STRAWBERRIES AND CREAM ICE CREAM CAKE
Don't be fooled, this simple-looking whipped cream frosted cake has a surprise inside: layers of strawberry and chocolate chip ice cream with a flavor boost from strawberry jam and graham cracker crumbs.
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the strawberry ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds.
- Sprinkle 1 cup of crushed graham crackers in the bottom of the chilled pan. Spread the softened strawberry ice cream over the crumbs and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup graham cracker crumbs and pat into an even layer. Spread with the strawberry jam. Freeze the cake until firm, 1 to 2 hours.
- Cut the chocolate-chip ice cream into pieces and beat in the mixer to soften. Spread on top of the strawberry jam layer, then sprinkle with the remaining 1 cup graham cracker crumbs. Freeze until firm, at least 2 hours or overnight.
- Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with sliced strawberries and graham cracker crumbs. Freeze until firm, at least 3 hours or overnight.
EASY NO-BAKE STRAWBERRY ICE CREAM CAKE
It's hard to find a summer dessert easier and more refreshing than this combination of strawberry ice cream and a purchased 10-inch angel food cake! Layers of cake and ice cream, frosted with a purchased frozen whipped topping, are stored in the freezer until you are ready to garnish and slice. This should keep, covered, in the freezer for a week or two. I've never been able to find out exactly how long it will store, because it's usually gone in a few days!
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate.
- Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour.
- Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 36.8 g, Cholesterol 29.7 mg, Fat 9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 368.5 mg, Sugar 8.2 g
STRAWBERRY CRUNCH ICE CREAM CAKE
While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack., Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm. , Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. If desired, garnish with fresh strawberries.
Nutrition Facts : Calories 584 calories, Fat 30g fat (16g saturated fat), Cholesterol 54mg cholesterol, Sodium 280mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY SHORTCAKE ICE CREAM CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- For the crust: Line the base of a 9-inch springform pan with parchment paper and lightly spray the pan with nonstick cooking spray.
- To a 12- to 14-cup food processor fitted with the blade attachment, add the sandwich cookies, slightly breaking them up as you add them. Process until the cookies are completely broken up. While the machine is running, slowly stream in the melted butter. The mixture should now resemble wet sand and should hold together when pressed in your hands. Add the mixture to the prepared pan and evenly spread all over the base and about 1/2 inch up the sides. Place the crust in the freezer for 30 minutes. Reserve the food processor bowl to make the shortcake crumbs.
- For the shortcake crumbs: Reattach the food processor bowl and blade. Add the sandwich cookies, slightly breaking them up as you add them. Add the freeze-dried strawberries. Process the mixture until it's a very fine, cohesive consistency. With the machine running, slowly stream in the melted butter. Transfer the mixture to a bowl and set aside.
- For the filling: When the crust is frozen, scoop on half of the softened vanilla ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing in to adhere. Freeze for 45 minutes.
- After 45 minutes, scoop on the softened strawberry ice cream. Use a small offset spatula to smooth the ice cream into an even layer. Sprinkle 1 cup of the shortcake crumbs over the ice cream, slightly pressing to adhere. Freeze for 45 minutes.
- After 45 minutes, scoop on the remaining vanilla ice cream. Smooth with an offset spatula and top with the remaining shortcake crumbs. Freeze for at least 6 hours and up to overnight.
- To serve, run a knife or offset spatula around the edge of the cake to loosen it from the pan. Remove the springform ring and slice the cake into wedges.
INSIDE-OUT STRAWBERRY ICE CREAM CAKE
Fresh strawberries, seedless raspberry jam, and vanilla ice cream are layered between moist yellow cake for a three-layered frosted dessert that's just right for summer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
- Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife, halve cake horizontally.
- While cake is cooling, combine strawberries and jam in a medium bowl.
- Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.
- Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.
- Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature for 15 minutes before slicing.
S'MORES ICE CREAM CAKE
Check out our video on how to make S'mores Ice Cream Cake! The ice cream inside our S'mores Ice Cream Cake stays frozen as the topping toasts golden brown.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 5h12m
Yield 11 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Crush 8-1/2 crackers to form fine crumbs; break remaining crackers into rectangles. Place cracker crumbs in medium bowl. Add butter and sugar; mix well. Press onto bottom of 9-inch springform pan. Bake 12 min. or until lightly browned. Cool completely.
- Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Let stand 15 min. Spread chocolate mixture over crust. Stand cracker rectangles, top-sides facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 min. or until filling is firm.
- Cover with ice cream. Freeze 4 hours or until ice cream layer is very firm. When ready to serve dessert, reserve 2 cups marshmallows. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Cool 10 min.
- Heat broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown. Remove rim of pan before serving dessert.
Nutrition Facts : Calories 550, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 82 g, Fiber 2 g, Sugar 53 g, Protein 8 g
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