Ice Cream Cake Recipe
By Donna Monday
If you’re in the mood for an ice cream cake, but don’t want to spend a lot of prep time in the kitchen, this recipe really takes the cake! You can substitute sherbet or sorbet for the ice cream for an nice variation.
Easy Ice Cream Cake Recipe
1 (10-inch) angel food cake
1/2 gallon any flavor ice cream
Directions
Let ice cream sit on the counter awhile until it softens enough where you can spread it easily (do not let it melt).
Pull angel food cake into 2-inch chunks. Layer the cake chunks on the bottom of a 9-inch or 10-inch tube pan. With a large knife, spread a layer of the softened ice cream over the cake chunks. Add another layer of cake on top of the ice cream. Keep repeating the layers until you’ve used up all the cake and ice cream.
Put the cake into the freezer and freeze for 2 to three hours. Before serving, carefully remove the cake from the pan and place on a serving dish. Top with your favorite sundae sauce.
=> Ice Cream Cake Recipe: Ice Cream
A delicious and really easy to make ice cream sandwich dessert recipe. For a little variety, try caramel ice cream topping instead of, or in addition to, the chocolate topping. Additional garnishes – nuts, candy sprinkles and maraschino cherries
16 – 24 ice cream sandwiches
1 (16 oz.) container frozen whipped topping
1 (12 oz.) jar chocolate hot fudge topping
1 (1.5 oz.) chocolate candy bar, grated
Directions
In a 9 x 13-inch baking dish, place half of the ice cream bars on the bottom of the dish, side by side. Spread half of the chocolate fudge on top of the ice cream bars. Spread half of the whipped topping on top of the fudge.
Place the remaining ice cream bars on top of the first layer and repeat with layers of chocolate fudge sauce and whipped topping. Sprinkle the grated chocolate on top.
Cover and freeze the cake for 1 hour. Keep the unused portion covered and frozen.
=> Fried Ice Cream Recipe: Mexican Fried Ice Cream Recipe
You’ll find this tantalizing dessert served in many Mexican restaurants. Try substituting caramel or butterscotch topping for the honey. Also you can try using 2 parts cornflakes crumbs mixed with 1 part crushed vanilla wafers.
1 quart vanilla ice cream
3 cups crushed cornflakes cereal or cornflake crumbs
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for deep frying
Whipped Cream
Honey
Maraschino Cherries
Directions
Scoop out 8 balls of ice cream and place on a baking sheet, return ice cream balls to freezer and freeze for 1 hour, or until firm.
In a shallow bowl or dish, combine the cornflakes and the cinnamon. Roll each frozen ice cream ball in half of the cornflake mixture, return to freezer for 15 minutes.
In a separate dish, beat the egg whites until foamy. Dip each frozen ice cream ball in the egg whites, then roll them in the remaining cornflake crumbs. Make sure the ice cream is covered up completely. For thicker coating, repeat the process. Freeze ice cream balls for 3 hours or until very firm.
When you are ready to serve the ice cream, heat up the cooking oil in a deep fat fryer or heavy saucepan to 375 degrees.
Place each ice cream ball into a wire frying basket or slotted spoon. Fry one or two of the balls at a time for 10 to 15 seconds, until the coating is a golden brown color. Drain on paper towels.
Serve immediately. Garnish with whipped topping, drizzled honey and maraschino a cherry on top.
