Ice Cream Cake Recipes
Ice Cream Cake Recipes
Ice Cream Cake Recipes
Cooking, baking, knitting, crocheting, toname a few hobbies, I feel are therapeutic since they ease away some of the stress usually associated with life today. With the Internet at the disposal of every human being it really isn't difficult to learn a new recipe or knitting design. I have written this article keeping in mind the people who love to don the apron and start baking. Ofcourse alsoquietly and sincerely hoping that this article kindles some deep desire to start baking in people who have never tried it. Remember it isn't difficult and the smile on your loved ones lips will make it all worthwhile!
Mixed Ice Cream Cake Recipe
Ingredients
2 bars of Violet Crumble (50 grams, crushed)
75 grams of Marshmallows (white and chopped)
2 bars of Flake (30 grams, crushed)
2 packets of Maltesers (crushed)
1 L of chocolate, vanilla and strawberry ice cream (each)
Hundreds and Thousands (for decoration)
Procedure
First put the chocolate ice-cream and flakes in a large bowl and then put it aside. After some time, beat the ingredients with a wooden spoon until the flake becomes well combined. Once that is done, put the ice cream and flake into a 23 cm round pan. Now smooth using a spatula and then cover and freeze until the contents becomes firm.
Next take clean bowl and put vanilla ice cream and maltesers in it. Once that is done set it aside and allow it to soften. Now beat it until it is well combined.
Now remove the pan from the freezer and then sprinkle the violet crumble over it. After that take the vanilla ice cream and maltesers mixture and smooth over it. Freeze the ingredients until it becomes firm.
Once the above steps are complete take the strawberry ice cream and marshmallows and repeat the steps. When the ice cream cake is ready to serve, carefully remove it after decorating it with hundreds and thousands.
Delicious Ice Cream Cake Recipe
Ingredients
1 quart of burgundy cherry or vanilla ice cream (softened)
1 cups of all-purpose flour (unsifted)
2 eggs
A cup of black coffee (strong)
A cup of buttermilk
a cup of vegetable oil
A teaspoon of vanilla extract
3 cups of whipped cream
A cup of cherry pie filling
2 cups of sugar (granulated)
cup of Hershey's cocoa
2 teaspoons of baking soda
A teaspoon of baking powder
A teaspoon of salt
Procedure
To begin, put the ice cream into a 9 inch round pan that has been lined with foil. Now cover and let it freeze for about 2 hours.
Next heat the oven to a temperature of 350 degrees. While that is being done take two round cake pans measuring 9 inches and grease and flour them.
Now mix the cocoa, baking powder, baking soda, sugar and salt in a large mixing bowl. Next add the other ingredients such as the eggs, coffee, oil, buttermilk and vanilla extract. Once that is done beat the ingredients for about 2 minutes, i.e. until the batter turns thin.
Once you have attained the required consistency pour the batter into the cake pans and let it bake for about 30 to 35 minutes. Use a cake tester to ensure that it is well cooked. When it is ready, let it cool for about 10 minutes and then remove from the pan and let it cool some more.
When you have completed all the above steps take one cake and place it layer upside down on a plate. Now take some unmolded ice cream and use it as topping. Now take the second cake and place it top side up over the layer of ice cream. Then take some whipped cream and spread it gently on the top as well as the sides of the cake.
Next take a decorator's tube or spoon and use it to make a border of whipped cream around the edge of the top layer of the cake. With that done, take the cherry pie filling and fill the centre. Put the cake into the fridge and let it freeze for at least an hour before you serve it. Yum!
Pistachio and Cranberry Ice Cream Cake Recipe
Ingredients
cup of sugar
cup of water
a cup corn syrup (light)
1 cups of Chocolate with cream cookies
cup of butter or margarine (melted)
1 cups of cranberries (fresh or frozen)
6 cups of vanilla ice cream (softened and then divided)
a cup of Pistachio's (chopped and divided)
Procedure
First greasethe pan and then combine the butter and cookies. Once it is combined, press them onto the bottom of a prepared pan. Now freeze for about an hour, or until it is firm.
Next combine the corn syrup, water, sugar and cranberries in a medium sized saucepan. Then put the saucepan over a medium flame for about 10 minutes or until the berries pop. After that transfer the contents of the saucepan to a blender and process until it is smooth. Once you have done that, pour it into a bowl and put it into the refrigerator freezer for about 30 minutes. Remember to stir occasionally.
Now remove the crust from the fridge and spread it with half of the ice cream. Next set aside about cup of the prepared cranberry puree and pour whatever is remaining over the ice cream. After setting aside 1 tablespoon of nuts, spread the remaining over the cranberry puree and let it set on the freezer until it is firm i.e. about 39 minutes.
Once the above steps are complete, layer the cake with the remaining ingredients and cover with a plastic wrap and put it into the freezer for about 6 hours. Take the ice cream cake out of the freezer 15 minutes prior to serving.
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