Party Ice Cream Cake Recipes

ICE CREAM BIRTHDAY CAKE

Steps:

• Line a 9-in. round pan with plastic wrap. Spread ice cream into pan. Freeze 2 hours or until firm., Prepare and bake cake mix according to package directions, using two 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks to cool completely., Using a serrated knife, trim tops of cakes if domed. Place 1 cake layer on a serving plate. Invert ice cream onto cake layer; remove plastic wrap. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Decorate with sprinkles as desired. Freeze 2 hours longer or until firm.

PARTY ICE CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make, bake and cool cake as directed on box for 13x9-inch pan.
• Spread frozen yogurt over top of cake. Immediately cover and freeze at least 4 hours until firm.
• Just before serving, top each serving as desired. Cover and freeze any remaining cake.

POOL PARTY ICE CREAM CAKE

Steps:

• For the cake:.
• Preheat the oven to 350 degrees F. Line a half-size sheet pan (18 x 13 inches) with parchment paper.
• Tip the cake mix into a large bowl. Add the eggs, vegetable oil and water (in the quantities given on the box of the cake mix). Stir together until smooth. Mix in enough blue food colouring to get a vibrant blue colour.
• Pour the batter into the prepared pan, spread out into an even layer and bake for 15-20 minutes until a skewer inserted into the centre of the cake comes out clean.
• Once baked, set the cake aside on a wire rack to cool completely.
• Prep the ice cream:.
• Let the vanilla ice cream soften for a few minutes then scoop it into a large bowl. Beat with a wooden spoon to soften to a buttercream-like texture. Crush the cookies into rough chunks and add to the bowl of ice cream with the rainbow sprinkles. Stir together until combined.
• Layer the cake:.
• Cut three rectangles of cake using a rectangular (10 3/4 x 5 1/2-inch) ice cream cake pan as a guide/template.
• Line the ice cream cake pan with parchment paper.
• Place the first layer of cake into the bottom of the ice cream cake pan.
• Spread half of the ice cream mixture over this in an even layer.
• Top with a second layer of cake followed by an even layer of the remaining ice cream mixture. Finally, top with the third layer of cake. Cover with a layer of parchment paper and.
• freeze for at least 5 hours, or overnight, until solid.
• For the blue frosting:.
• Once the cake has frozen sufficiently, prep the frosting. Pour the heavy cream and sugar into a large bowl. Add enough blue food colouring to make a vibrant blue colour.
• Use a whisk to beat the heavy cream until thickened to soft peaks.
• Assemble:.
• Remove the frozen cake from the cake pan and turn out onto a serving plate. Remove the parchment paper.
• Cover the top and sides with the whipped cream, making swooshing wave patterns on the top using a small spatula or butter knife.
• Decorate with the finger wafers around the edge of the cake. Place a few gummy rings on top with graham cracker bears inside them. Add a few candy balls to resemble beach balls and add a few more graham cracker bears to the top of the cake like they're swimming.
• Serve immediately.
• Leftovers can be kept frozen, covered for a week more (but keep in mind that the cookie bears on top will soften once you defrost it again).
• Tools:.
• Buy the Pampered Chef pan here: https://www.pamperedchef.com/shop/Bakeware/Silicone/Ice+Cream+Cake+Pan/1551
• OR use a silicone loaf pan (10.5 x 6 x 2.5 inch). Just line with parchment paper leaving some overhang at the edges so you can lift the cake out of it once frozen.

HOMEMADE BIRTHDAY CAKE ICE CREAM

Steps:

• In a large bowl mix together whipping cream, half and half and sugar.
• Stir until sugar is dissolved.
• Add in vanilla extract and almond extract.
• Pour into prepared ice cream maker.
• Gently chop or crumble up both cupcakes and set aside.
• Turn on and let it run for about 20-25 minutes.
• Once it has started to firm up and get semi frozen, toss in crumbled up cupcake and sprinkles.
• Mix for another 2 minutes.
• Turn off ice cream maker and pour ice cream into a medium container.
• Freeze for 4 hours before scooping 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.