Best Sky High Layered Ice Cream Cake Recipes

ICE CREAM CAKE

Steps:

• Heat the oven to 350 degrees F. Grease a 13 by 17-inch sheet pan and line the bottom and sides with parchment or waxed paper.
• Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl and add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to build the cake. Make room in your freezer for a serving platter that you'll build the cake on.
• Place a piece of parchment over the entire cake and flip it out onto another sheet pan. Peel off the original parchment and cut the cake in half so you have 2 pieces 13 by 8 1/2 inches. Place a piece of cake on a rectangular serving platter and schmear the ice cream on it all the way to the edges. Smooth it out with an offset spatula and place back in the freezer.
• After it has chilled 15 minutes or so place the second layer of cake on top, cover with parchment paper and press down with a sheet pan gently to stick the top layer. Return to the freezer while you make the chocolate topping.
• In a small saucepan, heat the 1 cup of cream and once it comes to a boil pour it over the chopped semisweet chocolate and whisk to make a smooth ganache. Do the same with the remaining 1/2 cup of cream and the white chocolate, adding the mint extract and green coloring to make a light mint green color then place it in small pastry bag with a small plain tip.
• Remove the cake from the freezer and working quickly spread the chocolate ganache over the surface of the cake smoothing it with an offset spatula.
• Drizzle lines of the green ganache over the entire surface of the cake at diagonal. Take a toothpick and run it back and forth in the opposite direction to draw it through the ganache and make decorative pattern.
• Return to the freezer until ready to serve. Trim off the edges to even off the cake then cut into rectangle pieces.

SKY-HIGH SALTED CARAMEL CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350°F. Spray four 8- or 9-inch round cake pans with cooking spray. If desired, line bottom of each pan with cooking parchment paper for easier cake removal.
• In large bowl, make cake batter as directed on boxes; divide among pans. Bake 32 to 38 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Run knife around edges of cakes to loosen. Remove from pan to cooling rack; cool completely, about 1 hour.
• Meanwhile, in large bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined.
• Use serrated knife to level tops of cakes, if necessary. Place one layer, cut side down, on platter or serving tray. Top with one-third of the filling. Repeat with remaining cake layers and filling, finishing with a cake layer.
• To make Salted Caramel Buttercream: In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk, 1 tablespoon at a time, until smooth and spreadable. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream.
• In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches up side of base of cake. If desired, reserve some of mixture for top of cake. Drizzle cake with caramel topping, and top with any reserved mixture. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

LAYERED ICE CREAM " CAKE"

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.

7-LAYER ICE CREAM CAKE

Steps:

• Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on 2 sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).
• In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).
• Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.