LADYFINGER ICE CREAM CAKE
No one will believe you didn't fuss when you bring out this show-stopping cake. On a hot summer day, it will melt all resistance to dessert-one cool, creamy slice at a time. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Arrange ladyfingers around the edge and on the bottom of a 9-in. springform pan coated with cooking spray., Spoon vanilla ice cream into prepared pan. Top with a third of the ice cream topping and toffee bits. Freeze for 20 minutes. Repeat layers, using chocolate and coffee ice creams (pan will be full). Freeze overnight or until firm.
Nutrition Facts :
VANILLA-ORANGE ICE CREAM CAKE WITH VANILLA WHIPPED CREAM FROSTING
Like your favorite frozen treat on a stick, the flavors of orange and vanilla unite in this ice cream cake layered with marshmallow creme and topped with vanilla whipped cream.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the ladyfingers. Top with the marshmallow creme, spreading it to coat.
- Scoop the ice cream and sherbet onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- For the vanilla whipped cream frosting: Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting. Drizzle with caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
CHOCOLATE FRECKLE ICE-CREAM CAKE
Chocolate freckles are a very popular candy of small chocolate discs covered in hundreds and thousands (round sprinkles). This cake looks like a giant freckle, with layers of chocolate ice cream, sponge finger biscuits and vanilla ice cream in the middle. Would make a great kid's birthday cake, and you can make it up to 4 weeks ahead of needing it. Cooking time is freezing time, prep time is approx. From Super Food Ideas Dec 2005. NB 1 cup = 250ml
Provided by westivan
Categories Frozen Desserts
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Remove ice cream from freezer and stand for 10-15 minutes. Ice cream should be just softened but not melted.
- Meanwhile, using an electric mixer, cream butter and sugar until pale. Add eggs one at a time, beating well after each addition. Mixture may curdle but that's ok :-).
- Combine chocolate and cream in a bowl and microwave, stirring every minute, until melted and smooth. Add to butter mixture and beat until smooth.
- Sprinkle 1 packet of hundreds and thousands over base of a line springform cake pan (7.5 x 25cm base). Carefully spoon over half the chocolate mixture so as not to disturb the sprinkles.
- Cut biscuits in half lengthways to make 2 thin, flat fingers. Arrange in a single layer to cover chocolate mixture, trimming if necessary. The easiest way to do this is to lay them pointing from the edge towards the centre, and then fill the centre with smaller bits (great if some of them broke while being halved).
- Spoon vanilla ice cream over biscuits. Press another layer of biscuits into surface of ice cream and pour over remaining chocolate mixture. Sprinkle with remaining hundreds and thousands.
- Cover tightly with plastic wrap and foil and freeze overnight or up to 4 weeks. Remove from pan and serve.
Nutrition Facts : Calories 706.6, Fat 51.9, SaturatedFat 31.3, Cholesterol 239.8, Sodium 242.6, Carbohydrate 62.9, Fiber 7.3, Sugar 41.7, Protein 13.1
TIRAMISU ICE CREAM CAKE WITH HOMEMADE LADYFINGERS
The ice cream version of the classic Italian dessert builds on the traditional flavors by using vanilla and coffee ice cream alongside homemade ladyfingers. Martha made this recipe on Martha Bakes episode 604.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Combine 1/4 cup sugar and 2 1/2 tablespoons water in a small saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat, then stir in espresso and coffee liqueur; let coffee syrup cool. Line a 10-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on both long sides of the pan.
- Spread 1/2 vanilla ice cream in bottom of prepared pan. Working quickly, dip 15 ladyfingers, one at a time, in coffee syrup and arrange in a single layer, overlapping slightly, over ice cream. (If ice cream is too soft, return to freezer to firm.) Spread coffee ice cream evenly over ladyfingers. Tap pan against counter to release any air bubbles. Repeat dipping process with remaining 15 ladyfingers and coffee syrup, and arrange on top of coffee ice cream. Spread remaining vanilla ice cream evenly over ladyfingers. Fold over plastic wrap to cover cake. Freeze until firm, at least 5 hours or overnight.
- To unmold, let cake stand at room temperature for a few minutes. Unwrap plastic from top and invert cake onto a platter; press a warm damp towel on sides and bottom of loaf pan to release cake, if needed. Remove plastic, then return cake to freezer.
- Combine egg whites and remaining 1 1/2 cups sugar in a heatproof standing mixer bowl. Set over (not in) a pan of simmering water, whisking until sugar dissolves and mixture is warm to touch, 3 to 3 1/2 minutes.
- Attach bowl to standing mixer fitted with the whisk attachment. Whisk on low speed, gradually increasing speed to high, until stiff, glossy peaks form, about 10 minutes. Add vanilla and cornstarch, and mix meringue until combined.
- Remove cake from freezer. Using an offset spatula, spread with meringue, swooping decoratively into peaks, as desired. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue is browned and caramelized is spots. Serve immediately.
LADYFINGER CHEESECAKE
This cheesecake can be put together in 15 minutes. Impress your guests and place it on a pedestal cake dish! Blueberry pie filling will work well, too!
Provided by Mrs. Cifaloglio
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Place ladyfingers on the bottom and around the edge of a 9 inch springform pan.
- In a medium bowl, whip cream until peaks form.
- In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Gently fold in the whipped cream.
- Spoon 1/2 of cream cheese mixture into springform pan; cover with a layer of lady fingers and add remaining cream cheese mixture.
- Layer remaining ladyfingers and top with fruit pie filling. Chill before serving.
Nutrition Facts : Calories 491.1 calories, Carbohydrate 45.4 g, Cholesterol 149.6 mg, Fat 32.1 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 19.6 g, Sodium 186.4 mg, Sugar 16.8 g
TIRAMISU ICE-CREAM CAKE
Another from Bill Granger. The magnificent tiramisu ice-cream cake can be prepared a day in advance. It is very straightforward to make but has a great show-off factor and will leave your guests satisfied, impressed and wondering how you managed it on a weeknight.
Provided by Chickee
Categories Frozen Desserts
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Line a 20cm square baking tin with baking paper or clingfilm. Combine the coffee, kahlua and marsala in a bowl.
- Dip half the biscuits into the coffee mix and use to line the base of the tin. Layer half the ice-cream on top and then half the grated chocolate.
- Repeat layers and place in the freezer for 4 hours or until frozen.
Nutrition Facts : Calories 1120.4, Fat 60.4, SaturatedFat 36.2, Cholesterol 314.5, Sodium 331.4, Carbohydrate 121.2, Fiber 9.8, Sugar 82.9, Protein 21.6
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