EASY INCREDIBLE ICE CREAM CAKE
Perfect for summer parties or birthdays any month of the year, this simple ice cream cake is better and less expensive than any store-bought version! Layers of moist cake, crunchy cookies, rich ice cream, and a smooth, buttery-like icing deliver sweet perfection in every bite.
Provided by NicoleMcmom
Time 5h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 818.1 calories, Carbohydrate 85.7 g, Cholesterol 146.7 mg, Fat 50.8 g, Fiber 1.7 g, Protein 9.5 g, SaturatedFat 23.4 g, Sodium 443.4 mg, Sugar 67.9 g
EASY ICE CREAM CAKE
This recipe tastes great and can be made in a matter of minutes!!
Provided by KLONGMORE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 4
Steps:
- Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
- Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 42.2 g, Cholesterol 20.4 mg, Fat 15.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 10.9 g, Sodium 96.2 mg, Sugar 31.5 g
EASY ICE CREAM CAKE
I love this recipe because it is so easy. You can make it in about minutes and people think you worked so hard.
Provided by gatammymichelle
Categories Frozen Desserts
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Layer the ice cream sandwiches on the bottom of a pan.
- On top of the sandwiches, cover with cool whip.
- Next, swirl the syrups over the cool whip.
- Last, add nuts and if desired add candies ( like m and m's.
- Put in freezer overnight. When ready to serve, cut in squares.
Nutrition Facts : Calories 72.1, Fat 5.7, SaturatedFat 4.9, Sodium 5.7, Carbohydrate 5.2, Sugar 5.2, Protein 0.3
EASY ICE CREAM CAKE
This is something I came up with after reading several other ice cream cake recipes. The key is to chill between steps, and be sure it's completely frozen before serving. It's easy and delicious!
Provided by Andi K
Categories Dessert
Time 45m
Yield 1 pan, 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Crush oreos in a food processor. I used about 3/4 of the package.
- Mix oreo crumbs and melted butter in a bowl until crumbs hold together.
- Press into a 13x9 pan. Chill in refrigerator until firm.
- Unwrap ice cream. Use a large knife to cut the ice cream into rectangular slices. Place slices on top of cookie crumb crust and press into place to eliminate seams.
- Chill in freezer until firm.
- Warm ice cream topping just until it's spreadable--you don't want to melt the ice cream too much. Spread on top of the ice cream. Chill in freezer.
- Lastly, top with whipped cream when ready to serve, or freeze in the freezer. Either way is great!
Nutrition Facts : Calories 333.2, Fat 17.2, SaturatedFat 7.9, Cholesterol 39.6, Sodium 242.9, Carbohydrate 42.5, Fiber 1.5, Sugar 30.1, Protein 4.5
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