Indian 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:

• In a large bowl combine the cookie crumbs, elaichi and butter. Press 1 cup onto the bottom of a greased glass dish that is flat bottomed.
• You could also use a 9 inch springform pan. Spoon the mango ice-cream into the pan smoothen the surface with a spatula.
• Freeze this for an hour until firm.
• Meanwhile melt the sugar, brown sugar with a little water to make a light brown caramel. Drop in the slivered almonds and toss well.
• Spread onto a greased sheet or foil so that it does not form a lump. Cool. Crush lightly without powdering the almonds.
• Remove the pre-prepared frozen layer in the pan from the freezer.
• Repeat layers with remaining cookie crumbs and pour the lightly softened Malai Kulfi onto it. Spread evenly.
• Spread with whipped topping. Sprinkle with the toffee almond that you caramelized and has cooled completely by now.
• Cover with saran wrap and freeze overnight or until firm.
• To use the frozen cake- Remove from the freezer 10-15 minutes before serving and drizzle with caramel syrup.