ICE CREAM CAKE
Provided by Rachael Ray : Food Network
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Line a meat loaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges.
- Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut 1 of the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2 squares. Begin layering the meatloaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake vertically on each end of the pan. The loaf pan should now be completely encased in pound cake.
- Lightly brush, our drizzle, the pound cake with the liqueur and leftover coffee, reserving some for the top piece. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, pour the remaining liqueur and coffee over the remaining piece of pound cake. Top the ice cream with the remaining piece of pound cake and press down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour. Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and sprinkle with the cocoa powder and serve.
ICE CREAM CAKE
This is a basic recipe for ice cream cake. You can use any flavor of ice cream or cake mix you like! Frost with frosting or fudge topping or thinned ice milk or anything!
Provided by winnie the pooh
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 3h
Yield 18
Number Of Ingredients 2
Steps:
- Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
- Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
- Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
- Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
- Cover with waxed paper and freeze until very firm. Decorate as desired.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.5 g, Cholesterol 19.9 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 281.5 mg, Sugar 25.9 g
EASY ICE CREAM CAKE
This recipe tastes great and can be made in a matter of minutes!!
Provided by KLONGMORE
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 4
Steps:
- Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
- Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 42.2 g, Cholesterol 20.4 mg, Fat 15.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 10.9 g, Sodium 96.2 mg, Sugar 31.5 g
ICE CREAM BIRTHDAY CAKE
When we were young, Mom made birthday cakes with a small toy on top, chosen just for us. Now that I'm a parent, I go with jimmies. -Becky Herges, Fargo, North Dakota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Line a 9-in. round pan with plastic wrap. Spread ice cream into pan. Freeze 2 hours or until firm., Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks to cool completely., Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Decorate with sprinkles as desired. Freeze 2 hours longer or until firm.
Nutrition Facts : Calories 374 calories, Fat 19g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 315mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
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