Best Cake And Ice Cream Recipes

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.

MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. 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 unhinging the springform ring and removing it. 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.
• For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat 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 whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

LEMON-ROSEMARY OLIVE OIL CAKE WITH BLACKBERRY-RASPBERRY ICE CREAM AND A BLACK SEA SALT SUGAR COOKIE

Steps:

• For the blackberry-raspberry ice cream: Place the cream, milk, sugar and salt in a saucepan and bring to a low simmer.
• Whisk the eggs in a bowl. When cream mixture reaches 130 degrees F on a thermometer, quickly whisk in the eggs. Cook, stirring constantly, until the thermometer registers 170 degrees F. Remove from the heat and pour the custard through a fine-mesh sieve.
• Whisk the blackberry puree into the custard, then cool over an ice bath. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
• Meanwhile, combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-third. Let cool.
• When the ice cream is done churning, transfer it to a rectangular container. Drop spoonfuls of the raspberry mixture on top of the ice cream and swirl in with a butter knife. Freeze.
• For the lemon-rosemary olive oil cake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan (or 8 individual springform pans) with vegetable spray.
• Combine the sugar and eggs in a stand mixer with the whisk attachment; mix just to combine. With the mixer on low speed, slowly drizzle in the olive oil, making sure the oil is well incorporated and emulsified.
• Meanwhile, whisk together the flour, salt, baking powder and baking soda in a bowl.
• In a second bowl or a measuring cup, combine the milk, lemon juice, lemon zest and rosemary.
• Add the flour to the stand mixer in three additions, alternating with the milk mixture (2 additions). Begin and end with the flour, and be sure to whisk well after each addition--the batter will be runny. Pour the batter in the prepared springform pan.
• Bake until the cake is a deep golden brown and bounces back when lightly pressed, 45 to 55 minutes (20 to 25 minutes for individual pans).
• Cool to room temperature on a rack, then remove the cake from the pan.
• For the lemon-rosemary glaze: In a bowl, whisk together the confectioners' sugar, lemon juice, lemon zest and rosemary until a glaze consistency similar to heavy cream is achieved. Adjust the consistency with more lemon juice or powdered sugar as needed.
• For the candied lemon peel: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Bring to a boil, then turn off heat.
• Using a vegetable peeler, peel the zest from the lemons; slice thinly.
• Blanch the lemon zest twice in boiling water, changing the water in between. After the second blanching, strain and add the lemon zest to the simple syrup.
• Bring the simple syrup to a boil, then turn off the heat and let the lemon zest sit in the simple syrup until translucent and cooled.
• For the black salt sugar cookies: In a stand mixer fitted with the paddle attachment, cream together the butter and confectioners' sugar until light and fluffy. Add the vanilla and egg and mix until combined. Add the salt and flour and mix until a dough forms.
• Form the dough into a disk, wrap in plastic and refrigerate for 30 to 45 minutes.
• Roll out the dough to a 1/4-inch thickness, then cut out cookies using a raindrop-shaped cutter.
• Transfer the cookies to a parchment-lined baking sheet and sprinkle lightly with black sea salt and blue sanding sugar.
• Bake in a 350-degree oven until golden brown at the edges, 12 to 14 minutes.
• For the raspberry coulis: Combine the raspberry puree and sugar in a small saucepan. Bring to a boil and cook until reduced by one-quarter. Let cool.
• For the passion fruit coulis: Combine the passion fruit puree and sugar in a small saucepan. Bring to a boil; cook until reduced by one-quarter. Let cool.
• To finish: Glaze the cake with the lemon-rosemary glaze and top with the candied lemon peel.
• Serve with the two coulis and the ice cream and cookies on the side.

RASPBERRY AND PISTACHIO ICE CREAM ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast nuts in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool, then coarsely chop; set aside.
• Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of cookies on top, breaking or cutting to fit as needed. Add half of raspberry whipped cream, smooth into an even layer, and top with another layer of cookies. Dollop ice cream across top and smooth into an even layer. Add a third layer of cookies, followed by remaining raspberry whipped cream. Repeat with a fourth layer of cookies and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pistachios on top. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

PEACH AND BUTTER PECAN ICE CREAM ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop; set aside.
• Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

CHOCOLATE MERINGUE AND MINT CHIP ICE CREAM CAKE

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
• Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
• Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.

CHOCOLATE-CHERRY, PISTACHIO, AND RASPBERRY ICE CREAM CAKE

Steps:

• Boil dried tart cherries and orange juice in heavy small saucepan until all liquid is absorbed, stirring often, about 8 minutes. Remove pan from heat; cool completely.
• Line 9x9x2-inch metal baking pan with foil, extending over sides of pan. Finely grind cookies and almonds in processor; add butter and process until moist crumbs form. Press crumbs onto bottom of foil-lined pan. Place in freezer.
• Mix chocolate ice cream, chopped chocolate, and cherry mixture in medium bowl. Spoon over crust; smooth top. Freeze 30 minutes. Top with raspberry sorbet; smooth top. Freeze 30 minutes. Mix pistachio ice cream and orange peel in another medium bowl. Spoon over sorbet; smooth top (ice cream will come all the way up to top of pan). Cover and freeze until firm, at least 4 hours or overnight.
• Using foil as aid, lift ice cream cake from pan; peel off foil. Use spatula dipped into hot water to smooth sides of cake. Transfer cake to platter. Garnish top of cake with chocolate curls or amaretti cookies dipped halfway into room-temperature Hot Fudge Sauce. Cut cake into squares. Serve with Hot Fudge Sauce.
• Test-kitchen tip:
• Soften the ice cream and sorbet in the microwave on high in two to three 10-second intervals until just soft enough to spread. *Light, airy Italian almond macaroons that are available at some supermarkets and Italian markets.

COOKIES-AND-CREAM ICE CREAM CAKE

Steps:

• Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.
• Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour.
• Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight.
• Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.) Arrange candies and candles atop.

BERRIES-AND-CHERRIES ICE CREAM CAKE

Steps:

• Combine vodka and 1/3 cup sugar; gently stir in cherries and berries. Let stand 2 hours, stirring occasionally; or refrigerate, covered, up to 12 hours. Strain (reserving syrup for another use).
• Pulse wafers in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press half of mixture into the bottom of a 9-inch springform pan; freeze until firm, about 30 minutes.
• Temper cherry ice cream in the refrigerator until it has the texture of soft-serve, about 20 minutes. Meanwhile, beat cream with remaining 1/3 cup sugar to soft peaks. Stir two thirds of whipped cream (refrigerate the remainder) into cherry ice cream just to combine. Pour ice cream mixture over crust; smooth top and freeze until firm, about 1 hour.
• Top with remaining crumb mixture; press to lightly pack. Freeze 20 minutes. Meanwhile, temper vanilla ice cream in the refrigerator about 20 minutes, then stir into remaining whipped cream just to combine. Fold in half of cherry-berry mixture. Spread over crumb mixture, smooth top, and sprinkle with remaining berry-cherry mixture. Cover and freeze at least 4 hours and up to 2 days.
• Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water. Let cool until no longer hot but still pourable, about 10 minutes. Run a thin-bladed knife between cake and sides of pan to loosen; remove sides. Run knife between bottom of cake and pan; transfer to a cake plate. Drizzle chocolate evenly over cake; top with whole cherries and berries.
• Return to freezer until chocolate hardens, 2 to 3 minutes; or freeze, loosely covered, up to 8 hours. Slice into wedges using a sharp knife dipped in hot water (if cake is too firm to slice, let temper in the refrigerator 10 to 15 minutes first).

COFFEE-CHOCOLATE ICE CREAM CAKE WITH NUTS AND ESPRESSO WHIPPED CREAM FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Sprinkle 1/2 cup of the nuts on top. Scoop the chocolate ice cream onto the nut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Scoop the coffee ice cream over the chocolate ice cream, spreading with the 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.
• Put the heavy cream, espresso, confectioners' sugar and vanilla in 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 whipped cream frosting, sprinkle with the remaining 1/4 cup nuts and drizzle with the chocolate sauce. 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 overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

ICE CREAM SANDWICHES WITH CHOCOLATE ALMOND CAKE AND MARCEL'S CARAMEL-BANANA-CHOCOLATE CHIP ICE CREAM

Steps:

• For the cake: Preheat the oven to 350°F. Line a 12 by 17-inch rimmed baking sheet with parchment paper and brush the sides of the baking sheet with melted butter.
• In a large bowl, sift together the powdered sugar and cocoa powder, then stir in the almond meal.
• In an electric stand mixer or in a large bowl with handheld electric beaters, whip the egg whites until frothy, then add a pinch of salt. Whip the whites to soft peaks, then add the sugar gradually. Continue whipping until the peaks are firm yet glossy. Gently fold in one-third of the dry ingredients, then fold in the remainder.
• Pour the batter onto the prepared baking sheet and spread evenly. Bake until the cake springs back when touched, 12 to 15 minutes. Let cool completely, then place the baking sheet in the freezer until the cake is cold.
• For the ice cream: Peel the bananas and mash them roughly with a wooden spoon. Cover with plastic wrap, pressing the wrap directly against the mashed bananas, and set aside.
• In a saucepan, combine 6 tablespoons of the sugar, the lemon juice, and 1/4 cup water. Cook over medium heat, swirling the pan until the sugar dissolves. Bring to a boil and cook until the syrup begins to turn a rich caramel color, about 3 minutes. Once it begins to change color, it darkens quickly, so watch carefully, swirling the pan so the caramel cooks evenly. Remove the pan from the heat and add the half-and-half and cream-carefully, as they will splatter. Stir in another 6 tablespoons sugar and return the pan to medium heat. Bring to a boil, stirring with a wooden spoon to dissolve the caramel.
• In a large bowl, whisk together the egg yolks and the remaining 6 tablespoons sugar until thick and pale. Whisk in about 1 cup of the hot caramel mixture to warm the egg mixture, then pour the combined mixture into the saucepan of caramel and cook, stirring, until it visibly thickens and reaches 178°F on an instant-read thermometer. Pour over the bananas and stir well. Chill quickly in an ice bath. When cold, stir in the chocolate chips.
• Churn in an ice-cream maker according to the manufacturer's instructions. Transfer to a freezer container and freeze until the ice cream is firm enough to spread without melting.
• Take the cake from the freezer. Put a sheet of parchment paper and a cooling rack on top, then invert the cake. Remove the baking sheet and top sheet of parchment, and cut the cake in half across the middle of the long side. Spread one half with ice cream, making an evenly thick layer. Invert the other half, including the parchment sheet under it, over the ice cream. Return the cake to the freezer for at least 2 hours.
• To serve, take the cake from the freezer and remove the top sheet of parchment. With a serrated knife, trim the edges of the cake neatly. Cut the cake in half lengthwise, then cut each half into 5 triangles. Transfer the triangles to a serving platter, lifting them away from the bottom sheet of parchment. Serve immediately.

CHOCOLATE POUND CAKE WITH STRAWBERRY ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE

Steps:

• Preheat oven to 325°. Butter and flour 9x5x3-inch metal loaf pan. Sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Add dry ingredients in 3 additions, beating well after each addition. Fold in chocolate chips. Transfer batter to pan. Smooth top.
• Bake cake until tester inserted into center comes out clean, about 1 hour 35 minutes. Cool in pan on rack 15 minutes. Run knife between pan sides and cake; turn cake out onto rack. Cool. Wrap in foil; let stand at room temperature at least 1 day. (Can be made 3 days ahead. Store wrapped in foil at room temperature.)
• Cut pound cake into 3/4-inch-thick slices. Place 1 cake slice on each of 10 plates. Spoon Sweetened Strawberries and scoop of ice cream alongside. Drizzle with Bittersweet Chocolate Sauce and serve.

TOASTED POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE-HONEY SAUCE

Steps:

• Stir chocolate, butter and honey in top of double boiler set over simmering water until melted and smooth. (Sauce can be prepared 3 days ahead. Cool completely. Cover and refrigerate. Stir in top of double boiler until heated through before using.)
• Working in batches, toast pound cake slices in electric toaster or on barbecue grill until golden. Generously brush both sides of cake slices with liqueur. Cut cake slices diagonally in half, forming triangles.
• Drizzle warm chocolate-honey sauce on plates. Scoop ice cream atop sauce. Place 3 cake triangles on each plate. Sprinkle with pecans and orange peel and serve.

BAKED ALASKA WITH CHOCOLATE CAKE AND CHOCOLATE ICE CREAM

Steps:

• Cakes: Preheat oven to 350 degrees. Spray two 12-by-17-inch rimmed baking sheets with nonstick cooking spray and line with parchment. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla.
• Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.
• In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium-stiff peaks form. Mix one-third of the whites into cake batter, then gently fold in remaining whites.
• Divide batter between the prepared baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18 to 20 minutes. Let cool.
• Assembly: Coat six 11-ounce bowls or ramekins with cooking spray; line with plastic wrap, leaving an overhang. Cut out 6 cake circles to fit in bottoms of bowls (we used a 2 1/2-inch round cookie cutter), and place one in each bowl. Top each with 1/3 cup chocolate ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 3 1/2-inch round cookie cutter), and place on ice cream. Freeze until set, about 30 minutes.
• Top each cake with 1/3 cup ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 4-inch round cookie cutter), and place on ice cream. (This should fit just at the top of the bowl.) Cover assembled cakes with plastic wrap overhang, and freeze for at least 4 hours.
• To remove from bowls, open plastic wrap, flip cakes onto a baking sheet, and remove plastic wrap. Freeze cakes while making meringue.
• Meringue: Preheat oven to 500 degrees. Heat egg whites, sugar, and cream of tartar in a heatproof bowl of a mixer set over a pan of simmering water, whisking often, until sugar dissolves and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer, and whisk until stiff peaks form, about 10 minutes.
• Cover each assembled cake with 1 cup meringue. Bake until meringue is browned, 2 to 3 minutes. Alternatively, hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until browned and caramelized.

PEACHES AND CREAM ICE CREAM CAKE WITH OATMEAL COOKIES

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the cookies. Sprinkle 1/2 cup of the granola on top of the cookies. Scoop the peach ice cream and vanilla ice cream onto the granola layer, packing them 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, 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 vanilla whipped cream frosting and sprinkle with the remaining 1/4 cup granola. 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 overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

BUTTERMILK CAKE WITH LEMON-AND THYME-GLAZED PEAR COMPOTE AND GREEK YOGURT ICE CREAM

Steps:

• For pear compote:
• Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For cake:
• Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
• Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
• Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
• Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.

BLACK AND WHITE BROWNIE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Line a rimmed 12-by-8 1/2-inch baking pan with parchment paper. Spray the paper with nonstick cooking spray and set aside.
• In a large bowl, use a rubber spatula to stir together the brownie mix, eggs, liqueur, vegetable oil and almond extract. Spread the mixture evenly over the prepared baking pan. Bake until the brownie is just set, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
• Line a 9-by-5-inch loaf pan with a piece of parchment paper across the short way, so there is about 2 inches of overhang on either side. Remove the ice cream from the freezer to soften just slightly.
• Place the brownie sheet on a cutting board and cut into 3 rectangles. Place one brownie on the bottom of the prepared loaf pan. Scoop the softened vanilla ice cream on top of the brownie and spread evenly with an offset spatula. Place another brownie rectangle on top of the ice cream and press down gently. Scoop the softened chocolate-chocolate chip ice cream on top and spread evenly. Top with the last brownie, press firmly, and wrap in plastic wrap. Freeze for at least 5 hours or preferably overnight.
• To unmold, run a thin knife along the two short sides of the pan to loosen. Invert the cake onto a chilled plate. Peel off the parchment and dust the cake with the confectioners' sugar if using. If desired, line the sides with the mini candy canes. Return the cake to the freezer to set for 10 minutes. Slice and serve.

MOLE CAKE WITH CHERRY-ALMOND ICE CREAM, TAMARIND ANGLAISE, AND ORANGE CARAMEL

Steps:

• Preheat the oven to 300°F.
• To prepare the ice cream, place the cherries and sherry in a mixing bowl and let soak for 20 minutes. Place the cream in a saucepan, add the half-and-half, sugar, vanilla bean and seeds, almond extract, almonds, and cherries with their soaking liquid, and bring to a boil. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while continuing to whisk vigorously. Return to the saucepan and cook over low heat while whisking continuously, until the mixture coats the back of a wooden spoon. Remove from the heat and let cool completely. Strain into an ice cream machine and freeze according to the manufacturer's directions (discard the cherries and almonds).
• To prepare the cake, melt the chocolate in a double boiler and keep warm. Meanwhile, in a small saucepan over medium heat, heat the butter until golden brown, 8 to 10 minutes. Set aside.
• In the bowl of a food processor, place the chiles, sugar, canela, cloves, and pumpkin seeds and grind until superfine. In the bowl of an electric mixer fitted with a whisk, whisk together the eggs and vanilla extract on low speed. Add the chile mixture and whisk for 10 minutes longer. Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined.
• Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath. Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm. Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven.
• To prepare the anglaise, place the cream, sugar, vanilla, and tamarind in the saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered.
• To prepare the caramel, heat the sugar and 1 cup of water in a heavy saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice, the caramel may turn hard but it will melt again when reheated. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally. Let cool completely.
• To serve, place the ramekins in a shallow pan of very hot water for 1 minute. Invert the ramekins and tap on the bottom to turn out the cakes. Transfer to serving plates and bring to room temperature. Top with a scoop of the ice cream and spoon the anglaise and caramel around the cakes.

STRAWBERRY-COFFEE ICE CREAM CAKE WITH BANANAS AND ESPRESSO WHIPPED CREAM FROSTING

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Top with the sliced bananas.
• Scoop the strawberry and coffee ice creams onto the banana 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.
• For the espresso whipped cream frosting: Add the heavy cream, confectioners' sugar, espresso 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 whipped cream frosting. Drizzle with chocolate sauce. 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 overnight. Before serving, let the cake sit at room temperature for about 20 minutes.