30 Delicious Ice Cream Cake Recipes (4 page)

Chocolate Mint Ice Cream Cake

Servings:  12

Ingredients

• 2 pints premium or super-premium Chocolate ice cream
  
• 2 pints premium or super-premium Vanilla ice cream
  
• 2 pints premium or super-premium Mint  ice cream
  
• 2 (8.5 ounce) boxes chocolate wafers
  
• 1 cup unsalted butter, melted
  
• Whipped cream
  
• Coconut flakes
  

Directions

1. Finely crush the chocolate wafers in a food processor.  You can also crush them by hand in a Ziploc® bag with a rolling pin.
   
2. Reserve 2/3 cup of crumbs.
   
3. In a large bowl combine the remaining crumbs and melted butter.  Blend well.
   
4. Line the bottom of a 9 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.  Also spray the sides of the pan with cooking spray.
   
5. Press the wafer crumbs over the bottom and up the sides of the springform pan.
   
6. Wrap in heavy duty plastic freezer wrap and freeze until firm (15 minutes).
   
7. Take the Mint ice cream out to soften at room temperature.
   
8. Remove the cake pan from the freezer.
   
9. Scoop the Mint ice cream into the pan and cover the crust.  Use a spatula to smooth the ice cream.
   

1. Sprinkle with 1/3 cup crumbs.
   
2. Wrap in heavy duty plastic freezer wrap and return to freezer for 1 hour.
   
3. Take the Vanilla ice cream out to soften at room temperature.
   
4. Remove the cake pan from the freezer.  Scoop the vanilla ice cream over the mint ice cream.  Use a spatula to smooth the ice cream.
   
5. Sprinkle with 1/3 cup crumbs.
   
6. Wrap in heavy duty plastic freezer wrap and return to freezer for 1 hour.
   
7. Take the Chocolate ice cream out to soften at room temperature.
   
8. Remove the cake pan from the freezer and scoop the chocolate ice cream over the Vanilla ice cream.  Use a spatula to smooth the ice cream.
   
9. Wrap in heavy duty plastic freezer wrap and a second wrapping of tin foil.  Return to the freezer for at least 4 hours.
   
10. Before serving put the serving plate in the freezer to chill.
    
11. Fifteen minutes before serving the cake, run a warm knife around the edge of the cake to loosen it from the sides.
    
12. Invert the pan over the serving platter, release the springform catch and remove the sides.
    
13. Center the cake on the platter.  Remove any parchment paper that may have attached to the cake.
    
14. Top with whipped cream and coconut flakes and serve.
    
15. Store any leftover cake in the freezer and wrapping in heavy duty plastic freezer wrap and tin foil.
    

Chocolate Mint Pecan Ice Cream Cake

Servings: 12

Ingredients

• 1  pint premium or super-premium Chocolate Mint ice cream, softened
  
• 1  pint premium or super-premium Vanilla Bean ice cream, softened
  
• 60 chocolate cookies, crushed
  
• 2/3  cup unsalted butter, melted
  
• 1/2  cup finely chopped toasted pecans
  
• 1/2  cup coarsely chopped toasted pecans for bottom crust
  
• 1/2 cup coarsely chopped toasted pecans for top crust
  

• Whipped Cream Topping (recipe below)
  

Directions

1. Line the bottom of a 9 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
   
2. In a large bowl add 3 cups cookie crumbs, melted butter and finely chopped pecans.  Stir well until combined.
   
3. Press 1/3 of the cookie crumb mixture on the bottom of the pan to form a bottom crust.
   
4. Take the Chocolate Mint ice cream out to soften at room temperature.
   
5. Scoop the softened Chocolate Mint ice cream over the cookie crumbs and smooth with a spatula. 
   
6. Cover with heavy duty plastic freezer wrap and then cover with tin foil.  Freeze for 1 hour.
   
7. Take the Vanilla Bean ice cream out to soften at room temperature.
   
8. Take the cake out of the freezer.
   
9. Sprinkle half of the remaining cookie crumb mixture over the Chocolate Mint ice cream.  Press the cookie crumbs down to form a middle crust.
   

1. Scoop the softened Vanilla Bean ice cream over the cookie crumb layer and smooth with a spatula.
   
2. Sprinkle remaining crumb mixture over the Vanilla Bean ice cream.  Press to form a top crust.
   
3. Sprinkle finely chopped pecans over the top of the cake.  Press the pecans into the cookie crumb mixture with a flat spatula.
   
4. Cover the cake with heavy duty plastic freezer wrap and tin foil. Freeze for 4 hours or overnight.
   
5. When ready to serve the cake, run a warm knife around the edges of the cake to loosen it from the sides.
   
6. Unlatch the springform pan and remove the sides of the pan.
   
7. Remove the cake from the bottom of the pan and discard the parchment paper.
   
8. Place the frozen cake on a chilled serving platter.
   
9. Frost with whipped cream (recipe below).
   
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.
    

Whipped Cream Topping

Ingredients

• 1 cup heavy cream, chilled
  
• 2 tablespoons confectioners’ sugar
  

• 1 teaspoon pure vanilla extract
  

Directions

1. Chill a large bowl and the beaters for your mixer.
   
2. Pour the heavy cream into the chilled bowl
   
3. Whip the cream until stiff peaks start to form.
   
4. Beat in the vanilla and sugar until peaks form.
   
5. Don’t overbeat.
   

Chocolate Pecan Ice Cream Cake

Servings: 12

Ingredients

• 1  pint premium or super-premium Chocolate ice cream, softened
  
• 1  pint premium or super-premium Vanilla ice cream, softened
  
• 2/3  cup butter, melted
  
• 3 cups chocolate cookie crumbs
  
• 1  cup small semisweet chocolate pieces
  
• 1/2  cup finely  chopped pecans for bottom crust
  
• 1/2 cup finely  chopped toasted pecans for top crust
  
• Whipped cream topping  (see the recipe below) or use Reddi-Wip® (optional)
  

• Pecan halves for garnish
  

Directions

1. Line the bottom of a 9 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
   
2. Take the Chocolate ice cream out of the freezer to soften at room temperature.
   
3. In a large bowl add 3 cups chocolate cookie crumbs, melted butter, chocolate pieces, butter, and 1/2 cup finely chopped pecans.  Stir well until combined.
   
4. Press 1/3 of the cookie crumb mixture on the bottom of the pan to form a bottom crust.
   
5. Scoop the softened Chocolate ice cream over the cookie crumbs and smooth with a spatula. 
   
6. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Freeze for 1 hour.
   

1. Take the Vanilla ice cream out of the freezer to soften at room temperature.
   
2. Take the cake out of the freezer.
   
3.  Sprinkle half of the remaining cookie crumb mixture over the Chocolate ice cream.  Press the cookie crumbs down to form a middle crust.
   
4. Scoop the softened Vanilla ice cream over the cookie crumb layer and smooth with a spatula.
   
5. Sprinkle the remaining cookie crumb mixture over the Vanilla ice cream.  Press to form a top crust.
   
6. Sprinkle 1/2 cup finely chopped pecans over the top of the cake.  Press the pecans into the cookie crumb mixture with a flat spatula.
   
7. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Freeze for 4 hours or overnight.
   
8. 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. 
   
9. Remove the cake from the bottom of the pan and discard the parchment paper.
   
10. Place the frozen cake on a serving platter.
    
11. Frost with whipped cream (recipe below) or Reddi-Wip®.
    
12. Decorate the top of the cake with toasted pecan halves.
    
13.  If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
    
14. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
    

Whipped Cream Topping

Ingredients

• 1 cup heavy cream, chilled
  
• 2 tablespoons confectioners ‘sugar
  

• 1 teaspoon pure vanilla extract
  

Directions

1. Chill a large bowl and the beaters for your mixer.
   
2. Pour the heavy cream into the chilled bowl
   
3. Whip the cream until stiff peaks start to form.
   
4. Beat in the vanilla and sugar until peaks form.
   
5. Don’t overbeat.
   

Chocolate Raspberry Ice Cream Cake

Servings:  8

Ingredients

• 1
  pint premium or super-premium Chocolate ice cream, softened
  
• 1
  pint premium or super-premium Vanilla ice cream, softened
  
• 3
  cups chocolate cookie crumbs
  
• 1
  cup miniature semi-sweet chocolate chips
  
• 2/3 cup unsalted butter, melted
  
• 1/2 cup finely chopped toasted pecans
  
• 1 cup Smucker’s® Red Raspberry Syrup
  
• 1
  container frozen whipped dessert topping, thawed (8 ounce)
  
• Cocoa for garnish
  
• 1   cup fresh, sweet raspberries  for garnish
  

Directions

1. Line the bottom of an 8 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
   
2. Take the Chocolate ice cream out to soften at room temperature.
   
3. In a large bowl combine the cookie crumbs, butter, miniature chocolate chips, and finely chopped pecans.
   
4. Press 1/3 of the cookie crumb mixture onto the bottom of the pan.
   
5. Scoop the softened Chocolate ice cream over the cookie crumb layer.  Use a spatula to evenly spread the ice cream.
   
6. Cover with heavy duty plastic freezer wrap and then cover with tin foil.  Freeze for 1 hour.
   
7. Take the Vanilla ice cream out to soften at room temperature.
   
8. Take the cake pan out of the freezer.
   
9. Sprinkle half of the remaining cookie crumb mixture over the Chocolate ice cream, pressing gently to form a crust.
   
10. Scoop the Vanilla ice cream over the cookie crumb mixture. 
    
11. Use a spatula to spread the Vanilla ice cream evenly.
    

1. Pour the cup of raspberry sauce over the Vanilla ice cream.  Use a spatula to spread the sauce evenly. 
   
2. Cover with heavy duty plastic freezer wrap and then cover with tin foil.  Freeze for 1 hour.
   
3. Take the cake pan out of the freezer.
   
4. Sprinkle the remaining cookie crumb mixture over raspberry sauce, pressing to form a crust.
   
5. Cover with heavy duty plastic freezer wrap and then cover with tin foil.  Freeze for 1 hour.
   
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.  Separate the cake from the bottom of the pan and remove the parchment paper.
   
7. Place the frozen cake on a chilled cake platter.
   
8. Frost with the whipped dessert topping.
   
9. Sprinkle the top of the cake with cocoa.
   
10. If you have a covered cake plate place the cake on the plate, replace the cover and wrap in heavy duty plastic freezer wrap.  Freeze 4 to 24 hours or until the frosting is firm.
    
11. If you don’t have a covered cake plate, place toothpicks around the sides and top of the cake.
    
12. Cover the cake with heavy duty plastic freezer wrap.  Cover again with tin foil. Freeze 4 to 24 hours or until firm.
    
13. Let stand at room temperature 30 minutes before serving.
    
14. Top with whipped cream
    
15. Garnish with fresh, sweet raspberries.
    
16. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
    

Chocolate Vanilla Bean Ice Cream Cake

Servings:  12

Ingredients

• 1/2 gallon premium or super-premium Chocolate ice cream, softened
  
• 1 package chocolate cake mix (18.25 ounce)
  
• 1 quart Vanilla Bean ice cream, softened (for frosting)
  
• 1 cup Caramel topping
  

• 1 cup Chocolate topping
  

Directions

1. For this recipe you’ll need two 9 inch round pans and one 9 inch round springform pan.  
   
2. Take the Vanilla ice cream out of the freezer and allow it to soften at room temperature.
   
3. Line the bottom of the springform pan with parchment paper. 
   
4. Scoop the softened ice cream into this pan until full.  Level the ice cream with a spatula.  Cover with heavy duty plastic freezer wrap.  Then wrap the pan with tin foil.  Freeze for 2 hours.
   
5. Line the bottom of the two 9 inch round baking pans with parchment paper.  Lightly spray the parchment paper with cooking spray.
   
6. Mix the cake batter according to directions.  Divide the batter between the two 9 inch pans and bake according to the package directions.
   
7. When baking is done remove from oven and cool completely.
   
8. Cover each pan with heavy duty plastic freezer wrap.  Cover individually with tin foil. Place both pans in the freezer for at least 1 hour.
   
9. When ready to prepare take the three pans out of the freezer. 
   
10. Remove the first cake to a plate or platter.  
    
11. Run a warm knife or flat metal spatula around the edges of the pan with the ice cream to loosen it. 
    
12. Invert the pan over the bottom layer of the cake.
    
13. Release the springform latch.  The ice layer cream should slide out onto the cake layer.  Discard the parchment paper.
    
14. Center the ice cream layer.
    
15. Remove the second cake and position it right-side up as the top layer.
    
16. Wrap in heavy duty plastic freezer wrap and tin foil.  Return to the freezer until you’re ready to frost.  If possible freeze it overnight.
    
17. To frost the cake take the 1 quart of Vanilla Bean ice cream out of the freezer and let it soften at room temperature.
    
18. Put the ice cream in an electric mixer and mix it until it is smooth and has the consistency of frosting.
    
19. Frost the cake with the ice cream.
    
20. Put tooth picks in the cake and then wrap in heavy duty plastic freezer wrap.  The toothpicks help to keep the plastic wrap from sticking to the frosting.   Return to the freezer for at least 2 hours.
    
21. When you’re ready to serve the cake, drizzle the top with caramel and chocolate syrup.
    
22. Store any leftover cake in the freezer and wrapping in heavy duty plastic freezer wrap and tin foil.