Ice Cream Cake Collection

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

32 chocolate chip cookies
1/4 cup margarine, melted
1 cup chocolate fudge topping
2 qt. Ice cream, any combination of flavors
Prepared whipped topping (for garnish)
Fresh berries or maraschino cherries (for garnish)

Finely roll 20 cookies. Combine cookie crumbs and
margarine. Press onto bottom of 9-inch springform
pan or pie plate; stand remaining cookies around
edge of pan or pie plate. Spread 3/4 cup fudge topping
over prepared crust. Freeze about 15 minutes.

Meanwhile, soften 1 quart of the ice cream. Spread
softened ice cream over fudge layer. Freeze about
30 minutes.Scoop remaining ice cream into balls;
arrange over ice cream layer.Freeze until firm, about
4 hours overnight.

To serve, garnish with whipped topping, remaining
fudge topping, strawberries or maraschino cherries.
Serve immediately. Makes 12 servings.

RAINBOW ICE CREAM CAKE

1 (10-inch) angel food cake
1 small box lime gelatin
1 box frozen strawberries, partially thawed.
1 can Mandarin oranges, drained
1 small box strawberry gelatin
1 small box orange-pineapple gelatin
1/2 gal. vanilla ice cream, softened.
1 can crushed pineapple, drained

Cut cake in thirds. Tear each third into bite-size
pieces and place in separate mixing bowls. Sprinkle
each portion with 1 flavor of dry gelatin. Toss cake
pieces until all are evenly coated with dry gelatin.

Place strawberry-flavored cake pieces in a 10-inch
tube pan, spoon strawberries over cake pieces, and
spread evenly with 2 2/3 cups vanilla ice cream. Repeat
layering with lime flavor, ice cream, and orange flavor
and ice cream. Top orange flavored cake pieces with
orange sections first, then ice cream. Cover pan tightly
with foil. Freeze at least 2 days. Unmold onto chilled
plate. Let stand at room temperature for 10 to 15 minutes.
Slice and serve.



CARNIVAL ICE CREAM CAKE

1 (10 oz.) round angel food cake
1 pkg. strawberry Kool-Aid
1 pkg. orange Kool-Aid
1 pkg. raspberry Kool-Aid
1 (10 oz.) pkg. frozen strawberries
1 (No. 1) can peaches
1 (10 oz.) pkg. frozen raspberries
1/2 gal. vanilla ice cream, softened until spreadable

Tear cake into bite-size pieces. Divide among 3 bowls.
Mix 1 package of Kool-Aid with each cake bowl. Line a
10-inch angel food cake pan with foil. Place strawberry
cake in pan. Cover with frozen strawberries with juice.
Spread 1/2 of ice cream over top. Place orange cake with
in next. Place raspberry cake over and then frozen raspberries
with juice. Cover with remaining ice cream. Freeze for
24 hours.

Two hours before serving, put into refrigerator.
Thirty minutes before serving, unmold. Makes
16 to 20 servings.


BUTTERFINGER ICE CREAM CAKE

1 brick vanilla ice cream
1 brick chocolate ice cream
1 pt. cream, whipped
3 Butterfinger bars

Break up Butterfinger bars. This is easier to do if you
freeze the candy bars first, then crush with a mallet.
Cut ice cream into slabs. Layer 1 vanilla ice cream,
then Butterfinger crumbs, then chocolate ice cream,
then Butterfinger crumbs, then vanilla ice cream
again. Topwith whipped cream and Butterfinger crumbs.
Put back into freezer until needed.


BROWNIE ICE CREAM CAKE

1 cup (6 oz.) semisweet chocolate chips
2 Tbsp water
3 Tbsp stick butter or margarine
1/2 cup plus 2 tsp. sugar
2 large eggs
1 tsp. vanilla extract
1/4 tsp. baking powder
1/8 tsp. baking soda
1/2 cup flour
1 pt. good quality coffee or other flavored ice cream
2 pt. good quality chocolate or other flavored ice cream
1/2 cup heavy (whipping) cream
Garnish: warmed chocolate sauce, maraschino cherries

Preheat oven to 350:F. Grease a 9-inch pie plate.
Microwave the chocolate and water in a medium bowl
on HIGH for 50 seconds; repeat at 10 second intervals
until chocolate is melted and smooth. Scrape the mixture
into a medium bowl. Add butter and beat with mixer on
medium speed until smooth and glossy. Beat in the 1/2
cup sugar, then the eggs. Scrape down the side of bowl
and beat invanilla extract, baking powder and baking soda.

Reduce mixer speed to low and beat in flour just until
blended. Spread evenly in the prepared pie plate. Bake
for 30 to 35 minutes or until a wooden pick inserted in
center comes out with moist not wet crumbs sticking to it.

Place on a wire rack and when cool enough to handle,
about 15 minutes, hold pie plate still and gently rotate
brownie with your thumbs until it loosens from pie plate.
(this makes serving easier) With a metal spoon, scoop
brownie mixture from center, leaving a shell about 1/4
inch thick. Loosely wrap scooped out brownie, place in
center of pie plate, wrap pie and freeze at least 1 hour
or up to 1 month.

Remove scooped out brownie. Spread coffee ice cream
over bottom of pie shell Sprinkle with about half the
scooped out brownie. Cover and freeze until firm, at
least 1 hour.Spread with chocolate ice cream. Cover
and freeze at least 3 hours or up to 1 week.

About 1 hour before serving, beat heavy cream with
remaining 2 teaspoons sugar until stiff peaks form when
beaters are lifted. Spread over ice cream, or spoon
whipped cream into a decorating bag fitted with a star
tip and pipe around edge. Garnish with remaining scooped
out brownie, the warmed chocolate sauce and maraschino
cherries.

Return to freezer until 30 minutes before serving, then
transfer to refrigerator so ice cream can soften slightly.
Serves 10.


BANANA SPLIT ICE CREAM CAKE

4 cup strawberry ice cream
1/3 cup Strawberry Sauce, chilled
1/3 cup Chocolate Sauce, chilled
4 cup vanilla ice cream
14 oz. canned pineapple
4 cup chocolate ice cream
1/2 cup whipping cream
1 Tbsp confectioners' sugar
1 banana, sliced

Prepare sauces and let cool before preparing cake.
Let strawberry ice cream stand at room temperature
for about 20 minutes or until spreadable; pack evenly
into 9-inch springform pan. Pour chocolate sauce over
top. Freeze for 15 to 20 minutes or until firm.

Meanwhile, let vanilla ice cream stand at room
temperature for about20 minutes or until softened.
Meanwhile, drain pineapple and pure in food processor;
mix into vanilla ice cream. Spread over chocolate layer;
freeze for 20 minutes or until firm. Meanwhile, let
chocolate ice cream stand at room temperature for 20
minutes or until softened;spread over pineapple layer.

Whip cream with confectioners' sugar; spread or pipe
over top of cake. Remove side of pan; garnish with
banana and Strawberry Sauce. Serve immediately.
Freeze for 20 minutes or until firm.

Strawberry Sauce

1 1/4 cup frozen strawberries
3 Tbsp granulated sugar
1/2 tsp. orange rind, grated
1 Tbsp orange juice or water
1 tsp. cornstarch

In small saucepan, stir together strawberries, sugar
and orange rind. Blend orange juice with cornstarch;
stir into pan and cook, stirring, over medium-high heat
for 7-8 minutes or until thickened. Refrigerate until
chilled.

Chocolate Sauce

1 cup granulated sugar
3/4 cup whipping cream or evaporated milk
1/2 cup unsweetened cocoa powder
1 tsp. vanilla extract
1/4 tsp. salt

In saucepan, whisk together sugar, whipping cream,
cocoa, vanilla extract and salt until smooth; cook
over medium heat, stirring for 8 to 10 minutes or
until thickened and smooth. Let cool. Makes 1 ½ cups.