30 Delicious Ice Cream Cake Recipes by Lori Burke

serving platter.
Serve with sweetened whipped cream (recipe below) and Hot Fudge sauce (optional).
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tinfoil.
     
    Sweetened Whipped Cream Topping
     
Ingredients
     
1 cup heavy cream, chilled
2 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
Directions
     
Chill a large bowl and the beaters for your mixer.
Pour the heavy cream into the chilled bowl
Whip the cream until stiff peaks start to form.
Beat in the vanilla and sugar until peaks form.
Don’t overbeat.
     

Vanilla Ice Cream Cake
 
    Servings:  12
     
    Ingredients
     
1/2 gallon premium or super-premium  Vanilla ice cream
26 vanilla wafer cookies (about 6 ounces
3 tablespoons unsalted butter, melted
12 ounce container of Whipped Dessert Topping
Rainbow sprinkles
    Directions
     
Reduce the cookies to crumbs by pulsing in a food processor or by using a plastic Ziploc® bag and a rolling pin.
Add the melted butter to the cookie crumbs and mix well until the crumbs are all moistened.
Tightly press the cookie crumb mixture on the bottom of 9 inch springform pan.
Wrap the pan in heavy duty plastic freezer wrap and freeze until firm for about 15 minutes.
Remove the Vanilla ice cream from the freezer.  Put it in a bowl and allow to soften at room temperature.
Once the ice cream is soft mix it well until it’s smooth.
Take the pan out of the freezer.
Pour the ice cream over the wafer crust.  Use a spatula to smooth the ice cream.
Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.   Freeze overnight.
     

 
     
Whip the dessert topping with an electric mixer until peaks form.
Remove the cake from the freezer and spread the dessert topping over it evenly.   Rewrap the cake and return it to the freezer for another hour.
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 chilled serving platter.  Use a spatula to smooth any bare spots in the dessert topping.
Decorate the top of the cake with rainbow sprinkles
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 tinfoil.