30 Delicious Ice Cream Cake Recipes (5 page)

Coffee Fudge Ice Cream Cake

Servings:  8

Ingredients

• 1 quarts premium or super-premium Coffee ice cream, softened slightly
  
• 1 1/3 Cups Water
  
• 1/2 Cup Vegetable Oil
  
• 3 Large Eggs
  
• 1 cup hot fudge topping
  
• Caramel ice cream topping in a squeeze bottle
  
• 1 box Duncan Hines® Moist Deluxe® Devil’s Food cake mix
  
• 1 bag Chopped pecans  (8 ounce)
  

• Whipped cream (optional)
  

Directions

1. Preheat the oven to 350° F.
   
2. Line the bottoms of two 8 inch round baking pans with parchment paper.  Lightly spray the parchment paper with cooking spray.
   
3. Put the pecans in a blender and pulse until they’re finely chopped. Set aside.
   
4. Combine the cake mix, eggs, water and oil in a large bowl.
   
5. Beat with an electric mixer until well combined.
   
6. Divide the cake batter between the two pans.
   
7. Bake the two cakes until a toothpick or cake tester inserted into the center of the cakes comes out clean, usually 30 to 35 minutes.
   
8. Allow the cakes to cool for at least 10 minutes before removing them from the pans. Let the layers cool completely on racks before assembling the cake.
   
9. Place one of the cake layers on a freezer-ready cake plate or platter.
   

1. Take the Coffee ice cream out of the freezer and allow to soften.
   
2. Spread 1 quart of the softened ice cream over the top of the first layer.
   
3. Sprinkle 1/3 of the chopped pecans over the ice cream.
   
4. Cover the cake and plate in heavy duty plastic freezer wrap.  Double wrap the cake with tin foil.
   
5. Put the cake plate in the freezer to harden for about 1 hour.
   
6. Take the cake out of the freezer.
   
7. Spread the cup of hot fudge over the frozen Coffee ice cream and nuts.  If necessary lightly heat the fudge to make it easier to work with.  Use a spatula to spread the fudge out evenly.
   
8. Sprinkle 1/2 of the remaining chopped pecans over the fudge.
   
9. Place the remaining cake layer on top of the ice cream layer.
   
10. Cover the cake and plate in heavy duty plastic freezer wrap.  Double wrap the cake with tin foil.
    
11. Put the cake in the freezer to harden for about 1 hour.
    
12. Put the remaining softened ice cream into a mixing bowl.
    
13. Cream by hand with a spatula until it has the look and feel of frosting.
    
14. Take the cake out of the freezer.
    
15. Frost the top and the sides of the cake with the ice cream.
    
16. Decorate the top of the cake with caramel topping.
    
17. Sprinkle the remaining pecans on top of the cake.
    
18. After frosting, cover the cake and plate in heavy duty plastic freezer wrap.  Double wrap the cake and plate with tin foil.
    
19. Transfer the cake to the freezer to harden for about 1 hour.
    
20. Before serving top the cake with whipped cream.
    
21. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
    

Coffee Toffee Ice Cream Cake

Servings:  16

Ingredients

• 1/2 gallon premium or super-premium Coffee ice cream-softened
  
• 1/2 gallon premium or super-premium Chocolate ice cream-softened
  
• 1 large jar hot fudge ice cream topping (17 ounce)
  
• 1/3 cup unsalted butter, melted
  
• 30 chocolate cookies finely crushed
  
• 1 package Hershey's® Baking Pieces, Heath® Bits 'o Brickle Toffee Bits (8 ounces)
  

• Whipped cream
  

Directions

1. Line the bottom of a 10 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
   
2. In a bowl mix the cookie crumbs and melted butter until well combined.
   
3. Take the Chocolate ice cream out of the freezer and soften at room temperature.
   
4. Press half of the cookie crumbs into the bottom of the baking pan.
   
5. Top the cookie crumbs with 1/2 of the hot fudge topping.  If necessary briefly warm the topping in the microwave.  Use a spatula to spread the topping evenly.
   
6. Scoop the Chocolate ice cream over the hot fudge and spread it out evenly with a spatula.
   
7. Sprinkle 1/2 of the toffee bits over the ice cream.
   
8. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Freeze for 1 hour.
   
9. Take the Coffee ice cream out of the freezer and soften it at room temperature.
   

1. Remove the cake from the freezer and sprinkle it with the remaining cookie crumbs.   Press the crumbs down firmly.
   
2. Top the cookie crumbs with the remaining 1/2 of the hot fudge topping.  If necessary briefly warm the topping in the microwave.  Use a spatula to spread the topping evenly.
   
3. Scoop the Coffee ice cream over the hot fudge and spread it out evenly with a spatula.
   
4. Spread the remaining toffee bits over the hot fudge.
   
5. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Freeze for 4 hours or overnight.
   
6. 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 serving platter.
   
7. Top the cake with whipped cream.
   
8. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
   

Fudge Brownie Ice Cream Cake

Servings: 12

Ingredients

• 1/2 gallon  premium or super-premium Cookies ‘N’ Cream  ice cream
  
• 1 package brownie mix (19.8 ounce)
  
• 1 can sweetened condensed milk (14 ounce)
  
• 1 1/2 cup Hershey’s® hot fudge topping
  
• 1 1/2 cups caramel ice cream topping
  
• 1/2 cup vegetable oil
  
• 1/4 cup water
  
• 2 eggs
  
• 1 cup crushed pecans
  

• Whipped cream or 1 container Reddi-Wip® topping (optional)
  

Directions

1. Preheat oven to 350° F.
   
2. Line two 9 inch round baking pans with parchment paper. Spray the pans with cooking spray.
   
3. Empty the brownie mix, eggs, vegetable oil and water into a large bowl.  Stir until mixed well.  Divide the brownie batter evenly between the two cake pans.
   
4. Bake in the preheated oven according to the package directions.   Cool in the pans for 30 minutes.  Complete cooling on wire racks.
   
5. Line the bottom of a 9 inch springform pan with parchment paper.  Spray the pan with cooking spray.
   
6. Transfer 1 brownie cake into the bottom of the springform pan.  Wrap the other brownie cake in plastic wrap.
   
7. Pour 1 cup of the caramel topping on top of the brownie cake.
   

1. Wrap the springform pan in heavy duty plastic wrap and then double wrap in tin foil.  Place in the freezer for 1 hour.
   
2. Take the Cookies ‘N’ Cream ice cream out of the freezer to soften at room temperature.
   
3. Take the springform pan out of the freezer.
   
4. Scoop the ice cream on top of the brownie cake in the springform pan.
   
5. Fill the pan with ice cream until it’s 2/3 full.
   
6. Smooth the ice cream with a spatula.
   
7. Pour 1 cup of the hot fudge topping over the ice cream.  If the topping is too thick to work with, heat the hot fudge in the microwave according to the directions on the jar.  Use a spatula to spread it evenly.
   
8. Spread the cup of pecans evenly over the hot fudge.
   
9. Unwrap the second brownie cake.   Position it over the springform pan and set it on top of the ice cream.  Press it down until the brownie cake is seated in the pan.
   
10. Drizzle the remaining caramel and hot fudge toppings on top of the cake. 
    
11. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Put the pan in the freezer for 4 hours or overnight.
    
12. 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.  Discard the parchment paper. Place the cake on a chilled serving platter.
    
13. When ready to serve, top the cake with whipped cream or Reddi-Wip®
    
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 tin foil.
    

Going Bananas Ice Cream Cake

Servings: 12

Ingredients

• 1 pint premium or super-premium Chocolate ice cream
  
• 1 pint premium or super-premium Strawberry ice cream
  
• 1 pint premium or super-premium Vanilla ice cream
  
• 1 1/2 cup Hershey’s® hot fudge topping
  
• 1/2 cup heavy or whipping cream
  
• 3 tablespoons unsalted butter, melted
  
• 5 ripe medium bananas
  
• 16 cream-filled chocolate sandwich cookies
  
• 1/2 cup chopped pecans
  

• Maraschino cherries for garnish
  

Directions

1. Preheat oven to 350 degrees F.
   
2. Crush the cookies in a food processor or by hand using a plastic bag and rolling pin.
   
3. Stir the cookie crumbs and melted butter until evenly moistened.
   
4. Press the cookie mixture firmly onto bottom of 9 inch round springform pan.
   
5. Bake for 10 to 12 minutes until the crust darkens at the edges.
   
6. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.
   
7. Place the pan in the freezer for 30 minutes.
   
8. Take the Vanilla ice cream out of the freezer to soften at room temperature.
   
9. Take the pan out of the freezer.  Scoop the Vanilla ice cream over the crust.  Use a spatula to spread it out evenly.
   

1. Cover the pan in heavy duty plastic freezer wrap.    Freeze for 1 hour.
   
2. Cut 3 bananas in half lengthwise.
   
3. Take the cake out of the freezer.  Spoon fudges sauce over vanilla ice cream.  Use a spatula to spread the fudge evenly.
   
4. Arrange the bananas on top of the ice cream and fudge.
   
5. Cover the pan in heavy duty plastic freezer wrap.  Freeze for 1 hour.
   
6. Take the Chocolate ice cream out of the freezer to soften at room temperature.
   
7. Take the cake out of the freezer. Evenly spread the Chocolate ice cream over the fudge sauce and bananas.
   
8. Cover the pan in heavy duty plastic freezer wrap.  Freeze for 30 minutes.
   
9. Take the Strawberry ice cream out of the freezer to soften at room temperature.
   
10. Scoop the Strawberry ice cream over the Chocolate ice cream. Use a spatula to spread the ice cream evenly. 
    
11. Cover the pan in heavy duty plastic freezer wrap.  Double wrap with tin foil.  Freeze for 4 hours or overnight.
    
12. Shortly before serving the cake prepare the whipped cream.   Beat the whipped cream in a bowl with an electric mixer on medium speed until you see peaks form.
    
13. Cut the remaining bananas into 1/2” thick diagonal slices.
    
14. 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.  Place the cake on a serving platter.
    
15. Spread the whipped cream on top of the cake.
    
16. Decorate the top of the whipped cream with the banana slices.
    
17. Sprinkle the top with pecans and top with cherries.
    
18. If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
    
19. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
    

Lemon Blueberry Ice Cream Cake

Servings:  12

Ingredients

• 1 quart premium or super-premium Blueberry ice cream
  
• 1 quart premium or super-premium Lemon ice cream
  
• 2 eggs, separated
  
• 1 cup buttermilk
  
• 1 cup sweetened whipped cream
  
• 1 teaspoon vanilla
  
• 1/2 cup vegetable oil
  
• 1 cup blueberries
  
• 1 1/2 cups sugar, divided
  
• 1 1/4 cups all-purpose flour
  
• 1/2 cup Hershey’s® cocoa
  
• 3/4 teaspoon baking soda
  

• 1/2 teaspoon salt
  

Directions

1. Preheat the oven to 350°F.
   
2. Line the bottom of three 9 inch round baking pans with parchment paper.   Spray the pans with cooking spray.
   
3. In a medium bowl beat the egg whites until they foam.
   
4. Slowly add in 1/2 cup sugar and beat until you see stiff peaks.
   
5. In a large bowl add together the flour, cocoa, remaining 1 cup sugar, cocoa, salt and baking soda.  Mix the ingredients with a fork.
   
6.  Add the buttermilk, vanilla, oil and egg yolks to the dry ingredients.  Beat until smooth.
   
7. Fold the egg white mixture into the batter.
   

1. Pour 1/3 of the batter into each of the 9 inch round baking pans.
   
2. Bake the cakes for 18 minutes or until a cake tester or toothpick comes out clean.
   
3. Cool the cakes for 10 minutes in the pans.
   
4. Remove from the pans and cool completely on wire racks.
   
5. Wrap each cake in tin foil and then place in separate heavy duty plastic freezer bags.  Lay flat in the freezer.  Freeze for 2 hours or overnight.
   
6. Line two 9 inch round baking pans with plastic wrap allowing overhang.
   
7. Take the Blueberry and Lemon ice cream out of the freezer and allow to soften at room temperature.
   
8. Scoop the quart of Blueberry ice cream into the first pan.  Use a spatula to level the ice cream.
   
9. Scoop the quart of Lemon ice cream into the second pan.  Use a spatula to level the ice cream.
   
10. Cover each pan in heavy duty plastic freezer wrap.  Then double wrap each pan with tin foil.   Freeze for 2 hours.
    
11. Take the cake pans and ice cream pans out of the freezer and unwrap them. 
    
12. Put a cake layer on your serving platter. 
    
13. Put the Blueberry ice cream layer on top of the cake layer.  
    
14. Put the second cake layer on top of the Blueberry ice cream layer.
    
15. Put the Lemon ice cream layer on top of the cake layer.
    
16. Put the third cake layer on top of the Lemon ice cream layer.
    
17. Make sure all of the layers are centered.
    
18. Wrap the cake in heavy duty plastic freezer wrap.  Then double wrap each pan with tin foil.   Freeze for 2 hours or overnight.
    
19. When you’re ready to serve the cake take it out of the freezer and unwrap.
    
20. If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
    
21. Prepare the whipped cream.
    
22. Wash the blueberries.
    
23. Top the cake with the whipped cream. 
    
24. Arrange the blueberries on top of the whipped cream.
    
25. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.