Party 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:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks and 1/2 cup sugar on high speed for 5 minutes or until thick and lemon-colored. Sift the flour, cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Stir a third of the whites into batter, then fold in remaining whites. Spread evenly into prepared pan. , Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack., Unroll cake; spread jam to within 1/2 in. of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing. May be frozen for up to 2 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make, bake and cool cake as directed on box for 13x9-inch pan.
• Spread frozen yogurt over top of cake. Immediately cover and freeze at least 4 hours until firm.
• Just before serving, top each serving as desired. Cover and freeze any remaining cake.

Steps:

• For the cake:.
• Preheat the oven to 350 degrees F. Line a half-size sheet pan (18 x 13 inches) with parchment paper.
• Tip the cake mix into a large bowl. Add the eggs, vegetable oil and water (in the quantities given on the box of the cake mix). Stir together until smooth. Mix in enough blue food colouring to get a vibrant blue colour.
• Pour the batter into the prepared pan, spread out into an even layer and bake for 15-20 minutes until a skewer inserted into the centre of the cake comes out clean.
• Once baked, set the cake aside on a wire rack to cool completely.
• Prep the ice cream:.
• Let the vanilla ice cream soften for a few minutes then scoop it into a large bowl. Beat with a wooden spoon to soften to a buttercream-like texture. Crush the cookies into rough chunks and add to the bowl of ice cream with the rainbow sprinkles. Stir together until combined.
• Layer the cake:.
• Cut three rectangles of cake using a rectangular (10 3/4 x 5 1/2-inch) ice cream cake pan as a guide/template.
• Line the ice cream cake pan with parchment paper.
• Place the first layer of cake into the bottom of the ice cream cake pan.
• Spread half of the ice cream mixture over this in an even layer.
• Top with a second layer of cake followed by an even layer of the remaining ice cream mixture. Finally, top with the third layer of cake. Cover with a layer of parchment paper and.
• freeze for at least 5 hours, or overnight, until solid.
• For the blue frosting:.
• Once the cake has frozen sufficiently, prep the frosting. Pour the heavy cream and sugar into a large bowl. Add enough blue food colouring to make a vibrant blue colour.
• Use a whisk to beat the heavy cream until thickened to soft peaks.
• Assemble:.
• Remove the frozen cake from the cake pan and turn out onto a serving plate. Remove the parchment paper.
• Cover the top and sides with the whipped cream, making swooshing wave patterns on the top using a small spatula or butter knife.
• Decorate with the finger wafers around the edge of the cake. Place a few gummy rings on top with graham cracker bears inside them. Add a few candy balls to resemble beach balls and add a few more graham cracker bears to the top of the cake like they're swimming.
• Serve immediately.
• Leftovers can be kept frozen, covered for a week more (but keep in mind that the cookie bears on top will soften once you defrost it again).
• Tools:.
• Buy the Pampered Chef pan here: https://www.pamperedchef.com/shop/Bakeware/Silicone/Ice+Cream+Cake+Pan/1551
• OR use a silicone loaf pan (10.5 x 6 x 2.5 inch). Just line with parchment paper leaving some overhang at the edges so you can lift the cake out of it once frozen.