Chocolatechipicecreamcake Recipes

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MINT-CHOCOLATE ICE CREAM CAKE



Mint-Chocolate Ice Cream Cake image

You can easily-and economically-make ice cream cake at home! Plus, it can be made in advance.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h50m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened
1 1/2 cups whipping cream
2 tablespoons powdered sugar
4 drops green food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
  • Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
  • Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
  • On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
  • In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 1/2 g

CHOCOLATE CHIP COOKIE ICE CREAM CAKE



Chocolate Chip Cookie Ice Cream Cake image

This Chocolate Chip Cookie Ice Cream Cake is a fun cross between chocolate chip cookies and ice cream, and it's the perfect treat for summer!

Provided by Lindsay

Categories     Dessert

Time 38m

Number Of Ingredients 12

3/4 cup salted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 egg
1 1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 1/4 cups semi-sweet chocolate chips
1.5 quarts Cookie Dough Ice Cream
4 oz Cool Whip
Mini Chips Ahoy
Chocolate Sauce (I used Smucker's Chocolate Sundae Syrup)

Steps:

  • 1. To make the cookie, preheat oven to 350 degrees. Line the the bottom of a 9 inch springform pan with parchment paper.
  • 2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  • 3. Mix in egg and vanilla extract.
  • 4. Add flour and baking soda and mix until completely combined. Dough will be thick.
  • 5. Stir in chocolate chips.
  • 6. Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
  • 7. Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
  • 8. While cookie finishes cooling, take ice cream out of freezer and allow it to soften.
  • 9. Place cooled cookie back into springform pan.
  • 10. Top cookie with ice cream and spread into an even layer. Place in freezer to freeze completely.
  • 11. Once frozen, remove cake from springform pan. Pipe edges with whipped cream.
  • 12. Fill in the top of the cake with chopped chips ahoy cookies and drizzle with chocolate sauce.
  • 13. Freeze until ready to serve. Thaw for about 10 minutes before ready to serve.

Nutrition Facts : ServingSize 1 Slice, Calories 403 calories, Sugar 30.6 g, Sodium 237.5 mg, Fat 20.3 g, SaturatedFat 11.8 g, TransFat 0.4 g, Carbohydrate 52 g, Fiber 2.3 g, Protein 4.9 g, Cholesterol 40.2 mg

CHOCOLATE CHIP CAKE



Chocolate Chip Cake image

Provided by judith

Number Of Ingredients 10

1 1/2 cups (210g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt, optional
1/4 cup (55g) unsalted butter, softened to room temperature
1/4 cup (60 ml) canola or vegetable oil
1 cup (200g) granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup (180 ml) buttermilk, sour cream or heavy cream
1 cup (170g) chocolate chips

Steps:

  • Preheat oven to 350°F/180°C. Grease a 9x5-inch loaf pan. Set aside.
  • In a medium bowl sift together flour, baking powder, and salt. Set aside.
  • Note: In this step it's possible to whisk the ingredients in the same order with a hand whisk instead of using a mixer. Mixing the ingredient slowly and with the paddle attachment in the mixer gives the cake a more 'cakey', light texture. In this case there's no need to mix for a few minutes, mix only until the ingredients are combined.In a medium bowl using a mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed for about 4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk (or sour cream/heavy cream) in 2 additions, starting and ending with the flour. Mix in chocolate chips. Once all is added, be careful not to overmix the batter.
  • Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly while baking, cover pan loosely with aluminum foil. Allow cake to cool completely on a wire rack.
  • Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.

CHOCOLATE CREAM CAKE



Chocolate Cream Cake image

Combine cake mix and instant pudding mix to make a tasty Chocolate Cream Cake! Try decorating your frosted Chocolate Cream Cake with chocolate sprinkles.

Provided by My Food and Family

Categories     Home

Time 1h24m

Yield 12 servings

Number Of Ingredients 6

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup powdered sugar, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup cold milk

Steps:

  • Heat oven to 350ºF.
  • Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Pour into prepared pans. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
  • Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. Whisk in half the COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture.
  • Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 1 min. Stir in remaining COOL WHIP. Use to frost top and side of cake.

Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 27 g, Protein 5 g

CHOCOLATE CHIP COOKIE ICE CREAM CAKE



Chocolate Chip Cookie Ice Cream Cake image

Vary this dessert by using different flavors of ice cream.

Provided by ARVILLALAR

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 5h

Yield 12

Number Of Ingredients 6

1 (18 ounce) package small chocolate chip cookies
¼ cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries cherries

Steps:

  • Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
  • Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
  • Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 66.5 g, Cholesterol 42.5 mg, Fat 28.2 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 12 g, Sodium 316.3 mg, Sugar 46.5 g

MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING



Mint Chocolate Chip Ice Cream Cake with Brownie Crust and Vanilla Whipped Cream Frosting image

Layer brownies, crushed cookies and mint chip ice cream in a springform pan. Freeze and top with a light whipped cream frosting for a show-stopping dessert.

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 10

Ice Cream Cake:
Unsalted butter, for buttering the pan
8 to 10 brownies (2 1/2-inch squares)
1/2 cup crushed chocolate sandwich cookies
2 quarts mint chocolate chip ice cream, softened
Vanilla Whipped Cream Frosting:
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Chocolate sprinkles, for sprinkling

Steps:

  • For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!

Provided by MARIASUE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 9

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g

CHOCOLATE CHIP COOKIE ICE CREAM CAKE



Chocolate Chip Cookie Ice Cream Cake image

By: ARVILLALAR (allrecipes.com) "Vary this dessert by using different flavors of ice cream."

Provided by BajanDredi

Categories     Ice Cream

Time 20m

Yield 1 9-inch round cake, 12 serving(s)

Number Of Ingredients 6

1 (18 ounce) package chocolate chip cookies, small
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries

Steps:

  • Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
  • Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
  • Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

CHOCOLATE CHIP ICE CREAM CAKE



Chocolate Chip Ice Cream Cake image

I first made this for my boyfriend's birthday. It takes a bit of time to put together and freeze, but there's no baking time so I think it all works out the same in the end! You can also try different ice cream combinations, depending on what you like. Pistachio and vanilla is another possibility. A fun idea for a summer cake!

Provided by Sackville

Categories     Dessert

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 liter chocolate ice cream, softened
1 liter vanilla ice cream, softened
1 (10 ounce) package of frozen sliced strawberries
1 cup sugar, plus
2 tablespoons sugar
1/2 tablespoon cornstarch
1/2 cup heavy cream
4 ounces unsweetened chocolate
1 tablespoon rum (optional)
40 chocolate chip cookies
1/4 cup butter, melted

Steps:

  • Crush 20 of the cookies and mix the crumbs with the butter.
  • Pat mixture on the bottom of an 8 inch springform pan and put in the freezer for 15 minutes.
  • Now make a fudge sauce by putting the cream, chocolate and 1 cup of sugar in a saucepan and stirring constantly over low heat until the chocolate is melted.
  • Add rum if desired.
  • When the fudge sauce is cool, use about half of it to spread over the cookie crumb crust.
  • At this point, you also take the remaining chocolate chip cookies and stand them up along the edge of the pan.
  • Put the mixture back in the freezer for 15 minutes.
  • Take the ice cream out to soften at this point and start making the strawberry sauce.
  • Put the strawberries, two tablespoons of sugar and cornstarch in a saucepan and heat-- stirring occasionally-- until the strawberries form a thick sauce.
  • When the ice cream is fairly soft, take the pan out of the freezer and start spreading the ice cream in the pan.
  • You want to create a marbled effect by lightly mixing the two ice cream flavours together, but not so much that they become all one colour.
  • Swirl in the strawberry sauce.
  • Pour over the remaining fudge sauce and return to freezer until everything is firm, at least two hours.
  • To serve, remove the edge of the pan and let soften for 10-15 minutes.

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