Kicked Up 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 350. Crumble 8 cookies into small, bite-size pieces. Finely grind remaining cookies in a blender. Add butter and process until moist crumbs form. Press mixture into bottom of a 9 1/2-inch spring form pan. Bake until golden, about 8 minutes. Remove from oven and cool completely on wire rack. Spread all of softened chocolate ice cream over crust. Sprinkle with half of crumbled cookies and cover with 3/4 cup ganache (do not allow it to get too hot as it will melt the ice cream) and freeze until set. Spread all of softened ice cream over hardened ganache. Sprinkle with the remaining crumbled cookies. Freeze until very firm, at least 4 hours. Cut around pan sides to loosen cake. Turn cake out onto a wire rack set over baking sheet. Pour the ganache over top and sides of cake. Let sit and pour remaining ganache over so cake is completely coated with chocolate. Freeze on wire rack until very firm, at least 4 hours. Serve cake straight from the freezer. Walnut Butter Cookies: Yield: 24 cookies Ice Creams: Yield: 1 quart each Chocolate Ganache: 3 cups heavy cream 2 tablespoons butter 2 pounds semisweet chocolate, chopped Scald the cream and butter in a small saucepan over medium heat. Remove from the heat. Place the chocolate in a heatproof bowl. Add the hot cream and let sit for 2 minutes, then whisk until smooth. Let cool to room temperature before using. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)