You no more need to spend $20 for a delicious ice cream cake. You can easily make ice cream cakes at your home. You don’t have to worry about the health aspects as you are going to prepare it. If you want a low fat ice cream cake you can very well prepare by replacing with low calorie ingredients. Your kids will really enjoy your ice cream cake and you will be asked for the recipe by your friends and relatives.
Basic ice cream cake
Ingredients
½ gal vanilla fudge ice cream,1 reg. marble cake, 14-16 oz. hot fudge sauce,1 lg. container cool whip, 6-12 crushed Oreo cookies, ½ cup chopped nuts
Soften the ice cream by placing it in the room temperature. You just need to soften don’t bring it to pouring consistency. Transfer the softened ice cream to a foiled cake pan of 9x13 inch and freeze it for at least 3 hours.
Bake your marble cake as directed in the pack. Let the cake cool down. Now transfer the baked cake to another cake pan 9x13 inch and cut the cake into two layers. Remove the top layer carefully and keep aside. Now add Oreo cookie crumbs to the bottom cake layer. Place ice cream on the top of crushed cookies and add fudge sauce to ice cream. Now finish the ice cream cake with the left over cake piece.
Put whipped cream on top and sides. Smooth the sides with a spatula and Sprinkle chopped nuts for garnishing. Cover the ice cream cake and freeze for 3 hours again. Take the ice cream cake from freezer 10 minutes before serving and cut and serve.
Mocha ice cream cake
6 ounces crushed chocolate wafer cookies, 3 tablespoons unsalted butter, 2 quarts coffee softened ice cream, ½ cup chocolate-covered coffee beans, 2¼ cups chilled whipping cream, ½ teaspoon vanilla extract, 1 cup powdered sugar, ½ cup unsweetened cocoa powder, Milk chocolate shavings Mix crushed cookies and melted butter in a processor. Press the mixture to a 9 inch pan and freeze until firm. Blend the softened ice cream and crushed coffee beans and transfer the mixture to a pan with the cookie crust. Cover the content with plastic wrap and freeze for 3 hours or overnight.
Whip the soft cream with vanilla extract, cocoa and sugar until soft peaks are formed. Now take out the ice cream cake and put whipped cream on top and sides and smoothen. Cover and freeze until the cream is frozen. Remove the cake from the pan by running a knife through the sides and sprinkle milk coconut shavings on top. Allow the mocha ice cream cake to be in room temperature 10 minutes before you serve.
You can sandwich any of your ice cream flavors between the cake layers. You can use angel food cakes for your cake layer or use any cookies for making the cake. Ice cream cakes can be prepared two days before the occasion kept covered in freezer. When prepared in advance the cream along the sides will freeze beautifully and you will be able to cut the cake into pieces with ease.