B 52 Ice Cream Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
• Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
• While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
• Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
• Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
• Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
• Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
• Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

Steps:

• Preheat the oven to 425 degrees F.
• Place the wafer crumbs into a bowl and stir in the butter until evenly moistened.
• Firmly press over the bottom and about 1" up the sides of a 9" springform pan.
• Bake in the centre of the oven until firm, 5 to 7 minutes.
• Place in the freezer to cool, about 20 minutes.
• When the crust is cool, measure the chocolate ice cream into a bowl and cut into small chunks.
• Drizzle with the Irish cream liqueur and mix it in as best you can. Don't let the ice cream melt completely. It should resemble a very thick milkshake.
• Spoon into the cooled crust and spread evenly.
• Freeze until firm on top, about 15 minutes.
• Meanwhile, measure out the orange juice concentrate into a small bowl to soften.
• In another small bowl, stir the coffee granules with 1 teaspoons warm water.
• When the bottom layer is firm, measure 2 cups vanilla ice cream into a bowl.
• Stir in the coffee and dollop over the chocolate layer, then spread over the top.
• Freeze until the top is firm, about 15 minutes.
• Place the remaining 2 cups of vanilla ice cream into another bowl.
• Stir in the orange juice concentrate and orange-flavoured liqueur.
• Dollop over the coffee layer, then evenly spread over the top.
• Tightly cover with plastic wrap and freeze until firm, at least 4 hours.
• For easy serving, place the cake on the counter and uncover.
• Let sit for about 10 minutes, just until you can slice.
• Garnish with chocolate curls or orange slices if desired.