Vanilla Orange Ice Cream Cake With Vanilla Whipped Cream Frosting Recipes

VANILLA WHIPPED CREAM

Steps:

• Put the cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until foamy and then add the sugar and vanilla bean paste or extract. Beat until soft peaks form. Be careful not to overbeat or the cream will become grainy.

MANGO-ORANGE-VANILLA ICE CREAM CAKE

Steps:

• Butter an 8-inch springform pan. Cut a 7-by-26-inch piece of parchment paper; press the strip around the inside of the pan so it extends above the rim (this will allow you to build a tall cake). Lock the ring to secure the paper to the pan.
• Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes.
• Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer. Transfer the other half to a stand mixer and let soften slightly, then beat with the paddle attachment on medium speed until spreadable but not melted. Spread the ice cream evenly onto the crust with an offset spatula. Freeze until firm, 30 minutes to 1 hour.
• Rinse out the bowl, then repeat step 3 with the vanilla ice cream, using half of the carton. Freeze the cake. When firm, repeat with the orange-vanilla ice cream, using half of the carton. Return to the freezer.
• Repeat the layers with the remaining mango, vanilla and orange-vanilla ice cream, making sure each layer is firm before adding the next. Freeze the ice cream cake until completely firm, at least 1 hour.
• Remove the springform ring and parchment. Cover the cake with whipped cream and freeze at least 10 minutes more.

ORANGE SHERBET ICE CREAM CAKE WITH SUGAR COOKIES AND LEMON WHIPPED CREAM FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the prepared pan with the sugar cookies. Spread the marshmallow creme on top of the cookies. Scoop the sherbet and frozen yogurt onto the marshmallow 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.
• Add the heavy cream, lemon curd, confectioners' sugar 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 lemon whipped cream frosting and sprinkle with the almonds. 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 up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

VANILLA CAKE BATTER ICE CREAM

Steps:

• In a large saucepot, over medium heat place in vanilla bean pod, whipping cream, dash salt, sugar, and egg yolks,and cook until a custard has formed and ribbons with the finger on the back of a spoon. This should be done on medium to low heat and slowly, as not to curdle or scorch.
• Remove from heat, and strain into a large bowl or measuring cup.
• Remove the vanilla pod and scrape out the seeds into the mixture. Rinse off the empty pod, and wipe dry. Place empty pod into your sugar bowl to flavour your coffee sugar or other uses.
• Into the large bowl of cooked milk and eggs add the half and half cream and stir well.
• Place covered into the fridge overnight to get cold. This is done so that when the mixture hits your ice cream maker bowl, a warm mixture will not liquidize the cold gel, and helps with the freezing process.
• Pour the measured amount of dry cake mix into a small bowl, and whisk out or sieve out any lumps. The amount here in this recipe is 2/3 of a cup dry mix. Some people like a little less some like more, this is the amount our family enjoys.
• Pour the cold custard into the already running ice cream maker.
• Sprinkle on the dry cake mix a few spoons at a time through the feed tube. Continue until dry mix is incorporated in custard. This gives you smooth texture. Let your maker continue as manufacturers directions, takes usually 20 minutes or more. If you like some cake batter lumps in the ice cream then put in as unwhisked dry mix later half way or ten minutes before the freezing is complete.
• Also at the very end of the freezing when you are ready to remove, and before pouring into your freezer storage container you may add -- another 2 tablespoons dry mix and swirl through with a spatula, if you like lumps of dry mix -- also fold in quartered strawberries and fold through -- or even swirl in your favourite fudge sauce.
• Pour into a covered storage container and place in your upright home freezer to freeze solid.
• A tip that I do is to taste mixture half way through to see if I have enough flavour, if you like more then you can add another tablespoon or two dry mix. Also for every quart of ice cream you should have 1/2 cup dry mix for flavour incorporated.
• When I make this with Lemon Supreme Cake Mix I always fold in the Strawberries, and some toasted coconut at the very end. Makes a nice Lemon Strawberry almost cheesecaky ice cream.

ORANGE CHIFFON CAKE WITH VANILLA WHIPPED CREAM

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks, orange zest and juice, and 1/4 cup cold water; whisk batter until smooth.
• Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar (1 tablespoon at a time); continue to beat until stiff peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined (do not overmix).
• Pour batter into a 10-inch footed angel-food cake pan with a removable bottom; bake until a toothpick inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve topped with vanilla whipped cream and candied orange zest, if desired.