Best 7 Kicked Up Ice Cream Cake Recipes

SKY-HIGH LAYERED ICE CREAM CAKE

Steps:

• Spoon the chocolate ice cream in small pieces into a 9-inch springform pan, lined with plastic wrap, filling in any large holes, then spread it evenly with a warm rubber spatula. Heat cream and stir in Nutella to thin out. Cool. Pour 1/2 of the Nutella over the chocolate ice cream and spread it evenly with a small offset spatula. Freeze for at least 1 hour, or until firm.
• Spoon the strawberry ice cream over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the ice cream and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.
• To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the inside of the pan, release the side of the pan, and remove it. Cut the cake into wedges.

ICE CREAM CAKE

Steps:

• Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
• Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
• Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
• Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
• Cover with waxed paper and freeze until very firm. Decorate as desired.

EASY INCREDIBLE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
• Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
• While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
• Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
• Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
• Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
• Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
• Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

LAYER CAKE WITH ICE CREAM

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Add 1/4 cup milk and shortening; beat for 2 minutes on medium speed. Add egg white, vanilla and remaining milk; beat 2 minutes longer. , Pour into a 6-in. round baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the ice cream, cherries and walnuts. Press into a foil-lined 6-in. round baking pan. Cover and freeze for 2 hours or until firm. , Place cake on a serving plate; invert ice cream layer onto cake. Discard foil. Spread whipped topping over top and sides of cake. Cover and freeze for 8 hours or overnight. Remove from the freezer 5 minutes before serving.

CHECKERBOARD ICE CREAM CAKE

Steps:

• In a large bowl, combine the cookie crumbs, sugar and butter; set aside 1 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of an ungreased 10-in. springform pan. , Drop 1-3/4 cups vanilla ice cream by tablespoonfuls around edge of pan; flatten and smooth with a spatula into a 1-1/2-in.-wide ring. Drop 1 cup chocolate ice cream by tablespoonfuls next to the vanilla ring; flatten and smooth with a spatula into a 1-1/2-in.-wide ring. Fill in center with 1/4 cup vanilla ice cream. Freeze for 30 minutes. , Drop 1-3/4 cups chocolate ice cream by tablespoonfuls over vanilla ice cream around edge of pan; smooth with a spatula into a 1-1/2-in.-wide ring. Drop 1 cup vanilla ice cream by tablespoonfuls next to the chocolate ring; smooth with a spatula into a 1-1/2-in.-wide ring. Fill in center with 1/4 cup chocolate ice cream. Freeze for 30 minutes. , Repeat pattern of first layer of ice cream. Sprinkle with reserved crumb mixture. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving.

STRIPED ICE CREAM CAKE

Steps:

• Line a 9-by-13-inch baking dish with plastic wrap. Place half the baked angel food cake in bottom of dish. Spread jam over top. Spread ice cream over jam. Freeze until firm, about 1 hour.
• Spread raspberry sorbet over ice cream layer. Freeze until firm, about 2 hours. Spread peach sorbet over raspberry layer; top with remaining angel food cake. Wrap in plastic wrap; freeze overnight.
• Remove plastic from top of cake, and turn out cake onto a cutting board; unwrap, and trim edges. Slice cake, and serve immediately.

CAKE AND ICE CREAM

Steps:

• Blend ice cream, milk, ice, vodka, and sugar together in a blender until smooth.