ICE CREAM CAKES
CELEBRATION-WORTHY CUPCAKES, LAYERS, ROLLS, AND TORTES
CHOCOLATE-COVERED CHERRY ICE CREAM CUPCAKES
These chocolate-cherry treats get a quick-and-easy start from a cake mix, which makes 2 dozen cupcakes. You’ll have an extra dozen cupcakes to frost and enjoy, or to make another batch of this recipe.
Makes 12 cupcakes
Hands-on Time 18 min.
Total Time 1 hour, 21 min.
1 (15.25-oz.) package devil’s food cake mix
1¼ cups buttermilk
½ cup vegetable oil
3 large eggs
24 paper baking cups
Vegetable cooking spray
¾ cup cherry preserves
3 cups cherry-vanilla ice cream
¾ cup chocolate sundae syrup
12 fresh cherries with stems
1. Preheat oven to 350°. Beat first 4 ingredients at low speed with an electric mixer 30 seconds. Beat at medium speed 2 minutes. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
2. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pans to wire racks, and cool completely (about 45 minutes). Reserve 12 cupcakes for another use.
3. Carefully scoop out centers of remaining 12 cupcakes, using a 1-inch melon baller and leaving a ½-inch-thick shell. Reserve centers of cupcakes for another use, if desired. Spoon cherry preserves into center of each cupcake.
4. Scoop ¼ cup ice cream onto each cupcake, and drizzle with chocolate sundae syrup. Top each cupcake with a fresh cherry. Serve immediately, or place cupcakes on a baking sheet and freeze 2 hours or until firm.
Note: We tested with Breyers Cherry-Vanilla Ice Cream.
TROPICAL BREEZE ICE CREAM CUPCAKES
Makes 12 cupcakes
Hands-on Time 12 min.
Total Time 1 hour, 8 min.
1 (15.25-oz.) package white cake mix
⅓ cup vegetable oil
½ tsp. coconut extract
3 large egg whites
½ cup sweetened flaked coconut
24 paper baking cups
Vegetable cooking spray
3 cups pineapple-coconut ice cream
¾ cup pineapple ice-cream topping
1 (6.5-oz.) can refrigerated instant whipped cream ½ cup chopped macadamia nuts
1. Preheat oven to 350°.
2. Beat cake mix, next 3 ingredients, and 1¼ cups water at low speed with an electric mixer 30 seconds. Beat at medium speed 2 minutes. Stir in coconut. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling half full.
3. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans to wire racks, and cool completely (about 30 minutes). Reserve 12 cupcakes for another use.
4. Remove remaining 12 cupcakes from paper baking cups, and cut cupcakes in half horizontally using a serrated knife. Scoop ¼ cup ice cream onto bottom half of each cupcake; top with pineapple topping. Replace top halves of cupcakes, pressing gently. Top cupcakes evenly with instant whipped cream and chopped macadamias.
The Scoop
These cupcakes can be filled with ice cream and frozen until ready to serve. Just pull them out of the freezer and top with whipped cream and macadamias.
CHOCOLATE-BRICKLE ICE CREAM CUPCAKES
Regular cupcakes can’t hold a candle to these top-notch frozen treats. They’re ideal for hot summer days when you need a cooling dose of ice cream in the afternoon.
Makes 12 cupcakes
Hands-on Time 20 min.
Total Time 9 hours, 20 min.
1 (12-oz.) loaf pound cake
12 aluminum foil baking cups
1 (7.5-oz.) package almond brickle chips, divided
½ cup chopped toasted pecans
2 pt. chocolate mocha-fudge ice cream, softened
1 (8-oz.) container frozen whipped topping, thawed
½ (11.5-oz.) jar hot fudge sauce
1. Cut cake in half horizontally. Cut each cake half into 6 (2-inch) circles, using a 2-inch round cutter. Reserve remaining cake for another use. Place 12 foil baking cups into a 12-cup muffin pan; place 1 cake round in each cup.
2. Stir ½ cup almond brickle chips and toasted pecans into ice cream. Freeze 1 hour or until almost firm.
3. Spoon ice cream evenly over each cake round, filling to top of baking cup and mounding slightly. Dollop evenly with whipped topping. Freeze 8 hours or until firm.
4. Microwave fudge sauce at HIGH 30 seconds; drizzle over cupcakes, and sprinkle with remaining almond brickle chips just before serving.
Note: We tested with HEATH Bits O’Brickle, found near the chocolate morsels in your local supermarket.
ICE CREAM SUNDAE CUPCAKES
Makes 12 cupcakes
Hands-on Time 15 min.
Total Time 3 hours, 15 min.
3 cups rocky road ice cream, slightly softened
12 cream-filled chocolate sandwich cookies, crushed
3 cups strawberry ice cream
1 (7.25-oz.) bottle chocolate ice-cream shell topping
¼ cup chopped dry-roasted peanuts
1½ cups thawed whipped topping
12 maraschino cherries with stems
1. Line 12 regular-size muffin cups with plastic wrap. Press ¼ cup rocky road ice cream in bottom of each muffin cup. Top evenly with crushed cookies. Freeze 1 hour or until firm.
2. Scoop ¼ cup strawberry ice cream in each cup on top of cookie layer. Cover; freeze 2 hours or until firm.
3. Remove plastic from ice cream cupcakes. Top each with 1 Tbsp. chocolate shell topping; let stand until set. Top each evenly with peanuts, whipped topping and cherries. Serve immediately.
The Scoop
Place plastic wrap-lined muffin pan in freezer for 30 minutes before assembling to prevent ice cream from melting.
LEMON-BLUEBERRY ICE CREAM CUPCAKES
Makes 12 cupcakes
Hands-on Time 15 min.
Total Time 8 hours, 15 min.
12 aluminum foil baking cups
24 lemon cookies, coarsely crushed
1 (21-oz.) can blueberry fruit filling
1 (14-oz.) can sweetened condensed milk
1 (6-oz.) can frozen lemonade concentrate, thawed and undiluted
1 (8-oz.) container frozen whipped topping, thawed
Crumbled lemon cookies
1. Place 12 foil baking cups into a 12-cup muffin pan; sprinkle crushed cookies evenly into cups. Spoon 2 tsp. fruit filling over cookies in each cup, reserving remaining fruit filling for another use.
2. Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with crumbled lemon cookies just before serving.
MINT-CHOCOLATE CHIP ICE CREAM CUPCAKES
Makes 12 cupcakes
Hands-on Time 20 min.
Total Time 8 hours, 40 min.
1 (19.8-oz.) package fudge brownie mix
½ cup vegetable oil
3 large eggs
12 aluminum foil baking cups
½ gal. mint-chocolate chip ice cream, softened
1 (8-oz.) container frozen whipped topping, thawed
2 to 3 Tbsp. green crème de menthe (optional)
½ (4.67-oz.) package thin crème de menthe chocolate mints
1. Preheat oven to 350°. Stir together first 3 ingredients and ½ cup water until blended. Place 12 foil baking cups into a 12-cup muffin pan; spoon batter into cups.
2. Bake at 350° for 20 to 25 minutes. (A wooden pick inserted in center does not come out clean.) Cool in pans on wire racks 10 minutes; remove from pans, keeping baking cups on cupcakes. Cool completely on wire racks.
3. Return cooled cupcakes to muffin pans, and spoon ice cream evenly over each. Freeze 8 hours or until firm.
4. Stir together whipped topping and, if desired, liqueur. Dollop evenly over ice cream. Freeze until ready to serve.
5. Pull a vegetable peeler down sides of mints, making tiny curls; sprinkle curls over cupcakes just before serving.
Note: We tested with Andes Crème De Menthe Thins.
GERMAN CHOCOLATE ICE CREAM CUPCAKES
Makes 12 cupcakes
Hands-on Time 21 min.
Total Time 2 hours, 46 min.
1½ cups sweetened flaked coconut
1 cup chopped toasted pecans
3½ cups vanilla ice cream, softened
1 (15.25-oz.) package German chocolate cake mix
1¼ cups milk
½ cup butter, melted
3 large eggs
1 (4-oz.) German chocolate baking bar, chopped
24 paper baking cups
Vegetable cooking spray
1 cup ready-to-spread coconut-pecan frosting
12 toasted chopped pecans
1. Preheat oven to 350°. Place coconut in a single layer in a shallow baking pan. Bake at 350° for 8 to 10 minutes or until toasted, stirring occasionally. Cool completely (about 15 minutes).
2. Fold coconut and chopped toasted pecans into vanilla ice cream. Freeze 2 hours or until firm.
3. Meanwhile, beat cake mix and next 3 ingredients at low speed with an electric mixer 30 seconds. Beat at medium speed 2 minutes. Microwave chopped chocolate in a small microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Stir into batter. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling three-fourths full.
4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans to wire racks, and cool completely (about 30 minutes). Reserve 12 cupcakes for another use.
5. Carefully scoop out centers of remaining 12 cupcakes, using a 1-inch melon baller and leaving a ½ -inch-thick shell. Reserve centers of cupcakes for another use, if desired. Spoon frosting into center of each cupcake.
6. Scoop ⅓ cup ice cream onto each cupcake, and top each with toasted chopped pecans. Serve immediately, or place cupcakes on a baking sheet and freeze 2 hours or until firm.
STRAWBERRY CHEESECAKE ICE CREAM CUPCAKES
We’ve taken everyone’s favorite cheesecake and turned it into ice cream-packed cupcakes! These would be perfect for Valentine’s Day or for any pink-themed party.
Makes 12 cupcakes
Hands-on Time 18 min.
Total Time 3 hours, 58 min.
¾ cup graham cracker crumbs
1 Tbsp. granulated sugar
2 Tbsp. butter, melted
12 paper baking cups
1 (8-oz.) package cream cheese, softened
⅓ cup powdered sugar
½ tsp. lemon zest
1½ cups thawed whipped topping
4 cups strawberry ice cream
6 fresh strawberries, halved
1. Preheat oven to 350°. Stir together first 3 ingredients in a small bowl. Place paper baking cups in a 12-cup muffin pan; spoon crumb mixture into cups, pressing into bottoms of cups.
2. Bake at 350° for 8 to 10 minutes or until golden brown. Cool completely on a wire rack (about 30 minutes).
3. Beat cream cheese, powdered sugar, and lemon zest at medium speed with an electric mixer until creamy. Fold in whipped topping. Divide cream cheese mixture evenly among muffin cups. Freeze 1 hour.
4. Scoop ⅓ cup strawberry ice cream into each muffin cup. Freeze 2 hours or until firm.
5. Top each cupcake with a strawberry half just before serving.
The Scoop
We liked the cookie cups soft, but for a crispier cookie, increase the bake time.
STRAWBERRIES-AND-CREAM CAKE ROLL
Makes 10 servings
Hands-on Time 28 min.
Total Time 7 hours, 43 min.
Vegetable cooking spray
Parchment paper
4 large eggs, separated
1 cup granulated sugar, divided
¾ cup all-purpose flour
1 tsp. baking powder
½ tsp. table salt
2 tsp. vanilla extract, divided
¼ cup powdered sugar
4 cups strawberry ice cream, softened
¾ cup whipping cream
1 Tbsp. powdered sugar
1 cup sliced fresh strawberries
1. Preheat oven to 375°. Coat a 15- x 10-inch jelly-roll pan with cooking spray; line bottom of pan with parchment paper.
2. Beat egg whites at high speed with an electric mixer in a medium bowl until foamy. Gradually add ½ cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes).
3. Stir together flour, baking powder, and salt in a small bowl. Beat egg yolks and remaining ½ cup granulated sugar at high speed with an electric mixer in a large bowl 1 minute or until thick and pale. Add 1 tsp. vanilla; beat until blended. Fold in one-fourth of egg white mixture; fold in remaining egg white mixture. Fold in flour mixture just until blended; spread batter evenly in prepared pan.
4. Bake at 375° for 14 minutes or until cake springs back when lightly touched.
5. Meanwhile, sift ¼ cup powdered sugar over a smooth kitchen towel. Loosen edges of cake from pan with a knife; invert cake onto prepared towel. Carefully remove parchment paper, and discard. Starting at 1 long side, roll up cake and towel together. Cool completely (about 1 hour).
6. Unroll cake. Spread strawberry ice cream over cake, leaving a 1-inch border; roll up, jelly-roll fashion, ending seam side down. Wrap cake in plastic wrap, sealing at both ends. Freeze 6 hours or until firm.
7. Let stand at room temperature 10 minutes before serving. Beat whipping cream until foamy; add 1 Tbsp. powdered sugar and remaining 1 tsp. vanilla, beating until stiff peaks form. Top each slice of cake with whipped cream and fresh strawberries.
BROWNIE BAKED ALASKA
Makes 10 to 12 servings
Hands-on Time 30 min.
Total Time 2 hours, 5 min.
1 qt. vanilla ice cream, softened
½ cup butter, softened
2 cups sugar, divided
2 large eggs
1 cup all-purpose flour
½ tsp. baking powder
2 Tbsp. unsweetened cocoa
¼ tsp. table salt
1 tsp. vanilla extract
5 pasteurized egg whites
1. Line a 1-qt. bowl (about 7 inches in diameter) with plastic wrap, allowing 2 to 3 inches to extend over sides. Pack ice cream into bowl, and freeze until very firm.
2. Preheat oven to 350°. Beat butter and 1 cup sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine flour and next 3 ingredients in a small bowl; add to butter mixture, blending well. Stir in vanilla.
3. Spoon batter into a greased and floured 8-inch round cake pan. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to a wire rack. Cool completely (about 1 hour).
4. Increase oven temperature to 500°. Place brownie layer on an ovenproof serving dish. Invert bowl of ice cream onto brownie layer; remove bowl, leaving plastic wrap on ice cream. Place cake in freezer.
5. Beat egg whites at medium speed with an electric mixer until foamy; gradually beat in remaining 1 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Remove cake from freezer. Remove and discard plastic wrap. Spread meringue over surface, sealing edges.
6. Bake at 500° for 2 to 3 minutes or until meringue peaks are lightly browned. Serve immediately.
The Scoop
After the meringue is sealed, the dessert can be returned to the freezer for up to 1 week and baked just before serving.
KEY LIME PIE ICE CREAM CAKE ROLLS
Makes 2 cake rolls (10 to 12 servings each)
Hands-on Time 20 min.
Total Time 9 hours, 5 min.
Parchment paper
1 (16-oz.) package angel food cake mix
⅔ cup powdered sugar
1 cup coarsely crumbled graham crackers (4 sheets)
5 Tbsp. Key lime juice
1 tsp. grated lime zest
½ gal. vanilla ice cream, softened
1 (16-oz.) container frozen whipped topping, thawed
Garnishes: grated lime zest, lime slices, fresh mint sprigs
1. Preheat oven to 325°. Line 2 (15- x 10-inch) jelly-roll pans with parchment or wax paper. Prepare angel food cake mix batter according to package directions. Pour evenly into prepared pans.
2. Bake at 325° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. (If baking cakes in 1 oven, bake on middle 2 racks for 10 minutes; then switch places, and continue baking for 5 to 10 minutes.)
3. Sift ⅓ cup powdered sugar evenly over each of 2 (24- x 18-inch) pieces heavy-duty aluminum foil.
4. Loosen edges of cakes from pans. Invert each slightly warm cake onto a prepared foil piece. Carefully remove parchment paper, and discard. Place a cloth towel on top of each cake. Starting at 1 long side, roll up foil, cake, and towel together. Chill rolled cakes 30 minutes or until completely cool. Unroll and remove towels. (Keep each cake on foil piece.)
5. Stir crumbled graham crackers, Key lime juice, and 1 tsp. grated lime zest into softened ice cream. Spread half of ice cream over top of 1 prepared cake on foil piece, leaving a 1-inch border, and roll up jelly-roll fashion, ending seam side down. Wrap cake roll with foil piece, sealing at both ends. Place in freezer. Repeat procedure with remaining ice cream and prepared cake on foil piece.
6. Freeze cake rolls at least 8 hours or until firm. Unwrap and frost each evenly with whipped topping. Serve immediately, or freeze cake roll 1 hour or until whipped topping is firm; rewrap with foil, and freeze until ready to serve.
HOT FUDGE SUNDAE CAKE ROLLS
Makes 2 cake rolls (10 to 12 servings each)
Hands-on Time 40 min.
Total Time 9 hours, 40 min.
Parchment paper
1 (16-oz.) package angel food cake mix
¼ cup unsweetened cocoa
⅔ cup powdered sugar
½ gal. vanilla ice cream, softened
1 (10-oz.) jar maraschino cherries, drained and chopped
1 (16-oz.) container frozen whipped topping, thawed
Garnishes: grated chocolate, maraschino cherries
1. Preheat oven to 325°. Line 2 (15- x 10-inch) jelly-roll pans with parchment or wax paper. Prepare angel food cake mix batter according to package directions, adding unsweetened cocoa. Pour evenly into prepared pans.
2. Bake at 325° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. (If baking cakes in 1 oven, bake on middle 2 racks for 10 minutes; then switch places, and continue baking for 5 to 10 minutes.)
3. Sift ⅔ cup powdered sugar evenly over 2 (24- x 18-inch) pieces heavy-duty aluminum foil. Loosen edges of cakes from pans. Invert each slightly warm cake onto a prepared foil piece. Carefully remove parchment paper, and discard. Place a cloth towel on top of each cake. Starting at 1 long side, roll up foil, cake, and towel together.
4. Chill rolled cakes 30 minutes or until completely cool. Unroll cakes, and remove towels. (Keep each cake on foil piece.) Spread half of ice cream over top of 1 prepared cake on foil piece, leaving a 1-inch border; sprinkle with half of chopped cherries, and roll up, jelly-roll fashion, ending seam side down. Wrap cake roll with foil piece, sealing at both ends. Place in freezer. Repeat procedure with remaining ice cream, cherries, and prepared cake on foil piece.
5. Freeze cake rolls at least 8 hours or until firm. Unwrap and frost each evenly with whipped topping. Serve with Hot Fudge Ice Cream Topping.
MINT-CHOCOLATE CHIP ICE CREAM CAKE
Makes 10 to 12 servings
Hands-on Time 30 min.
Total Time 10 hours, 30 min., including ganache
Parchment paper
½ cup butter, softened
¾ cup sugar
1 large egg
1 tsp. vanilla extract
1 cup all-purpose flour
⅓ cup unsweetened cocoa
1 tsp. baking soda
¾ cup hot strong brewed coffee
1 tsp. white vinegar
½ gal. mint-chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed
Chocolate Ganache
Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints
1. Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper.
2. Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until creamy. Add egg, beating just until blended. Beat in vanilla. Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coffee, beating until blended. Stir in vinegar. Spoon into pans.
3. Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, discard parchment paper, and cool completely (about 1 hour).
4. Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 ⅓ cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
5. Remove cake from springform pan, and place on a cake stand or plate. Spread ganache over top of cake. Let stand 15 minutes before serving.
CHOCOLATE GANACHE
1. Microwave 1 (4-oz.) semisweet chocolate baking bar, chopped, and 4 Tbsp. whipping cream in a microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Stir in up to 4 Tbsp. additional cream for desired consistency. Use immediately. Makes about 1 cup.
STRAWBERRY SEMIFREDDO SHORTCAKE
Makes 16 servings
Hands-on Time 30 min.
Total Time 5 hours, 45 min.
2 (3-oz.) packages soft ladyfingers
2 pt. strawberry ice cream, softened
1 pt. strawberry sorbet, softened
1 pt. fresh strawberries, hulled
2 Tbsp. powdered sugar
½ (7-oz.) jar marshmallow crème
1 cup heavy cream
1. Arrange ladyfingers around sides and on bottom of a 9-inch springform pan. (Reserve any remaining ladyfingers for another use.) Spread strawberry ice cream over ladyfingers, and freeze 30 minutes.
2. Spread softened strawberry sorbet over ice cream. Freeze 30 minutes.
3. Process strawberries and powdered sugar in a food processor 1 minute or until pureed. Reserve ¼ cup mixture. Whisk remaining strawberry mixture into marshmallow crème until well blended.
4. Beat cream at high speed with an electric mixer until stiff peaks form. Fold into marshmallow mixture. Pour over sorbet in pan. Drizzle reserved strawberry mixture over top, and gently swirl with a paring knife. Freeze 4 hours or until firm. Let ice-cream cake stand at room temperature 15 minutes before serving.
Note: We tested with Blue Bell Strawberry Ice Cream and Häagen-Dazs Strawberry Sorbet.
The Scoop
Look for packages of soft ladyfingers in the bakery section of the grocery store.
EASY MOCHA CHIP ICE CREAM CAKE
Makes 8 to 10 servings
Hands-on Time 32 min.
Total Time 5 hours, 15 min., including ganache
1 pt. premium dark chocolate chunk-coffee ice cream, softened
3 sugar cones, crushed
⅓ cup chocolate fudge ice-cream shell topping
1 (14-oz.) container premium chocolate-chocolate chip ice cream, softened
6 cream-filled chocolate sandwich cookies, finely crushed
Mocha Ganache
Garnish: candy-and-chocolate-covered coffee beans
1. Line an 8- x 5-inch loaf pan with plastic wrap, allowing 3 inches to extend over sides. Spread chocolate chunk-coffee ice cream in pan. Sprinkle with crushed cones, and drizzle with shell topping. Freeze 30 minutes.
2. Spread chocolate-chocolate chip ice cream over topping. Top with crushed cookies, pressing into ice cream. Freeze 4 hours or until firm.
3. Lift ice cream loaf from pan, using plastic wrap as handles; invert onto a serving plate. Discard plastic wrap. Slowly pour ganache over ice cream loaf, allowing ganache to drip down sides. Freeze 10 minutes. Let stand at room temperature 10 minutes before serving.
MOCHA GANACHE
1. Microwave 1 (4-oz.) semisweet chocolate baking bar, chopped; 1 tsp. instant espresso; and 3 Tbsp. whipping cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals. Whisk in additional 1 Tbsp. cream until smooth. Use immediately. Makes about ¾ cup.
RED VELVET ICE CREAM CAKE
Homemade cake layers make this impressive frozen dessert especially delicious, but if you’re in a pinch, you can substitute a red velvet cake mix.
Makes 20 servings
Hands-on Time 27 min.
Total Time 7 hours, 2 min.
2½ cups all-purpose flour
1½ cups sugar
1 Tbsp. unsweetened cocoa
1 tsp. baking soda
1 tsp. table salt
1 cup vegetable oil
1 cup buttermilk
1 tsp. cider vinegar
1 tsp. vanilla extract
2 large eggs
1 (1-oz.) bottle red liquid food coloring
2 (8-oz.) packages cream cheese, softened
½ gal. container vanilla ice cream
1 (12-oz.) container frozen whipped topping, thawed
Garnish: chocolate curls
1. Preheat oven to 350°. Whisk together first 5 ingredients in a large bowl until well blended. Whisk together oil and next 5 ingredients; add to flour mixture, whisking until blended. Pour batter into 2 greased and floured 9-inch round cake pans.
2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Cut each cake layer in half horizontally, using a serrated knife. Wrap cake layers in plastic wrap.
3. Line 3 (9-inch) round cake pans with 2 layers of plastic wrap, allowing 3 inches to extend over sides. Beat cream cheese at high speed with a heavy-duty electric stand mixer, using whisk attachment until smooth. Gradually add ice cream, ½ cup at a time, beating until blended. Divide ice cream mixture evenly among prepared pans, spreading evenly. Wrap with plastic wrap overhang; freeze 4 hours or until firm.
4. Place 1 cake layer, cut side up, on a serving plate; top with 1 ice cream layer. Repeat layers twice. Top with remaining cake layer, cut side down. Spread whipped topping on top and sides of cake. Freeze at least 1 hour before serving.
TRES LECHES ICE CREAM CAKE
Makes 12 servings
Hands-on Time 27 min.
Total Time 9 hours, 59 min.
1 (15.25-oz.) package vanilla cake mix
1 cup evaporated milk
½ cup vegetable oil
3 large eggs
1 (14-oz.) can sweetened condensed milk, divided
¾ cup jarred butterscotch-caramel topping
3 cups vanilla ice cream, softened
1½ cups heavy cream
1 tsp. vanilla extract
1. Preheat oven to 350°. Beat first 4 ingredients at low speed with an electric mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter into 2 greased and floured 9-inch round cake pans.
2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. While cake layers are warm, level off domed portion of cake with a serrated knife.
3. Stir together ¾ cup sweetened condensed milk and butterscotch-caramel topping in a small bowl. Spoon ½ cup caramel mixture over each warm cake layer, spreading with an offset spatula to soak into cake. Cool completely (about 1 hour). Cover and refrigerate remaining ½ cup caramel mixture.
4. Line a 9-inch springform pan with 2 layers of plastic wrap, allowing 3 inches to extend over sides. Place 1 cake layer, caramel side up, in bottom of pan. Spread ice cream evenly over cake. Top with remaining cake layer, caramel side down. Wrap with plastic overhang; freeze 8 hours or until firm.
5. Beat remaining ½ cup sweetened condensed milk, cream, and vanilla at high speed with an electric mixer until stiff peaks form. Lift cake from springform pan, using plastic wrap as handles. Unwrap cake, and place on a serving plate. Spread whipped cream mixture on top and sides of cake.
6. Heat remaining ½ cup chilled caramel mixture in a small microwave-safe bowl at HIGH 30 seconds to 1 minute or until warm. Spoon warm caramel mixture over cake slices; serve immediately.
Note: We tested with Mrs. Richardson’s Butterscotch-Caramel Topping.
CANNOLI ICE CREAM TORTE
Elegant yet fun, this make-ahead dessert is perfect for a dinner party. Dark chocolate, ricotta, pistachios, and sugar cone pieces make this torte taste just like a cannoli.
Makes 10 servings
Hands-on Time 10 min.
Total Time 5 hours, 15 min.
½ cup sugar
1 (15-oz.) container ricotta cheese
1 cup milk
1 Tbsp. lemon zest
½ tsp. vanilla extract
1 cup dark chocolate morsels, chopped
1 cup chopped pistachios
6 sugar cones, crushed (1 cup)
½ cup semisweet chocolate mini-morsels
½ cup chocolate syrup
1. Bring sugar and ½ cup water to a boil in a medium saucepan over medium-high heat. Boil, stirring occasionally, 4 to 5 minutes or until sugar is dissolved and mixture is clear. Pour into a large bowl; let cool 30 to 40 minutes or to room temperature.
2. Add ricotta cheese, milk, lemon zest, and vanilla to sugar syrup in bowl, whisking until well blended.
3. Pour mixture into freezer container of a 1½ -qt. electric ice cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.)
4. Stir together dark chocolate morsels, pistachios, and crushed cones; fold into ice cream.
5. Line a 9- x 5-inch loaf pan with plastic wrap, allowing 2 to 3 inches to extend over sides. Place mini-morsels in bottom of pan; pour ice cream over mini-morsels. Cover and freeze at least 4 hours or until firm.
6. Lift torte from pan, using plastic wrap sides as handles. Let stand 5 minutes before serving. Cut into 10 slices; drizzle slices with chocolate syrup.
TIRAMISÙ ICE CREAM CAKE
Makes 10 to 12 servings
Hands-on Time 16 min.
Total Time 9 hours, 56 min.
20 chocolate wafers, finely crushed (1 cup)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter, melted
1⅓ cups strong brewed coffee
1 cup heavy cream
2 Tbsp. coffee liqueur
1 (8-oz.) package mascarpone cheese
3 (3-oz.) packages ladyfingers
6 cups coffee ice cream, softened
1 Tbsp. unsweetened cocoa
1. Preheat oven to 350°. Stir together chocolate wafer crumbs, 3 Tbsp. sugar, and melted butter in a small bowl; press mixture onto bottom of a 10-inch springform pan.
2. Bake at 350° for 10 minutes. Cool on a wire rack (about 30 minutes).
3. Meanwhile, bring coffee and ¾ cup sugar to a boil in a small saucepan over medium-high heat, stirring until sugar is dissolved. Remove from heat, and cool completely (about 30 minutes).
4. Beat heavy cream, coffee liqueur, mascarpone cheese, and remaining ¼ cup sugar at medium speed with an electric mixer until soft peaks form.
5. Stand ladyfingers around edge of prepared pan; brush lightly with ¼ cup coffee syrup. Spread 3 cups ice cream over crust; top with a layer of ladyfingers, and brush with ¾ cup coffee syrup. Spread mascarpone cheese mixture over ladyfinger layer; top with another layer of ladyfingers, and brush with remaining ¾ cup coffee syrup. Spread remaining 3 cups ice cream over ladyfinger layer; dust with cocoa. Cover and freeze 8 to 24 hours. Remove sides of pan. Let stand 10 minutes before serving.
The Scoop
Be sure not to overbeat the whipping cream-mascarpone cheese mixture, as it may curdle.
ROCKY ROAD ICE CREAM CAKE
Layered with fudgy brownies and chock-full of nuts, marshmallows, and fudge topping, this ice cream cake is a chocolate lover’s dream. It would make the perfect ice cream birthday cake.
Makes 10 servings
Hands-on Time 15 min.
Total Time 9 hours, 33 min.
1 (18.75-oz.) premium brownie mix
⅓ cup vegetable oil
1 large egg
1 cup miniature marshmallows
1 cup walnuts halves, chopped
½ cup semisweet chocolate mini-morsels
½ cup hot fudge topping
4 cups rocky road ice cream, softened
Garnishes: chopped walnuts, miniature marshmallows, and semisweet chocolate mini-morsels
1. Preheat oven to 325°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over 2 long sides of pan; lightly grease foil.
2. Stir together first 3 ingredients and ¼ cup water in a medium bowl; spread batter in prepared pan.
3. Bake at 325° for 15 to 18 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Cut crosswise into thirds; carefully remove foil.
4. Line bottom and sides of a 9- x 5-inch loaf pan with 2 layers of plastic wrap, allowing 3 inches to extend over all sides. Stir together marshmallows, walnuts, and mini-morsels in a medium bowl. Spoon fudge topping into a zip-top plastic freezer bag. Snip 1 corner of bag to make a hole (about ¼ inch in diameter).
5. Place one-third of brownie in bottom of prepared loaf pan. Sprinkle with half of marshmallow mixture; drizzle with half of fudge topping. Dollop with half of softened ice cream, spreading gently. Repeat layers once. Top with remaining one-third of brownie. Wrap with plastic overhang; freeze 8 hours or until firm.
6. Lift cake from pan, using plastic wrap as handles. Unwrap cake, and cut crosswise into 10 slices.