7 Layer Ice Cream Cake Recipes

7-LAYER ICE CREAM CAKE

Steps:

• Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on 2 sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).
• In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).
• Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.

7 LAYER BROWNIE ICE CREAM CAKE

Steps:

• Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
• Place on a stack of 6 more pieces waxed paper.
• Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
• Heat oven to 375 degrees F.
• Have 2 cookie sheets and an 8-inch spring form pan ready.
• Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
• In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
• Beat in cocoa mixture (batter may look curdled) with mixer on low speed; gradually add flour until well blended (batter will be very stiff).
• Spread the 7 rounds of waxed paper out on countertop.
• Drop a level 1/3-cup batter in center of each round.
• Divide remaining 1/3-cup batter between rounds (about 2 t each).
• Moisten a cookie sheet with water.
• Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
• Spread batter almost to edges of rounds.
• Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
• (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes.
• Put layers on waxed paper on a wire rack.
• Let cool completely.
• Bake and cool remaining layers.
• Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
• Peel waxed paper off cooled brownie layers.
• Place 1 layer in bottom of pan.
• Spread evenly with 1-cup ice cream.
• Top with another brownie layer, then another cup ice cream.
• Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
• Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
• To serve: Remove sides of pan and peel plastic wrap down from sides.
• Lift cake off plastic wrap onto serving plate.