ICE-CREAM WITH CAKE COMBINATIONS

 Although cake and ice cream can stand alone as their own desserts, when you put them together, it's heavenly.

HOME MADE ICE CREAM CAKE RECIPE

This no-bake, super simple recipe is made up of three different parts. All equally important and delicious.

 The Ice Cream 

 Two 1.5 quart containers of Breyer’s ice cream; one chocolate and one vanilla. That’s 3 whole quarts of ice cream OR 3/4ths of a gallon if you’re counting.

 The filling:

 used crushed OREO thins and store bought hot fudge sauce.

 The Frosting

 Use whipped cream

 How to make Ice Cream Cake

There are lots of different methods, sizes and shapes of ice cream cakes out there.

Line two 8-inch cake pans with plastic wrap.

Spoon softened ice cream into prepared pans, pressing out air bubbles as you go.

Freeze two layers in the freezer for 8-12 hours.

One hour before assembly, freeze cake plate.

Unwrap and place one layer onto a cake plate.

Add crushed cookies and hot fudge (that hasn’t been heated up!)

Top with the second layer.

Frost with whipped cream and sprinkles, if desired.

Freeze until completely hardened.

Cut using a large knife dipped in hot water. 

 Different Flavor Combinations

Using different flavors of ice cream, kinds of cookies or fillings can really allow you freedom in creating a unique and super delicious ice cream cake. Here are a few ideas! The sky is really the limit here.

 Mint Chocolate Chip:

Mint Chocolate Chip ice cream + crushed thin mint cookies + hot fudge filling

Butter Pecan:

Butter Pecan ice cream + chopped pecans and shortbread cookies + butterscotch filling

Chocolate Brownie: Chocolate Brownie ice cream + chopped brownie filling + chocolate sauce filling

 Reese’s:

 Reese’s Peanut Butter Ice Cream + chopped Reese’s Peanut butter cups and chopped peanuts + hot fudge sauce filling

Ultimate Oreo: Oreo ice cream + chopped Oreos + hot fudge filling 

Ice Cream Cupcakes

 It's a little bit time consuming process as it involves baking but believe me the taste will do justify with the time that you involve in making these delicious ice-cream cupcakes.

 INGREDIENTS

1 (18.25 ounce) package chocolate cake mix

 

1 ¼ cups water

 

⅓ cup vegetable oil

 

3 large eggs eggs

 

1 (1.5 quart) container vanilla ice cream, softened

 

1 (16 ounce) container prepared chocolate fudge frosting

DIRECTIONS 

STEP 1 

Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners.

 Step 2

Stir cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop 2 tablespoons of batter into each cupcake cup. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 8 to 10 minutes. When the cupcakes have cooled completely, cover and freeze until hard, about 4 hours.

 Step 3

Spoon about 1/2 cup of the softened ice cream into each cup and gently pack it into the cup. Cover and return to the freezer until frozen, about 4 hours. Frost the cupcakes with the prepared frosting and serve.