Need a ice cream cake recipe?

Answer 1

Ice Cream Cake



1 box yellow cake mix
3 large eggs
1/3 cup vegetable oil
2 quarts coffee (or any other flavor) ice cream, softened slightly

One hour before starting your cake, turn the freezer to its highest setting.Heat oven to 350° F. Grease and flour two 8-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Divide the batter between the pans. Place the pans in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes. Allow the cakes to cool for at least 10 minutes before removing them from the pans. Let the layers cool completely before assembling the cake.
Place one of the layers on an 8-inch cardboard cake round or a freezerproof cake plate. Using a rubber spatula, evenly spread 1 quart of the softened ice cream over the top of the plated layer. Place the remaining cake layer on top of the ice cream. Put the cake in the freezer to harden, about 1 hour.
Transfer the remaining softened ice cream to a mixing bowl. Cream by hand with a rubber spatula until it reaches the consistency of frosting. Frost the top and the sides of the cake with the ice cream.
Note: If the ice cream becomes too soft to work with, place both the bowl and the cake in the freezer until the ice cream is firm, about 30 minutes. When the cake is frosted, transfer it to the freezer to harden, about 1 hour. Serve immediately upon removal, using a warm knife to slice.

Yield: Makes 12 to 16 servings

NUTRITION PER SERVING
CALORIES 383(0% from fat); FAT 21g (sat 7g); PROTEIN 6mg; CHOLESTEROL 75mg; CALCIUM 148mg; SODIUM 301mg; FIBER 0g; CARBOHYDRATE 45g; IRON 1mg

Sara Neumeier

Answer 2

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

1. 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.
2. Line a nonstick 9 x 5 x 3¾-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing a 4-inch overhang on all sides.
3. 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.
4. 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.
5. 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.

Answer 3

Minutes to Prepare: 5
Number of Servings: 1

Ingredients

Ingredients for Ice Cream:
1/2 cup milk (I use skim)
1 tbsp. (3 tsp.) sugar
1/4 tsp. vanilla extract (or any flavor extract)

Ingredients Needed to Make Ice Cream (not eaten):
Ice cubes
6 tbsp. salt

Tools Needed:
Measuring utencils (tsp., tbsp., 1/2 cup)
Resealable Ziploc Bags ( 1 pint and 1 gallon sized)



Directions
Place milk, sugar and extract in pint sized bg and seal.
Fill gallon sied bag halfway with ice cubes.
Add salt to ice.
Place the pint sized sealed bag inside the gallon sized bag on top of ice.
Seal gallon sized bag.
Shake bags vigorusly for about 4 min or until mixture inside pint sized bag freezes.
Remove pint sized bag from gallon sized bag.
Discard contents of gallon sized bag.
Place contents of pint sized bag into bowl and ENJOY.
Makes 1 serving.
(Variation: add berries, nuts, or granola if desired)


I use this recipe if I'm craving Ice cream because it has less than 95 Calories and is quick and easy to make from ingredients that are always in my house. I've also used this Recipe as a fun cooking session with pre-schoolers they love the process and get to eat ice cream in the end. If you are craving say strawberry ice cream they so make strawberry extract and you can just substitute that for the vanilla extract.

Answer 4

use a spring form pan make crust with crushed hard cookies and little butter melted place in the bottom of the pan then scoop out half the ice cream you want to use next add nuts and carmel sauce such as ice cream toppings you find in the store top with more soft ice cream and add more carmel nut toping the varations are endless use fruit and granola for the top have fun

Answer 5

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