ICE CREAM BIRTHDAY CAKE
When we were young, Mom made birthday cakes with a small toy on top, chosen just for us. Now that I'm a parent, I go with jimmies. -Becky Herges, Fargo, North Dakota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 374 calories, Fat 19g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 315mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
ICE CREAM BIRTHDAY CAKE
Provided by Kelsey Nixon
Categories dessert
Time 5h45m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray the springform pan with cooking spray, line with a circle of parchment, and spray the parchment. Place the chocolate wafer cookies in the bowl of a food processor. Pulse until it makes fine crumbs. Add the melted butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake until toasted and crisp, 15 minutes. Cool completely. Scoop alternating scoops of half of the ice cream and half of the sorbet into the crust using an ice-cream scoop. Smooth the top, filling in any gaps. Tile slices of pound cake over the ice cream. Cover with plastic wrap and freeze until firm, 30 minutes. Remove the cake from the freezer. Spread the hot fudge sauce over the cake slices. Scoop the remaining ice cream and sorbet onto the hot fudge sauce and smooth the top. Cover with plastic wrap and freeze until completely set, 4 hours.
- Immediately prior to serving, make the whipped topping. Whip the cream into semi-soft peaks, and then add the powdered sugar and vanilla and continue to whip to stiff peaks. To serve, remove the plastic wrap and coat the top of the cake with the whipped topping using an offset spatula while still in the springform pan. Release the cake from the sides of the pan with a knife and remove the ring. Garnish with cocoa powder and raspberries and serve.
ICE CREAM BIRTHDAY CAKE
Make and share this Ice Cream Birthday Cake recipe from Food.com.
Provided by Food.com
Categories Ice Cream
Time 5h45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Special equipment:.
- One 9-inch springform pan.
- Preheat the oven to 375 degrees F. Spray the springform pan with cooking spray, line with a circle of parchment, and spray the parchment. Place the chocolate wafer cookies in the bowl of a food processor. Pulse until it makes fine crumbs. Add the melted butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake until toasted and crisp, 15 minutes. Cool completely. Scoop alternating scoops of half of the ice cream and half of the sorbet into the crust using an ice-cream scoop. Smooth the top, filling in any gaps. Tile slices of pound cake over the ice cream. Cover with plastic wrap and freeze until firm, 30 minutes. Remove the cake from the freezer. Spread the hot fudge sauce over the cake slices. Scoop the remaining ice cream and sorbet onto the hot fudge sauce and smooth the top. Cover with plastic wrap and freeze until completely set, 4 hours.
- Immediately prior to serving, make the whipped topping. Whip the cream into semi-soft peaks, and then add the powdered sugar and vanilla and continue to whip to stiff peaks. To serve, remove the plastic wrap and coat the top of the cake with the whipped topping using an offset spatula while still in the springform pan. Release the cake from the sides of the pan with a knife and remove the ring. Garnish with cocoa powder and raspberries and serve.
- Cook's Note:.
- Easy variations for ice cream cake - cookie crust can be made using shortbread cookies, vanilla cookies, etc. The cake can easily be frosted with a ganache to just cover the top of the cake - just make sure that your cake is well frozen prior to topping with a warm ganache. Fruit jams could be used as a filling in place of hot fudge. Other things that hold up as well as pound cake - brownies, chocolate chip cookies, ice cream sandwiches.
Nutrition Facts : Calories 816.5, Fat 50.6, SaturatedFat 27.8, Cholesterol 155.9, Sodium 516.9, Carbohydrate 82.8, Fiber 2.8, Sugar 42.2, Protein 9.6
BIRTHDAY CAKE ICE CREAM
My brother Loves vanilla cake flavored ice cream, so this was an experiment to see if we could recreate it. It turned out pretty good if I do say so myself, and my brother and husband ate it all pretty quickly. Time does not include freeze time or chill time.
Provided by Alia55
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine milk, sugar, flour and salt.
- Cook, stirring, on medium heat until slightly thickened (approximately 15 min).
- Stir a few tablespoons of the hot milk mixture into the beaten eggs.
- Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 minutes; remove from heat.
- Chill thoroughly.
- Add cake mix vanilla and light cream to the milk mixture. Mix well.
- Churn-freeze and add sprinkles to the churning ice cream.
Nutrition Facts : Calories 444.8, Fat 27.1, SaturatedFat 16.3, Cholesterol 158.2, Sodium 198.3, Carbohydrate 43.8, Fiber 0.1, Sugar 33.8, Protein 7.7
ULTIMATE BIRTHDAY CAKE ICE CREAM
I re-created this recipe after trying one here on RecipeZaar that didn't taste quite right. And the results were a huge hit! I experimented my version at an icecream social. I guess it was a "trial" run. Anyway, it was almost as much fun as watching the older folks facial expression as it was to watch the little kids, just go crazy for this icecream. Hope you like my take on this one. This recipe can also be modified to not include the eggs.
Provided by Chef Angie S.
Categories Frozen Desserts
Time 45m
Yield 1 gallon
Number Of Ingredients 8
Steps:
- If using eggs, you must cook in a double boiler first. Simply add the milk, cream, egg yolks, and sugar and cook till temperature reaches 160 degrees. Remove from heat and place in ice bath to cool. When cooled, add vanilla and whisk in cake mix. Mix well.
- No egg version: In large bowl, whisk all ingredients ( minus eggs, frosting and candy sprinkles) together till well mixed.
- *Side Note: Mix can be made ahead of time and kept in refridgerator till ready to use. Place in a 1 gallon container. Shake it up prior to freezing.
- Pour into Ice Cream Maker:.
- Freeze according to manufactures directions. Approx 20 mins, check ice cream. When it begins to thicken, pour in candy sprinkles, and drop by tablespoon fulls, the frosting. Continue to freeze till unit stops. Immediately pour into freezer safe container and let "cure" in freezer, cover and wrap with plastic wrap. Let freeze at least 4 hrs or overnight prior to serving.
- To Serve: Scoop into waffle cones or bowl. Top with chocolate syrup and whipped topping. And of course more candy sprinkles!
Nutrition Facts : Calories 6603.6, Fat 470.9, SaturatedFat 274.3, Cholesterol 1577.1, Sodium 1326, Carbohydrate 548.7, Sugar 510.7, Protein 56.6
More about "ice cream birthday cake recipes"
BIRTHDAY CAKE ICE CREAM RECIPE - SOUTHERN LIVING
From southernliving.com
- Preheat oven to 300°F. Stir together flour, sugar, baking powder, salt, and 1 tablespoon of the sprinkles in a medium bowl until combined. Stir in melted butter and 1 1/2 teaspoons of the vanilla. Squeeze mixture together using your fingertips until big and small clumps form (batter will not be smooth). Spread clumped batter in an even layer on a rimmed baking sheet. Bake in preheated oven until firm, about 10 minutes. Let cool completely, about 20 minutes. Set aside.
- Stir together condensed milk, salt, and remaining 2 teaspoons vanilla in a large bowl; set aside. Beat whipping cream in a separate large bowl with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes. Fold whipped cream and remaining 1/3 cup sprinkles into condensed milk mixture. Spoon mixture into a 9- x 5-inch loaf pan. Cover with plastic wrap; freeze until cold, about 2 hours.
- Stir cake crumbles into cold whipped cream mixture. Cover with plastic wrap; freeze until very firm, about 3 hours. To serve, scoop ice cream into bowls, and garnish with additional sprinkles.
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