Sheet Pan Ice Cream Cake Recipes

ICE CREAM SHEET CAKE

Steps:

• Make room in your freezer for a 9" x 13" baking dish**. Set out your vanilla ice cream at room temperature.
• Place the entire package of Oreos into a food processor and pulse until cookies form a fine crumb. Drizzle in the homemade magic shell until cookies are moist. Set aside.
• Once your vanilla ice cream has sat out about 15 minutes, pour it into a large bowl and stir it with a large spatula to smooth it out. Once it is smooth and easily stirred, pour it into your baking dish. Spread the ice cream evenly into the bottom of the baking dish, making sure to fill in any holes and push ice cream into the very corners of your dish.
• Sprinkle the cookie crumbs evenly over the vanilla layer, making sure to break up large cookie clusters with your fingers. Once you have used up all of the cookie crumbs, place baking sheet in the freezer to firm up, about 20 minutes. Set out your chocolate ice cream at this time.
• Repeat step 4 with the chocolate ice cream, spreading the ice cream evenly over the cookie layer. Allow to set in the freezer, about 20 minutes.
• While you wait for the cake to freeze, make your homemade whipped cream topping. Set aside until ready to use.
• When your cake is firm, use a spatula to smooth the whipped cream topping over the chocolate ice cream layer. Decorate with sprinkles if desired. Allow to freeze completely in the freezer at least 12 hours, preferably 1 day. When you are ready to serve the cake, allow to sit at room temperature for about 5 minutes and use a very sharp knife to cut. Cover leftovers and store in the freezer up to 1 month.

ICE CREAM CAKE

Steps:

• Heat the oven to 350 degrees F. Grease a 13 by 17-inch sheet pan and line the bottom and sides with parchment or waxed paper.
• Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl and add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to build the cake. Make room in your freezer for a serving platter that you'll build the cake on.
• Place a piece of parchment over the entire cake and flip it out onto another sheet pan. Peel off the original parchment and cut the cake in half so you have 2 pieces 13 by 8 1/2 inches. Place a piece of cake on a rectangular serving platter and schmear the ice cream on it all the way to the edges. Smooth it out with an offset spatula and place back in the freezer.
• After it has chilled 15 minutes or so place the second layer of cake on top, cover with parchment paper and press down with a sheet pan gently to stick the top layer. Return to the freezer while you make the chocolate topping.
• In a small saucepan, heat the 1 cup of cream and once it comes to a boil pour it over the chopped semisweet chocolate and whisk to make a smooth ganache. Do the same with the remaining 1/2 cup of cream and the white chocolate, adding the mint extract and green coloring to make a light mint green color then place it in small pastry bag with a small plain tip.
• Remove the cake from the freezer and working quickly spread the chocolate ganache over the surface of the cake smoothing it with an offset spatula.
• Drizzle lines of the green ganache over the entire surface of the cake at diagonal. Take a toothpick and run it back and forth in the opposite direction to draw it through the ganache and make decorative pattern.
• Return to the freezer until ready to serve. Trim off the edges to even off the cake then cut into rectangle pieces.

EASY INCREDIBLE ICE CREAM CAKE

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.

ANGEL FOOD SHEET CAKE FOR STRIPED ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Coat a 13-by-17-inch rimmed baking sheet with cooking spray, and line with parchment. Coat parchment with spray.
• Whisk whites and cream of tartar with a mixer on medium speed until soft peaks form. Slowly add 3/4 cup sugar, and whisk until thick and glossy, about 3 minutes.
• Sift remaining 1/2 cup sugar, the flour, and a pinch of salt over egg-white mixture, and fold gently until just combined, being careful not to deflate whites. Spread batter evenly onto prepared baking sheet. Bake until golden and set, about 20 minutes.
• Let cool completely in sheet on a wire rack. (Cake should pull away from sides easily.) Slide cake out from sheet, right side up; cut in half crosswise to form two 8 1/2-by-13-inch pieces. Carefully remove parchment from cake.