4 Amazing Ice Cream Cakes


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Ice Cream Sandwich Cake


Ingredients
for 9 servings

12 ice cream sandwiches
2 pt chocolate ice cream, softened
8 oz whipped topping, 1 container
12 sandwich cookies, crushed

Preparation

  1. In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
  2. Top layer of sandwiches with a layer of chocolate ice cream.
  3. Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
  4. Freeze for 1 hour.
  5. Crush sandwich cookies in a resealable bag.
  6. For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
  7. Cover frozen cake with topping.
  8. Garnish with more crushed sandwich cookies and serve immediately or freeze.
  9. Enjoy!

 

No-Bake S’mores Ice Cream Cake

Ingredients
for 8 servings

1 cup graham cracker
2 tablespoons sugar
1 teaspoon cinnamon
½ teaspoon salt
½ cup butter, melted
1 pt chocolate ice cream
4 cups marshmallow, divided
1 cup chocolate chip
8 oz chocolate
2 cups heavy cream
⅓ cup rum

Preparation

  1. Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
  2. Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
  3. In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
  4. In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
  5. Pour over the graham cracker crust and freeze over night.
  6. Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
  7. Pour the ganache over the ice cream cake. Freeze for 30 minutes.
  8. In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
  9. Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
  10. Slice and serve.
  11. Enjoy!


Baked Alaska

Ingredients
for 12 servings

ICE CREAM

1 pt vanilla ice cream, softened
2 pt strawberry ice cream, softened
2 pt chocolate ice cream, softened
CAKE (CAN SUB BOXED YELLOW CAKE)

1 cup butter, at room temperature
2 cups sugar
4 eggs, at room temperature
1 cup milk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
SWISS MERINGUE

4 egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract

Preparation

  1. Wrap a 10-inch (25 cm) freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
  2. Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen.
  3. After the strawberry layer is frozen, repeat with chocolate ice cream.
  4. Preheat the oven to 350˚F (180˚C).
  5. In a bowl, add the eggs and sugar and whisk until well combined.
  6. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
  7. Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
  8. Add the baking powder, salt, and vanilla extract and whisk until well combined.
  9. Pour the batter into a greased and floured 10-inch (25 cm) cake tin.
  10. Bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
  11. Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
  12. Bring a pan of water to a simmer over medium heat.
  13. Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
  14. Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
  15. Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
  16. Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it’s fully coated.
  17. Using a kitchen torch, brown the peaks of meringue.
  18. Serve immediately.
  19. Enjoy!

 

Banana Bread Ice Cream Cake


Ingredients
for 10 servings

3 bananas
¼ cup butter, melted
1 egg
½ cup sugar
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
1 pinch salt
2 cups vanilla ice cream, softened
2 cups chocolate ice cream

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. In a bowl, mash the bananas with a fork.
  3. Add in the melted butter, egg, sugar, and vanilla and mix until combined.
  4. Add in the flour, baking soda, and salt and mix again until just combined.
  5. Pour the batter into a loaf pan.
  6. Bake for 50 minutes, or until cooked through.
  7. Once cool, take the banana bread out of the pan and slice into three horizontal layers, widthwise.
  8. Line the loaf pan with plastic wrap and place the bottom layer of bread in the pan.
  9. Top the bread with the softened vanilla ice cream and spread evenly with a spoon.
  10. Place the middle layer of bread on top of the vanilla ice cream.
  11. Top the middle layer with chocolate ice cream and spread evenly with a spoon.
  12. Place the top of the banana bread on top and cover with the plastic wrap.
  13. Freeze for one hour or or overnight.
  14. Slice and serve.
  15. Enjoy!