30 Delicious Ice Cream Cake Recipes Read Online Free PDF Page B

the caramel topping on top of the brownie cake.
     

 
     
     
Wrap the springform pan in heavy duty plastic wrap and then double wrap in tin foil.  Place in the freezer for 1 hour.
Take the Cookies ‘N’ Cream ice cream out of the freezer to soften at room temperature.
Take the springform pan out of the freezer.
Scoop the ice cream on top of the brownie cake in the springform pan.
Fill the pan with ice cream until it’s 2/3 full.
Smooth the ice cream with a spatula.
Pour 1 cup of the hot fudge topping over the ice cream.  If the topping is too thick to work with, heat the hot fudge in the microwave according to the directions on the jar.  Use a spatula to spread it evenly.
Spread the cup of pecans evenly over the hot fudge.
Unwrap the second brownie cake.   Position it over the springform pan and set it on top of the ice cream.  Press it down until the brownie cake is seated in the pan.
Drizzle the remaining caramel and hot fudge toppings on top of the cake. 
Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Put the pan in the freezer for 4 hours or overnight.
When you’re ready to serve 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.  Discard the parchment paper. Place the cake on a chilled serving platter.
When ready to serve, top the cake with whipped cream or Reddi-Wip®
If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
     
     

Going Bananas Ice Cream Cake
 
    Servings: 12
     
    Ingredients
     
1 pint premium or super-premium Chocolate ice cream
1 pint premium or super-premium Strawberry ice cream
1 pint premium or super-premium Vanilla ice cream
1 1/2 cup Hershey’s® hot fudge topping
1/2 cup heavy or whipping cream
3 tablespoons unsalted butter, melted
5 ripe medium bananas
16 cream-filled chocolate sandwich cookies
1/2 cup chopped pecans
Maraschino cherries for garnish
    Directions
     
Preheat oven to 350 degrees F.
Crush the cookies in a food processor or by hand using a plastic bag and rolling pin.
Stir the cookie crumbs and melted butter until evenly moistened.
Press the cookie mixture firmly onto bottom of 9 inch round springform pan.
Bake for 10 to 12 minutes until the crust darkens at the edges.
Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.
Place the pan in the freezer for 30 minutes.
Take the Vanilla ice cream out of the freezer to soften at room temperature.
Take the pan out of the freezer.  Scoop the Vanilla ice cream over the crust.  Use a spatula to spread it out evenly.
     

 
     
Cover the pan in heavy duty plastic freezer wrap.    Freeze for 1 hour.
Cut 3 bananas in half lengthwise.
Take the cake out of the freezer.  Spoon fudges sauce over vanilla ice cream.  Use a spatula to spread the fudge evenly.
Arrange the bananas on top of the ice cream and fudge.
Cover the pan in heavy duty plastic freezer wrap.  Freeze for 1 hour.
Take the Chocolate ice cream out of the freezer to soften at room temperature.
Take the cake out of the freezer. Evenly spread the Chocolate ice cream over the fudge sauce and bananas.
Cover the pan in heavy duty plastic freezer wrap.  Freeze for 30 minutes.
Take the Strawberry ice cream out of the freezer to soften at room temperature.
Scoop the Strawberry ice cream over the Chocolate ice cream. Use a spatula to spread the ice cream evenly. 
Cover the pan in heavy duty plastic freezer wrap.  Double wrap with tin foil.  Freeze for 4 hours or overnight.
Shortly before serving the cake prepare the whipped cream.   Beat the whipped cream in a bowl with an electric mixer on medium speed until you see peaks form.
Cut the remaining bananas into 1/2” thick diagonal slices.
When you’re ready to serve the