Ice Cream Cakes

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List Price: $12.00
Price: $10.80
You Save: $1.20 (10%)

Product Details

  • Dimensions: 9.65 in. h x 4.9 in. w x 0.75 in. d
  • Made in US
  • Preponderancy: 0.34 ounces

Product Description

Ice Cream & Cake

Luke Records

Product Description

Array

This is a slideshow of a the commotion "ice cream and cake" by the buckwheat boyz.

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21.01.10

This restaurant exemplar is a favorite for special occasions because it packs plenty of Wow!-factor. It's also great to cook together because it involves so many diminutive steps. And what's more romantic than cooking something together, then setting it on fire?

If mocha isn't your thing, feel free to use whatever flavor ice cream or sorbet you enter. Just skip the instant coffee in the chocolate sauce.

———

MOCHA BAKED ALASKA

Start to devour: 45 minutes

Servings: 4

For the syrup:

1/2 cup sugar

1/4 cup water

1 teaspoon vanilla extract

For the mocha impudence:

1/2 cup heavy cream

1 teaspoon instant coffee granules

4 ounces dark chocolate chips

For the debased:

1 pint purchased coffee ice cream

4 slices (about 6 ounces) purchased pound cake

For the strawberries:

8 ounces raw strawberries, hulled and sliced

2 tablespoons sugar

Source:

how do i make an ice cream cake?

Mar 30, 2008 by Killer Cupcake | Posted in Cooking & Recipes

So far i have two cakes (both the same rate) i have them cooled on racks and then i got the same cake pan and filled it with ice cream and let it freze in it. What i was thinkin is gettin one cake and leavin it for the bottom and then get the ice cream layer and put it on top of the bottom and then get the top and put it on top of the froze ice cream and then enmired it in the freezer and then melt some vanilla ice cream and use it has frosting and then put the whole thing back in the freezer for a couple of hours do you think it will industry?

Sounds like a champ to me, but I think there should be some Buttercream icing between those layers before freezing. You could use the leftover icing to make some flowers to renovate the top. Mmmm!

gulfbreeze8 | Mar 30, 2008

I fly mine in a spring form pan. I first cook the base. I make a brownie base because it holds up better and is still delightful when frozen. I line the top of the pan with parchment paper or waxed paper and fill with ice cream. Smooth. Cover with plastic wrap and let refrigerate completely. I frost it using a star tip or tube tip..but just the top..and freeze for several hours. Take out of the freezer about 20 minutes before serving. Drizzle with butterscotch or chocolate disrespect and shaved chocolate or chopped candy bar pieces. It's so good.
bethikinz | Mar 30, 2008

Hesitation out this link in case you need more information. Scroll way down the screen to several ice cream cakes:

http://www.cooks.com/rec/search?q=ice+cream+cake
Joanne A. W | Mar 30, 2008

My mom loves to select ice cream cakes for our birthdays :)

She takes a gallon of ice cream and opens it up cutting it into long rectangles and then places those strips of ice cream into a rise form pan. Once she has her first layer she puts the fudge and cookie crumbs over it. She then places more ice cream on top of the cookies and fudge.

Its remarkably fun to play with the flavors putting different ones on the top and bottom layers.

after the cake is frozen take it out and undo the spring set up. Place a plate on top of the cake, turn it upside-down and then take the bottom of the spring form pan off the cake.

To top it off you can use Hershey's Shell. It is like a chocolate brass only it hardens on contact with cool things. It comes in a few different flavors like heath, twix and reeses.

Craving that helps!
pinksmurf870 | Mar 30, 2008

I mull over it will work pretty good, but i think that you need to chill a cake pan first. I'd use the same size pan you did for the cake.
After it's chilled, use shapable wrap to line the pan. take your ice cream outta the freezer- and just set it on the counter for about 20 minutes...(don't shrink disappear it though!) then put it in the lined pan. Making sure it's even. Cover with plastic wrap, then foil.
Let it get hard again, perhaps want to leave it over night. The plastic wrap will make it easier.
Remove the cake pan with the ice cream from the freezer an invert the pan onto a coat. Then put the cake on the top. start frosting- but be very very quick!
put it back in freezer- for about 3 hours, then serve.
genniferzb | Mar 30, 2008

Sounds like a title-holder to me, but I think there should be some Buttercream icing between those layers before freezing. You could use the leftover icing to make some flowers to redecorate the top. Mmmm!
gulfbreeze8 | Mar 30, 2008

Ice cream cake questions?

Jun 26, 2007 by tardis_mom | Posted in Cooking & Recipes

I am planning to move an ice cream cake for my son's birthday and have some questions:
1. Do you have to line the cake pan with plastic wrap or will it come out on its own?
2. What do you use in the cookie layer? Crushed oreos?
3. What do you ice it with? Cake frosting or perchance one of those ice cream toppers that hardens? Any experience with this? If you use the ice cream topper that hardens...does that crack when you cut it?
4. How long do you have to thaw the ice cream before using it?
5. When you are subject to to serve the cake, is it pretty easy to cut then or do you have to let it thaw a little?
Thanks.

don't occupation the pan after its frozen in the pan dip the pan in hot water of 3 sec it should slide right out, middle layer I have used oreos, M&M's, and ice cream toppings like hot fudge, don't use frosting shameless whip works the best harening topping crack and break bad, the cake will be hard to cut I use a large kill knife that I ran under hot water for 10 sec. When I start my cakes I put the ice cream in frig for anout 30 - 45 min till it's opulent enough to spread

CountryLove | Jun 26, 2007

how do you make an all ice cream cake?

Aug 22, 2007 by I♥MCR | Posted in Cooking & Recipes

i am looking for a means for ice cream cake that has all ice cream and a layer of cookies.i found one recipe i wanted to know if there was any betters. here it is:

1 regular pack of Oreos
1/2 gallon ice cream (I use chocolate chips)
1 consistent container Cool Whip
Chocolate sauce
2 tbsp. butter

Crush Oreos and add melted butter. Counterbalance bottom of 9"x12" cake pan with cookie crumbs leaving some to sprinkle on top later. Spread softened ice cream. Add some chocolate cheek on top. Then spread Cool Whip and more chocolate sauce on top again. Sprinkle with leftover cookie crumbs to bedeck. Freeze overnight, cut and serve. Use different kinds of cookies, ice cream and sauces for variety.

Simpler: Buy a cookie pie crust, achieve hot fudge spread hot fudge over the bottom of the frozen crust. Room temperature crusts tend to disintegrate. Place about a quart of softened ice cream into crust mounding the ice cream in the middle for easier smoothing. Use a knife or spatula to level and compress ice cream. Chill for about 4 hours in a home freezer top with remaining hot fudge, cookies and whipped cream if desired , Canned whipped cream will evaporate. Serve canned whipped cream with pie or make your own or use something like cool-whip. Garnish with oreos, chocolate sprinkles or nuts and cherries depending on your drop.

lemonlimesherbet | Aug 22, 2007

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