Vanilla Chocolate Ice Cream Cake With Raspberries And Espresso Whipped Cream Frosting Recipes

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VANILLA-CARAMEL ICE CREAM CAKE WITH ESPRESSO WHIPPED CREAM FROSTING



Vanilla-Caramel Ice Cream Cake with Espresso Whipped Cream Frosting image

Pound cake is the base for this vanilla-caramel ice cream cake with an espresso whipped cream topping.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 9

Unsalted butter, for buttering the pan
One 10.5-ounce pound cake, cut into 1/2-inch slices
1 quart vanilla ice cream, softened
1 quart dulce de leche ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
2 tablespoons brewed espresso, chilled
1/2 teaspoon pure vanilla extract
Caramel sauce, for drizzling

Steps:

  • For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired.
  • Scoop the vanilla and dulce de leche ice creams onto the pound cake layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting. Drizzle with caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

COFFEE-CHOCOLATE ICE CREAM CAKE WITH NUTS AND ESPRESSO WHIPPED CREAM FROSTING



Coffee-Chocolate Ice Cream Cake with Nuts and Espresso Whipped Cream Frosting image

Make mocha magic with layers of pound cake, chocolate and coffee ice creams and espresso frosting.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 10

Unsalted butter, for the pan
One 10 1/2-ounce pound cake, cut into 1/2-inch slices
3/4 cup chopped toasted mixed nuts
1 quart chocolate ice cream, softened
1 quart coffee ice cream, softened
1 1/2 cups heavy cream
6 tablespoons brewed espresso, chilled
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
2 tablespoons chocolate sauce

Steps:

  • Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
  • Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Sprinkle 1/2 cup of the nuts on top. Scoop the chocolate ice cream onto the nut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Scoop the coffee ice cream over the chocolate ice cream, spreading with the offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • Put the heavy cream, espresso, confectioners' sugar and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
  • Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the remaining 1/4 cup nuts and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

STRAWBERRY-COFFEE ICE CREAM CAKE WITH BANANAS AND ESPRESSO WHIPPED CREAM FROSTING



Strawberry-Coffee Ice Cream Cake with Bananas and Espresso Whipped Cream Frosting image

Bananas and pound cake form the base for strawberry-coffee ice cream cake with espresso whipped cream frosting.

Provided by Food Network Kitchen

Time 5h

Yield 8 servings

Number Of Ingredients 10

Unsalted butter, for buttering the pan
One 10.5-ounce pound cake, cut into 1/2-inch slices
2 bananas, sliced
1 quart strawberry ice cream, softened
1 quart coffee ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
2 tablespoons brewed espresso, chilled
1/2 teaspoon pure vanilla extract
Chocolate sauce, for drizzling

Steps:

  • For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Top with the sliced bananas.
  • Scoop the strawberry and coffee ice creams onto the banana layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting. Drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING



Mint Chocolate Chip Ice Cream Cake with Brownie Crust and Vanilla Whipped Cream Frosting image

Layer brownies, crushed cookies and mint chip ice cream in a springform pan. Freeze and top with a light whipped cream frosting for a show-stopping dessert.

Provided by Food Network

Categories     dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 10

Ice Cream Cake:
Unsalted butter, for buttering the pan
8 to 10 brownies (2 1/2-inch squares)
1/2 cup crushed chocolate sandwich cookies
2 quarts mint chocolate chip ice cream, softened
Vanilla Whipped Cream Frosting:
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Chocolate sprinkles, for sprinkling

Steps:

  • For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

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