookie crumb-butter mixture into the bottom of a 9 inch springform pan.
   
6. Stand remaining cookies around edge of pan.
   
7. Slightly warm the hot fudge so it’s easier to work with.   Spread 3/4 cup hot fudge topping over cookie crumb crust.   
   
8. Wrap the crust in heavy duty plastic freezer wrap and tin foil.  Freeze for 15 minutes.
   
9. Soften the Mint Chocolate Chip ice cream at room temperature. 
   

1. After the cookie crust has chilled, spread the softened Mint Chocolate Chip ice cream over the fudge layer.   Fill to about 1/2 of the pan.  Freeze for 30 minutes.
   
2. Soften the Vanilla ice cream at room temperature.
   
3. Sprinkle the reserved chocolate chip crumbs over the Mint Chocolate chip ice cream.
   
4. Spread a layer of the Vanilla Bean ice cream on top of the crushed chocolate chip cookies.  Use enough Vanilla ice cream to fill the pan to the top.  Smooth the ice cream with a spatula.
   
5. Drizzle chocolate sauce over the top of the cake
   
6. Cover with heavy duty plastic freezer wrap.  Double wrap with tin foil.  Freeze for at least 4 hours or overnight.
   
7. When you’re ready to serve the cake, run a warm knife between the pan sides and the cake to loosen the cake.
   
8. Unlatch the springform pan and lift off the sides.  Place on serving platter.
   
9. Serve topped with whipped cream
   
10. If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
    
11. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
    

Chocolate Coffee Ice Cream Cake

Servings:  12

Ingredients

• 2 quarts premium or super-premium Coffee ice cream, slightly softened
  
• Chocolate wafer cookies broken into pieces (6 ounces)
  
• 3 tablespoons unsalted butter, melted
  
• 1/2 cup plus 1 tablespoon unsweetened cocoa powder
  
• 1 cup plus 2 tablespoons powdered sugar
  
• 1 cup butterscotch topping
  
• 1 cup Hershey’s® hot fudge topping
  
• 1/2 teaspoon vanilla extract
  
• 2 1/4 cups chilled whipping cream
  

• Milk chocolate shavings
  

Directions

1. Crush the cookies by hand or with a food processor. 
   
2. Add the cookie crumbs and melted butter together in a bowl.
   
3. Stir until the cookie crumbs are moistened.
   
4. Line the bottom of a 9 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
   
5. Press the cookie crumb mixture on the bottom of the springform pan.
   
6. Pour the hot fudge topping over the crust and spread evenly.  If necessary, slightly warm the hot fudge so that it pours more easily.
   
7. Wrap the pan in heavy duty plastic freezer wrap. Double wrap in tin foil.
   

1. Freeze until firm ~ about 30 minutes.
   
2. Take the Coffee ice cream out to soften at room temperature.
   
3. Scoop the softened Coffee ice cream over the fudge topping in the pan.  Use a spatula to smooth the ice cream.
   
4. Cover with heavy duty plastic freezer wrap. Double wrap with tin foil.  Freeze 2 hours.
   
5. Take the cake out of the freezer.
   
6. Pour the butterscotch topping over the top of the frozen cake.  Use a spatula to spread it out evenly.
   
7. Cover with heavy duty plastic freezer wrap. Use toothpicks to prevent the plastic wrap from touching the butterscotch.  Freeze for 30 minutes.
   
8. Combine the whipping cream, vanilla, cocoa and powdered sugar in another large bowl.
   
9. Beat with an electric mixer until peaks form.
   
10. Take the cake out of the freezer. 
    
11. Spread the whipping cream mixture over top of cake.
    
12. Cover with heavy duty plastic freezer wrap. Use toothpicks to prevent the plastic wrap from touching the whipped cream.  Double wrap with tin foil. 
    
13. Freeze for at least 1 hour or overnight.
    
14. When you’re ready to serve the cake, run a warm knife between the pan sides and the cake to loosen the cake.
    
15. Remove pan sides.
    
16. Sprinkle chocolate shavings over top of cake.
    
17. Let cake stand at cool room temperature 10 minutes before serving.
    
18. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
    

Chocolate Fudge Toffee Ice Cream Cake

Servings:  16

Ingredients

• 1 quart premium or super-premium Vanilla ice cream
  
• 1 quart premium or super-premium Chocolate ice cream
  
• 1 quart premium or super-premium Coffee ice cream
  
• 1  package ladyfingers  (7 ounces)
  
• 1 package Hershey's® Baking Pieces, Heath® Bits 'o Brickle (8 Ounces)
  
• 1 jar fudge ice cream topping  (22 ounces)
  

• Whipped cream
  

Directions

1. Line the bottom of a 10 inch springform pan with split ladyfingers.
   
2. Line the sides of the pan by standing ladyfingers on edge around the inside of the pan.
   
3. Take the Vanilla ice cream out of the freezer to soften at room temperature.
   
4. Take the Chocolate ice cream out of the freezer to soften at room temperature.
   
5. Take the Coffee ice cream out of the freezer to soften at room temperature.
   
6. Scoop the softened Vanilla ice cream into the bottom of pan.  Use a spatula to evenly smooth the ice cream.   
   
7. Pour 1/3 of the fudge topping over the Vanilla ice cream.  Smooth with a spatula.
   
8. Sprinkle 1/3 of the toffee bits over the fudge topping.
   
9. Scoop the softened Chocolate ice cream over the toffee bits.  Use a spatula to evenly smooth the ice cream.  
   
10. Pour 1/3 of the fudge topping over the Chocolate ice cream.  Smooth with a spatula.
    

1. Sprinkle 1/3 of the toffee bits over the fudge topping.
   
2. Scoop the softened Coffee ice cream over the toffee bits.  Use a spatula to evenly smooth the ice cream.  
   
3. Pour 1/3 of the fudge topping over the Coffee ice cream.  Smooth with a spatula.
   
4. Sprinkle 1/3 of the toffee bits over the fudge topping.
   
5. Wrap the cake in heavy duty plastic freezer wrap.  Double wrap in tin foil.  Freeze the cake for at least 24 hours.
   
6. When you’re ready to serve the cake, run a warm knife between the pan sides and the cake to loosen the cake.  Unlatch the springform pan and remove the sides.  Remove the cake from the bottom of the pan.  Place the cake on a serving platter.
   
7. Top with whipped cream before serving.
   
8. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.