Kit Kat Ice Cream Cake Recipe 435

KIT KAT CAKE

Steps:

• Preheat the oven to 325°F. Grease and flour two 9-inch round cake pans and line a cupcake pan with 6 liners (you're going to have 6 cupcakes to munch on along with your cake!)
• In a large bowl, whisk together the cake mix, flour, sugar and salt. Add the remaining ingredients and beat with a hand mixer for 2 minutes, or until well blended.
• Scoop the batter into 6 cupcake liners 3/4-full. Divide the remaining batter between the two prepared round pans. Bake the cupcakes for about 25 minutes, and bake the cake rounds 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans for 20 minutes, then remove the cake layers to a wire rack to cool completely.
• When the cake is cool, you're ready to assemble. Place one layer on a serving plate, and tuck strips of waxed paper underneath the sides of the cake.
• In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.
• Frost the 1st cake layer. Set the 2nd layer on top of the first. Frost the 2nd layer and along the sides of the cake too. Stick Kit Kat's to the sides of the cake, leaving a very small space in between each Kit Kat (1/4-inch). Wrap a bow around the cake, securing the Kit Kat's. Fill the top of the cake with M&M's. Pull out the strips of waxed paper and discard. Use any extra frosting to frost your 6 extra cupcakes.
• If you refrigerate the cake for a couple of hours or so, it will be much easier to cut and serve. Of course, you'll need to remove the bow just before serving.

KIT KAT ICE CREAM CAKE RECIPE - (4.3/5)

Steps:

• • Remove from the freezer and leave on the counter: • 2 qt ice cream , any 2 flavors • In a food processor combine: • 2 TBS milk • 24 oreo cookies • Coat a 9-inch spring form pan with nonstick spray and place upright all around the side of the pan: • 39 kit-kat candy bars • Try to get the kit-kat bars as close to possible as you can, with the kit-kat name facing out, against the side of the spring form pan. • Line the bottom of the pan with parchment paper and press the oreo mixture evenly over it. • Place in the freezer for 10 minutes. • Stir the first flavor of softened ice cream in its container and press evenly over the oreo crust. • Place in the freezer for 10 minutes • Stir the second flavor of softened ice cream in its container and press evenly over the first ice cream layer. • Place in the freezer. • Remove from the freezer and allow to thaw for 30 minutes: • 16 oz whipped topping, frozen (like cool whip) • Spread whipped topping over the top layer of ice cream and garnish with: • 6 oreo cookies , broken up • 1/4 cup chocolate candies , assortment • Return cake to the freezer and allow to set overnight. • Remove cake from freezer 10 minutes prior to serving. • Gently open the spring form pan and remove. Use a thin knife or spatula to slide cake onto serving platter. • Slice & serve immediately

KIT KAT ICE CREAM CAKE

Steps:

• Have an 8-inch springform pan ready.
• Remove ice cream and gelato from freezer.
• Let stand at room temperature 15 minutes or until soft and spreadable but not melting.
• (Return to freez-er briefly if too soft to work with.) Meanwhile, with a long sharp knife, cut 9 KitKat bars in 4 sections each.
• Stand around sides of pan, narrower KitKat-inscribed side against pan.
• Coarsely chop remaining 9 KitKat bars; make 3 equal piles.
• Spoon coffee ice cream into springform pan; spread firmly and evenly to cover bottom.
• Sprinkle with 1 pile chopped KitKats.
• Continue layering, adding 1 pint chocolate ice cream, a pile of chopped KitKats, the hazelnut gelato, remaining chopped KitKats, then remaining 1 pint chocolate ice cream.
• (If at any time the bottom layer (s) begin to melt, place cake in freezer until ice cream becomes firm.) Cover pan and freeze at least 8 hours until very firm or up to 1 month.
• Just before serving; Remove pan sides and garnish as shown.
• To make clean cuts, dip a long, sharp knife in hot water between cuts.
• FYI KitKats are sold in several sizes.
• For this cake we used 3 1/2-in-long KitKat bars, each having 4 sections, often sold in 6-packs of 1 1/2 oz each TIP: Can be prepared through Step 5, wrapped well and frozen up to 1 month.

DEATH BY CHOCOLATE ICE CREAM CAKE

Steps:

• Preheat oven to 350. Prepare brownie mix according to directions on box. Spray a 9" springform pan with baking spray. Pour batter into springform pan and bake. Cool completely.
• Remove side of springfrom pan, leaving brownie on bottom of pan. Slice along side the brownie with a long knife creating 2 discs. trim aroun the discs about 1/4" to make room for the kit kats. Replace side of pan to the bottom with the bottom brownie disc still in tact.
• Align kit kats along the inside of the pan (facing out), making sure to fit them down to cover the outside rim of the brownie bottom. Place a layer of ice cream flavor, making sure to spread to the edges up to the kitkats. Drizzle the layer with half the chocolate sauce. Cover with the other brownie disc. Spread the second ice cream flavor, drizzle the remaining chocolate sauce. Cover with crushed oreos.
• Cover the entire pan with plastic wrap and re freeze until ready to serve. Thaw at room temp 15-20mins before ready to serve.