My family will be here visiting us (we're finally all moved to Plano, TX and love it!) and it's my cousin's birthday and she loves ice cream cakes. I'd like to make one, I can't believe they would be too difficult. Has anyone made one? If so, do you have a recipe or basic instructions?
Pam (now a Texan )
Everyone needs to believe in something. I believe I'll have another beer. . .
Here are some I use...
Coffee-Toffee Ice Cream Cake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ice Cream Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Frozen pound cake -- thawed
2 pints Coffee ice cream -- softened
1 1/3 cups Hot fudge topping
3 Heath bars -- crushed
1 cup Heavy cream -- whipped
Cut cake into 1/3" slices and halve each slice diagonally. You will have
triangular pieces of cake. Line bottom of 9" springform pan with cake,
filling in any spaces by cutting some slices into small pieces. Spread
half the ice cream over cake. Freeze until firm, about 1 hour. Spread half
the fudge topping over ice cream and sprinkle with half the crushed Heath
bars. Repeat layering with remaining cake, ice cream, fudge topping and
candy. Cover tightly with plastic wrap and freeze until ice cream is set.
Before serving, remove pan sides. Place cake on platter. Spread some
whipped cream on sides of cake. Pipe rosettes of cream around edge of
cake. Serves 8-10.
BROWNIE RASPBERRY ICE CREAM CAKE
Source: Woman's Day - February 15, 2000
1 (24 oz.) box fudge brownie mix,
*** prepared as directed
1/2 C. chopped walnuts, toasted, if desired
2 oz. semisweet or bittersweet baking chocolate, chopped
1 1/2 qt. vanilla ice cream, slightly softened
2 1/2 C. individually-quick frozen unsweetened
*** raspberries (from a 12-oz bag), not thawed
Heat oven to temperature called for on brownie mix. Grease bottom of two 8-in layer-cake pans; line
bottoms with wax paper or foil and grease. Have ready an 8-in springform pan.
Stir nuts and chocolate into batter. Divide batter between layer-cake pans. Bake 30 to 35 minutes until a
wooden pick inserted in centers comes out clean. Cool in pans on a wire rack for about 10 minutes, then
run a knife around edges of layers and invert on rack. Peel off paper; cool layers completely.
To assemble: Select 10 to 12 whole berries; keep frozen. Place 1 brownie layer in bottom of springform
pan. Top with half the ice cream; sprinkle with half the remaining raspberries. Press into an even layer
with back of a spoon. Cover with remaining brownie layer; sprinkle with remaining raspberries, top with
remaining ice cream and press into an even layer. Push reserved raspberries into the ice cream. Cover
pan tightly with foil and freeze at least 8 hours or up to 2 weeks.
Three to 4 hours before serving: Run a knife between cake and springform pan; remove pan sides.
Leave cake on pan bottom or loosen with a pancake turner and carefully transfer to a serving plate. Cut
cake in wedges; leave assembled. Place in freezer. About 20 minutes before serving: Transfer cake to
refrigerator to soften lightly.
NOTE: May be frozen up to 2 weeks
CHOCOLATE-PEPPERMINT ICE CREAM CAKE
Begin making this one day in advance. For best results, use a rich, premium ice cream, as it will freeze firmly.
1/2 cup (1 stick) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 9-ounce packages chocolate wafer cookies (about 61 cookies)
1/2 cup whipping cream
1/4 cup light corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
7 cups premium vanilla ice cream, slightly softened
1 1/4 cups coarsely crushed red-and-white-striped hard peppermint candies (about 10 ounces)
2 teaspoons peppermint extract
Red-and-white-striped hard peppermint candies, whole or broken into pieces
Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.
Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.
Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer). Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream; spread evenly. Freeze overnight.
Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.
Makes 12 servings.
Dulce de Leche Ice Cream Cake with Brownie base:
1 4oz. bar German sweet chocolate, coarsely
1/2 C butter
1 C sugar
1/2 C flour
3 large eggs
1 t vanilla
6 oz. Nutella
Melt chocolate and butter in a saucepan;
cool. Add remaining ingredients and mix well.
Pour into a buttered 9 inch springform pan.
Bake at 350 for 30-35 minutes. Cool. Spread
with Nutella, but don't spread all the way to
the edge. Cover and freeze until firm.
1 qt. Dulce de Leche ice cream
Spread ice cream over frozen brownie base.
Cover and freeze.
1 C Heavy cream
1 t sugar
1 t vanilla
3 T Nutella
Whip cream with vanilla and sugar. Spread or
pipe over frozen ice cream. Top with shaved
chocolate. Put Nutella in a baggie, snip off
end, twist, and drizzle over chocolate and
whipped cream. Freeze. Let cake sit out about
20 minutes before serving. Slice with a warm
I haven't tried this one, but it looks yummy! It's on my list ...
Here's the link, with photo: http://www.rachaelraymag.com/recipe/...kid=edwrr_0606
Triple Chocolate Ice Cream Cake
From Every Day with Rachael Ray
Prep time 30 min (plus chilling and freezing)
1 cup (1/2 pint) heavy cream
12 ounces (1 package) semisweet chocolate chips
1 12-ounce marble pound cake, such as Entenmann's brand, cut into 1/2-inch-thick slices
1 pint vanilla ice cream, softened
20 chocolate wafers, such as Nabisco brand, plus 4 crushed wafers
1 pint chocolate ice cream, softened
1. In a small saucepan, bring the heavy cream to a boil over medium-high heat. Put the chocolate chips in a heatproof medium bowl and pour the boiling cream over the chocolate. Let sit until the chocolate is melted, about 2 minutes. Stir the mixture with a fork for about 2 minutes, until the ganache is smooth.
2. Line a nonstick 9 x 5 x 3¾-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing a 4-inch overhang on all sides.
3. Pour half of the ganache (1 cup) evenly into the lined pan and spread to cover the base. Cover the ganache with a single layer of tightly packed cake slices; be sure the layer is flat and even. Working quickly, spread the vanilla ice cream evenly over the pound cake. Cover the ice cream with a layer made of half of the chocolate wafers. Spread the remaining ganache evenly over the wafers, then top the ganache with another layer, using all of the remaining wafers, and place the cake in the freezer for about 30 minutes to chill and firm up.
4. Remove the cake from the freezer and spread the chocolate ice cream over the wafers. Top with another flat, single layer of tightly packed slices of pound cake, trimming 1 or 2 slices to fill in the gaps (there will be a few slices left over). The cake may be slightly higher than the pan. Cover the cake completely with the plastic overhang and freeze until firm, at least 5 hours or overnight.
5. To loosen the ice cream cake from the pan, open the plastic wrap and invert the pan over a flat serving platter. Remove the plastic wrap. Scatter the crushed chocolate wafers over the ice cream cake, then slice and serve immediately.
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