How do I make an icecream cake?

Question

I bought Ice cream and Cake but Im confused on how to make it?

Answer 1

Ice Cream Cake

INGREDIENTS
1 (10 inch tube pan) angel food cake
2 quarts strawberry ice cream, softened
4 cups confectioners' sugar
8 ounces cream cheese
1/2 pint fresh strawberries
DIRECTIONS
Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
Mix cream cheese and confectioner's sugar until light and fluffy.
About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

Answer 2

Actually an Ice cream cake doesn't have cake in it. But you can do two different things with what you have. Bake the cake and slice the layers in two layers each, so you have 4 layers. Soften the ice cream and spread it on the layers you have, preferably over the cut side. Put it in the freezer to refreeze and then use softened ice cream to assemble it and as icing and refreeze it again.

Or you can soften the ice cream and fill two cake pans that are lined in wax paper and refreeze it. put a thin layer of cake between the two layers and ice like a regular cake.

They both sound good to me, but I have never did either, just thought them up. However, I have bought an Ice cream cake and know they have a very thin slice of cake between the layers of ice cream.

Answer 3

If you want an all ice cream cake, soften the ice cream and press it into round layer cake pans lined with parchment paper or waxed paper (or whatever shape/size you want to use.) Freeze. Unmold ice cream "cake" onto a cake board covered with aluminum foil. (Cake boards can be purchased at craft stores that sell cake decorating supplies. Super Walmart stores generally carry them in their craft section, too.)

Cover with frosting, or fudge (the thick kind used for ice cream sundaes) would also be a good choice between the layers. Add second layer, then freeze again until firm. Frost with favorite frosting recipe, or find your preference at Wilton.com or CakeWorksCentral.com. Decorate with more frosting; if you need ideas or technique how-to information, you will find them at both sites. Freeze until ready to serve, allowing to soften for 5-10 minutes to allow easier cutting.

If you are doing half cake, half ice cream, just use one layer of regular cake on the bottom and follow from there. Most cake mixes yield a cake that is firm enough for this, but for a firmer texture cake, add 1 tablespoon of Wilton Meringue Powder (which again you will find where cake decorating supplies are sold) or 1 tablespoon powdered egg whites (sold in baking aisle at grocery store) when preparing the cake mix batter.

Happy Baking!
Maria

Answer 4

20 min 20 min prep

Crust
2 packages Ritz crackers, crushed finely (~68 crackers)
1/2 cup butter or margarine, melted

Filling
2 packages instant chocolate pudding mix
1 1/2 cups milk
1/2 gallon vanilla ice cream, softened
1 (8 ounce) carton Cool Whip
1. Combine crushed crackers and margarine& press into a 9 by 13" pan.
2. Bake at 350 degrees for 7 to 10 minutes.
3. Cool.
4. In a large bowl, beat pudding& milk until smooth.
5. Add pudding to softened ice cream& beat till smooth.
6. Pour over crust& freeze.
7. Top with Cool Whip.
8. Decorate with chopped nuts or chocolate sprinkles.
9. Keep in freezer till ready to serve.

Answer 5

I have a bake and fill cake set from Betty Crocker; you fill the cake pan w/cake mix, then put the insert pan in. When cake is done, you take out the insert pan and let cake cool, then fill w/ice cream, pudding, etc and freeze.

Answer 6

Its really good!

Cookie Ice cream Cake

Ganache and Filling:
1/2 gallon cookies and cream ice cream, softened
1 cup heavy cream
1 (12-ounce) bag semisweet chocolate morsels
Cake:
Butter, for pans
Flour, for pans
1 (18.25-ounce) box devil's food cake mix
1 1/2 cups water
1/2 cup vegetable oil
3 eggs


Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.
Preheat oven to 350 degrees F.

Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.

While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.

Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.

Answer 7

Check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
http://tinyurl.com/2akppm