B 52 Ice Cream Cake Recipes

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EASY ICE CREAM CAKE



Easy Ice Cream Cake image

This recipe tastes great and can be made in a matter of minutes!!

Provided by KLONGMORE

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 1h15m

Yield 16

Number Of Ingredients 4

16 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
1 (1.5 ounce) bar chocolate candy bar, grated

Steps:

  • Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
  • Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 42.2 g, Cholesterol 20.4 mg, Fat 15.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 10.9 g, Sodium 96.2 mg, Sugar 31.5 g

COPYCAT DAIRY QUEEN ICE CREAM CAKE



Copycat Dairy Queen Ice Cream Cake image

This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream around the iconic layer of chocolate crunchies and chocolate fudge. It is so easy to make and tastes just like the real thing!

Provided by Lindsay

Categories     Dessert

Time 5h25m

Number Of Ingredients 12

3/4 cup (100g) Oreo crumbs (about 9 Oreos)
1 1/2 tbsp butter, melted
1.5 quart container vanilla ice cream
1.5 quart container chocolate ice cream
6 oz | 1 cup semi sweet chocolate chips
3 tbsp light corn syrup
1/2 tsp vanilla extract
1/2 cup (120ml) heavy whipping cream
2 cups (480ml) heavy whipping cream, cold
1 cup (115g) powdered sugar
1 1/2 tsp vanilla extract
Sprinkles

Steps:

  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
  • 2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
  • 3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
  • 4. Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
  • 5. About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
  • 6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
  • 7. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth.
  • 8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
  • 9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
  • 10. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
  • 11. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
  • 12. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
  • 13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
  • 14. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

Nutrition Facts : ServingSize 1 slice, Calories 661 calories, Sugar 50 g, Sodium 118.6 mg, Fat 46.3 g, SaturatedFat 28.8 g, TransFat 0.5 g, Carbohydrate 55 g, Fiber 1.4 g, Protein 8.4 g, Cholesterol 173.7 mg

BROWNIE ICE CREAM CAKE



Brownie Ice Cream Cake image

There's no better taste than the chocolatey madness of brownies, fudge, and ice cream made into a cake.

Provided by LIAGIBA

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 (19.8 ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 eggs
1 quart mint chocolate chip ice cream, or as needed
1 (14 ounce) can sweetened condensed milk
½ cup semi-sweet chocolate chips
1 (8 ounce) container frozen whipped topping, thawed

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.

Nutrition Facts : Calories 1033.8 calories, Carbohydrate 117.8 g, Cholesterol 157.6 mg, Fat 59.6 g, Fiber 3.8 g, Protein 14 g, SaturatedFat 25.8 g, Sodium 362.7 mg, Sugar 60.8 g

B-52



B-52 image

I made this delish B-52 Cake by Leta and wondered why it was called that! I found out their is a drink by that name so I posted it for you all to enjoy. If you want to layer for an alternate method instead of on the rock try, the secret to making the perfect layered drink is to pour your heaviest liqueur first, then add other liqueurs according to their density. This way the alcohol will not mix, but layer, one on top of the other. To figure the density of different liqueurs you may have to experiment a bit, but generally syrupy schnapps type liqueurs are the most dense, then cream liqueurs such as Irish Cream, and lastly regular liqueurs such as gin or vodka. To actually pour these drinks, the secret is to pour very slowly, barely dribble the liqueurs into your glass. Start with your first liqueur and pour it into your glass, now take your spoon and place the tip of the spoon very close to your first liqueur, now carefully and slowly pour in your second liqueur over the back of the spoon and into the glass, then your third. Repeat this step as many times as necessary to complete your drink. After a little practice you can generally do away with the spoon and will be able to pour a slow steady stream, and keep your liqueurs from mixing.

Provided by Rita1652

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1/2 fluid ounce Baileys Irish Cream
1/2 fluid ounce green creme de menthe
1/2 fluid ounce Grand Marnier
1/2 fluid ounce Kahlua

Steps:

  • Shake and pour over ice.
  • Layer method:.
  • Read above, but I also did according to the way I listed the liquors.
  • If you look at my pictures you will see the layers.
  • Deceiving it is! They did slowly settle that way. It`s cool to watch!

Nutrition Facts : Calories 169.9, Fat 2.5, SaturatedFat 1.5, Cholesterol 9, Sodium 16.5, Carbohydrate 18.4, Sugar 18.1, Protein 0.5

EASY 5 LAYER ICE CREAM CAKE



Easy 5 Layer Ice Cream Cake image

Simple and divine 5-layer ice cream cake sitting on top of an Oreo crust. Cool off and celebrate with this easy recipe!

Provided by Sally

Categories     Dessert

Time 12h

Number Of Ingredients 9

36 Oreos (1 standard package)
1/2 cup (115g) unsalted butter, melted
1 quart chocolate ice cream, softened
1 quart your choice flavor ice cream, softened (I used peanut butter cup)
1 and 1/2 cups (420g) hot fudge (store-bought or yummy homemade)
1 cup (240ml) heavy cream
2 Tablespoons (15g) confectioners' sugar
1/2 teaspoon pure vanilla extract
sprinkles

Steps:

  • In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into a 9×13 pan. (No need to grease the pan prior.) Make sure it is very tightly packed-I use the back of a spatula to firmly press it in. Freeze for 15 minutes.
  • During that time, place the softened chocolate ice cream in a bowl and give it a good stir to rid any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen crust. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
  • During that time, place the 2nd ice cream flavor into a bowl and stir it until it is smooth and very soft. Carefully spread on top of the chocolate ice cream. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
  • Make sure the hot fudge is spreadable consistency. You may have to slightly heat it if using store-bought. Spread it on top of the ice cream as best you can. Because it is not as cold as the ice cream layer, the two will slightly mix together as you spread. That's ok. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes. Spread on top of hot fudge layer, then top with sprinkles. Cover with aluminum foil and freeze for at least 12 hours before serving (and up to a few days).
  • Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer.

B-52 ICE CREAM CAKE



B-52 Ice Cream Cake image

This recipe was originally published as a pie recipe. When I saw how much ice cream was required and looked at the size of my pie plate, I decided to do it in a springform pan instead. It is easier to freeze in that type of pan and easier to serve afterwards.

Provided by Irmgard

Categories     Frozen Desserts

Time 5h35m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups chocolate wafer crumbs
1/3 cup unsalted butter, melted
3 cups chocolate ice cream
2 tablespoons irish cream
1 tablespoon frozen orange juice concentrate
2 teaspoons instant coffee granules
4 cups vanilla ice cream, divided
1 tablespoon orange-flavored liqueur (I used Triple Sec)

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the wafer crumbs into a bowl and stir in the butter until evenly moistened.
  • Firmly press over the bottom and about 1" up the sides of a 9" springform pan.
  • Bake in the centre of the oven until firm, 5 to 7 minutes.
  • Place in the freezer to cool, about 20 minutes.
  • When the crust is cool, measure the chocolate ice cream into a bowl and cut into small chunks.
  • Drizzle with the Irish cream liqueur and mix it in as best you can. Don't let the ice cream melt completely. It should resemble a very thick milkshake.
  • Spoon into the cooled crust and spread evenly.
  • Freeze until firm on top, about 15 minutes.
  • Meanwhile, measure out the orange juice concentrate into a small bowl to soften.
  • In another small bowl, stir the coffee granules with 1 teaspoons warm water.
  • When the bottom layer is firm, measure 2 cups vanilla ice cream into a bowl.
  • Stir in the coffee and dollop over the chocolate layer, then spread over the top.
  • Freeze until the top is firm, about 15 minutes.
  • Place the remaining 2 cups of vanilla ice cream into another bowl.
  • Stir in the orange juice concentrate and orange-flavoured liqueur.
  • Dollop over the coffee layer, then evenly spread over the top.
  • Tightly cover with plastic wrap and freeze until firm, at least 4 hours.
  • For easy serving, place the cake on the counter and uncover.
  • Let sit for about 10 minutes, just until you can slice.
  • Garnish with chocolate curls or orange slices if desired.

Nutrition Facts : Calories 296.7, Fat 16.7, SaturatedFat 9.5, Cholesterol 46.3, Sodium 172.6, Carbohydrate 34.8, Fiber 1.4, Sugar 24.6, Protein 4.3

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