Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos : Ice Cream Cake Recipes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Ice Cream Cake Recipes Biography

Source (Google.com.pk)

Ice Cream Cake

Read Reviews (74)Pin It

Recipe by winnie the pooh

"This is a basic recipe for ice cream cake. You can use any flavor of ice cream or cake mix you like! Frost with frosting or fudge topping or thinned ice milk or anything!"

Back

+Recipe Box+Shopping List+MenuEmailPrint

Watch video tips and tricks

Ice Cream Cake

Blueberry Sour Cream Coffee Cake

Paleo Tropical Ice Cream

Green Tea Mochi Ice Cream

Guinness Ice Cream

Vanilla Ice Cream V

Snow Ice Cream II

Chocolate Chip Cookie Ice Cream Cake

Ice Cream Sandwich Dessert

All about Cream

Ingredients Edit and Save

Original recipe makes 18 servingsChange Servings

1 (18.25 ounce) package chocolate cake mix

1/2 gallon chocolate ice cream, softened

Check All Add to Shopping List

PREP

20 mins

COOK

30 mins

READY IN

3 hrs Directions

Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.

Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.

Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.

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

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

Homemade Ice Cream

Cake Recipes

Homemade Ice Cream Cake with Cherries on Top

Homemade Ice Cream

Cake Recipes

Homemade Ice Cream Cake with Cherries on Top

Homemade ice cream cakes are really quite easy to make at home. While they do take a bit longer than a regular layer cake in terms of prep time, they are not difficult at all to put together.

Just don't forget to save room in the freezer for the finished cake. This isn't the kind of homemade dessert that you can stick in an airtight container and leave on the counter!

Homemade ice cream cakes are really quite easy to make at home. While they do take a bit longer than a regular layer cake in terms of prep time, they are not difficult at all to put together.

Just don't forget to save room in the freezer for the finished cake. This isn't the kind of homemade dessert that you can stick in an airtight container and leave on the counter!

ice-cream cake

You need only four ingredients for this super easy frozen dessert. Simply layer snack cakes with ice cream and freeze.

Ice-Cream Cake

SERVINGS

PREP TIME

20 mins

by 11 people

read comments

5 4 3 2 1

add your rating

add a comment

RELATED CATEGORIES:

4th of July, 4th of July Dessert, Cake, Cake, Chocolate Desserts, Desserts, Healthy Cooking, Ice Cream, Ice Cream, Ice Cream Cake, Low Sodium, Sauces and Toppings, Whipped Cream

ingredients

1 1 pound box individually wrapped chocolate creme-filled cakes (8 per package) such as Suzy Qs

2 cups (1 pint) mint chocolate chip ice cream OR: your favorite flavor

1/2 teaspoon mint extract, if using mint ice cream

2 cups frozen nondairy whipped topping, thawed

more videos

directions

Line 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan with plastic wrap, with plastic overhanging edges. Remove wrapping from 8 cakes. Press 4 cakes into bottom of pan, so the long sides of the individual cakes are parallel with short end of loaf pan.

Place loaf pan in freezer while softening ice cream. Let ice cream stand at room temperature for 10 minutes, stirring until consistency of cream cheese. Once ice cream is thickly spreadable, remove pan from freezer. Spread ice cream over top of cakes and to edges of pan.

Press remaining 4 cakes gently on top of ice cream, arranging in same manner as first layer. Tightly cover top of cake with overhanging plastic wrap. Freeze until fairly firm, about 3 hours.

Fold mint extract, if using, into thawed whipped topping. Once cake feels firm to touch, uncover top of cake. Invert onto platter; remove pan and plastic wrap. Frost sides and top of cake with thawed whipped topping.

Refreeze for at least 2 hours or overnight. Thinly slice and serve.

Tiramisu Ice Cream Cake {recipe}

inspired by this

makes 1 cake, which can serve 8-10 at once, or 1 over the course of a few days

INGREDIENTS

1 Vanilla Sponge Cake, baked in a 9″ square pan (see below)

2 pints chocolate ice cream, softened (leave container at room temperature for about 10 minutes)

2 pints coffee ice cream (leave container at room temperature for about 10 minutes)

2 cups Mascarpone Cream (see below)

about 1 tablespoon cocoa powder

chocolate curls (made from 6-8 ounces chocolate)

DIRECTIONS

If the ice cream isn’t already softened, place container of chocolate ice cream at room temperature for about 10 minutes while you prep the cake.

Slice the sponge in half horizontally to make two layers. On a flat tray or plate that will fit into your freezer, place a sheet of parchment or foil. Place one cake layer as the base of the tiramisu cake.

Place a 9″-wide sheet of parchment paper or foil in 9″ square cake pan, allowing edges to hang over sides of pan. You will be using the parchment paper to take molded ice cream out of the pan.

Spread softened chocolate ice cream in paper/foil-lined cake pan, making sure the top is smooth and flat. Place pan in freezer to let ice cream harden. While chocolate ice cream layer is hardening, let coffee ice cream soften.

When the chocolate ice cream layer has hardened to somewhat hold its shape, pull the ice cream layer out of the cake pan with the edges of the parchment and carefully place on top of the base cake layer. Press down gently on the ice cream with a wide spatula to anchor the ice cream into the cake. Place in freezer to keep the ice cream from melting.

You can use the same parchment liner or tear/cut a new sheet, and place back into cake pan. Spread softened coffee ice cream in cake pan, again, making sure top is smooth and flat. Place in freezer for coffee ice cream layer to harden.

When the coffee ice cream layer is sufficiently hardened, remove from freezer along with the cake+chocolate ice cream layers. Place second cake layer on top of the chocolate ice cream layer and press it down gently into the ice cream layer. Remove the coffee ice cream layer from the pan and carefully place on top of the second cake layer. Press down gently. Place entire cake back into freezer to allow coffee ice cream to harden, about 15 minutes.

While cake is hardening, make Mascarpone Cream.

Remove cake from freezer. With 2 very large spatulas, carefully move cake to serving platter.

Spread top of cake with Mascarpone Cream. Dust with cocoa powder. Top with chocolate curls.

Serve immediately. Freeze the leftovers.

Vanilla Sponge Cake {recipe}

This is just a very basic vanilla sponge cake adapted from Martha Stewart.

INGREDIENTS for SPONGE CAKE

softened butter, for pan

½ cup all-purpose flour, plus more for pan

½ cup cornstarch

4 large eggs, separated

1 teaspoon pure vanilla extract

¾ cup sugar

pinch of salt

DIRECTIONS for SPONGE CAKE

Preheat oven to 350 degrees.

Butter and flour a 9-inch square baking pan.

In a small bowl, sift together flour and cornstarch.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and ½ cup sugar on high speed until thick and pale, about 5 minutes. Transfer the eggs+sugar mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.

Beat egg whites and salton medium speed until whites hold soft peaks (about 2 minutes). With mixer running, slowly add the remaining ¼ cup sugar and beat until incorporated, about 1 minute.

Fold the egg whites into the egg-yolk mixture. In three additions, fold the flour+cornstarch mixture into eggs. Pour cake batter into prepared pan, and smooth the top. Bake until a cake tester inserted into middle comes out clean, about 40 minutes (start checking on the cake at about 35 minutes).

Cool cake in pan for about 15 minutes, then invert to remove from pan and cool completely on rack