BERRIES-AND-CHERRIES ICE CREAM CAKE
Talk about a slice of heaven! Chocolate wafers, cherry ice cream, and vanilla ice cream doctored with fresh cherries and berries are layered into a spectacular cake. It's finished with a generous drizzle of dark chocolate, which hardens into an irresistible shell after a turn in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h
Yield Makes one 9-inch round cake
Number Of Ingredients 11
Steps:
- Combine vodka and 1/3 cup sugar; gently stir in cherries and berries. Let stand 2 hours, stirring occasionally; or refrigerate, covered, up to 12 hours. Strain (reserving syrup for another use).
- Pulse wafers in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press half of mixture into the bottom of a 9-inch springform pan; freeze until firm, about 30 minutes.
- Temper cherry ice cream in the refrigerator until it has the texture of soft-serve, about 20 minutes. Meanwhile, beat cream with remaining 1/3 cup sugar to soft peaks. Stir two thirds of whipped cream (refrigerate the remainder) into cherry ice cream just to combine. Pour ice cream mixture over crust; smooth top and freeze until firm, about 1 hour.
- Top with remaining crumb mixture; press to lightly pack. Freeze 20 minutes. Meanwhile, temper vanilla ice cream in the refrigerator about 20 minutes, then stir into remaining whipped cream just to combine. Fold in half of cherry-berry mixture. Spread over crumb mixture, smooth top, and sprinkle with remaining berry-cherry mixture. Cover and freeze at least 4 hours and up to 2 days.
- Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water. Let cool until no longer hot but still pourable, about 10 minutes. Run a thin-bladed knife between cake and sides of pan to loosen; remove sides. Run knife between bottom of cake and pan; transfer to a cake plate. Drizzle chocolate evenly over cake; top with whole cherries and berries.
- Return to freezer until chocolate hardens, 2 to 3 minutes; or freeze, loosely covered, up to 8 hours. Slice into wedges using a sharp knife dipped in hot water (if cake is too firm to slice, let temper in the refrigerator 10 to 15 minutes first).
ICE CREAM COOKIE DESSERT
Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! -Kimberly Laabs, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 573 calories, Fat 27g fat (14g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
HOT BERRIES 'N' BROWNIE ICE CREAM CAKE
Allene Bary-Cooper, Wichita Falls, Texas writes, "This decadent dessert is a taste of Heaven. The hot mixed berry topping seeps through the brownie layer into the cool vanilla ice cream for a zippy chilled cake. Yum!"
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 24 servings.
Number Of Ingredients 17
Steps:
- Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack., Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm., Remove from the freezer 5 minutes before serving. For sauce, in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce.
Nutrition Facts : Calories 233 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 140mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
BERRY ICE CREAM CAKE
Provided by Food Network Kitchen
Time 5h50m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Assemble the cake: Place 1 cake layer on a platter; scoop the ice cream on top and spread it to the edge using an offset spatula. Top with the second cake layer, then run the spatula around the sides to smooth the ice cream. Freeze until firm, about 4 hours.
- Make the topping: About 30 minutes before serving, remove the cake from the freezer and let stand at room temperature. Toss the berries and 3 tablespoons sugar in a bowl; set aside until ready to serve. Beat the heavy cream, the remaining 1 tablespoon sugar and the vanilla in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes. Spread on top of the cake. Top with the berries and their juices.
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
PEACH & RED BERRY ICE CREAM CAKE
This dessert is one seriously cool customer - layer vanilla sponge with mascarpone fruit ice cream and berries
Provided by Cassie Best
Categories Dessert
Time 1h15m
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 20cm deep cake tin with baking parchment. Put the butter, sugar, flour, eggs, soured cream, vanilla and 1⁄4 tsp salt into a large mixing bowl and blend together using an electric hand whisk. Once smooth, scrape into the cake tin and bake for 50-55 mins until golden and risen, and a skewer inserted in the centre comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
- Clean the cake tin, and line with a double layer of cling film. Tip half the raspberries, half the redcurrants and 2 tbsp of the icing sugar into a bowl and lightly crush with a fork, set aside. Pour the double cream, icing sugar and mascarpone into another bowl and whisk with an electric hand whisk until softly whipped and just holding its shape. Fold through the sour cream, peaches, and whole and crushed berries.
- Split the cake into 3 even layers. Flip the top layer into the cake tin, so the top now becomes the base. Scrape half the cream and fruit mixture into the tin, spread to the edges and level the top. Flip the middle layer of cake into the tin, top with the remaining cream and fruit mixture, then flip on the final layer of sponge. Give the sponge a gentle press to expel any gaps between the layers, then overwrap and place in the freezer. You can also freeze some extra raspberries and redcurrants to serve alongside. Freeze the cake for at least 4 hrs.
- Remove the cake from the freezer 20 mins before serving. Tip it out of the tin onto a cutting board and slice. Any leftovers can be put back in the freezer and eaten over the next 2 weeks. Serve with extra berries and a berry coulis (recipe in 'goes well with').
Nutrition Facts : Calories 541 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
More about "berry ice cream cake recipes"
ICE CREAM CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 2 mins
EASY BERRY ICE CREAM CAKE RECIPE | THEHUB FROM WALMART …
From ideas.walmart.ca
20 HOMEMADE ICE CREAM RECIPES MADE FOR HOT …
From southernliving.com
FRESH BERRY CREAM CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SPECULOOS & BLUEBERRY ICE CREAM CAKE | CANADIAN LIVING
From canadianliving.com
VERY BERRY ICE CREAM CAKE | WILLIAMS SONOMA
From williams-sonoma.com
LAYERED BERRY ICE CREAM COOKIE CAKE RECIPE
From pillsbury.com
BERRY ICEBOX CAKE RECIPE – HOW TO MAKE ICEBOX CAKE
From grandbaby-cakes.com
IS COTTAGE CHEESE MAKING A COMEBACK? TRY 3 ICE CREAM RECIPES …
From goodmorningamerica.com
BLUEBERRY MUFFIN CAKE - LIVING THE GOURMET
From livingthegourmet.com
BERRY RIPPLE ICE CREAM RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
TRIPLE BERRY ICE CREAM CAKE - HOW SWEET EATS
From howsweeteats.com
HOMEMADE BLUEBERRY ICE CREAM - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
BERRY ICE-CREAM CAKE
From taste.com.au
BLENDER CHOCOLATE PEANUT BUTTER ICE CREAM. - HALF BAKED HARVEST
From halfbakedharvest.com
BLUEBERRY CRUMBLE ICE CREAM - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
NADIYA HUSSAIN’S BLUEBERRY ICE CREAM CAKE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
BERRY ICE CREAM CHEESECAKE PIE | CANADIAN LIVING
From canadianliving.com
LAYERED BERRY ICE-CREAM CAKE | WOOLWORTHS TASTE
From taste.co.za
BLUEBERRY ICE CREAM CAKE RECIPE - BBC FOOD
From bbc.co.uk
VEGAN BERRY ICE CREAM CAKE - RAINBOW NOURISHMENTS
From rainbownourishments.com
EASY BERRY ICEBOX CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RECIPE BLUEBERRY ICE CREAM CAKE
From whereiscake.com
BLUEBERRY ICE CREAM CAKE - WOOD & SPOON
From thewoodandspoon.com
GLUTEN FREE BLUEBERRY PUDDING CAKE - ONLY GLUTEN FREE RECIPES
From onlyglutenfreerecipes.com
20 BEST 4TH OF JULY CAKES - JULY 4TH CAKE DECORATING IDEAS
From thepioneerwoman.com
You'll also love