Ice cream cake recipes??

does anyone kno any yummy ice cream cake recipes cuz my cuzins in reno luv ice cream cakes and i wanted to make 1 4 them wen i went......





thanks...............Ice cream cake recipes??
Chocolate Ice Cream Cake


Ingredients:


2 eggs, separated


1-1/2 cups sugar, divided


1-1/4 cups all-purpose flour


1/2 cup HERSHEY'S Cocoa


3/4 teaspoon baking soda


1/2 teaspoon salt


1/2 cup vegetable oil


1 cup buttermilk or sour milk*


ICE CREAM LAYERS(recipe follows)


3/4 cup sweetened whipped cream or non-dairy whipped topping


1/2 cup fresh fruit, sliced


CHOCOLATE CREAM ROSETTES(recipe follows, optional)


Directions:


1. Heat oven to 350掳F. Grease and flour three 9-inch round baking pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)





2. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1-2/3 cups batter into each prepared pan.





3. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.





4. Wrap each layer separately in foil; freeze several hours or several days in advance of serving. Prepare ICE CREAM LAYERS. Remove cake and ICE CREAM LAYERS from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on CHOCOLATE ROSETTES, if desired. 10 to 12 servings.





ICE CREAM LAYERS: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.





CHOCOLATE CREAM ROSETTES: In small mixer bowl, stir together 1/4 cup sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip.





* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.




















Dairy Queen Ice Cream Cake





Butter the cake pan of your choice, then press wax paper over the bottom of the pan.





If using Dairy Queen ice cream, spread it in the bottom of the pan. If you are using any other ice cream, allow it to soften, then spread on the bottom of pan until the pan is almost half full. Sprinkle with crushed Oreo cookies, then spoon hot fudge sauce (at room temperature) over the top of this. Set in freezer until frozen.





Remove from freezer and add second layer of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.





Remove from freezer and frost with a mixture of equal parts ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time




















baskin robbins








1 box (2-layer size) white cake mix (see note)


1-1/4 cups water


1/3 cup vegetable oil


3 eggs or egg whites


1/2 -gallon box pralines and cream ice cream (see note)


4 cups (2 pints) vanilla ice cream


1 tub (12 oz.) white frosting *


Colored frosting for decorating (optional)





Make your cake following the directions on the box. If you are making the


white cake you will likely blend the cake mix with water, oil and 3 eggs.


Pour the batter into a greased 9- by 13-inch baking pan and bake at 350


degrees for 30 to 35 minutes. This will make a thin cake for the bottom


layer. When cake is done, let it cool to room temperature. When the cake has


cooled, carefully remove it from the pan and place it on a wax paper-covered


cookie sheet, platter or tray that will fit into your freezer.


Use a sharp serrated knife (a bread knife works great) to slice the ice


cream lengthwise through the middle, box and all, so that you have two


2-inch-thick sheets of ice cream. Peel the cardboard off the ice cream and


lay the halves next to each other on the cake. Slice the edges of the cake


all the way around so that the cake is the same size as the ice cream on


top. Work quickly so that the ice cream doesn't melt. When the cake has been


trimmed, place it into the freezer for an hour or two.


When you are ready to frost the cake, take the two pints (4 cups) of vanilla


ice cream out of the freezer for 20 to 30 minutes to soften. Stir the ice


cream so that it is smooth, like frosting. Dip a spatula in warm water then


use it to coat the cake with ice cream. Cover the entire surface thoroughly


so that you cannot see any of the cake or ice cream underneath. Pop the cake


into the freezer for an hour or so to set up. When the cake has set, fill a


pastry bag (with a fancy tip) with white frosting to decorate all around the


top edge of the cake. Also decorate around the bottom of the cake. Use


colored frosting and different tips to add inspired artistic flair and


writing on the cake, as needed. Cover the cake with plastic wrap and keep it


in your freezer until party time.


When you are ready to serve the cake, leave it out for 10 minutes before


slicing. Cut the cake with a sharp knife that has been held under hot water.


Serves 16 to 20.


Note: Use any flavor cake mix, following the directions on the box for


making the cake in a 9-by-13-inch baking pan. You can also use any flavor of


ice cream. Just be sure to get it in a box

















Ice Cream Cake


Prep Time: 20 Minutes


Cook Time: 30 Minutes








Ready In: 3 Hours


Yields: 18 servings





';It's cake and ice cream in two lovely cold layers, yummy friendly fun!';





INGREDIENTS:





1 (18.25 ounce) package


chocolate cake mix 1/2 gallon chocolate ice cream,


softened








DIRECTIONS:


1. Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.


2. Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.


3. Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.


4. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.


5. Cover with waxed paper and freeze until very firm. Decorate as desiredIce cream cake recipes??
There is a recipe blog I really like at


http://allsecretrecipes.blogspot.com





They have a recipe I tried for my family called Super Cooling Sherbet Slices. It's a neat sherbet ';cake'; that looks just like watermelon -- I made the ';rainbow'; version for my daughter's party and she loved it!





It's a little lighter than ice cream cake, and really looks festive when you serve it.





Good luck! Enjoy your dessert!
My son used to hate cake, so I made ice cream cake for every birthday for years.


Soften: 1 gallon coffee ice cream, 1 gallon chocolate ice cream


In a 9x13 pan, spread a mixture of crushed oreo cookies.


Spoon the coffee ice cream on top and spread to cover.


Layer on some hot fudge sauce, to cover most of the ice cream.


Add another layer of crushed cookies, and then spread on the chocolate ice cream.


Spread on more hot fudge sauce.


Cover with cool whip or whipped cream.


Freeze the whole thing and take out about an hour before serving.
Ice Cream Cake


Shared with Recipe Goldmine by Traci Medders





1 (12 ounce) container Cool Whip


1/2 gallon chocolate or vanilla ice cream


1 package Oreo cookies


2 jars hot caramel or hot fudge





Crush cookies in bottom of 13 x 9-inch cake pan.





Melt ice cream; pour over cookies. Put in freezer until hard (overnight).





The next day melt caramel or fudge. Pour over ice cream. Freeze until frozen.





Spread Cool Whip over the top. Serve and enjoy.
Take a loaf angel food cake and cut horizontiallytwice so there are 3 equal layers. Spread favorite ice cream between layers, frost with Cool Whip , freeze. Slice vertically and add favorite topping, fudge, fresh fruit, nuts or whatever. Especially good with cherry nut ice cream on one layer and a pecan fudge on the other. The layers of ice cream should be about an inch thick. Enjoy!!!!