Do you have a great ice cream cake recipe?

Question

Does anyone have a great ice cream cake recipe? And what kind of frosting would you use on it? I've looked all over the internet and everyone differs on the subject. I'm putting crystallized flowers on top of the cake so I think I might just do a whipped cream icing, has anyone had any success with this?

Answer 1

Baskin-Robbins Ice Cream Cake recipe
Cake:
1 (18.25 ounce) box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2 gallon box praline ice cream
4 cups (2 pints) vanilla ice cream
1 (12 ounce) container white frosting
Optional: Colored frosting

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 x 13-inch baking pan and bake at 350 degrees F for 30 to 35 minutes. When cake is done, let it cool to room temperature.

When the cake has cooled, slice it in half and place each half on a wax-paper covered cookie sheet, or a platter or tray that will fit into your freezer.

Use a sharp serrated knife (a bread knife works great) to slice the ice cream 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 a half upon each of cakes. 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 both cake have been trimmed, place them 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. Use a frosting knife or spatula to coat each cake with about 2 cups of ice cream. Cover the entire surface thoroughly so that you cannot see any of the cake. Pop the cakes into the freezer for an hour or so to set up.

When the cakes have 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 cakes and keep them in your freezer until party time.

When you are ready to serve the cakes, leave them out for 10 to 15 minutes before slicing. Cut the cakes with a sharp knife that has been held under hot water.

Makes 2 cakes (approximately 10 servings each).

Preparation Tips: You may wish to use another flavor cake mix such as chocolate or devil's food for this dessert, even low-fat cake mix works. It's up to you. Just follow the directions on the box for making the cake in a 9 x 13-inch baking pan. You can also use any flavor of ice cream. Just be sure to get it in a box.

Answer 2

1

Answer 3

here it is..

Ice Cream Cake

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.

Answer 4

Ingredients
For the sauce
100ml/3½fl oz double cream
55/2oz white chocolate, broken into pieces
For the cake
1 chocolate muffin, sliced in half horizontally
1 scoop of vanilla ice cream
2 tbsp of brandy-soaked cherries
drizzle of Tia Maria
white chocolate sprinkles, to garnish



Method
1. To make the sauce, scald the double cream in a saucepan.
2. Remove from heat and stir through the chocolate pieces. Leave to cool for a few minutes.
3. Hollow out the centre of the muffin with a teaspoon.
4. Place the muffin on a baking tray and bake in a moderate oven 180C/350F/Gas 4 for three minutes to warm through.
5. In a small bowl, fold the cherries through the ice cream, creating a rippled effect if desired.
6. Remove the warm muffin from the oven and put on a serving plate.
7. Drizzle over with Tia Maria.
8. Fill the centre of the muffin with a scoop of ice cream and replace the muffin top.
9. Pour over the white chocolate sauce and garnish with white chocolate sprinkles.
10. Serve immediately.

Answer 5

this one comes out reallllly pretty too!

Oreo & Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Cool Whip, thawed
1 pkg. (4-serving size) Chocolate Flavor Instant Pudding
8 Oreo Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
Arange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftover dessert in freezer.

Answer 6

Try this one, it's soooooo tasty.

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
FREEZE at least 4 hours before serving. Store leftover dessert in freezer.


KRAFT KITCHENS TIPS

Note
The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.

Substitute
Prepare as directed, using Neapolitan ice cream sandwiches.