How does one create a ice cream cake?!
Can someone please give me a detailed answer!? I saw those kinds of cakes in Coldstone Creamery and I just have to find out!.also, can you give me a recipe with chocolate ice cream!? Thank you so much!.Www@FoodAQ@Com
Answers:
Chocolate Ice Cream Cake
Ingredients:
2 eggs, separated
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
1/2 cup vegetable oil
1 cup buttermilk or sour milk*
ICE CREAM LAYERS(recipe follows)
3/4 cup sweetened whipped cream or non-dairy whipped topping
1/2 cup fresh fruit, sliced
CHOCOLATE CREAM ROSETTES(recipe follows, optional)
Directions:
1!. Heat oven to 350°F!. Grease and flour three 9-inch round baking pans!. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking!.)
2!. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form!. Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt in large bowl!. 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!.
3!. Bake 18 to 20 minutes or 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!.
4!. 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 ROSETTES, if desired!. 10 to 12 servings!.
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 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!.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup!.
Ice Cream Cake
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 3 Hours
Yields: 18 servings
"It's cake and ice cream in two lovely cold layers, yummy friendly fun!"
INGREDIENTS:
1 (18!.25 ounce) package
chocolate cake mix 1/2 gallon chocolate ice cream,
softened
DIRECTIONS:
1!. Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely!.
2!. Use ice cream that comes in a rectangular carton!. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper!.
3!. Place the cooled cake over the ice cream!. Trim the cake and ice cream so that the edges match!.
4!. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over!. Remove the waxed paper and smooth out the seam between the ice cream slabs!.
5!. Cover with waxed paper and freeze until very firm!. Decorate as desired
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
Ingredients:
2 eggs, separated
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
1/2 cup vegetable oil
1 cup buttermilk or sour milk*
ICE CREAM LAYERS(recipe follows)
3/4 cup sweetened whipped cream or non-dairy whipped topping
1/2 cup fresh fruit, sliced
CHOCOLATE CREAM ROSETTES(recipe follows, optional)
Directions:
1!. Heat oven to 350°F!. Grease and flour three 9-inch round baking pans!. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking!.)
2!. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form!. Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt in large bowl!. 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!.
3!. Bake 18 to 20 minutes or 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!.
4!. 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 ROSETTES, if desired!. 10 to 12 servings!.
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 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!.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup!.
Ice Cream Cake
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 3 Hours
Yields: 18 servings
"It's cake and ice cream in two lovely cold layers, yummy friendly fun!"
INGREDIENTS:
1 (18!.25 ounce) package
chocolate cake mix 1/2 gallon chocolate ice cream,
softened
DIRECTIONS:
1!. Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely!.
2!. Use ice cream that comes in a rectangular carton!. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper!.
3!. Place the cooled cake over the ice cream!. Trim the cake and ice cream so that the edges match!.
4!. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over!. Remove the waxed paper and smooth out the seam between the ice cream slabs!.
5!. Cover with waxed paper and freeze until very firm!. Decorate as desired
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
INGREDIENTS
1 (18!.25 ounce) package chocolate cake mix
1/2 gallon chocolate ice cream, softened
DIRECTIONS
Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely!.
Use ice cream that comes in a rectangular carton!. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper!.
Place the cooled cake over the ice cream!. Trim the cake and ice cream so that the edges match!.
Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over!. Remove the waxed paper and smooth out the seam between the ice cream slabs!.
Cover with waxed paper and freeze until very firm!. Decorate as desired!.Www@FoodAQ@Com
1 (18!.25 ounce) package chocolate cake mix
1/2 gallon chocolate ice cream, softened
DIRECTIONS
Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely!.
Use ice cream that comes in a rectangular carton!. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper!.
Place the cooled cake over the ice cream!. Trim the cake and ice cream so that the edges match!.
Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over!. Remove the waxed paper and smooth out the seam between the ice cream slabs!.
Cover with waxed paper and freeze until very firm!. Decorate as desired!.Www@FoodAQ@Com
Coldstone has a website with the ingredients of the cakes listed!. I have done this and finally figured out that it's a lot easier if you use parchment or plastic wrap in a cheesecake pan!. Then begin to layer your ingredients!. Let it freeze overnight!. It's a lot easier to remove!. also, freeze the tray you're going to serve your cake in!. Frost with fresh whipped cream you have slightly overwhipped!. Let this freeze and then begin to add your toppings after this is completely frozen!.Www@FoodAQ@Com
this is my favorite kind, i make it at home, so easy!!
ingredients:
2 tubs chocolate ice cream
1 package Oreo cookies
1/2 cup (1 stick) butter
1 cup fudge ice cream topping (I like Smucker's)
1 tub cool whip
method:
let the ice cream soften, so you can easily spread it!.
crush all the Oreo cookies
melt the stick of butter and combine it with about 1/2 of the oreos!. spread the mixture in the bottom of a freezer-safe pan!.
now just start layering, add a layer of ice cream next, then a layer of fudge, then another layer of oreos etc!. until all your ice cream and Oreos are gone!. top with the cool whip, you could even save a few oreo crumbles and sprinkle on top for a more fancy effect! :) freeze until the ice cream is hard!Www@FoodAQ@Com
ingredients:
2 tubs chocolate ice cream
1 package Oreo cookies
1/2 cup (1 stick) butter
1 cup fudge ice cream topping (I like Smucker's)
1 tub cool whip
method:
let the ice cream soften, so you can easily spread it!.
crush all the Oreo cookies
melt the stick of butter and combine it with about 1/2 of the oreos!. spread the mixture in the bottom of a freezer-safe pan!.
now just start layering, add a layer of ice cream next, then a layer of fudge, then another layer of oreos etc!. until all your ice cream and Oreos are gone!. top with the cool whip, you could even save a few oreo crumbles and sprinkle on top for a more fancy effect! :) freeze until the ice cream is hard!Www@FoodAQ@Com
I used to work for a ice cream shop that made their own cakes!. This is the easy way!. Go to your local hobby store and purchase a metal ring, about 3-4 inches tall!. I boxed cake and your faviorate ice cream!.
1!. make the cake in 9 inch round pans!. make sure that the metal ring that you purchase is not larger than your cake that you are baking!. Freeze your cake overnight in a deep freeze!.
2!. Remove cake from the freezer, place the metal ring on top of the cake and "cookie cut" the cake to fit inside the ring!. Place the cake inside of the ring on a sturdy piece of cardboard!.
3!. take your favorite icecream and let it thaw until it is soft and pliable!. spread the icecream in the metal ring on top of the cake (make sure the cake is still frozen)!. You can layer as much as you want and any kind of goodies in the middle (i!.e!. fundge, strawberry topping, candy)!.
4!. pack the icecream good and tight up to the top of the metal ring!. Lay a piece of wax paper on top!. Freeze in deep freeze overnight!.
5!. This is the really easy part!. Remove the frozen cake from the freezer!.!.!.it should be has hard as a rock!. Get out your hairdryer!.!.!.!.yep, your haridryer!. turn on low and point on the outside of the metal ring to defrost the cake to loosen it from the ring!. go around the cake several times until the cake detaches easily from the mold!.
6!. Put back in the freezer to freeze the ice cream that may have melted while removing the ring!.
7!. Remove and decorate with choc sauce, carmel, or other toppings and icing!.
Good luck!Www@FoodAQ@Com
1!. make the cake in 9 inch round pans!. make sure that the metal ring that you purchase is not larger than your cake that you are baking!. Freeze your cake overnight in a deep freeze!.
2!. Remove cake from the freezer, place the metal ring on top of the cake and "cookie cut" the cake to fit inside the ring!. Place the cake inside of the ring on a sturdy piece of cardboard!.
3!. take your favorite icecream and let it thaw until it is soft and pliable!. spread the icecream in the metal ring on top of the cake (make sure the cake is still frozen)!. You can layer as much as you want and any kind of goodies in the middle (i!.e!. fundge, strawberry topping, candy)!.
4!. pack the icecream good and tight up to the top of the metal ring!. Lay a piece of wax paper on top!. Freeze in deep freeze overnight!.
5!. This is the really easy part!. Remove the frozen cake from the freezer!.!.!.it should be has hard as a rock!. Get out your hairdryer!.!.!.!.yep, your haridryer!. turn on low and point on the outside of the metal ring to defrost the cake to loosen it from the ring!. go around the cake several times until the cake detaches easily from the mold!.
6!. Put back in the freezer to freeze the ice cream that may have melted while removing the ring!.
7!. Remove and decorate with choc sauce, carmel, or other toppings and icing!.
Good luck!Www@FoodAQ@Com
www!.allrecipes!.com
This is my favorite recipe site!. Enjoy!Www@FoodAQ@Com
This is my favorite recipe site!. Enjoy!Www@FoodAQ@Com
Let me know if you find the recipe I love Icecream CakeWww@FoodAQ@Com