Best 4 Kicked Up Ice Cream Cake Recipes

SHEET PAN ICE CREAM CAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
• Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly with the spatula, using broad, gentle strokes to keep the batter airy.
• Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Transfer to a wire rack and allow the cake to completely cool in the sheet pan.
• Remove the ice cream from the freezer about 15 minutes before assembling the cake to soften.
• Use a sharp paring knife to cut the cake into 3 rectangles,, approximately 9 1/2 -by-4 1/2 inches. Reserve the remaining cake trimmings for the last layer.
• Line the inside of a 10-by-5-by-3-inch loaf pan with plastic wrap, leaving enough overhang to cover the pan once the cake is fully assembled.
• Layer the bottom of the loaf pan with 1 cake rectangle, gently pushing it down to fit and trimming as needed. Spread the chocolate ice cream evenly over the cake using a rubber spatula. Continue layering with the remaining 2 cake rectangles and the strawberry and vanilla ice cream. Use the reserved cake trimmings for the top layer, cutting them to fit. Gently press down on each cake layer to fill in gaps as you go.
• Cover the top of the cake with the overhanging plastic wrap and freeze until firm, at least 4 hours and up to 12 hours.]
• When ready to serve, place the chocolate and coconut oil in a glass small bowl. Microwave in 20 second intervals, stirring with a rubber spatula, until completely melted and smooth. Set aside. (Alternatively, place the chocolate and coconut oil in a small saucepan and cook over medium-low heat, stirring occasionally with a rubber spatula, about 4 minutes.)
• Remove the plastic wrap overhang from the top of the loaf pan and flip the pan onto a serving platter. Lift to remove the pan, then gently peel the plastic wrap from the cake. If the cake will not release, allow it to sit (top side up) for 5 minutes, then gently tug on the plastic wrap to lift the cake from the pan.
• Pour the chocolate shell over the top of the ice cream cake, allowing some to drip down the sides. Slice to serve.

EASY 5 LAYER ICE CREAM CAKE

Steps:

• In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into a 9×13 pan. (No need to grease the pan prior.) Make sure it is very tightly packed-I use the back of a spatula to firmly press it in. Freeze for 15 minutes.
• During that time, place the softened chocolate ice cream in a bowl and give it a good stir to rid any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen crust. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• During that time, place the 2nd ice cream flavor into a bowl and stir it until it is smooth and very soft. Carefully spread on top of the chocolate ice cream. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• Make sure the hot fudge is spreadable consistency. You may have to slightly heat it if using store-bought. Spread it on top of the ice cream as best you can. Because it is not as cold as the ice cream layer, the two will slightly mix together as you spread. That's ok. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes. Spread on top of hot fudge layer, then top with sprinkles. Cover with aluminum foil and freeze for at least 12 hours before serving (and up to a few days).
• Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer.

KICKED UP ICE CREAM CAKE

Steps:

• Preheat the oven to 350. Crumble 8 cookies into small, bite-size pieces. Finely grind remaining cookies in a blender. Add butter and process until moist crumbs form. Press mixture into bottom of a 9 1/2-inch spring form pan. Bake until golden, about 8 minutes. Remove from oven and cool completely on wire rack. Spread all of softened chocolate ice cream over crust. Sprinkle with half of crumbled cookies and cover with 3/4 cup ganache (do not allow it to get too hot as it will melt the ice cream) and freeze until set. Spread all of softened ice cream over hardened ganache. Sprinkle with the remaining crumbled cookies. Freeze until very firm, at least 4 hours. Cut around pan sides to loosen cake. Turn cake out onto a wire rack set over baking sheet. Pour the ganache over top and sides of cake. Let sit and pour remaining ganache over so cake is completely coated with chocolate. Freeze on wire rack until very firm, at least 4 hours. Serve cake straight from the freezer. Walnut Butter Cookies: Yield: 24 cookies Ice Creams: Yield: 1 quart each Chocolate Ganache: 3 cups heavy cream 2 tablespoons butter 2 pounds semisweet chocolate, chopped Scald the cream and butter in a small saucepan over medium heat. Remove from the heat. Place the chocolate in a heatproof bowl. Add the hot cream and let sit for 2 minutes, then whisk until smooth. Let cool to room temperature before using. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)

MINT CHOCOLATE CHIP ICE CREAM CAKE

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.