Gooey Ice Cream Cake Recipes

RICH AND GOOEY ICE CREAM "CAKE"

Steps:

• Combine oreos and melted butter, press into 9 x 13 pan.
• Freeze for 30 minutes.
• (Take ice cream out to soften when you put this in the freezer).
• Spread ice cream over oreo crust, freeze for 30 minutes.
• In a medium size saucepan combine chocolate syrup, condensed milk, and butter.
• Bring to a boil and stir continually for 3-5 minutes.
• Remove from heat, add vanilla, and allow mixture to cool.
• Spread over ice cream layer, and freeze for 30 minutes.
• Top with cool whip and garnish with more oreo cookie crumbs.
• Freeze for 12-24 hours before serving.

PAULA'S DOUBLE CHOCOLATE OOEY GOOEY BUTTER CAKE ICE CREAM

Steps:

• Cut Ooey Gooey Butter Cake into bite-sized pieces, adding it to chocolate ice cream.Crumble your choice of cookies and add to the ice cream while adding your choice of nuts. Add hot fudge to your desire and mix together.
• Preheat oven to 350 degrees F. Lightly butter a 13 by 9-inch baking pan.
• In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
• Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

DOUBLE CHOCOLATE OOEY GOOEY BUTTER CAKE ICE CREAM (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees. Lightly butter a 13x9 pan.
• In large bol, combine cake mix, 1 egg, and 8 T. (1/2 cup) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
• In stand mixer or with hand mixer, beat cream cheese until smooth. Add the remaining 2 eggs and cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 T. (1/2 cup) of melted butter and vanilla. Continue to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
• Bake for 40-50 minutes. Be careful not to over cook the cake; the center should still be a little gooey when finished baking.
• Let cake cool completely before cutting into pieces.
• Place scoops of ice cream interchangeably with brownie bites, cookie crumbs, nuts, and fudge. Mix together. (I didn't mix but just scooped out!) :D.
• Enjoy!

FUDGY ICE CREAM CAKE

Steps:

• Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes.
• In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.
• Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.
• To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes.
• In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.