Ice Cream Crunch Cake

Ingredients

• 2 1 1/2-quart containers vanilla ice cream
• 1 9-ounce package chocolate wafers (such as Nabisco Famous)
• 1 7-to-8-ounce bottle chocolate shell ice cream topping
• 1 1 1/2-quart container chocolate ice cream
• 5 cups whipped cream
• Rainbow sprinkles, for decorating (optional)

Directions

Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.

Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.

Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.

Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.

Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.

To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.

Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.

                                                                      XOXO, Izzy

Vanilla Malted Ice Cream Cake

Ingredients

• 1 12-ounce store-bought angel food cake
• 1 1/2 cups cold heavy cream
• 1/4 cup plus 2 tablespoons malted milk powder
• Cooking spray
• 1 1/2 quarts vanilla ice cream, softened
• White sprinkles, for topping (optional)

Directions

Trim the brown crust off the top, bottom and sides of the angel food cake using a serrated knife. Thinly slice the cake.

Whisk 1/2 cup heavy cream and 1/4 cup malted milk powder in a small bowl until the powder is mostly dissolved; let sit 5 minutes, then whisk again until the powder is completely dissolved and the mixture is slightly thickened. Lightly coat the bottom and sides of a 10-inch tube pan with cooking spray. Press about half of the cake slices into the bottom of the pan and slightly up the sides in a single layer, trimming as needed. Drizzle half of the malted cream over the cake slices.

Scoop half of the ice cream into the pan and spread with an offset spatula to make an even layer. Press some of the remaining cake slices on top of the ice cream to make an even layer, trimming the slices as needed. Drizzle with the remaining malted cream. Repeat with the remaining ice cream and cake slices. Cover with plastic wrap and freeze until firm, at least 4 hours and up to 5 days.

Loosen the edges of the cake with an offset spatula, then invert onto a platter. Beat the remaining 1 cup heavy cream and 2 tablespoons malted milk powder with a mixer until stiff peaks form. Spread over the top and sides of the cake and top with sprinkles.

Photograph by Johnny Miller  We got this recipe HERE!

                                                               XOXO, Izzy and Zoey

Ice Cream Cone Cakes

 

1

box Betty Crocker® SuperMoist® party rainbow chip cake mix

Water, vegetable oil and eggs called for on cake mix box

24

flat-bottom ice cream cones

1

to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.

3Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

   

                                                            XOXO, Izzy & Zoey