can some one please tell me how to make a good basic ice cream cake?

Answer 1

I like to use a brownie base for my ice cream cakes, baked in an 8 or 9 inch cake pan. Then emper a quart of your favorite ice cream. Smooth it onto the baked brownie base and pop it in the freezer while you temper another quart of your favorite ice cream. Remove then pan from the freezer and smooth the 2nd flavor over the 1st. Pour some Heshey's Syrup over the top and sprinkle with jimmies or nuts. Cover with plastic wrap and freeze until solid.

Answer 2

"Here's an easy, quick cake that tastes great during the long hot summers."
Original recipe yield:
1 -9 or 10 inch tube cake


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
1. 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.
2. Mix cream cheese and confectioner's sugar until light and fluffy.
3. About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

Answer 3

i have a recipe for a basic ice cream cake and if you want to find more go to my source website

Basic Ice Cream Cake Recipe

15 Chocolate crème-filled sandwich cookies
3 Tb Butter or margarine
2 Favorite candy bars
2 quarts Flavored ice cream (your choice)
12 oz Frozen whipped topping, thawed
Multicolored sprinkles or small candy decorations

Pan Type ~ Springform

On a cutting board, finely chop cookies, 2-3 at a time. Place butter in small microwave-cooker. Microwave on HIGH 30 seconds or until melted. Mix in cookie crumbs. Press crumb mixture onto bottom of a springform pan. Freeze 15 minutes.

Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces.

Cut ice cream container apart to expose block of ice cream. Cut half of ice cream into 1-inch-thick slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into a smooth layer. Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as first layer. Smooth top with spreader. Cover with aluminum foil. Freeze 3 hours or overnight.

Attach open star tip to a decorator. Fill tube with whipped topping and set aside. Run knife around edge of ice cream cake. Release collar from pan. Lightly frost top and side of ice cream cake with remaining whipped topping. Decorate with whipped topping using decorator. Top with sprinkles. Freeze 1 hour or overnight. Once whipped topping is frozen lightly cover cake with plastic wrap.

To serve, cut into wedges. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.)

serves about 12 servings