Melted Ice Cream Cake Recipes

ICE CREAM BREAD RECIPE BY TASTY

Steps:

• Preheat your oven to 350˚F (175˚C).
• Combine melted ice cream and self-rising flour. Mix until well combined.
• Add any additional sprinkles, chocolate chips, or goodies to the batter.
• Line a loaf pan with parchment paper and grease with a nonstick spray.
• Pour batter into a loaf pan and spread evenly.
• Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven.)
• Allow to cool fully before cutting.
• Enjoy!

MELTING ICE CREAM CONE CAKE

Steps:

• For the confetti cake: Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans with flour-based baking spray and set aside.
• In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
• Sift together the flour, baking powder and salt. Add the flour mixture to the butter mixture alternately with the milk in three additions; begin and end with the flour. Mix on low speed until the batter is smooth and thoroughly combined. Fold in the confetti sprinkles.
• Bake the cakes for 25 to 35 minutes, or until the cakes spring back when pressed in their centers. Cool for 10 minutes in the pan. Turn out onto cooling racks. Let cool completely.
• Level the cakes using a large serrated knife or cake leveling tool. Transfer the cake scraps to a bowl and cover with plastic wrap. Reserve these for later use.
• For the buttercream frosting: Cream the butter and confectioners' sugar together on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color. Turn the mixer off and add the vanilla extract and 1/3 cup heavy cream. Beat again until the frosting is light and fluffy. Add additional heavy cream if the mixture is too thick to spread or pipe.
• Remove two-thirds of the white frosting from the mixing bowl and transfer to a separate bowl; cover with a damp towel to prevent the frosting from drying out. Tint the remaining frosting with the lavender gel food color. Add a little at a time until you reach the desired color intensity. Transfer the lavender frosting to a piping bag fitted with a decorator tip with a 1/2-inch round opening (plain pastry tube 806). Transfer half of the reserved white frosting to a piping bag fitted with a decorator tip with a 1/2-inch round opening (plain pastry tube 806).
• Use the remaining white frosting to fill the cake layers and apply a thin crumb coat to the outside of the cake. Use an offset spatula or bench scraper to even the frosting. Place the cake in the refrigerator to chill until the frosting is firm, about 30 minutes. You will have a little frosting left over and this should be reserved for later use.
• After the crumb coat layer is well-chilled, use the piping bags with white and lavender frostings to apply alternating colors of frosting around the sides of the cake. Make the lines fat and even. Using a cake turntable is recommended, as it makes this job easier.
• Place a bench scraper or cake icing smoother vertically to the side of the frosted cake. Carefully scrape away some of the frosting in a single motion until stripes are revealed. You may need to make several passes before the frosting is completely even. Wipe frosting away from the scraper after each use. Apply frosting to the top of the cake, making it as level as possible. Transfer the cake to the refrigerator to chill while you prepare the pink ganache.
• For the pink ganache: Place the chocolate and cream in a microwave-safe bowl. Heat at 100 percent power for 30 seconds and then stir until completely melted and smooth. Add pink food color a little at a time until the desired hue is achieved.
• Remove the cake from the refrigerator. At this point the cake should be firm enough to transfer to a cake stand using a spatula; do this now if desired. Use a spoon to drizzle some of the ganache onto the center of the cake, avoiding the edges. Use a spoon to gently push the pooled ganache over the edges of the cake to create a drip effect. Reserve the unused ganache.
• For the ice cream cone cake pop and assembly: Crumble the reserved cake scraps using your fingers. Transfer the crumbs to a large bowl and add 2 tablespoons of the reserved buttercream. Mix until thoroughly combined. The mixture should hold together when squeezed in the palm of your hand. If it is too crumbly, add more buttercream 1 tablespoon at a time until the correct consistency is achieved.
• Pack two handfuls of the mixture into a ball the size of a scoop of ice cream (you may place the ball against the sugar cone to gauge size). Roll it until the outside is as smooth as possible. Pack more of the mixture into the sugar cone and insert a lollipop stick into the center. Thread the ball onto the lollipop stick and press it onto the top of the sugar cone. Use a spoon to cover the ball with the leftover pink ganache. If the ganache is firm, reheat at 10-second intervals in the microwave until smooth and pourable. Allow the excess ganache to drip back into the bowl.
• Turn the ice cream pop upside down and insert it into the cake at a slight angle. Pour more ganache over the ball portion if needed to make it opaque. Cover the ice cream ball portion with sprinkles. Use a mixture of large and small confetti sprinkles to decorate the top edge and bottom edge of the cake.

MELTED ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Thoroughly grease a bundt pan with butter and set aside.
• Add the cake mix to a large bowl and beat in the eggs, oil and 1/4 cup water with an electric hand mixer until smooth. Stir in the melted ice cream with a wooden spoon. Pour the batter into the prepared pan and bake until a toothpick inserted comes out clean, 40 to 45 minutes.

MELTED ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees and grease and flour a bundt pan.
• Melt the ice cream to two cups and combine with the cake mix and eggs. Add a touch of milk if the mixture is too thick.
• Bake about 37 minutes.
• Suggestions: Haagan Daz's Mayan Chocolate ice cream with devil's food cake mix, with hot fudge sauce and drizzled over the top. Ben & Jerry's Cherry Garcia with chocolate cake; rum raisin ice cream with spice cake; strawberry with strawberry cake, etc.
• Caramel doesn't work very well, and avoid mixes such as angel food cake.

MOCHA MELTED ICE CREAM CAKE WITH CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Place rack in center of oven and preheat to 350 degrees Fahrenheit.
• Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour and set pan aside.
• Place cake mix, melted ice cream, eggs and coffee powder in large mixing bowl.
• Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2-3 minutes more, scraping down sides again if necessary. The batter should look thick and well-combined.
• Pour batter into prepared pan, smoothing it out with rubber spatula.
• Bake cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 40-45 minutes.
• Remove pan from oven and place on wire rack to cool for 20 minutes.
• Run a long, sharp knife around edge of cake and invert it onto rack to cool completely, 20 minutes more.
• Meanwhile as the cake cools, prepare the Chocolate Marshmallow Frosting: Sift confectioner's sugar and cocoa powder together into a large mixing bowl. Set bowl aside.Place marshmallow creme, butter and milk in a medium-size heavy saucepan over medium-low heat. Stir until the butter and marshmallow creme have melted, 2-3 minutes. Remove the pan from the heat. Pour the sugar cocoa mixture over the marshmallow mixture. Add 1 tsp vanilla and stir until frosting is smooth and satiny. Makes 1 1/2 cups.
• When the cake is completely cooled, slide the cake onto a serving platter, and pour the warm frosting over the cake. Let the cake rest for 10 minutes before slicing.

MELTED ICE CREAM CAKE

Steps:

• Preheat oven to 350F degrees. Spray bundt pan with nonstick cooking spray. Combine cake mix with eggs and melted ice cream. Stir until combined well. Pour batter into greased bundt pan. Bake for about 33-36 minutes. Until it springs back to the touch and a toothpick comes out clean. Allow cake to cool completely then turn cake out onto a serving plate

INCREDIBLE MELTED ICE-CREAM CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
• Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
• Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.
• Meanwhile prepare the Chocolate Marshmallow Frosting , or another frosting that would go well with the flavor of the ice cream in the cake. Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes.

CHOCOLATE ICE CREAM MUG CAKE

Steps:

• Mix melted ice cream, flour, and baking powder together in a microwave-safe mug. Stir in cocoa powder. Microwave until top of cake looks done, about 90 seconds. Top with vanilla ice cream.