Best Ice Cream Birthday Cake Recipes

ICE CREAM BIRTHDAY CAKE

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.

ICE CREAM BIRTHDAY CAKE

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.

ULTIMATE BIRTHDAY CAKE ICE CREAM

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!

HAPPY BIRTHDAY CAKE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Stir cake mix, eggs, oil, and vanilla extract together in a bowl. Shape dough into 1-inch balls. Arrange 2 inches apart on the prepared baking sheets. Coat a glass lightly with flour; flatten each dough ball into a cookie.
• Bake in the preheated oven until cookies are slightly golden at the edges, 6 to 8 minutes. Transfer to wire racks to cool completely.
• Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until uniformly softened, 10 to 15 seconds. Add marshmallows; blend until incorporated.
• Line a rimmed 9x13-inch baking sheet with aluminum foil. Spread ice cream on top. Freeze until firm, 5 hours to overnight.
• Line a baking sheet with parchment paper. Spread 1 to 2 teaspoons frosting on the bottom of each cookie. Place 12 cookies frosting side-up on the baking sheet.
• Remove ice cream from the freezer. Cut ice cream into rounds using a 2-inch cookie cutter. Place ice cream rounds onto the cookies using a spatula or by pressing them out of the cookie cutter with a spoon. Press another cookie on top, frosting-side down.
• Place baking sheet in the freezer until ice cream cookie sandwiches are firm, 8 hours to overnight.
• Pour sprinkles into a bowl. Roll each ice cream sandwich in sprinkles. Place 1 sandwich into each sandwich bag; fold the edge and crease to seal. Freeze for 1 to 2 hours.
• Peel down bag as you eat, keeping the bag underneath to catch drips.

BIRTHDAY CAKE ICE CREAM

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.

A BIRTHDAY ICE CREAM SUNDAE CAKE

Steps:

• Preheat oven to 350°F Spray two 13x9-inch cake pans with cooking spray and set aside.
• Beat cake mix, eggs, water and oil on low speed for 30 seconds to blend, then on medium speed for 2 minutes. Divide batter into greased pans.
• Bake in centre of preheated oven for 10-15 minutes or until set. Remove cakes from pan and cool completely.
• Line the bottom and two sides of one pan with waxed paper.
• Spread half of the softened ice cream evenly across the bottom of the pan. Spread Smucker's Topping evenly on top of the ice cream layer.
• Place first cake on top of the ice cream and chocolate layer. Spread remaining softened ice cream evenly on top of the cake layer.
• Spread Smucker's jam evenly on top of the remaining cake layer. Flip the jam covered covered layer of cake on top of the ice cream layer in pan.
• Freeze for at least 3 hours or overnight.
• To serve, loosen the edges of the cake with a hot knife, and flip and unmold onto a serving tray. Decorate the cake for birthdays or other special occasions with Smucker's Sundae syrup.

BIRTHDAY CAKE REMIX ICE CREAM

Steps:

• Mix the milk, cake mix, cream cheese and sugar together with a mixer. Mix until smooth.
• Add the Cool Whip and mix until combined.
• Add the sprinkles and brownies (you can use store-bought or homemade brownies) and mix until combined.
• Stir in the chocolate sundae syrup. Stirring a little less will give more of a ribbon of chocolate to the ice cream. Stirring more will make it more uniformly chocolatey.
• Scoop into a freezable container and freeze.

CREAMY BIRTHDAY CAKE BATTER ICE CREAM

Steps:

• In a medium mixing bowl, mix milk and sugar until sugar is dissolved.
• Add vanilla extract and heavy cream. Stir.
• Once everything is evenly mixed, add cake mixture. Make sure it does not clump up.
• Churn mixture in freezer bowl for 25 minutes.
• Add rainbow sprinkles.
• Churn 5 more minutes. Once finished, package in air-tight containers and freeze 1 hour before serving.

ICE CREAM BIRTHDAY CAKE

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.