LAYERED ICE CREAM " CAKE"
This is so good! and it has no cake in it. Someone saw the one I made and didn't believe I made it! I can't even believe I made it! It's so easy, all you need besides the ingredients is a springform pan, wax paper, and cooking spray. I love this recipe because there are infinite ways you can change what you use--I used different caramel type ice creams the first time I made it. Instead of pints, I just bought the larger ice creams because they were the same price. I just measured out the size of a pint-which is 2 cups. Next time I am going to use cheesecake filling, strawberry gel, and strawberry cheesecake ice cream! There are endless possibilities! I got the recipe from a Family Circle magazine, and the recipe makes a neopolitan-like cake, but you can change the ice creams to whatever you want! Great for a hot summer's day, and it's a fun way to eat your favorite ice creams!
Provided by Bettee Crocker
Categories Frozen Desserts
Time 1h25m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- **You can use any kind of ice cream or frozen yogurt you want-be creative!**.
- Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
- Finely crush 12 Oreos in a food processor. Add milk; pulse just until mixture holds together. Set aside.
- Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters (cut once horizontally, once vertically). Stack strips of sandwiches on end, packing them snugly together, around wax-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
- Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers at level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 Oreos and sprinkle over cake. Return to freezer; freeze overnight.
- To serve, remove side of pan, then waxed paper. Cut into wedges.
Nutrition Facts : Calories 313.8, Fat 16.4, SaturatedFat 10.6, Cholesterol 10.6, Sodium 167.7, Carbohydrate 39.7, Fiber 0.9, Sugar 24.1, Protein 4.1
CHOCOLATE, VANILLA AND FIG LAYERED ICE CREAM CAKE
Fig is a little unexpected but definitely welcome in this layered ice cream cake. The cookies are soft enough to cut through even when frozen. Chocolate and vanilla are classic, but feel free to mix it up-lemon sorbet and strawberry ice cream would be great, too!
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Let the chocolate ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan. Freeze until hardened, about 30 minutes. Arrange 18 of the fig cookies in an even layer over the ice cream (don't press them into it) so they fit snugly together, cutting to fit if necessary.
- Meanwhile, let the vanilla ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight.
- When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes. Meanwhile, cut the 2 remaining fig cookies into thin slices. Whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar.
- Run a knife around the cake edge, and remove the springform collar. Top the cake with the whipped cream, and sprinkle with the cookie slices. Cut into slices with a sharp, heavy knife.
PISTACHIO AND FIG LAYERED ICE CREAM CAKE
Fig cookies and ice cream make strangely good bedfellows in this super simple layered ice cream cake. For a fun variation, mix up your ice creams flavors-try strawberry and orange sherbet or chocolate and vanilla bean.
Provided by Food Network Kitchen
Categories dessert
Time 4h55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Let the butter pecan ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan; freeze until hardened, about 30 minutes.
- Arrange the fig cookies in an even layer over the ice cream (don't press them down into it) so they fit snugly together, cutting to fit if necessary.
- Meanwhile, let the pistachio ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight.
- When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes.
- Meanwhile, whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar. Run a knife around the cake edge, and remove the springform collar. Top with the whipped cream, and sprinkle with the pistachios. Cut into slices with a sharp, heavy knife.
LAYERED ICE CREAM CANDY CAKE!
Make and share this Layered Ice Cream Candy Cake! recipe from Food.com.
Provided by anme7039
Categories Frozen Desserts
Time 12m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Layer 12 ice cream sandwiches in a 9x13 pan.
- Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts.
- Repeat, then freeze!
Nutrition Facts : Calories 321.3, Fat 11.8, SaturatedFat 7, Cholesterol 3, Sodium 243.8, Carbohydrate 51.9, Fiber 1.5, Sugar 23.7, Protein 3.4
SKY-HIGH LAYERED ICE CREAM CAKE
Steps:
- Spoon the chocolate ice cream in small pieces into a 9-inch springform pan, lined with plastic wrap, filling in any large holes, then spread it evenly with a warm rubber spatula. Heat cream and stir in Nutella to thin out. Cool. Pour 1/2 of the Nutella over the chocolate ice cream and spread it evenly with a small offset spatula. Freeze for at least 1 hour, or until firm.
- Spoon the strawberry ice cream over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the ice cream and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.
- To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the inside of the pan, release the side of the pan, and remove it. Cut the cake into wedges.
LAYERED SORBET AND ICE-CREAM CAKE
Make and share this Layered Sorbet and Ice-Cream Cake recipe from Food.com.
Provided by dale7793
Categories Frozen Desserts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Line the base of a deep 22cm round cake tin with baking paper.
- Allow 1/2 of the sorbet to soften a little and spread the sorbet evenly into the base of the pan.
- Place in the freezer until firm.
- Allow 1/2 of the ice-cream to soften and spread in an even layer over sorbet.
- Return to freezer to firm.
- Repeat with another layer of sorbet and ice-cream.
- Freeze until firm.
- Can be made a week ahead and stored, wrapped in clingwrap, in the freezer.
- To serve, rub the outside of the cake tin with a warm damp cloth to loosen.
- Invert onto serving plate.
- Decorate to suit the flavour used.
- The flavour combinations are virtually unlimited.
- Try mango sorbet with macadamia nut ice cream or even strawberry sorbet with chocolate ice cream!
Nutrition Facts : Calories 215.7, Fat 8.3, SaturatedFat 5.1, Cholesterol 33, Sodium 64.9, Carbohydrate 34.2, Fiber 0.5, Sugar 15.9, Protein 2.7
LAYERED ICE CREAM "CAKE"
I just came up with this recipe spur of the moment. I'm only 12 (by the way I'm using my mom's account) and I LOVE to create, cook, bake,and eat! I think this would be a great after-school snack for your kids (it's super quick) or just a tasty uplifting treat when your day has been yucky. Hope you like! please give me some suggestions!!! :)
Provided by RiBigMouth
Categories Frozen Desserts
Time 8m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the number of shortcake cups you want to use on a plate. Remember that this is either two or three layered depending on your preference!
- Scoop hot fudge into each individual cup.
- Next add 1-2 slices of strawberries onto each cup's hot fudge.
- Then top them all off with a scoop of ice cream.
- Stack them on top of each other (make sure that their stacked pretty good or else it may topple over - This parts a lil messy but trust me, it's definitely worth it!).
- Add the whipped cream and voila! you have made my easy peasy lemon squeasy treat that you and your kids'll love!
- Enjoy.
- P.S. normal strawberry shortcakes you'll just use your fingers to eat with (well at least i do!) but with this you'll need a fork or spoon. Plus, make sure you serve right away or you put it in the fridge/freezer. You don't want it to completely melt on you!
- :).
Nutrition Facts :
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