30 Delicious Ice Cream Cake Recipes by Lori Burke Read Free Book Online Page A

and return to the freezer for 1/2 hour.
Take the Pistachio ice cream out of the freezer and let it soften at room temperature.
After 1/2 hour scoop the Pistachio ice cream over the Raspberry ice cream.  Use a spatula to smooth out the ice cream.
Sprinkle the remaining crushed cookie crumbs on top for garnish and press them into the Pistachio ice cream with the flat of a spatula.
Rewrap the cake in heavy duty plastic freezer wrap and tin foil. 
Freeze the cake for at least 2 hours before serving.
When you’re ready to serve run a warm knife between the pan sides and the cake to loosen the cake.  Invert the pan over a plate.  It should slide right out.  Remove the parchment paper.  Place another plate over the top of the cake.   Using the two plates flip the cake over right side up.  Transfer to a chilled serving platter.
If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
Serve plain or with whipped cream.
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
     

Strawberry Ice Cream Cake
    Servings:  12
    Ingredients
     
2 pints premium or super-premium  Vanilla ice cream
1 1/2  cups  vanilla wafer cookies (40 cookies)
20 strawberries, rinsed and hulled and cut into small pieces (2 1/2 cups)
2 tablespoons unsalted butter, melted
1 cup heavy cream, chilled
2 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
     
    Directions
     
Take the Vanilla ice cream out of the freezer and let it soften at room temperature.
Reduce the cookies to crumbs by pulsing in a food processor or by using a plastic Ziploc® bag and a rolling pin.
In a medium bowl add the melted butter to the ground cookies.  Mix until the mixture is moist.
Line the bottom of a 9 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
Press the cookie mixture evenly into the bottom of the springform pan.
Scoop the softened Vanilla ice cream into a mixing bowl.  Beat the ice cream with an electric mixer for 2 minutes.
Add the strawberries to the ice cream and beat for 1 minute until the ice cream turns pink.
Pour the ice cream mixture over the cookie crumb crust in the springform pan.  Use a spatula to even the top of the ice cream. 
     

 
     
Wrap the pan in heavy duty plastic freezer wrap.  Then cover with tin foil.
Freeze for 2 hours or overnight.
When ready to serve, prepare the sweetened whipped cream.
Chill a large bowl and the beaters for your mixer.
Pour the heavy cream into the chilled bowl
Whip the cream until stiff peaks start to form.
Beat in the vanilla and sugar until peaks form.
Don’t overbeat.
Take the cake out of the freezer. 
Run a warm knife between the pan sides and the cake to loosen the cake.  Unlatch the springform pan and remove the sides. 
Remove the cake from the bottom of the springform pan.
Place the cake on a chilled serving platter.
Spread the whipped cream over the cake.
If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tinfoil.
     

Strawberry Brownie Ice Cream Cake
 
    Servings:  8
 
    Ingredients
     
2 quarts premium or super-premium  Strawberry ice cream, slightly softened
1 box fudge brownie mix  (24 ounces)    prepared as directed
4 cups strawberries, washed and de-stemmed
1/2 cup coarsely chopped walnuts, toasted
2 ounces semi-sweet baking chocolate, chopped
Whipped Cream
    Directions
     
Preheat the oven to the temperature indicated on the brownie mix box.
Line the bottom of two 8 inch round cake pans with parchment paper.  Spray the pans with cooking spray.
Separately prepare the bottom of an 8 inch springform pan the same way.
Prepare the brownie mix according to directions.  Stir the chocolate and nuts into the batter.  Mix well.
Divide batter between the two 8 inch cake pans.
Bake 30