Mm Ice Cream Cake Recipe 445 Recipes

SHEET PAN ICE CREAM CAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
• Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
• Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Transfer to a wire rack and allow the cake to completely cool in the sheet pan.
• Remove the ice cream from the freezer about 15 minutes before assembling the cake to soften.
• Use a sharp paring knife to cut the cake into 3 rectangles,, approximately 9 1/2 -by-4 1/2 inches. Reserve the remaining cake trimmings for the last layer.
• Line the inside of a 10-by-5-by-3-inch loaf pan with plastic wrap, leaving enough overhang to cover the pan once the cake is fully assembled.
• Layer the bottom of the loaf pan with 1 cake rectangle, gently pushing it down to fit and trimming as needed. Spread the chocolate ice cream evenly over the cake using a rubber spatula. Continue layering with the remaining 2 cake rectangles and the strawberry and vanilla ice cream. Use the reserved cake trimmings for the top layer, cutting them to fit. Gently press down on each cake layer to fill in gaps as you go.
• Cover the top of the cake with the overhanging plastic wrap and freeze until firm, at least 4 hours and up to 12 hours.]
• When ready to serve, place the chocolate and coconut oil in a glass small bowl. Microwave in 20 second intervals, stirring with a rubber spatula, until completely melted and smooth. Set aside. (Alternatively, place the chocolate and coconut oil in a small saucepan and cook over medium-low heat, stirring occasionally with a rubber spatula, about 4 minutes.)
• Remove the plastic wrap overhang from the top of the loaf pan and flip the pan onto a serving platter. Lift to remove the pan, then gently peel the plastic wrap from the cake. If the cake will not release, allow it to sit (top side up) for 5 minutes, then gently tug on the plastic wrap to lift the cake from the pan.
• Pour the chocolate shell over the top of the ice cream cake, allowing some to drip down the sides. Slice to serve.

ICE CREAM CAKE

Steps:

• Unmolding the cake: Place a large plate or serving platter in the freezer to chill for 10 minutes. This will keep the cake from melting when you transfer it to the plate. Take the cake pan from the freezer and unlock the clasp. Pull the ends of the bottom piece of plastic wrap on the bottom of the pan to remove it from the springform pan. Gently pull the plastic wrap off the cake and use your hand or a spatula to transfer the cake to the frozen plate.

MMM-MMM ICE CREAM CAKE

Steps:

• Mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. Press half the mixture into a 9x13-inch dish; reserve remaining mixture.
• Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
• In a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth. Heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. Allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. Freeze the cake until firm, at least 2 hours; remove about 15 minutes before serving.

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.