7 Layer Ice Cream Cake Recipes

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.

7- LAYER ICE CREAM CAKE

Steps:

• 1. Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).
• 2. In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).
• 3. Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.

SEVEN-LAYER CAKE

Steps:

• Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty aluminum foil. Combine the graham cracker crumbs, sugar and butter; press one fourth of the mixture into the pan. Freeze for 15 minutes. , Spread vanilla ice cream over crumbs. Sprinkle with another fourth of crumbs; press down gently. Freeze for 45-60 minutes or until firm. , Spread with chocolate ice cream. Sprinkle with another fourth of the crumbs; press down gently. Freeze until firm. Spread with the strawberry ice cream, then top with the remaining crumbs (pan will be very full). Cover and freeze for several hours or overnight. May be frozen for up to 2 months. , Remove from the freezer 10 minutes before serving. Using the foil, lift cake from pan; discard foil. Cut cake with a serrated knife.

ICE CREAM LAYER CAKE

Steps:

• Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
• When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.

7 LAYER BROWNIE ICE CREAM CAKE

Steps:

• Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
• Place on a stack of 6 more pieces waxed paper.
• Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
• Heat oven to 375 degrees F.
• Have 2 cookie sheets and an 8-inch spring form pan ready.
• Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
• In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
• Beat in cocoa mixture (batter may look curdled) with mixer on low speed; gradually add flour until well blended (batter will be very stiff).
• Spread the 7 rounds of waxed paper out on countertop.
• Drop a level 1/3-cup batter in center of each round.
• Divide remaining 1/3-cup batter between rounds (about 2 t each).
• Moisten a cookie sheet with water.
• Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
• Spread batter almost to edges of rounds.
• Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
• (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes.
• Put layers on waxed paper on a wire rack.
• Let cool completely.
• Bake and cool remaining layers.
• Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
• Peel waxed paper off cooled brownie layers.
• Place 1 layer in bottom of pan.
• Spread evenly with 1-cup ice cream.
• Top with another brownie layer, then another cup ice cream.
• Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
• Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
• To serve: Remove sides of pan and peel plastic wrap down from sides.
• Lift cake off plastic wrap onto serving plate.

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.