Mile High Ice Cream Cake Recipes

Steps:

• Line an 8-quart bowl with overhanging plastic wrap.
• Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
• Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
• Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
• Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
• Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
• To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.

Steps:

• In 3-quart heavy saucepan, cook sugar and water over medium-low heat, stirring often, until sugar is dissolved. Increase heat to medium-high; boil gently, without stirring, about 8 minutes, until syrup turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add whipping cream (sauce will bubble vigorously). Add 1/3 cup butter; stir gently until smooth. Remove from heat; stir in vanilla. Set aside.
• Heat oven to 325°F. In small bowl, mix cookie crumbs and 1/4 cup butter. Press crumbs in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
• Spoon 1 pint dulce de leche ice cream into cooled crust; spread evenly. Drizzle 1/3 cup of the Caramel Sauce over ice cream; sprinkle with 3/4 cup of the pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat layers with chocolate ice cream, another 1/3 cup Caramel Sauce and remaining 3/4 cup pecans. Freeze until almost firm. Top with remaining dulce de leche ice cream and another 1/3 cup Caramel Sauce. Cover; freeze 6 hours or up to 2 weeks. Refrigerate remaining 3/4 cup Caramel Sauce until serving time.
• Before serving, remove side and bottom of pan; place pie on serving plate. Top with whipped cream topping. In small microwavable bowl, microwave remaining Caramel Sauce uncovered on High 1 minute or until warm. Drizzle sauce over each serving.

Steps:

• Spoon the chocolate ice cream in small pieces into a 9-inch springform pan, lined with plastic wrap, filling in any large holes, then spread it evenly with a warm rubber spatula. Heat cream and stir in Nutella to thin out. Cool. Pour 1/2 of the Nutella over the chocolate ice cream and spread it evenly with a small offset spatula. Freeze for at least 1 hour, or until firm.
• Spoon the strawberry ice cream over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the ice cream and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.
• To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the inside of the pan, release the side of the pan, and remove it. Cut the cake into wedges.