30 Delicious Ice Cream Cake Recipes (7 page)

1. Pour the fudge over the cookie crust.   Use a spatula to evenly spread the fudge.
   
2. Wrap the pan is heavy duty plastic freezer wrap.  Double wrap with tin foil.  Place in the freezer for 1 hour.  
   
3. Take the Raspberry ice cream out of the freezer and let it soften at room temperature.
   
4. After an hour has passed take the cake out of the freezer.
   
5. Scoop the softened Raspberry ice cream over the fudge filling. Use a spatula to even out the ice cream.  Rewrap the pan and return to the freezer for 1/2 hour.
   
6. Take the Pistachio ice cream out of the freezer and let it soften at room temperature.
   
7. After 1/2 hour scoop the Pistachio ice cream over the Raspberry ice cream.  Use a spatula to smooth out the ice cream.
   
8. Sprinkle the remaining crushed cookie crumbs on top for garnish and press them into the Pistachio ice cream with the flat of a spatula.
   
9. Rewrap the cake in heavy duty plastic freezer wrap and tin foil. 
   
10. Freeze the cake for at least 2 hours before serving.
    
11. When you’re ready to serve run a warm knife between the pan sides and the cake to loosen the cake.  Invert the pan over a plate.  It should slide right out.  Remove the parchment paper.  Place another plate over the top of the cake.   Using the two plates flip the cake over right side up.  Transfer to a chilled serving platter.
    
12. If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
    
13. Serve plain or with whipped cream.
    
14. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
    

Strawberry Ice Cream Cake

Servings:  12

Ingredients

• 2 pints premium or super-premium  Vanilla ice cream
  
• 1 1/2  cups  vanilla wafer cookies (40 cookies)
  
• 20 strawberries, rinsed and hulled and cut into small pieces (2 1/2 cups)
  
• 2 tablespoons unsalted butter, melted
  
• 1 cup heavy cream, chilled
  
• 2 tablespoons confectioners’ sugar
  

• 1 teaspoon pure vanilla extract
  

Directions

1. Take the Vanilla ice cream out of the freezer and let it soften at room temperature.
   
2. Reduce the cookies to crumbs by pulsing in a food processor or by using a plastic Ziploc® bag and a rolling pin.
   
3. In a medium bowl add the melted butter to the ground cookies.  Mix until the mixture is moist.
   
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 mixture evenly into the bottom of the springform pan.
   
6. Scoop the softened Vanilla ice cream into a mixing bowl.  Beat the ice cream with an electric mixer for 2 minutes.
   
7. Add the strawberries to the ice cream and beat for 1 minute until the ice cream turns pink.
   
8. Pour the ice cream mixture over the cookie crumb crust in the springform pan.  Use a spatula to even the top of the ice cream. 
   

1. Wrap the pan in heavy duty plastic freezer wrap.  Then cover with tin foil.
   
2. Freeze for 2 hours or overnight.
   
3. When ready to serve, prepare the sweetened whipped cream.
   
4. Chill a large bowl and the beaters for your mixer.
   
5. Pour the heavy cream into the chilled bowl
   
6. Whip the cream until stiff peaks start to form.
   
7. Beat in the vanilla and sugar until peaks form.
   
8. Don’t overbeat.
   
9. Take the cake out of the freezer. 
   
10. Run a warm knife between the pan sides and the cake to loosen the cake.  Unlatch the springform pan and remove the sides. 
    
11. Remove the cake from the bottom of the springform pan.
    
12. Place the cake on a chilled serving platter.
    
13. Spread the whipped cream over the cake.
    
14. If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
    
15. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tinfoil.
    

Strawberry Brownie Ice Cream Cake

Servings:  8

Ingredients

• 2 quarts premium or super-premium  Strawberry ice cream, slightly softened
  
• 1 box fudge brownie mix  (24 ounces)    prepared as directed
  
• 4 cups strawberries, washed and de-stemmed
  
• 1/2 cup coarsely chopped walnuts, toasted
  
• 2 ounces semi-sweet baking chocolate, chopped
  
• Whipped Cream
  

Directions

1. Preheat the oven to the temperature indicated on the brownie mix box.
   
2. Line the bottom of two 8 inch round cake pans with parchment paper.  Spray the pans with cooking spray.
   
3. Separately prepare the bottom of an 8 inch springform pan the same way.
   
4. Prepare the brownie mix according to directions.  Stir the chocolate and nuts into the batter.  Mix well.
   
5. Divide batter between the two 8 inch cake pans.
   
6. Bake 30 to 35 minutes or until a wooden toothpick or cake tester inserted in the brownies comes out clean.
   
7. Cool the brownies in the pans for 15 minutes.
   
8. Turn the brownies out on a cooling rack.  Remove any parchment paper.
   
9. Keep both layers on the racks until completely cool.
   
10. Take the Strawberry ice cream out of the freezer and let it soften at room temperature.
    

1. Reserve 6 whole strawberries.   Slice the remaining strawberries into smaller pieces.   Blot any excess juice with paper towels.
   
2. Place 1 brownie layer in the bottom of the prepared springform pan.
   
3. Scoop 1 pint of the Strawberry ice cream over the cake and spread it evenly with a spatula.
   
4. Sprinkle 1/2 of the sliced strawberries over the ice cream and use a spatula to spread them evenly.
   
5. Cover the sliced strawberries with the remaining brownie layer.
   
6. Sprinkle the remaining sliced strawberries on top of the brownie layer.
   
7. Scoop the softened second pint of the Strawberry ice cream over the sliced strawberries.  Use a spatula to spread the ice cream evenly with a spatula.
   
8. Slice the reserved strawberries in half.  Decorate the top of the cake with the halved strawberries.
   
9. Cover the pan with heavy duty plastic freezer wrap.  Double wrap with tin foil.
   
10. Freeze for at least 8 hours. 
    
11. 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.
    
12. Serve plain or with whipped cream.
    
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 tinfoil.
    

Strawberry Pistachio Ice Cream Cake

Servings:  16

Ingredients

• 1 quart premium or super-premium  Pistachio ice cream
  
• 1 quart premium or super-premium  Vanilla Bean ice cream
  
• 1 quart premium or super-premium  Strawberry ice cream
  
• 40 vanilla wafer cookies
  
• 2 tablespoons unsalted butter (for the crust)
  
• Whipped cream (optional)
  
• Hershey’s® Hot Fudge syrup
  

Directions

1. Take the Strawberry ice cream out of the freezer and let it soften at room temperature.
   
2. Reduce the 40 cookies to crumbs by pulsing in a food processor or by using a plastic Ziploc® bag and a rolling pin.
   
3. Line the bottom of a 9” x 13” baking pan with parchment paper.  Spray the pan with cooking spray.
   
4. In a medium bowl add the 2 tablespoons of melted butter to the ground cookies.  Mix until the mixture is moist.
   
5. Spread the cookie crumbs into the bottom of the baking pan.   Press the crumbs down into a crust.
   
6. Scoop the Strawberry ice cream over the crust.  Use a spatula to even out the ice cream.
   
7. Wrap the pan is heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Place in the freezer for 1 hour.  
   
8. After the cake has been in the freezer for 1/2 hour take the Vanilla Bean ice cream out of the freezer and let it soften at room temperature.
   

1. Take the cake out of the freezer.
   
2. Scoop the softened Vanilla Bean ice cream over the frozen Strawberry ice cream. Use a spatula to even out the ice cream.  Rewrap the pan and return to the freezer for 1 hour.
   
3. After the cake has been in the freezer for 1/2 hour take the Pistachio ice cream out of the freezer and let it soften at room temperature.
   
4. Take the cake out of the freezer.
   
5. Scoop the Pistachio ice cream over the frozen Vanilla Bean ice cream.  Use a spatula to smooth out the ice cream.
   
6. Rewrap the cake in heavy duty plastic freezer wrap and tin foil. 
   
7. Freeze the cake for 4 hours or overnight before serving.
   
8. If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier
   
9. When you’re ready to serve 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.
   
10. Serve with sweetened whipped cream (recipe below) and Hot Fudge sauce (optional).
    
11. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tinfoil.
    

Sweetened 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.
   

Vanilla Ice Cream Cake

Servings:  12

Ingredients

• 1/2 gallon premium or super-premium  Vanilla ice cream
  
• 26 vanilla wafer cookies (about 6 ounces
  
• 3 tablespoons unsalted butter, melted
  
• 12 ounce container of Whipped Dessert Topping
  

• Rainbow sprinkles
  

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. Add the melted butter to the cookie crumbs and mix well until the crumbs are all moistened.
   
3. Tightly press the cookie crumb mixture on the bottom of 9 inch springform pan.
   
4. Wrap the pan in heavy duty plastic freezer wrap and freeze until firm for about 15 minutes.
   
5. Remove the Vanilla ice cream from the freezer.  Put it in a bowl and allow to soften at room temperature.
   
6. Once the ice cream is soft mix it well until it’s smooth.
   
7. Take the pan out of the freezer.
   
8. Pour the ice cream over the wafer crust.  Use a spatula to smooth the ice cream.
   
9. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.   Freeze overnight.
   

1. Whip the dessert topping with an electric mixer until peaks form.
   
2. Remove the cake from the freezer and spread the dessert topping over it evenly.   Rewrap the cake and return it to the freezer for another hour.
   
3. 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.  
   
4. Place the cake on a chilled serving platter.  Use a spatula to smooth any bare spots in the dessert topping.
   
5. Decorate the top of the cake with rainbow sprinkles
   
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 tinfoil.
   

Table of Contents

Meet the Author, Lori Burke

Other Quick and Easy Dessert Books You Might Like

Dedication

Introduction

Premium and Super-Premium Ice Cream

For the Health-Conscious

Baking Tips

Black Forest Ice Cream Cake

Butter Brownie Brickle Ice Cream Cake

Butter Coconut Pecan Ice Cream Cake

Caramel Pecan Ice Cream Cake

Cherry Chocolate Ice Cream Cake

Chocolate Caramel Ice Cream Cake

Chocolate Chip Cookie Ice Cream Cake

Chocolate Coffee Ice Cream Cake

Chocolate Fudge Toffee Ice Cream Cake