Ice cream cake recipes?!


Question: Ice cream cake recipes!?
Anybody got some good ones that don't involve chocolate!? maybe a chocolate drisle on top but thats just it!.Www@FoodAQ@Com


Answers:
Ice Cream Cake Like Baskin Robbins

1 box (2-layer size) white cake mix (see note)
1-1/4 cups water
1/3 cup vegetable oil
3 eggs or egg whites
1/2 -gallon box pralines and cream ice cream (see note)
4 cups (2 pints) vanilla ice cream
1 tub (12 oz!.) white frosting *
Colored frosting for decorating (optional)

Make your cake following the directions on the box!. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs!.
Pour the batter into a greased 9- by 13-inch baking pan and bake at 350
degrees for 30 to 35 minutes!. This will make a thin cake for the bottom
layer!. When cake is done, let it cool to room temperature!. When the cake has
cooled, carefully remove it from the pan and place it on a wax paper-covered
cookie sheet, platter or tray that will fit into your freezer!.
Use a sharp serrated knife (a bread knife works great) to slice the ice
cream lengthwise through the middle, box and all, so that you have two
2-inch-thick sheets of ice cream!. Peel the cardboard off the ice cream and
lay the halves next to each other on the cake!. Slice the edges of the cake
all the way around so that the cake is the same size as the ice cream on
top!. Work quickly so that the ice cream doesn't melt!. When the cake has been
trimmed, place it into the freezer for an hour or two!.
When you are ready to frost the cake, take the two pints (4 cups) of vanilla
ice cream out of the freezer for 20 to 30 minutes to soften!. Stir the ice
cream so that it is smooth, like frosting!. Dip a spatula in warm water then
use it to coat the cake with ice cream!. Cover the entire surface thoroughly
so that you cannot see any of the cake or ice cream underneath!. Pop the cake
into the freezer for an hour or so to set up!. When the cake has set, fill a
pastry bag (with a fancy tip) with white frosting to decorate all around the
top edge of the cake!. also decorate around the bottom of the cake!. Use
colored frosting and different tips to add inspired artistic flair and
writing on the cake, as needed!. Cover the cake with plastic wrap and keep it
in your freezer until party time!.
When you are ready to serve the cake, leave it out for 10 minutes before
slicing!. Cut the cake with a sharp knife that has been held under hot water!.
Serves 16 to 20!.
Note: Use any flavor cake mix, following the directions on the box for
making the cake in a 9-by-13-inch baking pan!. You can also use any flavor of
ice cream!. Just be sure to get it in a box!.







Dairy Queen Ice Cream Cake
Butter the cake pan of your choice, then press wax paper over the bottom of the pan!.

If using Dairy Queen ice cream, spread it in the bottom of the pan!. If you are using any other ice cream, allow it to soften, then spread on the bottom of pan until the pan is almost half full!. Sprinkle with crushed Oreo cookies, then spoon hot fudge sauce (at room temperature) over the top of this!. Set in freezer until frozen!.

Remove from freezer and add second layer of ice cream!. Smooth it evenly with the top of the cake pan!. Return to the freezer and freeze until very hard!.

Remove from freezer and frost with a mixture of equal parts ice cream and thawed frozen whipped topping beaten together!. Return to freezer until serving timeWww@FoodAQ@Com

Rainbow Ice Cream Cake recipe
1 (10-inch) angel food cake
1 small box lime gelatin
1 box frozen strawberries, partially thawed!.
1 can Mandarin oranges, drained
1 small box strawberry gelatin
1 small box orange-pineapple gelatin
1/2 gallon vanilla ice cream, softened
1 can crushed pineapple, drained

Cut cake in thirds!. Tear each third into bite-size pieces and place in separate mixing bowls!. Sprinkle each portion with 1 flavor of dry gelatin!. Toss cake pieces until all are evenly coated with dry gelatin!.

Place strawberry-flavored cake pieces in a 10-inch tube pan, spoon strawberries over cake pieces, and spread evenly with 2 2/3 cups vanilla ice cream!. Repeat layering with lime flavor, ice cream, and orange flavor and ice cream!. Top orange flavor cake pieces with orange sections first, then ice cream!.

Cover pan tightly with foil!. Freeze at least 2 days!. Unmold onto chilled plate!. Let stand at room temperature for 10 to 15 minutes!. Slice and serve!.Www@FoodAQ@Com

My daughter doesn't eat chocolate, this that, everything!. Not even baked cake!. I take 1 container of Breyers vanilla bean!. In a large ziploc plasic container I put one 2" layer of the ice cream!. Then I put in a container of rasperries (any berries will do though), then roasted peanuts and finally the rest of the ice cream!. Refreeze!. Right before I am about to serve I cook together some peanut butter (about 1 c!.) with about 1/4 c!. brown sugar, a capful of vanilla and a pinch of salt!. Once it's slightly cooled I drizzle it over the cake!. It hardens almost immediately!. It's her favorite PB&J sandwich cake!.Www@FoodAQ@Com

Just make the cake you want, then put in the ice cream you want, then ice it!.

The secret is to FREEZE the cake for a few days before you put the ice cream into it!. THEN, freeze the assembled cake for a few days before putting icing on it!. Then freeze it again for a few days before serving it!.Www@FoodAQ@Com

*Chocolate Ice Cream Cake
2 Eggs, Large
1 1/2 cup Granulated sugar, divided
1 1/4 cup All-purpose flour
1/2 cup Hershey's cocoa
3/4 tspBaking soda
1/2 tspSalt
1/2 cup Vegetable oil
1 cupButtermilk or sour milk(To make sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup!.)
Ice Cream Layers
3/4 cup Sweetened whipped cream or non-dairy whipped topping
1/2 cup Fresh fruit, sliced
Chocolate Cream Rosettes (recipe follows)

Preheat oven, grease and flour pans!. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking!.)
In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form!.
In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt!. Add oil, buttermilk and egg yolks; beat until smooth!. Gently fold egg white mixture into batter!.
Pour about 1 2/3 cups batter into each prepared pan!.
Bake until cake springs back when touched lightly in center!. Cool 5 minutes; remove from pans to wire racks!. (Bake remaining layer, if necessary!.) Cool completely!.
Wrap each layer separately in foil; freeze several hours or several days in advance of serving!.
Prepare Ice Cream Layers!.
Remove cake and Ice Cream Layers from freezer; peel off foil!.On serving plate, alternately layer cake and ice cream layers,beginning and ending with cake!. Wrap tightly; return to freezer!.Just before serving, frost top of cake with whipped cream!.Arrange fruit in decorative design on top; pipe on Chocolate Cream Rosettes, if desired!.
----Ice Cream Layers: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans!. Cover tightly; freeze until firm!.
---Chocolate Cream Rosettes: In small mixer bowl, stir together 1/4 cup granulated sugar and 2 tablespoons HERSHEY'S Cocoa!. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract!. Beat until stiff; spoon into decorating bag fitted with large rosette tip!.

*Triple Chocolate Ice Cream Cake
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

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!.Line a nonstick 9 x 5 x 3?-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing a 4-inch overhang on all sides!.
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!.
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!.
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!.

*Fruit & Ice Cream Cake
1/2 gallon vanilla ice cream, softened
1 angel food cake, torn into bite-sized pieces
1 package (10 oz!. size) frozen strawberries or raspberries
1 can (8 1/4 oz!. size) crushed pineapple, undrained
3/4 cup chopped pecans or sliced toasted almonds
1/2 cup toasted coconut
1 cup whipping cream

Whip cream and set aside!. Combine remaining ingredients in a large mixing bowl and mix until well combined!. Fold in whipped cream!.Spoon mixture into an ungreased tube or bundt pan!. Cover and freeze until firm - at least 4 hours!.Remove cake from pan and slice with a knife that's been dipped in warm water to warm it

*OREO & Fudge Ice Cream Cake
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz!.) COOL WHIP Whipped Topping, thawed, divided
1 pkg!. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped POUR fudge topping into medium bowl!.

Add 1 cup of the whipped topping; stir with wire whisk until well blended!. Add dry pudding mix; stir 2 min!. or until well blended!. Gently stir in chopped cookies; set aside!.ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture!. Repeat layers!. Top with remaining 4 ice cream sandwiches!. Frost top and sides of dessert with remaining whipped topping!. Bring up foil sides!. Double fold top and ends to loosely seal packet!.FREEZE at least 4 hours before serving!. Store leftover dessert in freezer!.
#Note--The consistency of fudge topping can vary depending on what brand you purchase!. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk!.
#Substitute--Prepare as directed, using Neapolitan ice cream sandwiches!.

*chocolate-chip ice-cream-sandwich cake with butterscotch sauce
http://www!.epicurious!.com/recipes/food/v!.!.!.

*Ice Cream Tunnel Cake
1 (18!.25 ounce) package chocolate cake mix
1 quart vanilla ice cream, slightly softened
1/2 cup mint chocolate chips
1/2 cup light corn syrup
1 tablespoon whipping cream
1/2 teaspoon vanilla extract

Prepare cake mix according to package directions!. Pour batter into a greased and floured 10-in!. fluted tube pan!. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean!. Cool for 10 minutes before removing from pan to a wire rack!. Cool completely!.Slice top fourth off cake; set aside!. Using a sharp knife, carefully hollow out bottom, leaving a 1-in!. shell (save removed cake for another use)!. Place cake shell in freezer for 1 hour!. Fill tunnel with ice cream; replace cake top!. Cover and freeze for at least 6 hours!.
Just before serving, melt chips and corn syrup in a microwave; stir until smooth!. Stir in cream and vanilla!. Spoon over cake!.
#If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat!. Allow chips to stand for 24-48 hours!.

*Coffee Almond Ice Cream Cake
1 1/2 c Chocolate wafer crumbs (about 30 cookies)
1 ts Vanilla
1 1/2 c Amaretti, crushed (italian almond macaroons)
1/4 c Unsalted butter, melted
1 1/2 pt Coffee ice cream, slightly softened
1/2 c Almonds, sliced and toasted
Dark chocolate sauce
1 1/2 c Heavy cream, well chilled

In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined!. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan!. Freeze crust for 30 minutes or until firm!. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm!. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream!. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm!. Freeze cake, covered with plastic wrap and foil, overnight!. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate!. Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce!.

*Seven-Layer Ice Cream Cake recipe
1 small box (1-layer size) white cake mix
Chocolate ice cream
Butter brickle ice cream
Strawberry ice cream

Bake a 9-inch square cake!. When cold, cut cake in half, making two rectangles!. Split each half into two layers!. Spread one layer with chocolate ice cream, one with butter brickle ice cream, and one with strawberry ice cream!. Put one layer on top of the other, with a cake layer on top; pressing into shape!. Wrap and freeze!.
Before serving, let thaw in refrigerator for about 1 hour!.Slice and serve with chocolate sauce or thawed frozen strawberries

*Ice Cream Crunch Cake recipe
1 (12 ounce) package chocolate chips
2/3 cup smooth peanut butter
6 cups Rice Krispies cereal
1 gallon vanilla ice cream
Whipped cream for garnish (optional)
Fresh strawberries for garnish (optional)

In a large saucepan over medium heat, melt the chocolate chips and peanut butter until creamy and smooth!.In a large mixing bowl, pour the melted mixture over the cereal and combine!. Spread the chocolate cereal on a cookie sheet and cool!. When firm, break up the cereal mixture into small pieces!.Soften the ice cream and fold in all but 1 cup of the cereal mixture!. Spread the soft ice cream into a 10-inch springform pan!.Use remaining cereal mixture to make decorative topping, then freeze until hard!. Garnish with whipped cream and strawberries, if desired!. Release the side of the springform pan, slice and serve!.

* u can try these links also

http://allrecipes!.com/Search/Recipes!.asp!.!.!.
http://www!.epicurious!.Www@FoodAQ@Com





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