RAINBOW COOKIE ICE CREAM CAKE
Make and share this Rainbow Cookie Ice Cream Cake recipe from Food.com.
Provided by Food.com
Categories Ice Cream
Time 12h15m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Coat the bottom and sides of a 9-inch round springform pan with non-stick cooking spray. Line the sides and base with waxed paper - the spray will help it adhere to the pan. Trim the paper to the height of the pan.
- Finely crush the Oreos in a food processor. Add the milk and blend again until the mixture holds together. Set aside.
- Cut each rainbow cookie into thirds. Place one layer of cookies in a ring around the inner side of the cake pan, packing them snugly together. Repeat with the remaining cookies, stacking them up, to create a tightly-packed edge.
- Spoon the oreo cookie crumbs into the centre of the pan and press firmly to cover the bottom. Freeze for 1 hour.
- Remove all 3 flavours of ice cream/sorbet from the freezer. Let them soften for 10 minutes at room temperature. Scoop them out into individual bowls and beat until they are a soft but spreadable consistency.
- Remove the cake pan from the freezer. Scoop the raspberry sorbet into the cake pan, spreading it out into an even layer. Top with the vanilla ice cream in an even layer. Lastly spread the mint chocolate chip ice cream over it in an even layer. Place in the freezer while you whip the cream.
- For the chocolate whipped cream:.
- In a medium bowl, place the chilled heavy cream, sugar and cocoa powder. Use a whisk or electric beaters to whisk until thickened to soft peaks. Transfer to a piping bag fitted with a star tip.
- Remove the cake from the freezer. Pipe the chocolate whipped cream over the top of the cake in little swirls. Place the maraschino cherries on top of the whipped cream around the edge of the cake.
- Freeze the cake overnight until solid.
- To serve, unclip the sides of the pan and pop the cake out. Peel away the waxed paper from the sides. Let sit for 15-20 minutes to soften. Use a sharp knife, dipped in hot water and wiped clean between cuts, to slice the cake into wedges and serve.
Nutrition Facts : Calories 238.9, Fat 13.5, SaturatedFat 7.1, Cholesterol 35.2, Sodium 141.8, Carbohydrate 27.9, Fiber 1.2, Sugar 19.8, Protein 2.8
ICED ITALIAN CREAM CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
- Sift the flour and baking soda together and set aside.
- With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
- In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
- Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
- For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
- When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.
ITALIAN RAINBOW COOKIE CAKE
The Italian bakery cookie's iconic almond flavor and colorful stripes are on display in this giant-sized twist on the dessert. Store-bought almond pastry filling takes the place of almond paste here, offering extra richness and a superbly moist texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Make the ganache: Place the chocolate in a medium bowl. Bring the cream and 1/2 teaspoon salt to a boil in a small saucepan, then pour over the chocolate. Shake the bowl so the chocolate is fully submerged in the cream, then let stand 1 minute. Using a small rubber spatula, slowly stir the chocolate and cream in the center of the bowl until it forms a shiny, smooth ganache. Cover the ganache with plastic wrap and let stand in a cool place in your kitchen until it is thick like pudding, but still pourable and spreadable, up to 2 hours. (See Cook's Note about timing.)
- Preheat the oven to 350 degrees F. Cut three 8-inch circles out of parchment paper. Using 2 tablespoons butter, grease and flour three 8-inch round cake pans and line each pan with a round of parchment paper.
- Whisk the flour, baking powder and the remaining 1/2 teaspoon salt in a medium bowl until evenly combined. Combine the sugar and remaining 14 tablespoons butter in the bowl of a mixer and beat on medium-high speed until pale and fluffy, about 3 minutes. Add the almond filling, lemon juice and almond and vanilla extracts and beat until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture, then stir with a rubber spatula until the batter is combined.
- Divide the batter equally among 3 bowls. Add the green, yellow and red food colorings to the batter in their separate bowls, then stir the colorings. Scrape each batter into a prepared cake pan and smooth the top with a small offset spatula or rubber spatula. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each cake comes out clean, 20 minutes.
- Transfer the cake pans to a wire rack and let cool 15 minutes. Invert the cakes onto the rack, remove the cake pans and discard the parchment paper rounds. Let the cakes cool completely, about 30 minutes. Flip the cakes right-side up and trim the top of each cake with a serrated knife so that it is flat, if necessary.
- Place the green cake on a cake stand and spread 1/4 cup jam evenly over the top. Place the yellow cake over the green and spread the remaining 1/4 cup jam evenly over the top. Place the pink layer on top, then loosely wrap the cake in plastic wrap and refrigerate for 30 minutes.
- Unwrap the cake and scrape the ganache on top (the ganache will be the consistency of thick pudding). Using an offset spatula, spread the ganache evenly over the side and top of the cake, leaving a slightly thicker layer on top. Once the ganache is smooth all around, drag the tines of a fork in a wavy pattern across the top of the entire cake. Refrigerate the cake to set the ganache, about 30 minutes. Allow the cake to come to room temperature before serving.
ITALIAN RAINBOW COOKIES
My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!-Cindy Casazza, Hopewell, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 11 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
More about "italian rainbow cookie ice cream cake recipes"
ITALIAN RAINBOW COOKIE RECIPE - TASTINGTABLE.COM
From tastingtable.com
4.9/5 (313)Category DessertCuisine ItalianTotal Time 40 mins
- Preheat the oven to 325 F, and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment.
- In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can.
- Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between 3 bowls.
- Stir the red food coloring into the first bowl of batter until evenly pink colored, then stir the green color into the second bowl of batter until evenly green colored, leaving the third bowl untouched.
- Once cooled, spread half of the jam to cover the surface of the green cake and place the undyed layer, making sure the parchment is discarded, directly on top, sandwiching the jam.
- Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates or cans, and refrigerate for at least 4 hours, or overnight.
- Remove the weights and plastic wrap. Spread half of the melted chocolate over the top of the cake and refrigerate until set, 30 minutes.
- Once solid, flip the cake onto a cutting board, discarding the bottom layer of parchment, and spread the remaining melted chocolate in a even layer over the surface.
ITALIAN RAINBOW COOKIE ICE CREAM CAKE – RECIPES NETWORK
From recipenet.org
5/5
TOP 42 ITALIAN RAINBOW MINI CAKES RECIPE RECIPES
From namus.youramys.com
HOW TO MAKE AN ITALIAN RAINBOW COOKIE CAKE FOR THE RECIPES
From bothwell.keystoneuniformcap.com
TOP 46 ITALIAN RAINBOW COOKIE CAKE RECIPES - KEITH.ALFA145.COM
From keith.alfa145.com
ITALIAN RAINBOW COOKIE ICE CREAM CAKE RECIPE FOOD RECIPES
From tmax.pakasak.com
ITALIAN RAINBOW COOKIE CAKE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
ITALIAN RAINBOW COOKIE ICE CREAM CAKE | RECIPE | ITALIAN …
From pinterest.com
ITALIAN RAINBOW COOKIE ICE CREAM CAKE | RECIPE | ITALIAN …
From pinterest.com
TOP 49 ITALIAN RAINBOW COOKIE CAKE RECIPE RECIPES
From metal.pakasak.com
HOW TO MAKE AN ITALIAN RAINBOW COOKIE ICE CREAM CAKE
From facebook.com
RAINBOW COOKIE ICE CREAM RECIPE - TASTINGTABLE.COM
From tastingtable.com
ITALIAN RAINBOW COOKIE ICE CREAM CAKE RECIPE FOOD RECIPES
From rymill.coolfire25.com
HOW TO MAKE AN ITALIAN RAINBOW COOKIE CAKE FOR THE RECIPES
From tidak.churchrez.org
ITALIAN RAINBOW COOKIE ICE CREAM CAKE RECIPE | FOOD NETWORK …
From benedetta.is-a-chef.com
TOP 46 ITALIAN RAINBOW CAKE RECIPE EASY RECIPES
From hp-i.vhfdental.com
ITALIAN RAINBOW COOKIE ICE CREAM CAKE | RECIPE | ITALIAN RAINBOW ...
From pinterest.com
ITALIAN RAINBOW COOKIE ICE CREAM CAKE
From pinterest.com
ITALIAN RAINBOW COOKIE ICE CREAM CAKE | RECIPE IN 2022 | ITALIAN ...
From pinterest.com
TOP 42 ITALIAN RAINBOW COOKIE CAKE RECIPE RECIPES
From istimewa.dixiesewing.com
You'll also love