Best 5 Pioneer Woman Ice Cream Cake Recipes

ICE CREAM LAYER CAKE

Steps:

• Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
• When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.

ICE CREAM SANDWICH CAKE

Steps:

• Line the bottom and sides of an 8-inch square cake pan with two crisscrossed sheets of foil, leaving an overhang on each side.
• Place a layer of ice cream sandwiches into the bottom of the dish, breaking them as necessary to cover as much of the pan as possible. Scoop the strawberry ice cream onto the sandwiches, then spread evenly with a spatula until the sandwich layer is covered. Add the remaining ice cream sandwiches on top to form another layer. Top with the cookies and cream ice cream and spread evenly. Spread the whipped topping over the top like a frosting, then top with the sprinkles. Freeze for 1 hour.
• Remove the cake from the freezer, then carefully remove the cake from the dish and peel off any foil that has stuck to the bottom and sides. Slice and serve.

WAFFLE CONE ICE CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• Using an ice cream scoop, remove three large scoops ice cream to a plate. Place the plate in the freezer and return the gallon to the freezer.
• Add 9 of the waffle cones to the bowl of a food processor. Pulse until the cones become a mix of mostly crumbs with a few larger chunks here and there. Pulse in the melted butter until well combined. Press the mixture into the bottom of a 9-inch nonstick springform pan. Bake for 5 minutes. Let cool completely, about 10 minutes.
• Remove the rest of the ice cream from the freezer to start to soften it a little bit.
• Meanwhile, put the white chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second increments until melted and smooth. (This time will vary based on your microwave.) Working one at a time, dip the top quarter of the 3 remaining waffle cones in the white chocolate mixture, then sprinkle with about 2 tablespoons rainbow sprinkles. Place the cones onto champagne flutes, decorated-side down, to set. (You can also set them on wax paper to set.)
• Add the remaining softened ice cream to the crust and spread to smooth. Sprinkle the chopped strawberries over the top and gently press into the ice cream. Using a spoon, drizzle the top with the remaining white chocolate mixture. Finish with the remaining tablespoon sprinkles.
• Remove the scoops of ice cream from the freezer and place them in the center of the pie. Top each scoop with one inverted decorated ice cream cone; be sure to place them on an angle, so they are not sitting vertically on the ice cream scoops. Transfer the pie to the freezer and let set for at least 2 hours.
• When ready to serve, run a sharp knife around the edge of the pie to help release it from the springform pan. Remove the pie from the pan, slice and serve drizzled with the strawberry sauce.

LEMON AND RASPBERRY CREAM CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again.
• Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter.
• In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup.
• Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate.
• For the frosting: In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined.
• Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using.

EASY ICE CREAM CAKE

Steps:

• Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
• Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.