Ice Cream Cake

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Assistant Cook
Jan 22, 2005
Does anyone have a recipe for Ice cream cake? I used to have one but I cant find it. I want a cake with ice cream layers. Can anyone help? :)
Ice Cream Cake
2 (8.5 ounce) boxes chocolate wafers
1 cup butter, melted
2 pints vanilla ice cream
2 pints chocolate ice cream
2 pints any other flavor ice cream
Coconut flakes

Anytime up to two weeks before serving, make crumbs from wafers in blended or with rolling pin. Combine crumbs and melted butter, reserving 2/3 cup of crumbs. Firmly press remaining crumbs over bottom and up sides of a 9-inch springform pan. Freeze until firm (15 minutes).

Remove from freezer and spread vanilla ice cream in an even layer. Sprinkle with 1/3 cup crumbs. Return to freezer until ice cream is firm.

Repeat layering ice cream, with chocolate used last, in the same manner, omitting crumbs at the end. Cover top with foil and freeze.

Early on serving day put serving plate in freezer to chill. Ten minutes before serving, invert pan onto plate, release catch, and remove sides and bottom. Garnish with coconut flakes.

Makes 12 servings.
Red Velvet Ice Cream Cake

1/2 cup (1 stick) butter or margarine, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 (1 ounce) bottle red food coloring
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon salt
1 cup buttermilk or sour milk (see note)
1 1/2 teaspoons baking soda
1 tablespoon white vinegar
1/2 gallon vanilla ice cream

For the buttercream frosting
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon vanilla extract (clear, if available)
4 cups sifted confectioners' sugar (approximately a
1-pound box); sift before measuring
2 tablespoons milk

Preheat oven to 350 degrees F. Grease and flour (or dust with extra cocoa) two 9-inch round baking pans.

In large mixer bowl beat butter, sugar and vanilla extract until creamy. Add eggs and food coloring; blend well.

Stir together flour, cocoa and salt; add alternately with buttermilk to batter mixture, beating until well blended.

In a small bowl, stir baking soda into vinegar; fold carefully into batter (do not beat). Pour batter into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks. Cool completely.

Thaw ice cream until soft, but not melted (about 15 minutes at room temperature). Place in bowl and stir until smooth. Line a 9-inch cake pan with plastic wrap and fill with ice cream, packing down and smoothing top. Place in freezer until firm.

To make the frosting: Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

Use immediately, or keep icing covered with a damp cloth until ready to use.

To assemble cake: Place one cake layer on serving plate. Remove and unwrap ice cream layer; place on cake, place remaining cake layer on top. Frost top and sides with buttercream frosting.

Makes 10-12 servings.

NOTE: Cake can be assembled and frozen up to 24 hours before serving.
Brownie Ice Cream Cake

1 cup (6 ounces) semisweet chocolate chips
2 tablespoons water
3 tablespoons stick butter or margarine
1/2 cup plus 2 teaspoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup flour
1 pint good quality coffee or other flavored ice cream
2 pints good quality chocolate or other flavored ice cream
1/2 cup heavy (whipping) cream
Garnish: warmed chocolate sauce, maraschino cherries

Preheat oven to 350 degrees F. Grease a 9-inch pie plate.

Microwave the chocolate and water in a medium bowl on HIGH for 50 seconds; repeat at 10 second intervals until chocolate is melted and smooth. Scrape the mixture into a medium bowl. Add butter and beat with mixer on medium speed until smooth and glossy. Beat in the 1/2 cup sugar, then the eggs. Scrape down the side of bowl and beat in vanilla extract, baking powder and baking soda.

Reduce mixer speed to low and beat in flour just until blended. Spread evenly in the prepared pie plate. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out with moist not wet crumbs sticking to it.

Place on a wire rack and when cool enough to handle, about 15 minutes, hold pie plate still and gently rotate brownie with your thumbs until it loosens from pie plate. (this makes serving easier) With a metal spoon, scoop soft brownie mixture from center, leaving a shell about 1/4 inch thick. Loosely wrap scooped out brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or up to 1 month.

Remove scooped out brownie. Spread coffee ice cream over bottom of pie shell Sprinkle with about half the scooped out brownie. Cover and freeze until firm, at least 1 hour.

Spread with chocolate ice cream. Cover and freeze at least 3 hours or up to 1 week.

About 1 hour before serving, beat heavy cream with remaining 2 teaspoons sugar until stiff peaks form when beaters are lifted. Spread over ice cream, or spoon whipped cream into a decorating bag fitted with a star tip and pipe around edge. Garnish with remaining scooped out brownie, the warmed chocolate sauce and maraschino cherries. Return to freezer until 30 minutes before serving, then transfer to refrigerator so ice cream can soften slightly.

Serves 10.
Banana Split Ice Cream Cake

4 cups strawberry ice cream
1/3 cup Strawberry Sauce, chilled
1/3 cup Chocolate Sauce, chilled
4 cups vanilla ice cream
14 ounces canned pineapple
4 cups chocolate ice cream
1/2 cup whipping cream
1 tablespoon confectioners' sugar
1 banana, sliced

Prepare sauces and let cool before preparing cake.

Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15 to 20 minutes or until firm.

Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer.

Whip cream with confectioners' sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and Strawberry Sauce. Serve immediately. Freeze for 20 minutes or until firm.

Strawberry Sauce
1 1/4 cups frozen strawberries
3 tablespoons granulated sugar
1/2 teaspoon orange rind, grated
1 tablespoon orange juice or water
1 teaspoon cornstarch

In small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled.

Chocolate Sauce
1 cup granulated sugar
3/4 cup whipping cream or evaporated milk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt

In saucepan, whisk together sugar, whipping cream, cocoa, vanilla extract and salt until smooth; cook over medium heat, stirring for 8 to 10 minutes or until thickened and smooth. Let cool.

Makes 1 1/2 cups.
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


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.

a 10- to 12-ounce frozen pound cake, partially defrosted and sliced crosswise into 1/4 inch-thick slices (about 28)
3 tablespoons dark rum
2 tablespoons Kahlúa

For the mascarpone ice cream
2 large whole eggs
1/2 cup sugar
1/2 teaspoon vanilla
2 cups mascarpone (about 17 1/2 ounces, available at most cheese shops and some specialty food shops)
1 large egg white

For the espresso ice cream:
2 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
1 1/2 cups heavy cream
4 tablespoons instant espresso powder dissolved in 3 tablespoons boiling water

3 ounces fine-quality bittersweet chocolate, grated

On a baking sheet toast the pound cake slices in one layer in the middle of a preheated 350 °F. oven for 8 to 10 minutes, or until they are colored lightly and dry. In a small bowl stir together the rum and the Kahlúa, brush the slices on both sides with the mixture, and let them cool on a rack.

Make the mascarpone ice cream:
In a bowl with an electric mixer beat the whole eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, a pinch of salt, and the mascarpone until the mixture is combined well. In a bowl beat the egg white until it holds soft peaks and beat it into the mascarpone mixture. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.

Make the espresso ice cream:
In a bowl with an electric mixer beat the eggs and the sugar until the mixture is thick and very pale and beat in the vanilla, the milk, the cream, and the espresso mixture, cooled. Chill the mixture until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions.

Line a loaf pan 9 by 5 by 3 inches, with plastic wrap, letting the plastic wrap hang over the edges by several inches, Arrange one row of cake slices, overlapping them slightly, down the middle of the pan, pack in half the mascarpone ice cream, smoothing it, and sprinkle the top with 3 tablespoons of the chocolate. Arrange one layer of the cake slices, overlapping them slightly, to cover the chocolate completely, pack in the espresso ice cream, smoothing it, and sprinkling the top with 3 tablespoons of the remaining chocolate. Arrange another layer of cake slices in the same manner, pack in the remaining mascarpone ice cream, smoothing it, and arrange any remaining cake slices on top, packing the cake in firmly. Fold the plastic wrap over the top and freeze the cake overnight. Invert the cake onto a platter, discarding the plastic wrap, and sprinkle any remaining chocolate decoratively over the top.

Makes 8 servings.
Thank you all so much!! They all look soooo good. I'm gonna have to try them all. There goes my diet. :LOL:

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