Layered Ice Cream Candy Cake Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Line a rimmed 12-by-8 1/2-inch baking pan with parchment paper. Spray the paper with nonstick cooking spray and set aside.
• In a large bowl, use a rubber spatula to stir together the brownie mix, eggs, liqueur, vegetable oil and almond extract. Spread the mixture evenly over the prepared baking pan. Bake until the brownie is just set, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
• Line a 9-by-5-inch loaf pan with a piece of parchment paper across the short way, so there is about 2 inches of overhang on either side. Remove the ice cream from the freezer to soften just slightly.
• Place the brownie sheet on a cutting board and cut into 3 rectangles. Place one brownie on the bottom of the prepared loaf pan. Scoop the softened vanilla ice cream on top of the brownie and spread evenly with an offset spatula. Place another brownie rectangle on top of the ice cream and press down gently. Scoop the softened chocolate-chocolate chip ice cream on top and spread evenly. Top with the last brownie, press firmly, and wrap in plastic wrap. Freeze for at least 5 hours or preferably overnight.
• To unmold, run a thin knife along the two short sides of the pan to loosen. Invert the cake onto a chilled plate. Peel off the parchment and dust the cake with the confectioners' sugar if using. If desired, line the sides with the mini candy canes. Return the cake to the freezer to set for 10 minutes. Slice and serve.

Steps:

• **You can use any kind of ice cream or frozen yogurt you want-be creative!**.
• Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
• Finely crush 12 Oreos in a food processor. Add milk; pulse just until mixture holds together. Set aside.
• Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters (cut once horizontally, once vertically). Stack strips of sandwiches on end, packing them snugly together, around wax-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
• Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers at level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 Oreos and sprinkle over cake. Return to freezer; freeze overnight.
• To serve, remove side of pan, then waxed paper. Cut into wedges.

Steps:

• Preheat oven to 350°. In a small bowl, mix cookie crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Bake 8-10 minutes or until firm. Cool on a wire rack., Spread cherry ice cream into crust; freeze, covered, until firm. Layer with chopped cookies and 1/2 cup chocolate chips. Spread fudge ripple ice cream over chocolate chips. Sprinkle with remaining chocolate chips. Freeze, covered, 8 hours or until firm., Remove cake from freezer 10 minutes before serving; carefully loosen sides from pan with a knife. Remove rim from pan. If desired, serve with whipped cream. Top with cherries.

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:

• Layer 12 ice cream sandwiches in a 9x13 pan.
• Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts.
• Repeat, then freeze!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
• Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
• Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
• After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
• Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.