Need Recipe: Ice Cream Cake

[Peggy]

Once again I beg to benefit from your help and vast experience. Everyone was so helpful when I was searching for a cheesecake for my daughter's birthday! http://www.cookinglight.com/bbs/smile.gif

This time, my request is for my husband's birthday dessert. He is requesting an ice cream cake. No particular flavor. I have never made one so I'm alittle apprehensive. Does anyone have a great recipe for an ice cream cake they would be willing to share? It doesn't have to be "light", just a proven good recipe.

Thanks so much in advance!!

Peggy

[mightyh]

I've never made one, but I know Martha Stewart had an article on ice cream cakes last summer. They looked spectacular. Also, I'd guess that www.foodtv.com (http://www.foodtv.com) has some ice cream cake recipes.

Here's one from the MS website. You can go there to get her recipe for the vanilla sponge cake.... These don't look so hard.

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.

And another..... http://www.cookinglight.com/bbs/smile.gif

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.

[This message has been edited by mightyh (edited 10-15-2000).]

[This message has been edited by mightyh (edited 10-15-2000).]

[Alky]

Here's how I make an ice cream cake that everyone loves and is very easy. My kids have requested it for many birthdays! I use two different kinds of ice cream (choc chip mint and chocolate or whatever birthday person requests) in half gallons. I let each thaw and spoon into two 9 inch round cake pans lined with saran wrap and refreeze. Then I take one out and place on a very cold plate and top with hot fudge topping and crushed oreos. And then top with the other layer. Refreeze. Then frost with the following recipe (it freezes well). Sometimes I use choc pudding for a light choc frosting or vanilla for a whiter frosting. It is very fluffy and after frosted I drizzle one of those hardening chocolate sauces for ice cream over the edges of the cake and let it drizzle down. (this looks very impressive). Leave in freezer until 20 minutes before ready to serve. I have also used a brownie for one of the layers but the all ice cream cake has been the most popular.

Frosting:

1 small pkg instant pudding
1/4 cup powered sugar
1 cup cold milk
3 1/2 cups cool whip

Combine pudding mix, sugar and milk, beat slowly until well blended, about 1 minute. Fold in whipped topping and spread on cake. Makes 4 cups frosting or enough for 2 nine inch layers.

Enjoy!

[Concha]

Here's a recipe that is a favorite in our house; usually gets great reviews from "outsiders". My brother-in-law couldn't believe that it was home-made. It is supposed to taste just like Dairy Queen's Buster Bar Parfait (which I've never tried).

Buster Bar Torte

15 ounces Oreos (approx. 40 cookies)
1/2 cup butter, melted
1/2 gallon vanilla ice cream
1 1/2 cups spanish peanuts, chopped
2 cups powdered sugar
1 can evaporated milk
2/3 cup semisweet chocolate chips
1/2 cup butter

Crush cookies and mix with melted butter. Press into a 9" x 13" pan. Spread ice cream over top (it's easiest to let the ice cream thaw a bit, and then cut into slices and arrange on top of crust). Sprinkle with peanuts. Freeze.

Combine powdered sugar, milk, chips and butter. Boil 8 minutes (mixture will get thick). Cool at least 1 hour. Pour chocolate sauce over ice cream. Sprinkle with remaining peanuts. Cover and freeze.

[karen]

I have a recipe for Spumoni Freddo (Italian ice cream) that I can post if you like.

Karen

[Peggy]

mightyh, Concha, Alky - Thank you all for all of the posted recipes. I will print them up and let my husband make the final choice.

Karen, I would love your recipe for Spumoni ice cream if you have a chance.

mightyh - Do you know which month Martha had the article on ice cream cakes? I went to the library yesterday and skimmed the table of contents of all her 1999 summer issues and couldn't find the article. I might have just missed it...

Thanks everyone!

Peggy

[mightyh]

I'm not sure which month it was... might even have been 98 since you didn't have luck with 99. I don't keep my old issues so I have no way to look it up.

[karen]

This recipe is from an Italian cooking class that I took a few years ago.

Spumoni Freddo (Italian Ice Cream)

1-pound cake (14-16 oz.) sliced ¼ inch thick horizontally (about 5 slices)
¼ cup amaretto
2 tbsp. Rum
1-quart vanilla ice cream (full flavor, not artificial flavor) softened-leave out to softened
6 oz. Mixed candied fruits or maraschino cherries, coarsely chopped
1 quart pistachio ice cream (best quality) softened (like Baskin robins)
½ pint whipping cream
2/3 cup powdered sugar
1 tbsp. Rum
¼ cup mini, semi-sweet chocolates
¼ cup pine nuts (or walnut pieces)

Brush pound cake slices with amaretto and line bottom and sides of 9 or 10-inch springform pan. Mix vanilla ice cream, 2 tbsp. Rum, pine nuts and candied fruit. Spoon into pan. Spread chocolate evenly over ice cream. Spread pistachio ice cream over chocolates. Freeze for six hours or overnight. Cut into wedges. Yields 12 to 16 serving. Whip cream, 1 tbsp. Rum and sugar until firm. Freeze. Top each serving of spumoni with 1 tbsp. of cream mixture.

[almiter]

Originally posted by Alky:
Here's how I make an ice cream cake that everyone loves and is very easy. My kids have requested it for many birthdays! I use two different kinds of ice cream (choc chip mint and chocolate or whatever birthday person requests) in half gallons. I let each thaw and spoon into two 9 inch round cake pans lined with saran wrap and refreeze. Then I take one out and place on a very cold plate and top with hot fudge topping and crushed oreos. And then top with the other layer. Refreeze. Then frost with the following recipe (it freezes well). Sometimes I use choc pudding for a light choc frosting or vanilla for a whiter frosting. It is very fluffy and after frosted I drizzle one of those hardening chocolate sauces for ice cream over the edges of the cake and let it drizzle down. (this looks very impressive). Leave in freezer until 20 minutes before ready to serve. I have also used a brownie for one of the layers but the all ice cream cake has been the most popular.

Frosting:

1 small pkg instant pudding
1/4 cup powered sugar
1 cup cold milk
3 1/2 cups cool whip

Combine pudding mix, sugar and milk, beat slowly until well blended, about 1 minute. Fold in whipped topping and spread on cake. Makes 4 cups frosting or enough for 2 nine inch layers.

Enjoy!

Would this icing hold up to be used to decorate? I don't like buttercream icing that much, but want to be able to decorate my son's birthday cake with a blue's clues design. So icing would need to be able to hold up to being colored and piped from a decorating bag. If anyone has any suggestions I would appreciate it!

[Leonard]

I just decorated my nephew's birthday cake with blues clues. I took the easy way out. I went to a craft store and used a stenncil. It included the stencil and colored sugar. It turned out great!!

[RUSTYSMOM]

Hi Peggy. Bon Appetit had a TO DIE FOR ice cream pie on teh cover of an issue ( I htink it was this summer). A friend of mine made it for my b-day. It was INCREDIBLE!!! I belive eh crust was gingersnap with coffee ice-cream (she used Starbcuks low fat latte), caramel, and marshmellows on top that are melted and browned in teh oven. It was truly the most delicious dessert I have ever had. Let me knwo if you would like me to track it down for you.

[Leonard]

RUSTYSMOM:

I have subscribed to Bon Appetit for 2 1/2 years. I can't recall that recipe. I made a Mocha Ice Cream Cake that was in an issue in 2000. It doesn't sound like the same one that was made for you. I would very much appreciate the recipe. All I need is the month and the name of the recipe. I can find the recipe at www.epicurious.com. (http://www.epicurious.com.) Thanks so much!!

[KellyD]

Have you ever seen this one from Bob Appetit last year? It is so easy and I have adapted it a number of different ways. You don't have to stick with the Cherries Garcia ice cream - I've done it with PB and chocolate and used Kahlua or mint chocolate chip and used Creme de menthe instead of the brandy.

VALENTINE CHOCOLATE-CHERRY ICE CREAM BOMBE


Impressive — and a breeze to put together. The bombe is just a layering of purchased ice cream, sorbet and cookies, and it's topped off with a store-bought fudge sauce spruced up with chocolate chips and brandy. For Valentine's Day, dress up the dessert even more with chocolate curls and maraschino cherries. Begin preparing this a day ahead.
1 16-ounce jar purchased hot fudge sauce
1 12-ounce package semisweet chocolate chips
3 tablespoons water
1/4 cup brandy

3 pints cherry-vanilla ice cream with chocolate chunks or fudge flakes, slightly softened
1 1/2 pints chocolate sorbet or chocolate-cherry sorbet, slightly softened
1 9-ounce package chocolate wafer cookies

Stir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Whisk in brandy. Cool.

Line 10-inch-diameter, 10-cup metal bowl with plastic wrap, extending over sides. Spread cherry-vanilla ice cream over inside of bowl to within 3/4 inch of top edge, leaving center 6-inch-diameter hollow. Freeze 30 minutes. Fill hollow completely with sorbet; smooth top. Overlap half of cookies (about 22) atop ice cream and sorbet, covering completely and pressing gently. Spread 1* cups fudge sauce over cookies. Overlap remaining cookies atop sauce. Cover; freeze bombe overnight. Cover and chill remaining sauce. (Can be made 3 days ahead. Keep bombe frozen. Keep sauce chilled.)

Rewarm remaining sauce over low heat, stirring often. Turn bombe out onto platter. Peel off plastic. Cut bombe into wedges. Serve with remaining sauce.

12 to 16 servings


Bon Appétit
February 2000