Lemon Ice Cream Cake Recipes

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COCONUT-LEMON ICE CREAM CAKE



Coconut-Lemon Ice Cream Cake image

This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 9

1 package (11.2 ounces) shortbread cookies
1/2 cup sweetened shredded coconut, toasted
1/4 cup macadamia nuts, coarsely chopped and toasted
1 teaspoon grated lemon zest
1 can (15 ounces) cream of coconut
1/2 cup lemon juice
1-1/2 quarts vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed, divided
Optional: Fresh blueberries, raspberries and strawberries

Steps:

  • Reserve 10 cookies for decoration. Crush remaining cookies; transfer to a bowl. Stir in coconut, macadamia nuts and lemon zest. Reserve 2 tablespoons crumb mixture for topping. In a large bowl, whisk cream of coconut and lemon juice until combined. Stir in softened ice cream until smooth. Fold in 1 cup whipped topping., Sprinkle 1 cup crumb mixture onto bottom of a greased 9-in. springform pan. Top with half the ice cream mixture. Layer with remaining 1 cup crumbs and ice cream mixture. Place reserved whole cookies around edge of pan. Top with remaining 2-1/2 cups whipped topping; sprinkle with reserved 2 tablespoons crumb mixture. Freeze, covered, until firm, at least 8 hours or overnight. If desired, serve with berries.

Nutrition Facts : Calories 384 calories, Fat 21g fat (13g saturated fat), Cholesterol 29mg cholesterol, Sodium 149mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON ICE BOX CAKE



Lemon Ice Box Cake image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 7

4 ounces cream cheese, softened
3 cups heavy cream
1/3 cup confectioners' sugar
2 teaspoons lemon zest, plus for garnish
1/2 teaspoon vanilla extract
11 ounces vanilla wafer cookies
10 ounces lemon curd

Steps:

  • Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
  • Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
  • Garnish each serving with lemon zest when ready to eat.

LEMON ICE CREAM BARS



Lemon Ice Cream Bars image

Provided by Food Network Kitchen

Categories     dessert

Time 4h40m

Yield 9 bars

Number Of Ingredients 12

6 large egg yolks
1 cup granulated sugar
1 cup fresh lemon juice
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 teaspoon grated lemon zest
Pinch of salt
Cooking spray
2 5-to-6-ounce boxes shortbread cookies
3 tablespoons unsalted butter, melted
1/2 teaspoon grated lemon zest
2 pints vanilla ice cream, slightly softened
Confectioners' sugar, for dusting

Steps:

  • Make the lemon curd: Combine the egg yolks, granulated sugar and lemon juice in a medium saucepan over medium heat; cook, whisking, until the mixture begins to thicken, about 8 minutes. Stir in the butter, 1 piece at a time, with a wooden spoon. Cook, stirring, until thick enough to coat the back of the spoon, about 7 more minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the curd through with a rubber spatula. Stir in the lemon zest and salt. Fill a large bowl halfway with ice. Set the bowl of curd on the ice and let cool completely, stirring occasionally.
  • Make the bars: Coat an 8-inch-square baking dish with cooking spray and line with foil, leaving an overhang on 2 sides. Pulse the cookies in a food processor until finely crushed. Slowly add the melted butter and lemon zest and pulse until the mixture starts coming together.
  • Transfer the crumb mixture to the prepared baking dish and press firmly into the bottom. Spread the ice cream over the crumb mixture with a rubber spatula; spread the lemon curd on top. Cover with plastic wrap and freeze until firm, about 4 hours or up to 2 days.
  • Lift out of the pan using the overhanging foil. Cut into pieces and dust with confectioners' sugar.

LEMON MERINGUE ICE CREAM CAKE



Lemon meringue ice cream cake image

This looks and tastes so good people will never believe it only takes 20 minutes to put together

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 4h30m

Number Of Ingredients 5

bought slab of madeira cake
8 meringue nests
500ml tub crème fraîche
jar of good quality lemon curd
red summer berries to decorate

Steps:

  • Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.
  • Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don't stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.
  • When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.

Nutrition Facts : Calories 464 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.51 milligram of sodium

LEMON ICE CREAM CAKE



Lemon Ice Cream Cake image

Bliss on a hot summer's day. The cooking time includes the freezing time and is only a guesstimate. Please make this cake as close to serving time as possible: you will not want the cake layers to freeze too much, as it will make the cake cutting more difficult.

Provided by txzuckerbaeckerin

Categories     Frozen Desserts

Time 5h

Yield 16 serving(s)

Number Of Ingredients 8

1/2 gallon lemon sherbet or 1/2 gallon ice cream
1 white cake mix
3 egg whites
1 1/2 cups cold water
1/2-1 teaspoon lemon flavoring
12 ounces Cool Whip, thawed (1 tub)
1 drop yellow food coloring (optional)
1 lemon, zest of, cut in superfine strips

Steps:

  • Allow ice cream or sherbet soften slightly.
  • Scoop into 9-inch pan line with saran wrap, smooth the surface, cover and freeze for 4 hours.
  • Preheat oven to 350°F.
  • Grease and flour bottom only of 2 9-inch pans.
  • Blend cake mix with egg whites, water and lemon extract.
  • Beat according to instructions on the box.
  • Pour into the 2 pans, dividing evenly.
  • Bake 30 minutes or until toothpick comes out clean: the top should "spring" back, when lightly touched in the center.
  • Cool 10 minutes in pan, then invert onto wire rack.
  • Cool completely.
  • Trim tops of the 2 cakes even, also trim off all crust (sides and bottom) completely, to have white cake only (makes for a more elegant presentation).
  • Remove ice-cream round from freezer and let sit for a few moments, to make the surface soft.
  • Mix food color into Cool Whip at this time, if you choose to.
  • Put 1 cake round on large plate, add the frozen ice-cream round and top with second cake layer.
  • Push down lightly for the ice-cream to adhere better to the cake rounds.
  • Cover the cake with Cool Whip, making swirls with a spatula.
  • Sprinkle with lemon strips.
  • Return to the freezer until ready to serve depending on the setting of your freezer.

Nutrition Facts : Calories 315.6, Fat 10.4, SaturatedFat 6, Sodium 267.1, Carbohydrate 52.7, Fiber 2.7, Sugar 40.6, Protein 3.2

FROZEN LEMON MERINGUE CAKE



Frozen Lemon Meringue Cake image

Categories     Cake     Egg     Dessert     Bake     Lemon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

For meringue layers
4 large egg whites at room temperature for 30 minutes
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
For filling
1/2 cup fresh lemon juice (from 2 medium lemons)
1 1/2 tablespoons fresh lemon zest (from 2 medium lemons)
2/3 cup sugar
4 large egg yolks
2 whole large eggs
1/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1 pint (2 cups) vanilla ice cream (preferably premium)
Special Equipment
2 (15- by 12-inch) sheets of parchment paper; an 8-inch (20-cm) springform pan

Steps:

  • Make meringue layers:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.
  • Using the bottom of the springform pan as a guide, draw 2 (8-inch) circles on one sheet of parchment and a third (8-inch) circle on the second sheet of parchment. Turn paper over (circles will be visible).
  • Beat whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff, glossy peaks, about 4 minutes in a stand mixer or 8 to 10 minutes with a handheld. Divide meringue mixture among 3 circles, spread evenly within lines, and gently smooth tops. Bake until firm and very pale golden, about 2 hours, then let stand in turned-off oven (door closed) until firm, about 1 hour. While meringues bake, put ice cream in refrigerator to soften.
  • Slide parchment sheets with meringue layers onto racks to cool completely. Carefully lift meringue and peel off parchment.
  • Make curd while meringues bake:
  • Whisk together lemon juice, zest, sugar, yolks, whole eggs, and salt in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until mixture is thickened and just reaches a boil, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
  • Assemble cake:
  • Line springform pan with 2 crisscrossed sheets of plastic wrap. Arrange 1 meringue layer (trimming if necessary) flat side down in springform pan and spread 1 cup ice cream over it, then evenly spread half of lemon curd over ice cream. Cover curd with another meringue layer, then spread remaining cup ice cream over meringue. Spread remaining curd on top, then cover curd with remaining meringue layer, flat side down. Cover with plastic wrap and freeze until firm, at least 4 hours.
  • About 1 hour before serving, put cake in refrigerator to soften slightly. Remove side of pan and transfer cake to platter, then cut into wedges with a long serrated knife.

LEMON BLUEBERRY ICE-CREAM CAKE



Lemon Blueberry Ice-Cream Cake image

Categories     Cake     Dairy     Dessert     Bake     Freeze/Chill     Blueberry     Lemon     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 12

Number Of Ingredients 13

1 1/2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1/2 cup whole milk
3 tablespoons finely grated fresh lemon zest
6 tablespoons fresh lemon juice
blueberry filling
7 cups lemon ice cream
Garnish:
Garnish: 2 cups blueberries

Steps:

  • Preheat oven to 350°F. Butter a 9-inch round cake pan (2 inches deep) and line bottom with a round of wax paper.
  • Into a bowl sift together flour, baking powder, and salt. In a large bowl with an electric mixer beat together butter and 1 cup sugar until light and fluffy, about 1 minute. Separate eggs and beat yolks 1 at a time into butter mixture, beating well after each addition. In 3 batches alternately beat in flour mixture and milk, beginning and ending with flour mixture. Add zest and 2 tablespoons lemon juice, beating until just combined (do not overbeat). In a bowl with cleaned beaters beat whites until they hold soft peaks and beat in remaining 1/4 cup sugar. Fold whites into batter gently but thoroughly. Transfer batter to cake pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Cool cake in pan on a rack and invert onto rack. Cake may be prepared up to this point 1 day ahead and kept in an airtight container at cool room temperature.
  • Assemble cake
  • With a long serrated knife horizontally halve cake. Put bottom half, cut side up, in a 9-inch springform pan. Brush 2 tablespoons remaining lemon juice over layer. Working quickly, spread half of blueberry filling evenly over layer, leaving a 1/4-inch border around edge, and top with one third ice cream, spreading evenly. Put remaining cake half, cut side up, on top of ice cream and brush remaining 2 tablespoons lemon juice over it. Spread remaining blueberry filling evenly over top, leaving a 1/4-inch border around edge, and spread half of remaining ice cream evenly over filling. Reserve remaining ice cream for outside of cake. Freeze cake, covered, until firm, at least 8 hours, and up to 1 day.
  • Remove side of springform pan. With a spatula loosen cake from bottom and transfer to a plate. Frost cake with remaining ice cream, spreading evenly around sides and top of cake. Freeze cake, loosely covered, at least 2 hours and up to 5 days.
  • Twenty minutes before serving, garnish top of cake with blueberries and put cake in refrigerator to soften slightly.

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