RED WHITE AND BLUE ICE CREAM CAKE
Red and blue layers of moist vanilla cake and vanilla ice cream make the most festive 4th of July cake ever! You won't believe how easy it is to make your own ice cream cake!
Provided by Elizabeth Marek
Categories Dessert
Time P1DT50m
Number Of Ingredients 20
Steps:
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Learn more about how and why to use a scale for baking in my tutorial.Heat the oven to 335º F/170º C
- Prepare two 8"x2" cake pans with cake goop or preferred pan spray.
- Divide your buttermilk in half. Combine 1/2 of the buttermilk with the oil and set aside.
- Combine the other 1/2 of the buttermilk, egg whites and vanilla together, whisk to break up the eggs and set aside.
- Combine the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment attached. Mix for 10 seconds to combine.
- Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your buttermilk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
- Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three parts, letting the batter mix for 15 seconds between additions and mix until smooth.
- Divide your batter in half (I weigh mine to make sure both pans are even)
- Add your red food coloring to one bowl and the blue food coloring to the other bowl and mix until combined.
- Bake 35-40 minutes at 335º F/170º C until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
- Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool for a few more minutes.
- Wrap your warm layers in plastic wrap and place them into the freezer for a minimum of 6 hours but ideally, 24 hours. (You can also freeze the cakes multiple days in advance.)
Nutrition Facts : ServingSize 1 serving, Calories 208 kcal, Carbohydrate 21 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 111 mg, Sugar 15 g
RED, WHITE AND BLUE ICE CREAM SANDWICHES
Turn old-fashioned ice cream sandwiches into patriotic treats in just 10 minutes!
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 to 6 ice cream sandwiches
Number Of Ingredients 0
Steps:
- Drizzle the sandwiches with melted red and white candy melts to look like stripes, then spoon melted blue candy melts onto one end, sprinkle with white nonpareils and freeze.
RED, WHITE AND BLUE CREPE CAKE
Provided by Michael Symon : Food Network
Categories dessert
Time 3h5m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the berry fillings: Place the blueberries in a pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out. Place the strawberries in another pan with a pinch of salt and shake out into an even layer. Place on the direct-heat side of the grill, cover with a lid and roast until the berries are bursting, 4 to 6 minutes. Mash with a fork or potato masher to smooth out.
- To a blender or food processor, add the cream cheese and coconut cream. Blend until smooth, then divide into 2 mixing bowls. Add the roasted blueberry puree to one bowl and mix to combine. Add the roasted strawberry puree to the second bowl and mix to combine. Chill until thickened into a spreadable consistency, about 30 minutes.
- For the lemon filling: Add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Cream until smooth, then scrape the sides and bottom of the bowl and add the lemon zest and juice, vanilla paste and confectioners' sugar and mix until smooth. Chill until thickened into a spreadable consistency, about 30 minutes.
- For the crepe batter: To a blender, add the milk, warm water, eggs, melted butter, flour, granulated sugar and salt. Blend until completely smooth, then set aside.
- Heat a nonstick crepe pan over medium heat. When the pan is hot, glaze it with butter to just barely coat. Using a 2-ounce ladle or 1/4-cup dry measure, scoop the crepe batter and pour into the center of the pan. Immediately swirl the batter evenly around the pan and slightly up the sides into an even thin layer. Place on the direct heat side of the grill and allow to cook until set and you start to see browning around the edges, about 1 minute. (You do not need to cook the other side.) Loosen the edges with a rubber spatula, then remove to a plate. (If you want to cook the other side to give your crepes a little more structure, flip, remove the pan from the heat and cook until the other side is just set, about 30 seconds.) Repeat with the remaining batter until you have 30 to 34 crepes. (You will only need to butter the pan every 3 to 4 crepes.) Cool the crepes completely before beginning to assemble.
- To assemble, lay out 1 crepe and spread evenly with the blueberry filling all the way to the edges. Repeat until you have 10 to 12 layers and have used all of the filling. Next layer 10 to 12 crepes with lemon filling. Finish by layering 10 to 12 crepes with strawberry filling. Gently press down, then cover and refrigerate overnight to allow the layers to set. Dust the cake with confectioners' sugar, and serve with fresh berries.
ICE CREAM SANDWICH CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Line the bottom and sides of an 8-inch square cake pan with two crisscrossed sheets of foil, leaving an overhang on each side.
- Place a layer of ice cream sandwiches into the bottom of the dish, breaking them as necessary to cover as much of the pan as possible. Scoop the strawberry ice cream onto the sandwiches, then spread evenly with a spatula until the sandwich layer is covered. Add the remaining ice cream sandwiches on top to form another layer. Top with the cookies and cream ice cream and spread evenly. Spread the whipped topping over the top like a frosting, then top with the sprinkles. Freeze for 1 hour.
- Remove the cake from the freezer, then carefully remove the cake from the dish and peel off any foil that has stuck to the bottom and sides. Slice and serve.
ICE CREAM SANDWICH CAKE
This 5-Ingredient Ice Cream Sandwich Cake is a no-bake treat that's ready with just 10 minutes of prep.
Provided by Blair Lonergan
Categories Dessert
Time 2h10m
Number Of Ingredients 5
Steps:
- Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish.
- Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit. You can skip this step if you're using a very deep pan!
- Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
- Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup, if desired. Sprinkle with additional toppings.
- Freeze for about 1-2 hours (or overnight) to give the cake time to firm up before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 239.2 kcal, Carbohydrate 32.5 g, Protein 3.1 g, Fat 10.5 g, SaturatedFat 7.4 g, Cholesterol 20.2 mg, Sodium 156.3 mg, Sugar 17.8 g
RED, WHITE AND BLUE ICE CREAM "CAKE"
Layers of ice cream and sorbet give this crazy-easy "cake" undeniable coolness. The perfect make-ahead dessert for your Fourth of July celebration!
Provided by Cindy Rahe
Categories Dessert
Time 6h
Yield 12
Number Of Ingredients 4
Steps:
- Spray 8-inch round cake pan (or springform pan) with cooking spray; line with a parchment paper circle on bottom and parchment paper strips around side.
- Soften raspberry sorbet at room temperature about 10 minutes or until just spreadable. Spread evenly in bottom of pan; place in freezer for about 1 hour or until firm.
- Repeat this step with vanilla ice cream - the idea is that the white is in the center of the red and blue - freeze again until firm, and finish with the final layer of blueberry ice cream; freeze the whole cake for several hours - at least 4 - until very firm.
- Once the entire cake is firm, gently lower the bottom of the pan into a bowl of warm water to loosen the parchment paper and lightly melt the edges of the ice cream cake. Place a cake plate over the top of the pan. Gently turn the cake pan and plate upside down, and shake gently to loosen. It should plop onto the cake plate. OR, if you use a springform pan, gently release the form (after dipping in warm water to loosen), and place the cake onto a cake plate, while leaving the springform base in place for easier transfer. Either serve immediately, or refreeze the whole cake until ready to serve. Decorate with whipped cream, berries and sparkler candles.
Nutrition Facts : ServingSize 1 Serving
RED, WHITE & BLUE ICE CREAM CAKE
Show off your patriotic spirit with a Red, White & Blue Ice Cream Cake! See how to turn ice cream sandwiches into a tasty Red, White & Blue Ice Cream Cake.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk. Add dry pudding mix; stir 2 min. (Mixture will be thick.) Gently stir in 1 cup COOL WHIP. Spoon half the cream cheese mixture into separate bowl; stir in red food color. Stir blue food color into remaining cream cheese mixture.
- Place 4 ice cream sandwiches, side by side, on 24-inch-long sheet of foil; cover with blue pudding mixture. Repeat layers once, using red pudding mixture. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Loosely fold foil to make packet.
- Freeze 4 hours or until firm. Remove foil from dessert before serving; sprinkle with colored sugars.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
RED, WHITE AND BLUE ICE CREAM SANDWICHES
Refreshing, patriotic and very easy to make, these sandwiches start with Betty Crocker™ Super Moist™ chocolate fudge cake mix and are complemented by the summer's freshest fruits.
Provided by Deborah Harroun
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 18x12-inch half-sheet pan with shortening or cooking spray or line with cooking parchment paper.
- In medium bowl, stir cake mix, butter, vanilla and eggs until well blended (batter will be thick). Spread in pan (you may need to use greased hands to spread evenly). Bake 12 minutes or until set but still soft. Cool completely in pan on cooling rack.
- Meanwhile, line 12x9-inch pan with cooking parchment or waxed paper. In large bowl, stir ice cream, blueberries and strawberries. Spread in pan. Freeze until firm, about 2 hours.
- Cut cake into 6 rows by 4 rows for 24 (3-inch) squares. Remove ice cream from freezer. Cut into 4 rows by 3 rows for 12 (3-inch) squares. Sandwich 1 ice cream square between 2 cake squares. Serve immediately, or wrap individually in plastic wrap or foil and store in freezer.
Nutrition Facts : ServingSize 1 Serving
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ICE CREAM SANDWICH CAKE
From tipbuzz.com
Ratings 2Calories 267 per servingCategory Dessert
- Optional for colors: Spoon the mixture into three medium bowls of roughly equal amounts. To the first bowl, add two drops of red food coloring and mix until combined. To the second bowl, add two drops of blue food coloring and mix until combined.
- Place 4 ice cream sandwiches on prepared serving platter, and spread the first color of whipped topping evenly on top.
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