Ice Cream Cake Recipes

ICE CREAM CAKE

Steps:

• Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
• Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
• Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
• Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
• Cover with waxed paper and freeze until very firm. Decorate as desired.

EASY ICE CREAM CAKE RECIPE

Steps:

• Grease a 9 inch springform pan with cooking spray. Line the inside of the springform with parchment paper so that it extends 2-3 inches above the hight of the pan. Spread the softened chocolate ice cream on the bottom of the pan and freeze for at least 10 minutes.
• Remove lid from the fudge sauce and microwave until it is pourable. Pour one jar of fudge sauce over the chocolate ice cream. Sprinkle on the Oreos and then pour the other jar of fudge sauce over the Oreos. Freeze for at least 30 minutes.
• Spread the vanilla ice cream over the fudge layer and freeze for at least 2 hours. Remove from freezer and let sit at room temperature for 5 minutes before removing the springform. Put back in freezer.
• Prepare the whipped cream: beat the whipped cream and sugar in a chilled bowl until stiff peaks form. Spread a thin layer on the cake and refreeze for 15 minutes. Apply a second thicker layer over the cake. If decorating, apply the sprinkles and other decorations now and freeze to harden.
• Remove from freezer about 10 minutes before serving. Enjoy!

ICE CREAM SANDWICH CAKE

Steps:

• Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish.
• Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit. You can skip this step if you're using a very deep pan!
• Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
• Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup, if desired. Sprinkle with additional toppings.
• Freeze for about 1-2 hours (or overnight) to give the cake time to firm up before slicing and serving.

COPYCAT DAIRY QUEEN ICE CREAM CAKE

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.

OREO ICE CREAM CAKE RECIPE

Steps:

• Add crushed cookie crumbs to a bowl reserving ½ cup for the top. Add butter and mix well. Press into a greased 9x13 pan.
• Spread softened ice cream over crust and freeze for 2 hours.
• Drizzle warm fudge over ice cream and freeze for 1 hour.
• Add whipped topping, sprinkle with reserved Oreos, and freeze for 2 hours. Remove from the freezer and let it set out for 15 minutes before serving. ENJOY!

EASY 5 LAYER ICE CREAM CAKE

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.

BEST ICE CREAM CAKE

Steps:

• Reserve 8 chocolate sandwich cookies and place the remainder in the bowl of a food processor. Process until finely ground, about 1 minute. Drizzle in the butter then process the mixture until it is combined. Transfer to an 8-inch springform pan. Using a flat bottomed glass, press the crust firmly into the bottom of the pan and up the sides. Place in the freezer for 20 minutes.
• Meanwhile, remove 2 pints of chocolate-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream into the crust. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
• Dollop spoon-fulls of fudge all over the ice cream, then spread it with a spatula, leaving a ½-inch border around the edge. Take the remaining 8 oreos and break them apart into small pieces. Sprinkle them all over the fudge and press gently. Return the cake to the freezer for 2 hours.
• Meanwhile, remove 2 pints of coffee ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream all over the cookie layer. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
• Dollop spoon-fulls of caramel sauce all over the ice cream, then spread it with a spatula, leaving a 1/2-inch border around the edge of the cake. Sprinkle the toffee pieces all over and press them gently into the caramel. Return to the freezer for 2 hours.
• Meanwhile, remove 2 pints of vanilla-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Line the inside of an 8" cake pan with a piece of plastic wrap, making the bottom as smooth as possible and making sure that it comes up the sides. Scoop the softened ice cream into the base of the cake pan. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.
• Remove the cake from the freezer. Open the springform pan lever and remove it from the sides of the cake.
• Remove the vanilla- chocolate chip ice cream layer from the freezer. Pull up on the plastic to pull it out of the cake pan, and turn it, ice cream side down, on top of the caramel and toffee layer. Press this layer into the top of the cake and return the whole thing to the freezer for at least 2 more hours before serving. (Cover with more plastic wrap, if freezing for longer than 2 hours, like overnight).
• Remove the cake from the freezer. Pour 1 cup of magic shell into the center of the cake and push it over the sides of the cake so that it drizzles down the sides. Dollop cool whip on the cake and top with maraschino cherries. Slice and serve immediately!