30 Delicious Ice Cream Cake Recipes Read Online Free PDF

the freezer to harden for about 1 hour.
Put the remaining softened ice cream into a mixing bowl.
Cream by hand with a spatula until it has the look and feel of frosting.
Take the cake out of the freezer.
Frost the top and the sides of the cake with the ice cream.
Decorate the top of the cake with caramel topping.
Sprinkle the remaining pecans on top of the cake.
After frosting, cover the cake and plate in heavy duty plastic freezer wrap.  Double wrap the cake and plate with tin foil.
Transfer the cake to the freezer to harden for about 1 hour.
Before serving top the cake with whipped cream.
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
     
     

Coffee Toffee Ice Cream Cake
 
    Servings:  16
     
    Ingredients
     
1/2 gallon premium or super-premium Coffee ice cream-softened
1/2 gallon premium or super-premium Chocolate ice cream-softened
1 large jar hot fudge ice cream topping (17 ounce)
1/3 cup unsalted butter, melted
30 chocolate cookies finely crushed
1 package Hershey's® Baking Pieces, Heath® Bits 'o Brickle Toffee Bits (8 ounces)
Whipped cream
    Directions
     
Line the bottom of a 10 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
In a bowl mix the cookie crumbs and melted butter until well combined.
Take the Chocolate ice cream out of the freezer and soften at room temperature.
Press half of the cookie crumbs into the bottom of the baking pan.
Top the cookie crumbs with 1/2 of the hot fudge topping.  If necessary briefly warm the topping in the microwave.  Use a spatula to spread the topping evenly.
Scoop the Chocolate ice cream over the hot fudge and spread it out evenly with a spatula.
Sprinkle 1/2 of the toffee bits over the ice cream.
Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Freeze for 1 hour.
Take the Coffee ice cream out of the freezer and soften it at room temperature.
     

 
Remove the cake from the freezer and sprinkle it with the remaining cookie crumbs.   Press the crumbs down firmly.
Top the cookie crumbs with the remaining 1/2 of the hot fudge topping.  If necessary briefly warm the topping in the microwave.  Use a spatula to spread the topping evenly.
Scoop the Coffee ice cream over the hot fudge and spread it out evenly with a spatula.
Spread the remaining toffee bits over the hot fudge.
Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Freeze for 4 hours or overnight.
When you’re ready to serve the cake, run a warm knife between the pan sides and the cake to loosen the cake.  Unlatch the springform pan and remove the sides.  Remove the cake from the bottom of the pan.  Place the cake on a serving platter.
Top the cake with whipped cream.
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
     

Fudge Brownie Ice Cream Cake
     
    Servings: 12
     
    Ingredients
     
1/2 gallon  premium or super-premium Cookies ‘N’ Cream  ice cream
1 package brownie mix (19.8 ounce)
1 can sweetened condensed milk (14 ounce)
1 1/2 cup Hershey’s® hot fudge topping
1 1/2 cups caramel ice cream topping
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 cup crushed pecans
Whipped cream or 1 container Reddi-Wip® topping (optional)
    Directions
     
Preheat oven to 350° F.
Line two 9 inch round baking pans with parchment paper. Spray the pans with cooking spray.
Empty the brownie mix, eggs, vegetable oil and water into a large bowl.  Stir until mixed well.  Divide the brownie batter evenly between the two cake pans.
Bake in the preheated oven according to the package directions.   Cool in the pans for 30 minutes.  Complete cooling on wire racks.
Line the bottom of a 9 inch springform pan with parchment paper.  Spray the pan with cooking spray.
Transfer 1 brownie cake into the bottom of the springform pan.  Wrap the other brownie cake in plastic wrap.
Pour 1 cup of