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View Full Version : What about recipes for ice cream cakes?



BlueMoose
08-03-2002, 04:39 PM
got any?

thanks!
Chrisi:)

JenniferDV
08-03-2002, 06:35 PM
I've never tried any of these, but they look good! They are from Martha Stewart's web site. I highly recommend you go there to check out the photos... they look yummy! And I couldn't figure out how to paste the photos! :)

Mint Chocolate Chip Cake

Serves 8
You may alternate layers of green and white ice cream as we did in this striped cake, but using simply one or the other is just as delicious.

Dark Chocolate Cake
3 pints green mint chocolate-chip ice cream
2 pints white mint chocolate-chip ice cream

1. Trim cake layers to 6-inch squares. Slice each layer in half horizontally, making a total of 4 layers. Cut a 6-inch square of cardboard or foam; set aside.

2. Microwave green ice cream until softened, about 20 seconds. Transfer ice cream to a medium mixing bowl, and stir with a rubber spatula. Place in the freezer. Microwave white ice cream until softened, about 20 seconds, and transfer to another mixing bowl. Stir with a rubber spatula.

3. Place one cake layer on the cardboard. Using an offset spatula, spread 2 cups white ice cream over the cake. Place another cake layer on top of ice cream. Place cake and bowl of white ice cream in the freezer for 20 minutes.

4. Remove the cake and the bowl of green ice cream from the freezer. Stir ice cream with the spatula to soften. With the spatula, evenly spread 2 cups green ice cream over cake. Place a third cake layer on top. Return the cake and the bowl of green ice cream to the freezer for 20 minutes more.

5. Remove the cake and the bowl of white ice cream from the freezer, and spread the remaining 2 cups white ice cream over the top; place the fourth cake layer on top of the white ice cream. Return the cake to the freezer for 20 minutes more.

6. Remove the cake and bowl of green ice cream from freezer, and spread 2 cups green ice cream over top. Return cake and ice cream to freezer, and chill the cake until firm, about 1 hour.

7. Remove the cake and remaining 2 cups green ice cream from freezer. Using a long serrated knife, trim 1/4 inch from all sides of the cake, making them even. Using an icing spatula, quickly spread the remaining green ice cream around the sides of the cake. Return the cake to freezer; freeze until completely hardened.


Dark Chocolate Cake

Makes 2 eight-inch-square layers
Milk may be substituted for the coffee.

12 tablespoons unsalted butter, melted, plus more for pans
2 cups all-purpose flour, plus more for pans
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 large whole egg, room temperature
1 large egg white, room temperature
1 teaspoon pure vanilla extract
1 1/3 cups strong, hot coffee

1. Heat oven to 325°. Butter two 8-inch-square baking pans. Line with parchment, and butter again. Flour pans, tapping out excess; set aside.

2. In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients except the hot coffee. Mix ingredients on low speed until combined, about 1 minute. Slowly add the coffee. Mix until smooth, about 1 minute. Pour batter into prepared pans; smooth tops with an offset spatula.

3. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer the pans to wire rack to cool. Turn out the cakes, and wrap them in plastic wrap until ready to use.



Black and White Peanut Bar Ice Cream Cake

Serves 8
You can make this ice-cream cake without the parchment-paper collar; just let the melted chocolate drip down the sides.

2 pints chocolate ice cream
64 Nabisco’s Biscos Sugar Wafers, "Creme Filling"(about 1 box)
2 pints vanilla ice cream
6 ounces semisweet chocolate, chopped
2 teaspoons pure vegetable shortening
1/3 cup unsalted roasted peanuts, roughly chopped

1. Cut a 5-by-24-inch rectangle out of parchment paper; set aside. Cut a 4-by-7 1/2-inch rectangle out of cardboard or Foamcore.

2. Using a spoon, spread 1 tablespoon chocolate ice cream across the cardboard. Arrange 16 sugar wafers over cardboard; we laid 10 wafers side by side over the lower half of the cardboard; then we made two rows of 3 wafers, laid end to end, over the top half of the cardboard. You should have a flat, single layer of wafers. This will become the bottom of the cake.

3. Microwave both chocolate and vanilla ice creams until softened, about 20 seconds. Transfer chocolate ice cream to a medium mixing bowl, and transfer vanilla ice cream to another one. Stir both ice creams with a rubber spatula; place the bowl of vanilla ice cream in the freezer.

4. Using a small offset spatula, spread 2 cups chocolate ice cream as evenly as possible over the wafer layer. Arrange 16 more sugar wafers, as described in step two, on top of the ice cream. Transfer the cake and the bowl of chocolate ice cream to the freezer for 15 minutes.

5. Remove the cake and the bowl of vanilla ice cream from the freezer. Stir ice cream with a rubber spatula to resoften it, and spread 2 cups vanilla ice cream as evenly as possible over wafers. Arrange 16 more sugar wafers, as described in step two, on top of ice cream. Transfer the cake and the bowl of vanilla ice cream to the freezer for 15 minutes more.

6. Repeat the layering process, making one more chocolate and one more vanilla layer, with only 1 wafer layer in between; chill the cake after making each new layer. End with the layer of vanilla ice cream on the top. Transfer cake to the freezer, and chill cake until completely hard, at least 1 hour.

7. Using a long serrated knife, trim 1/4 inch from all sides of the cake, making them even. Wrap the parchment around the sides of the cake, extending 1/2 inch above top layer; secure the seam with a small dollop of ice cream. Return cake to freezer.

8. Set a heat-proof bowl or the top of a double boiler over a pan of barely simmering water. Place the chocolate and the shortening in the bowl, and stir occasionally until melted, about 7 minutes. Remove the bowl from heat; let chocolate stand until cool but still liquid.

9. Remove cake from freezer, and pour melted chocolate over the top. Using a spatula, quickly spread chocolate so it meets all four edges of the paper collar. Sprinkle chopped peanuts over chocolate. Return cake to freezer, and chill cake until it has completely hardened.

10. When ready to serve, place cake on a serving plate, and remove the paper collar.


Almond Crunch Ice Cream Cake

Serves 10
When ready to serve, allow cakes to soften in the refrigerator for thirty minutes; run a sharp knife under hot water for a few seconds, dry the knife, and cut the cake. Repeat, rinsing knife between cuts.

1/2 cup granulated sugar
1/3 cup water
2 tablespoons amaretto (optional)
1/2 teaspoon pure almond extract
Almond Sponge Cake
4 pints vanilla ice cream, softened slightly
Almond Crunch
3/4 cup heavy cream
2 tablespoons confectioners' sugar

1. Place granulated sugar and 1/3 cup water in a small saucepan; set over medium heat. Bring to a boil, stirring occasionally. When sugar has dissolved, remove from heat; add amaretto, if using, and almond extract. Let syrup cool.

2. Using a serrated knife, slice the two cake layers in half horizontally, forming four layers. Crumble one into the bowl of a food processor; process until fine crumbs form. Set aside.

3. Generously brush tops of remaining three cake layers with cooled syrup. Place one cake layer on a 6-inch cardboard cake round.

4. Place ice cream in the chilled bowl of an electric mixer fitted with paddle attachment. Beat on medium-low speed until spreadable, about 2 minutes. Spread 2 cups ice cream over first cake layer. Crumble 1/2 cup almond crunch over ice cream. Top with a second cake layer. Transfer cake and ice cream to freezer until firm, about 10 minutes.

5. Remove cake and ice cream from freezer. Spread 2 cups ice cream over top. Crumble 1/2 cup almond crunch over ice cream. Place third cake layer on top. Spread 2 cups ice cream over cake layer. Transfer cake and ice cream to freezer for 30 minutes.

6. Remove cake and ice cream from freezer; stir remaining ice cream with rubber spatula to resoften. Using an icing spatula, quickly spread remaining 2 cups ice cream around sides of cake. Return cake to freezer for 30 minutes.

7. In a chilled bowl, whip cream and confectioners’ sugar with a hand mixer until soft peaks form. Remove cake from freezer; frost top and sides of cake with whipped cream. Pat reserved crumbs onto sides of cake, and crumble remaining cup almond crunch over the top. Return cake to freezer; freeze until completely hardened, at least 2 hours or overnight.


Tiramisu Ice Cream Cake

Serves 12
The name of the traditional Italian cake dessert, tiramisu, means “pick-me-up,” and the coffee that infuses this frozen version ensures that it lives up to its name. Layers of vanilla sponge cake are soaked in a blend of espresso and coffee liqueur, spread with premium espresso and coffee ice cream and ground espresso, and topped with chocolate curls.

1 cup sugar
1 1/2 cups strong, freshly brewed espresso
1/3 cup coffee liqueur, such as Kahlúa (optional)
Vanilla Sponge Cake
1/4 cup finely ground espresso
2 pints espresso ice cream
2 pints coffee ice cream
Chocolate Curls

1. Place sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in espresso and Kahlúa. Let the syrup cool.

2. Using a serrated knife, cut the vanilla sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9-by-9-by-2-inch baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift 2 tablespoons ground espresso over cake.

3. Place espresso ice cream in the bowl of an electric mixer. Beat on low speed with the paddle attachment until spreadable. Spread ice cream over cake; top with second layer of sponge cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes.

4. Remove cake from freezer; sprinkle with remaining 2 tablespoons of ground espresso. Place coffee ice cream in a mixer bowl. Beat on low speed until spreadable. Spread ice cream over cake, forming large swirls. Return to freezer; freeze until completely hardened. To serve, garnish with chocolate curls.


Watermelon Bombe

Serves 12
For the mold, choose a deep metal mixing bowl with a nice rounded dome shape.

2 pints pistachio ice cream
1 pint homemade Vanilla Ice Cream, or store-bought
1 quart homemade Watermelon Sorbet, or store-bought
4 Nabisco Famous Chocolate Wafers, broken into 1/4-inch pieces
1 six-inch-round layer Vanilla Sponge Cake

1. Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.

2. Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.

3. Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.

4. Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.

5. To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.

boisewinesnob
08-03-2002, 11:28 PM
Yum, those all look so good Jennifer.
I just wanted to say that if you give up on homemade because you run out of time and decide to buy one, don't get one at WalMart. Blech! I have had them from Baskin-Robbins and Dairy Queen; both are great. Then I saw that WalMart carried some and tried one for one of the boys' birthdays. I guess it was OK for kids (they never eat it anyways....take 2 bites and then run off to play :rolleyes: ), but if it would've been for adults I would've been embarassed.

BlueMoose
08-04-2002, 07:53 AM
Thanks for the recipes! I'll have to look at Martha's site.

I'm sure our local Walmart doesn't even carry them, Suzy. And my mom wants to make the cake, so she'll be happy to make whatever recipe I give her;) . What a great grandma!:D TCBY and Dairy Queen seem pretty expensive for what you get (I'm probably just cheap!:rolleyes: ).