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

to 35 minutes or until a wooden toothpick or cake tester inserted in the brownies comes out clean.
Cool the brownies in the pans for 15 minutes.
Turn the brownies out on a cooling rack.  Remove any parchment paper.
Keep both layers on the racks until completely cool.
Take the Strawberry ice cream out of the freezer and let it soften at room temperature.
     

 
     
Reserve 6 whole strawberries.   Slice the remaining strawberries into smaller pieces.   Blot any excess juice with paper towels.
Place 1 brownie layer in the bottom of the prepared springform pan.
Scoop 1 pint of the Strawberry ice cream over the cake and spread it evenly with a spatula.
Sprinkle 1/2 of the sliced strawberries over the ice cream and use a spatula to spread them evenly.
Cover the sliced strawberries with the remaining brownie layer.
Sprinkle the remaining sliced strawberries on top of the brownie layer.
Scoop the softened second pint of the Strawberry ice cream over the sliced strawberries.  Use a spatula to spread the ice cream evenly with a spatula.
Slice the reserved strawberries in half.  Decorate the top of the cake with the halved strawberries.
Cover the pan with heavy duty plastic freezer wrap.  Double wrap with tin foil.
Freeze for at least 8 hours. 
When you’re ready to serve the cake 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 pan.  Place the cake on a chilled serving platter.
Serve plain or with whipped cream.
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 Pistachio Ice Cream Cake
    Servings:  16
     
    Ingredients
     
1 quart premium or super-premium  Pistachio ice cream
1 quart premium or super-premium  Vanilla Bean ice cream
1 quart premium or super-premium  Strawberry ice cream
40 vanilla wafer cookies
2 tablespoons unsalted butter (for the crust)
Whipped cream (optional)
Hershey’s® Hot Fudge syrup
    Directions
     
Take the Strawberry ice cream out of the freezer and let it soften at room temperature.
Reduce the 40 cookies to crumbs by pulsing in a food processor or by using a plastic Ziploc® bag and a rolling pin.
Line the bottom of a 9” x 13” baking pan with parchment paper.  Spray the pan with cooking spray.
In a medium bowl add the 2 tablespoons of melted butter to the ground cookies.  Mix until the mixture is moist.
Spread the cookie crumbs into the bottom of the baking pan.   Press the crumbs down into a crust.
Scoop the Strawberry ice cream over the crust.  Use a spatula to even out the ice cream.
Wrap the pan is heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Place in the freezer for 1 hour.  
After the cake has been in the freezer for 1/2 hour take the Vanilla Bean ice cream out of the freezer and let it soften at room temperature.
     

 
     
Take the cake out of the freezer.
Scoop the softened Vanilla Bean ice cream over the frozen Strawberry ice cream. Use a spatula to even out the ice cream.  Rewrap the pan and return to the freezer for 1 hour.
After the cake has been in the freezer for 1/2 hour take the Pistachio ice cream out of the freezer and let it soften at room temperature.
Take the cake out of the freezer.
Scoop the Pistachio ice cream over the frozen Vanilla Bean ice cream.  Use a spatula to smooth out the ice cream.
Rewrap the cake in heavy duty plastic freezer wrap and tin foil. 
Freeze the cake for 4 hours or overnight before serving.
If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier
When you’re ready to serve 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 pan.  Place the cake on a chilled