One ice cream cake I love-bake angel food cake as directed. After it is cooled completely and out of pan, divide cake into three layers. Soften a quart of favorite sherbet, Sorbet or ice cream and spread between layers. Restack cake and freeze. ummm
Does anyone have any recipes for making ice cream cakes?
Thanks,
AMY
Answers:
RE: Ice Cream Cake Recipes and Tips
melissa<>< (Guest Post)
I use those new silicone(rubber like) round baking pans. I make 3 thin layers of whatever flavored box cake using same pan. Clean well between baking. Cool completely. Let a half gallon of ice cream soften in fridge or on counter to very soft. Pour half into cleaned out silicon pan and level with spatula. Freeze for several hours. Pop out and refreeze while doing the rest of the ice cream. I set my cake base on a marble tray(stays colder- metal would be good to, but I am sure anything would work) then ice cream hard layer, cake, ice cream, etc. straighten up edges and cover with plastic wrap (to avoid freezer smells) and freeze for an hour or so. I use 3 containers of frosting(betty crocker). Frost until icecream starts melting-refreeze and then smooth out frosting flaws! I have a lot of "in and out" of the freezer during the frosting! But looks fantastic in the end.
Our favorite is Choc. cake with choc mint ice cream with milk choc frosting. YUMMMMM! Decorate top as you like! have also done oreos and then poured the melt and pour canister frosting on top! We call it TOXIC CHOCOLATE around here! ; ) Those silicon pans rock, you just have to pop the ice cream out with no tricks! I have the muffin, loaf and cookie sheet too! They are awesome, sold at Walmart.
The way I make them is to line a 9x13 pan with 2 strips of plastic wrap so it looks like a cross then put in a half gallon of ice cream of your choice and flatten out to mold to the pan and cover with the plastic wrap overhangs. Pop out of pan and place in the freezer to firm up. Clean the same pan out and bake a cake of your choice in the 9x13 pan. Remove cake from pan when it is done and Cool as usual , split cake in half horizontally seperate layers. Place molded ice cream on cake layer (remove plastic wrap of course) and place second layer of cake on top. Frost with Cool Whip.....or add some chocolate syrup to the cool whip THEN frost it. Place in freezer. To serve. cut pieces from cake let cake slices soften (this way is much faster than letting the whole cake soften, also you take what you want and put rest back in freezer before it thaws) good luck
RE: Ice Cream Cake Recipes and Tips
Post by Katie A.
I love all three of these ideas! I can't wait to try them!
RE: Ice Cream Cake Recipes and Tips
Post by QueenBeeCrafts
My mom would soften two half gallons of any flavor ice cream. Get a springform pan - fill the bottom with crushed cookie or graham cracker crumbs, pack one half gallon into the pan, sprinkle with more cookie crumbs, then pack in the other half gallon. Put the whole thing in the freezer for a while to get solid again.
Mix up "DreamWhip" to frost the cake. Gel piping works good for the lettering and freezes ok as well.
We used to get fun combinations of flavors - the birthday kid used to choose. Some complimented -some clashed - but it was fun! Cookie variations can be used also to change the flavors - and we have laced chocolate sauce in between the layers, or peanut butter also.
Let it soften slightly before cutting - and use a warm, big knife to cut.
Have fun!
RE: Ice Cream Cake Recipes and Tips
Post by mkymlp
Our family favorite is to bake any flavor box cake in two 8" or 9" pans. Let them cool completely and wrap so they don't dry out. Line one of the pans with foil. Soften about one half gallon of any flavor ice cream you desire, and put in foil lined pan. Wrap and freeze the ice cream until hard. Place one layer of cake on plate, top with firm ice cream layer, then top with the last layer of cake. Frost with Cool Whip or whipped cream. Freeze until firm. I usually garnish it with fresh fruit or shaved chocolate before serving. This is very easy to make. Make sure you have enough room in your freezer. Prepare it twenty four hours in advance since it needs to freeze solid. I usually place the cake in the freezer unwrapped for about one hour or until it is firm. Then I quickly wrap it for the remainder of the time. You can use your imagination, and create your own custom cake. Let cake sit out for a bit (depending on the room temperature) before serving. I know of one woman that made a 13 x 9" ice cream cake using this recipe. She was serving a very large crowd of people.
RE: Ice Cream Cake Recipes and Tips
Twila (Guest Post)
This recipe uses Icecream sandwich bars. Lay unwraped Icecream sandwich bars in a 9 X 13 dish. Put a layer of Icecream Sundae topping over them.some chopped walnuts or pecans and a layer of coolwhip. Repeat with another layer of each and top with more walnuts or pecans. You can also put some cherries on top. Put in the freezer and cut into squares to serve. Carmel or butterscoth topping is good.
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