30 Delicious Ice Cream Cake Recipes (6 page)

Mint Chocolate Chip Brownie Ice Cream Cake

Servings:  16

Ingredients

• 1/2  gallon premium or super-premium Mint Chocolate Chip ice cream, slightly softened
  
• 1 box fudge brownie mix  (24 ounces)  prepared as directed
  
• 1 container whipped topping, defrosted
  
• 1 cup chocolate sauce
  
• 1 cup slivered almonds
  
• Chocolate chips for garnish
  

Directions

1. Prepare the brownies in a 9” x 12” baking pan according to the directions on the box.
   
2. Cool the brownies in the pan for 15 minutes.
   
3. Take the Mint Chocolate ice cream out of the freezer and soften it at room temperature.
   
4. Turn the brownies out on a cooling rack until completely cooled.
   
5. Transfer the cooled brownies to a platter.
   
6. Scoop the ice cream on top of the brownies and smooth it with a spatula.
   
7. Spread a layer of whipped topping over the ice cream.  Use a spatula to even it out
   
8. Drizzle the chocolate sauce over the whipped topping.
   
9. Sprinkle the chocolate chips and nuts on top of the cake.
   
10. Wrap the cake in heavy duty plastic freezer wrap.   Double wrap it in tin foil.  Place in the freezer for at least 2 hours.
    
11. Before serving let the cake sit at room temperature for 10 to 15 minutes.  Slicing will be easier
    
12. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
    

Neapolitan Ice Cream Cake

Servings:  12

Ingredients

• 1 pint premium or super-premium Strawberry ice cream
  
• 1 pint premium or super-premium Vanilla ice cream
  
• 1 pint premium or super-premium  Chocolate ice cream
  
• 28 Oreo cookies
  
• 3 tablespoons unsalted butter, melted
  
• 1 cup chocolate sauce
  

Directions

1. Adjust an oven rack to the middle position and heat the oven to 325° F.
   
2. Pulse the cookies in a food processor until finely ground, about 30 seconds.
   
3. Add the butter to the cookie crumbs and mix until blended.  It will look like tiny cookie pebbles.
   
4. Line the bottom of a 9 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
   
5. Transfer 2/3 cup of the crumbs to the springform pan.  Press the crumbs into an even crust layer.
   
6. Bake the crust for 15 minutes or until it starts to brown. Cool the crust on a wire rack.
   
7. Take the Strawberry ice cream out of the freezer and soften it at room temperature for 10 to 15 minutes.
   
8. Scoop the Strawberry ice cream onto the crust.  Use a spatula to evenly spread the ice cream.
   

1. Sprinkle another 2/3 cup of the Oreo® cookie crumbs over the ice cream and press them down lightly.
   
2. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Freeze for 30 minutes.
   
3. Take the Vanilla ice cream out of the freezer and soften it at room temperature for 10 to 15 minutes.
   
4. Scoop the Vanilla ice cream over the cookie crumb layer.  Use a spatula to evenly spread the ice cream.
   
5. Sprinkle the remaining Oreo® cookie crumbs over the ice cream and press them down lightly.
   
6. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Freeze for 30 minutes.
   
7. Take the Chocolate ice cream out of the freezer and soften it at room temperature for 10 to 15 minutes.
   
8. Scoop the Chocolate ice cream over the cookie crumb layer.  Use a spatula to evenly spread the ice cream.
   
9. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Freeze for 2 hours or overnight.
   
10. 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.
    
11. Top the cake with chocolate sauce.
    
12. Before serving let the cake sit at room temperature for 10 to 15 minutes.  Slicing will be easier
    
13. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
    

Oreo Ice Cream Cake

Servings:  16

Ingredients

• 1/2 gallon premium or super-premium  Vanilla ice cream
  
• 1 package Oreo® cookies (15 ounces)
  
• 1/3 cup melted butter
  
• 1 bottle Hershey’s® hot fudge topping
  

• 8 ounces Cool Whip®
  

Directions

1. Pulse the Oreo cookies in blender until crushed. 
   
2. Reserve 2 cups of cookie crumbs.
   
3. Add the melted butter to the larger batch of cookie crumbs.  Mix until blended.
   
4. Take the Vanilla ice cream out of the freezer and let it soften at room temperature for 10 to 15 minutes.
   
5. Line the bottom of a 9” x 13” pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
   
6. Pour the cookie crumb mixture into the bottom of the pan and press evenly to form a bottom layer.
   
7. Scoop the Vanilla ice cream over the cookie crumb layer.  Use a spatula to spread evenly.
   
8. Heat the fudge sauce then spread evenly over the ice cream until covered.
   
9. Spread a layer of Cool Whip® on top of the hot fudge.
   
10. Sprinkle the remaining Oreo® cookie crumbs on top of the cake.
    
11. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.
    
12. Freeze the cake for 4 hours or overnight. 
    
13. Before serving let the cake sit at room temperature for 10 to 15 minutes.  Slicing will be easier
    
14. Store any leftover cake in the freezer and wrapping in heavy duty plastic freezer wrap and tin foil.
    

Peanut Butter Cup Ice Cream Cake

Servings:  16

Ingredients

• 3 quarts premium or super-premium Vanilla ice cream
  
• 1 1/4 cups creamy peanut butter (for ice cream)
  
• 1/2 cup creamy peanut butter (for brownie mix)
  
• 1 cup heavy whipping cream, chilled
  
• 1/2 teaspoon vanilla extract
  
• 1 large box brownie mix (18 ounces)
  
• 1/4 cup sugar
  
• 1 cup hot fudge topping
  
• 1 squeeze bottle of Reese’s® peanut butter topping
  

• 2 (8 ounce)  packages of mini Reese’s® peanut butter cups
  

Directions

1. Preheat the oven to 325° F.
   
2. Prepare the brownie batter according to the directions on the package.
   
3. Line the bottom of a 10 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
   
4. Melt the 1/2 cup of peanut butter in the microwave for 20 seconds or until softened.
   
5. Pour the peanut butter into the brownie batter and mix thoroughly. 
   
6. Pour the brownie-peanut butter batter into the springform pan. 
   
7. Bake for 50 minutes or until a cake tester comes out clean.  Cool completely in the pan.
   
8. Take the Vanilla ice cream out of the freezer and let it soften at room temperature for 10 to 15 minutes.
   

1. Scoop the Vanilla ice cream into large bowl and stir it until it’s soft and there aren’t any lumps.  If the center is still frozen you can let the bowl sit at room temperature or you can microwave the ice cream in a microwave-safe bowl for 45 seconds.  The goal is softened ice cream and not melted ice cream.
   
2. Microwave the 1 1/4 cups peanut butter for 30 seconds.
   
3.  Stir the peanut butter into the ice cream until blended.
   
4. Pour the ice cream-peanut butter mixture over the top of the cooled brownies and smooth the top with a spatula.
   
5. Wrap the cake in heavy duty plastic freezer wrap.  Double wrap in tin foil.  Freeze for 2 hours.
   
6. Whip the heavy cream, sugar and vanilla until stiff peaks form.
   
7.  Remove the ice cream cake from the freezer.
   
8. 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 and place on a serving platter.
   
9. Frost the cake with the whipped cream.  
   
10. Drizzle the hot fudge over the top of the cake.  If necessary, microwave the fudge for 15 to 30 seconds to make it easier to work with.
    
11. Drizzle some of the Reese’s® peanut butter topping across the top of the cake.
    
12. Decorate the top of the cake with the mini Reese’s peanut butter cups.
    
13. Wrap the cake in heavy duty plastic freezer wrap.  Double wrap in tin foil.   Store in freezer until ready to serve.
    
14. To serve, remove cake from freezer 10 to 15 minutes before serving.  Use a warm knife to cut the cake. 
    
15. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
    

Peppermint Ice Cream Cake

Servings:  12

Ingredients

Crust

• 1/2 cup unsalted butter
  
• 8 ounces semisweet chocolate, chopped
  

• 1 1/2 (9-ounce ) packages chocolate wafer cookies (about 60 cookies)
  

Filling

• 8 cups premium or super-premium  Peppermint ice cream, slightly softened
  
• 2 cups of Hershey’s® Chocolate syrup
  
• 1 1/4 cups coarsely crushed red-and-white-striped hard peppermint candies (about 10 ounces)
  

Directions

Crust

1. Line the bottom of a 9 inch springform pan with parchment paper.  Lightly spray the parchment paper and sides of the pan with cooking spray.
   
2. Slowly melt the chocolate and butter in a pan using low heat.
   
3. Put the cookies in a food processor and grind them until they’re a fine consistency.
   
4. Add the warm chocolate-butter mixture to the cookie crumbs.
   
5. Blend the mixture in the food processor until the cookie crumbs are moistened.
   
6. Set aside 1 cup of the cookie crumbs for use later.
   
7. Use the remaining cookie crumbs to form a crust.  Press the cookie crumbs on the bottom and sides of the pan.
   
8.  Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil. Freeze for 1 hour.
   

Filling

1. Take the Peppermint Ice Cream out of the freezer to soften at room temperature for 10 to 15 minutes.
   
2. Scoop the ice cream into a large bowl.  Stir it until it’s smooth.  If the center is still frozen you can let it sit at room temperature for 30 minutes or you can microwave it in a microwave-safe bowl for 45 seconds.
   
3. Add the 1 1/4 cups crushed candies to the ice cream and stir until blended.
   
4. Take the crust out of the freezer.
   
5. Scoop half of the ice cream into the crust.  Use a spatula to spread the ice cream evenly. 
   
6. Wrap and place the bowl with the remaining ice cream into the freezer.
   
7. Sprinkle the reserved 1 cup of cookie crumbs over ice cream in the springform pan.
   
8. Press down on the cookie crumbs.
   
9. Pour 1 cup of the Hershey’s Chocolate syrup over the cookie crumbs and ice cream.
   
10. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.   Freeze for 1 hour.
    
11. Take the cake out of the freezer. 
    
12. Scoop the remaining ice cream into the pan and spread evenly.
    
13. Pour the second cup of Hershey’s Chocolate over the ice cream.
    
14. Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.   Freeze overnight.
    
15. 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 chilled serving platter.
    
16. Sprinkle the top of the cake with the crushed peppermint candy.
    
17.  Use a warm knife to cut the cake. 
    
18. Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tinfoil.
    

Raspberry Pistachio Ice Cream Cake

Servings:  16

Ingredients

• 1 quart premium or super-premium  Pistachio ice cream
  
• 1 quart premium or super-premium  Raspberry ice cream
  
• 40 Oreo® chocolate cookies
  
• 2 eggs, beaten
  
• 2 tablespoons butter, melted (for the crust)
  
• 1/2 cup butter, melted  (for the brownie layer)
  
• 1 tablespoon vegetable oil
  
• 2 cups confectioners' sugar
  
• 9 tablespoons unsweetened cocoa powder
  
• Whipped cream (optional)
  

Directions

1. Reduce the cookies to crumbs by pulsing in a food processor or by using a plastic Ziploc® bag and a rolling pin. 
   
2. Set aside a cup of the crumbs for garnish.
   
3. In a bowl, add the 2 tablespoons of melted butter to the ground cookies and mix until the mixture is moist.
   
4. Line the bottom of a 9” x 13” baking pan with parchment paper.  Spray the pan with cooking spray.
   
5. Spread the cookie crumbs in the bottom of the pan.   Press the crumbs down into a crust, covering the bottom of the pan only.
   
6. In a medium pan slowly melt the 1/2 cup butter over a low heat. 
   
7. Slowly stir in the cocoa, confectioners' sugar and vegetable oil.  Keep stirring until the mixture is smooth.
   
8. Add the beaten eggs to the mixture and stir with a whisk for 5 minutes or until the mixture is thick.  It’s important to stir the mixture constantly and to not let it boil.