Recipe for delicious ice cream cake?!?

Oreo Ice Cream Cake





2 C. Oreo chocolate cookie crumbs


1 C. Pecan pieces, toasted and chopped


1/2 C. Sugar


1/2 C. Butter, melted


1/2 C. Butterscotch-flavored topping


1/2 gallon ice cream of choice or frozen yogurt, softened


Prepared whipped topping


For garnish, maraschino cherries





In medium bowl, combine cookie crumbs, pecans, sugar and butter. Reserve 1


cup crumb mixture.





Press remaining crumb mixture on bottom and 2 inches up the side of 9-inch


springform pan. Spread butterscotch-flavored topping over crumbs. Top with


softened ice cream or frozen yogurt. Sprinkle reserved crumbs, pressing


lightly.





Freeze 4 hours or until firm. Garnish with whipped topping and cherries if


desired.





Note: Recipe can be halved and prepared in a 9-inch pie plate.











Ice Cream Cone Cake





1 small (9 ounce) package cake mix, any flavor


1 egg


12 ice cream cones (flat bottom)


6 tablespoons water


ice cream or frosting





Mix cake mix with egg and water according to directions. Place about two


tablespoons of batter in each cone (about half full). Put cones in paper-lined


plastic cupcake tray and microwave six at a time at 50% power for 2 to 3 minutes


or until toothpick comes out clean. Turn tray halfway through cooking time. Let


cool, then serve with scoop of ice cream or frosting.





Mud Cake Ice Cream





Ingredients:


1 scoop of your favorite ice cream


1 piece chocolate cake





Method:


Put scoop of ice cream in desert dish


Allow to soften, but not melt


Stir rapidly


Add the piece of chocolate cake


Stir again to break up the piece of cake, but leave large chunks for the pieces


of mud.Recipe for delicious ice cream cake?!?
How to Make an Ice Cream Cake





Don't spend $20 or more on a store bought ice cream cake! Make one yourself. It's less expensive, tastes better, and can be exactly the way you want it!





Steps


1. Frozen delight


About 24 hours before serving, take the ice cream out of the freezer and allow to thaw for about 30 minutes. You want it soft, but not too soft. You don't want it runny. When it is soft enough to work with, spread it into one of the round cake pans. It helps if you put a round piece of wax paper in the bottom of the pan (cut to fit) before putting in the ice cream. Work as quickly as you can, since you don't want it to melt too much. Try to get it as even as possible, being careful to fill in any holes and gaps. Cover with plastic wrap, then with foil. Place into the freezer overnight to re-harden.





In the morning, bake your cake. Fill the other round cake pan with half the batter, and fill the cupcake tin with the other half (save these for kids' lunch boxes). Bake, cool, and remove from pan as directed on box or in recipe. It is important that the cake is completely cool before proceeding.





About 3 hours (or more) before serving time, remove the cake pan with the ice cream from the freezer and allow to thaw slightly on the counter (about 5-15 min). Do not thaw for too long! You want to be able to easily insert a butter knife between the ice cream and the pan. Place a dinner plate on top of the pan, and invert the pan onto the plate. Allow a minute or two, and the ice cream should loosen and fall onto the plate.





Working quickly, place the cooled cake on top of the ice cream. Frost and decorate. Cover with plastic wrap and place back into freezer to harden for about three hours or more.





At serving time, remove from freezer, decorate with candles, sing Happy Birthday, and cut as you would for a store-bought cake.


Enjoy!





Tips


Use large chunks of frosting when frosting the cake. This makes it easier to spread.


Use a butter knife for frosting; don't use something soft like a rubber spatula.


If you buy the ice cream, cake mix, and frosting on sale, this cake should cost about $7. It's even less expensive if you make the cake and frosting from scratch.


It is also possible to substitute flavored (i.e. no chunks of anything in it) ice cream for the frosting. Just soften the ice cream and stir it into a whipped consistency, then spread like frosting.


If you are not an experienced baker, don't worry if your project doesn't turn out really pretty! It will still taste great, and your birthday-boy or birthday-girl will still appreciate your effort! And remember: practice makes perfect. Keep working at it and your baking projects will turn out better and better.


Once you get the hang of this cake try variations: The ice cream sandwiched between two layers of cake, Fruit fillings between the ice cream and cake layers, etc.





Warnings


When working with the ice cream, it's important to work as quickly as possible because you don't want it to melt too much.





Things You'll Need


two eight or nine-inch round cake pans


cupcake pan


whisk or electric beaters


measuring utensils


half-gallon of your favorite ice cream


one box of your favorite cake mix (with proper ingredients according to the box)


one container of your favorite frosting


candles, sprinkles, or other decorationsRecipe for delicious ice cream cake?!?
Pour cake mix into mold, cook, add ice cream to mold. Serve.
Chocolate-Cherry Ice-Cream Cake





16 creme-filled chocolate sandwich cookies


1/4 cup butter or margarine


1 quart (4 cups) cherry or cherry vanilla ice cream, softened


8 creme-filled chocolate sandwich cookies, coarsely chopped


1 cup miniature semisweet chocolate chips


1 quart (4 cups) vanilla ice cream, softened


1/2 cup fudge ice-cream sauce


Sweetened whipped cream, if desired


12 fresh cherries with stems





1. Heat oven to 350潞F. Place 16 cookies in food processor. Cover and process until finely ground. Add butter; cover and process until mixed. Press in springform pan, 9x3 inches. Bake 8 to 10 minutes or until firm. Cool completely, about 30 minutes.


2. Wrap outside of springform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30 minutes.


3. Sprinkle chopped cookies and 1/2 cup of the chocolate chips over cherry ice cream; press slightly. Spread vanilla ice cream over top. Drop fudge sauce over ice cream in small spoonfuls; swirl slightly into ice cream. Sprinkle with remaining 1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm.


4. To serve, let stand at room temperature 5 to 10 minutes. Carefully remove side of pan. Cut dessert into wedges. Top each wedge with whipped cream and cherry.





OR





Chocolate Malt Ice-Cream Cake





1 1/2 cups Gold Medal庐 all-purpose flour


1 cup sugar


1/4 cup unsweetened baking cocoa


1 teaspoon baking soda


1/2 teaspoon salt


1 cup water


1/3 cup vegetable oil


1 teaspoon white vinegar


1 teaspoon vanilla


1 cup chocolate fudge topping


1 1/2 quarts (6 cups) vanilla ice cream, slightly softened


2 cups malted milk ball candies, coarsely chopped


1 cup whipping (heavy) cream


1/4 cup chocolate fudge topping


Additional malted milk ball candies, if desired





1. Heat oven to 350潞F. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.


2. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.


3. Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.


4. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.


5. Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.





OR





Easy Celebration Ice Cream Cake





24 OREO Chocolate Sandwich Cookies, divided


1 pt. (2 cups) strawberry ice cream, softened


2 cups thawed COOL WHIP Whipped Topping, divided


1 pt. (2 cups) chocolate ice cream, softened


2 Tbsp. fudge ice cream topping





LINE 9-inch round cake pan with plastic wrap, with ends of plastic wrap extending over side of pan. Stand 14 of the cookies around edge of pan. Crush remaining 10 cookies. Reserve 1/2 cup of the cookie crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup of the whipped topping and the reserved 1/2 cup crumbs. Cover with chocolate ice cream.


FREEZE 4 hours or overnight.


REMOVE dessert from pan just before serving, using the plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand 10 min. at room temperature to soften slightly. Top evenly with the remaining 1 cup whipped topping; drizzle with fudge topping. Cut into 14 wedges to serve. Store leftover dessert in freezer.
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i just had some excellent ice cream cake made with ice cream sandwiches!