Mm Ice Cream Cake Recipe 445

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MMM-MMM ICE CREAM CAKE



Mmm-Mmm Ice Cream Cake image

I have been making this for our daughters for their birthday cakes for a long time. It beats store-bought cake any day!

Provided by Wool B

Categories     Desserts     Cakes     Birthday Cake Recipes

Time 2h30m

Yield 12

Number Of Ingredients 9

⅓ cup butter, melted
1 cup brown sugar
½ cup sliced almonds
1 cup sweetened flaked coconut
1 cup high-protein crisp rice and wheat cereal (such as Kellogg's® Special K®) - crushed
½ gallon vanilla ice cream, softened
1 (6 ounce) package chocolate chips
¾ cup light corn syrup
½ cup evaporated milk

Steps:

  • Mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. Press half the mixture into a 9x13-inch dish; reserve remaining mixture.
  • Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
  • In a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth. Heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. Allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. Freeze the cake until firm, at least 2 hours; remove about 15 minutes before serving.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 64 g, Cholesterol 55.3 mg, Fat 23.6 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 14 g, Sodium 171.7 mg, Sugar 47.3 g

M&M ICE CREAM CAKE RECIPE - (4.4/5)



M&M Ice Cream Cake Recipe - (4.4/5) image

Provided by DeliciouslyDished

Number Of Ingredients 5

12 Ice cream sandwiches
Hot Fudge, to taste
Caramel sauce, to taste
12 oz (400 gr) frozen Cool Whip, thawed
(10 oz/300 gr) M&M minis 1 large pack

Steps:

  • 1.Place 3 ice cream sandwiches down on your tray. 2.Add 3 more going the opposite direction. 3.Add Carmel and hot fudge. Put back in the freezer for about 10-15 Min. 4.Repeat steps 1 and 2. 5.Frost cake with cool whip. 6.Add hot fudge. 7.Add M&Ms and freeze till you are ready to serve.

EASY INCREDIBLE ICE CREAM CAKE



Easy Incredible Ice Cream Cake image

Perfect for summer parties or birthdays any month of the year, this simple ice cream cake is better and less expensive than any store-bought version! Layers of moist cake, crunchy cookies, rich ice cream, and a smooth, buttery-like icing deliver sweet perfection in every bite.

Provided by NicoleMcmom

Time 5h

Yield 12

Number Of Ingredients 12

nonstick cooking spray
1 (15.25 ounce) package devil's food cake mix
1 cup water
½ cup oil
3 large eggs
½ gallon vanilla ice cream, slightly softened
2 cups chopped chocolate sandwich cookies (such as Oreo®)
1 (7.25 ounce) bottle chocolate shell topping (such as Magic Shell®)
2 cups heavy whipping cream
2 cups powdered sugar
decorating icing (optional)
candy sprinkles (optional)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
  • Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
  • While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
  • Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
  • Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
  • Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
  • Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
  • Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

Nutrition Facts : Calories 818.1 calories, Carbohydrate 85.7 g, Cholesterol 146.7 mg, Fat 50.8 g, Fiber 1.7 g, Protein 9.5 g, SaturatedFat 23.4 g, Sodium 443.4 mg, Sugar 67.9 g

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