SPRINGFORM ICE CREAM CAKE - upside-down method

For an ice cream cake with two layers of cake and two layers of ice cream, you w
ill need approximately 3 litres ice cream - more if there are no additions.
1. The ice cream should be put into a large plastic bowl to be stirred and folde
d. It should be soft enough to work with, but not melted.
2. Add fudge, caramel, nuts, coconut, candy or any other ingredients. These item
s will harden once frozen, so watch the teeth.
Start with a basic chocolate or vanilla cake. Sponge cake works very well for ic
e cream cakes, too.
3. Line bottom and sides of a springform pan that is the same size as the cake.
4. Make the cake in two layers or one cake torted into two layers [trim off any
"dome"].
5. Freeze with parchment paper in between the layers to keep them separate and t
o prevent them from drying out.
THE CAKE IS MADE UPSIDE-DOWN.
6. Once frozen, spread a layer of ice cream inside the bottom of the pan about 1
to 1-1/2 inches thick.
7. Place one layer of cake over the ice cream gently pressing it down flat on th
e ice cream.
8. Sprinkle an optional liqueur or simple syrup or juice onto the cake layers, j
ust enough to moisten the cake a little.
9. Spread the second layer of ice cream over the layer of cake.
It is important for the cake to be thoroughly chilled, if not frozen, so that it
does not crumble and fall apart. If it does fall apart, however, don't panic. J
ust piece it back together inside the pan like a puzzle.
10. Place the second layer of cake over the second layer of ice cream, gently pu
shing down so that all layers are firmly pressed together.
11. Put the entire pan in the freezer for at least three hours.
12. Remove and remove from the springform pan.
Ideally, the parchment paper is not crumpled or folded into the ice cream; other
wise, it could be hard to remove.
13. Stand the springform a few minutes so that the cake warms up - it will help
to get the parchment paper and pan off of the cake.
14. Once the cake is loose, Unpeel sides then base.
15. Flip the cake over onto a board or cake plate.
A layer of cake is now the bottom and a layer of ice cream is the top.
16. Freeze until ready to frost.
For the frosting, there are many options: sweetened whipped cream, butter-cream,
canned frosting, or seven minute frosting.
a. Using a long spatula, spread the frosting or topping evenly over the cake and
decorate as desired.
b. Running threads of chocolate syrup back and forth over the cake can be very p
retty.
c. Sprinkle nuts and even crushed Oreos.
d. Keep the entire cake in the freezer until about 15 to 30 minutes before servi
ng.

Favorite Cake and Ice Cream Combinations

Chocolate Cake - chocolate cake with coconut, pecans and fudge mixed into vanill
a ice cream.
Yellow, Chocolate or Caramel Cake - Vanilla ice cream with peanut butter and ch
opped up Snicker's with fudge and almonds
Cookies & Cream - Crumbled oreos mixed with vanilla ice cream and a white cake
Hawaiian - Macadamia nuts and coconut with caramel with sponge cake
Turtle - pecans, caramel and fudge swirled in vanilla ice cream with sponge or
chocolate cake
Brownie - Fold chunks of brownies with fudge and walnuts into vanilla ice cream
with chocolate cake.
SHEET ICE CREAM CAKE - solid lined method
Use a 9x13 (1/4 sheet pan) to have plenty of servings. This gives a nice proport
ion of cake vs. Ice cream.
1. Bake a cake in the sheet pan. Take it out, wrap it up & wash the pan.
2. Line the same pan with several layers of plastic wrap or a sheet of aluminum
foil. Leave an overhang of wrap to help with the unmolding.
3. Soften 2 litres ice cream. Do not melt it. Place the ice cream in a large mi
xing bowl and beat the ice cream slowly until spreadable.
4. Spread the ice cream into the lined pan. Even the top. Cover with plastic.
5. Freeze firm.
6. Split cake layer in half, to make two layers.
7. Remove ice cream from freezer.
8. Place one layer of cake (cut side down) on top of the ice cream whilst it is
in the cake tin.
9. Place a cake board or a cookie sheet on top of that cake layer. Flip it all
over.
[Lay a warm kitchen towel on the pan, to help the ice cream slip out. The "handl
es" help.]
9. Remove plastic or foil.
10. Lay the other cake layer, cut side down. It is a cake - ice cream - cake san
dwich.
11. Put back into the freezer to re-firm for a bit.
Notes: the cake may be torted into many layers, but the technique is the same more time consuming.
12. Frost with Whipped Cream and decorate accordingly. OR Cream Cheese Frosting.
ICE CREAM CAKE - meringues
Any size.
1. Crumble up coconut macaroons/meringues.
2. Cover the bottom of a spring form pan.
3. Put a layer of chocolate ice cream on top of macaroons.
4. Sprinkle with chopped walnuts.
5. Sprinkle with some more macaroons.
6. Drizzle a little chocolate syrup over top.
7. Add a layer of vanilla ice cream.
8. Crumble up coconut macaroons/meringues.
9. Cover the bottom of a spring form pan.
10. Put a layer of chocolate ice cream on top of macaroons.
11. Sprinkle with chopped walnuts.
12. Sprinkle with some more macaroons.
NOTES: put in freezer until ready to serve.
ICE CREAM CAKE - cookies
Use a 9x13 (1/4 sheet pan).

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Crush a bag of Oreo's.

Reserve 1 cup crumbs for the top of cake.
Spread the rest of the crumbs on the bottom of a 9 x 13 pan.
Layer 4 c vanilla ice cream.
Pour on caramel topping, chocolate topping then 1 c roasted peanuts.
Layer 1 c whipped cream then reserved crumbs on top.
Put it in the freezer

MOCHA ICE CREAM CAKE

Ladyfingers*
4 c coffee ice cream
4 c Chocolate ice cream, soft
2 tb Instant coffee granules
1/2 cup Coffee-flavored liqueur
6 Chocolate covered toffee bars, crushed
Chocolate Sauce
1 cup cream, whipped
* to line a 9" Springform pan
1. Line ladyfingers around sides of 9" Springform pan.
2. Mix ice creams together.
3. Add coffee, liqueur and crushed toffee bars.
4. Pour into pan.
5. Spread a thin layer of chocolate sauce on top.
6. Freeze.
7. Before serving, spread cake with whipped cream.
8. Do not let cake defrost before serving.
DECADENT ICE CREAM CAKE
2 1/4 cup Macaroons; crumbled
3 c Chocolate ice cream; slightly softened
5 Heath bars; coarsely chopped
4 tb Chocolate syrup
3 tb Kahula
3 c Vanilla ice cream; slightly softened
1. Layer the bottom of an 8" round Springform pan with 1-1/4 cup of the macaroon
s.
2. Spread chocolate ice cream evenly over the crumbs.
3. Sprinkle 4 of the crushed Heath bars over the ice cream.
4. Dribble 3 tb. of the chocolate syrup & 2 tb. of the Kahula over chocolate ice
cream.
5. Cover with remaining macaroons.
6. Top evenly with vanilla ice cream.
7. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syru
p & Kahula.
8. Cover and freeze for at least 8 hours or overnight.
9. When ready to serve, run the blade of a kitchen knife around the edges of the
pan, remove the sides & place the ice cream cake on a serving platter. Slice &
serve.
TIP: Place Heath bars in freezer till frozen. They are then easily broken with a
mallet. VARIATIONS: Other cookies, such as chocolate wafers or vanilla cookies
can be used instead of macaroons. Different variations of chocolate ice cream, s
uch as chocolate-almond or others can be used.
BLACK FOREST ICE CREAM CAKE
4 c vanilla ice cream; softened *
3 c Cream; whipped
1 c Cherry pie filling
Cake
1 3/4 c flour
2 c Sugar

3/4 c cocoa
2 ts Baking soda
1 ts Baking powder
1 ts Salt
2 Eggs
1 c Black coffee; strong
1 c Buttermilk or sour milk
1/2 c oil
1 ts Vanilla
1. Firmly pack ice cream into a foil-lined 9" round cake pan.
2. Cover and freeze about 2 hours.
3. Remove ice-cream from freezer, and spread 1/3 c cherry filling on top of ice
-cream.
4. Place 1 cake layer upside down onto ice-cream; gently/carefully flip to unmo
uld from cake pan.
5. Spread 1/3 c cherry filling on top of ice-cream.
6. Place second cake layer top side up onto ice cream layer.
7. Spread 1/3 c cherry filling on top of cake.
8. Gently spread whipped cream all over cake.
9. Decorate.
10. Cover and freeze at least one hour before serving.
Cake:
* Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixe
r bowl.
* Add eggs, coffee, buttermilk, oil and vanilla. Beat on medium speed 2 minutes.
Batter will be thin.
* Pour batter into greased and floured 9" round cake pans.
* Bake at 350 for 30-35 minutes. Cool 10 minutes.
* Remove from pans and cool completely.
BASKIN-ROBBINS ICE CREAM CAKE
4 c ice cream
4 c vanilla ice cream
white frosting
Cake*
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 egg whites
1. Make your cake following the directions on the box. If you are making the whi
te cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the
batter into a greased 9x13-inch baking pan and bake at 350 degrees for 30 to 35
minutes. When cake is done, let it cool to room temperature.
2. When the cake has cooled, slice it in half and place each half on a wax-paper
covered cookie sheet, or a platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream
through the middle, box and all, so that you have two 2-inch thick sheets of ic
e cream. Peel the cardboard off the ice cream and lay a half upon each of cakes.
Slice the edges of the cake all the way around so that the cake is the same siz
e as the ice cream on top. Work quickly so that the ice cream doesn't melt. When
both cake have been trimmed, place them into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla
ice cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream
so that it is smooth, like frosting. Use a frosting knife or spatula to coat eac
h cake with about 2 cups of ice cream. Cover the entire surface thoroughly so th
at you cannot see any of the cake. Pop the cakes into the freezer for an hour or
so to set up.
5. When the cakes have set, fill a pastry bag (with a fancy tip) with white fros
ting to decorate all around the top edge of the cake. Also decorate around the b
ottom of the cake. Use colored frosting and different tips to add inspired artis

tic flair and writing on the cake, as needed. Cover the cakes and keep them in y
our freezer until party time.
6. When you are ready to serve the cakes, leave them out for 10 to 15 minutes be
fore slicing. Cut the cakes with a sharp knife that has been held under hot wate
r.
INSTANT ICE CREAM CAKE
* Bake a standard chocolate cake recipe from a box or from scratch. You will use
one round cake pan and one square cake pan.
* When the cake has cooled, take a Tupperware Mixing Bowl. Put the Round cake on
the bottom of the bowl. Cut the square cake into "lady finger" sizes, about 12"
x 4" Press these pieces all along the sides of the bowl and have it meet the bot
tom round piece. Pinch all the seams together. You should not be able to see any
of the bowl.
* Put any flavor of your favorite ice cream(s) inside. Be creative, Use Strawber
ry, Vanilla and Blueberry for the 4th of July, or Strawberry for Christmas and p
ut green food coloring in the Cool Whip.
* Put the seal on your bowl and put it in the freezer upside down. About a half
hour before serving, take the cake out. Remove the cake from the bowl.. Gently r
un water over the bowl and the cake will come out. Ice the cake with cool whip a
nd your favorite toppings or decorations.
BROWNIE BASED CAKE
* In a 9"X12" baking pan, bake a batch of brownies - your favorite recipe or fro
m a good mix. Make sure they will rise enough to split, or make two batches of t
hin ones. After cooling the brownies, cut them in to uniform squares and freeze
them to make it easier to split them.
* Using the same baking pan (or one the same size), cover the bottom with a piec
e of wax paper and put in the freezer.
* Have a pint of your favorite sorbet (we like lemon or raspberry) and a half ga
llon good quality vanilla ice cream softening in the refrigerator. Take the pan
with wax paper out of the freezer. Stir the sorbet to spreading consistency and
cover the wax paper with it. It may slide around a little, but it's easy to adus
t it by grasping an edge of the paper. Make sure some of it gets on the edges of
the bottom not covered by the paper; it will help to keep the subsequent layers
stable. Put the pan back in the freezer for 10 minutes.
* Take the vanilla ice cream out of the refrigerator and transfer about a pint t
o a bowl for stirring. Put the rest of the ice cream back in the frig. When the
ice cream is spreadable, cover the sorbet with a layer of it and return the pan
to the freezer while preparing step 5.
* Take the brownies out of the freezer and split them. Use a serrated knife, tak
e your time, and don't be concerned with breaks. Just keep everything. Take the
pan out of the freezer and place half the brownies on the ice cream. Put the pan
back in the freezer.
* Take the vanilla ice cream out of the refrigerator and transfer another pint i
nto a bowl for stirring. When spreadable, cover the brownies with the ice cream.
Place the rest of the brownies in a layer over this layer of vanilla ice cream.
If you like, you may cover the second layer of brownies with another layer of i
ce cream. It's a good idea to cover the top layer of ice cream with another piec
e of wax paper, especially if you don't plan to serve the cake right away. This
may be served within half an hour or kept several days.
* It is also easily adapted to different ice creams and frozen desserts. I have
never tried it, but I can see using frozen fruits and other kinds of baked goods
.
ICE CREAM CAKE 'HOW TO'
* Line the pan with plastic wrap to lift the cake out when needed.
* Leave the ice cream out on the counter to soften, then fill the pan with it.
* You can add a layer of cookie crumbs in the middle as you fill the pan, if you
desire.

* Once the pan is filled I like to add a layer of whole cookies. It does not sli
de around too much when cutting it if the cookies are there.
* When serving the cake lift it out using the plastic wrap, remove the wrap and
pour frosting over the cake slowly, covering it all. The temperature of the ice
cream causes the frosting to set pretty quickly.
OREO HOMEMADE ICE CREAM CAKE
2 L ice cream
16 oz whipped topping
1 bag of Oreo cookies
Mash up your oreo cookies and mix with your ice cream and 3/4 of your cool whip.
Pour in big square pan (11x8). Top with remainder of cool whip and crushed oreo
cookies and any other topping you may want to add. Place in freezer for at leas
t 2 hours (or until its hardened enough).
DAIRY QUEEN ICE CREAM CAKE
* Butter the cake pan of your choice, then press wax paper over the bottom of th
e pan.
* Spread ice cream in the bottom of the pan until the pan is almost half full.
* Sprinkle with crushed Oreo cookies.
* Spoon hot fudge sauce over the top of this.
* Set in freezer until frozen.
* Remove from freezer and add second layer of ice cream.
* Smooth it evenly with the top of the cake pan.
* Return to the freezer and freeze until very hard.
* Remove from freezer and frost with a mixture of equal parts ice cream and thaw
ed frozen whipped topping beaten together.
* Return to freezer until serving time.
ICE CREAM CRUNCH CAKE
12 oz chocolate chips
2/3 c smooth peanut butter
6 c Rice Krispies cereal
vanilla ice cream
* In a large saucepan over medium heat, melt the chocolate chips and peanut butt
er until creamy and smooth.
* In a large mixing bowl, pour the melted mixture over the cereal and combine. S
pread the chocolate cereal on a cookie sheet and cool. When firm, break up the c
ereal mixture into small pieces.
* Soften the ice cream and fold in all but 1 cup of the cereal mixture. Spread t
he soft ice cream into a 10-inch springform pan.
* Use remaining cereal mixture to make decorative topping, then freeze until har
d. Garnish with whipped cream and strawberries, if desired. Release the side of
the springform pan, slice and serve.
COFFEE ALMOND ICE CREAM CAKE
1 1/2 c Chocolate wafer crumbs (about 30 cookies)
1/4 c Unsalted butter, melted
1 1/2 pt Coffee ice cream
1 1/2 c Heavy cream, well chilled
1 ts Vanilla
1 1/2 c Amaretti, crushed macaroons
1/2 c Almonds, sliced and toasted
chocolate sauce
In a bowl with a fork, stir together the crumbs and butter until the mixture is
well combined. Pat the mixture onto the bottom and 1-inch up the sides of a ligh
tly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze crust for 30 minutes or
until firm. Spread ice cream evenly on the crust and return to freezer for 30 m
inutes or until ice cream is firm.
In a bowl with an electric mixer, beat cream with vanilla until it holds stiff p

eaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake,
sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm.
Freeze cake, covered with plastic wrap and foil, overnight. Just before serving,
wrap a warm damp towel around the side of the pan, remove side of pan, and tran
sfer cake to a serving plate. Cut into wedges with a knife dipped in hot water a
nd serve it with the Dark Chocolate Sauce.
HOLIDAY ICE CREAM CAKE
8 oz Semisweet chocolate
3/4 c Whipping cream
2 tb Corn syrup
3 qt ice cream
9 Candy bars (50g)
16 Chocolate sandwich cookies
1/4 c Slivered almonds, toasted
In top of double boiler over hot, not boiling, water, melt chocolate,cream and c
orn syrup, whicking until smooth; let cool. Let ice cream soften at room tempera
ture for 30 minutes. Meanwhile, cover 10 inch cardboard circle with waxed paper
and place in 11 inch springform pan. Chop candy bars and cookies. Spread 1 conta
iner of ice cream over bottom. Sprinkle with half of the candy bars and cookies.
Drizzle with 1/2 cup of the sauce. Repeat layers. Spread third container of ice
cream on top; drizzle with remaining sauce. Sprinkle with almonds. Freeze for a
t least 3 hours. (Cake can be removed from pan, wrapped well and frozen for up t
o one month.) Let soften in refrigerator for 30 minutes before serving. Makes 16
-20 servings.
CHIPS AHOY ICE CREAM CAKE
32 Chips Ahoy chocolate chip cookies
1/4 c Margarine, melted
1 c Chocolate fudge topping
2 qt Ice cream
Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom o
f 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 qt. ice cream. Spread softened ice cream over fudge layer. F
reeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice c
ream layer. Freeze until firm, about 4 hours overnight. To serve, garnish with w
hipped topping, remaining fudge topping, strawberries or maraschino cherries. Se
rve immediately. Makes 12 servings.
ICE-CREAM CAKES
* * LUXURO CAXE: Split spongecake layer into 2 layers. Spread bottom cake layer
with favorite ice cream; top with second cake layer. Sprinkle with fruit sugar a
nd salted pecans or almonds. Pass chocolate sauce.
* * PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt. vanilla ice cream into wax
ed-paper-lined 9" layer pan; freeze. Day ahead: Whip 1 cup heavy cream. Split 1
9" plain-cake layer into 2 layers- place 1 layer on waxed paper- place ice-cream
layer on top; spread with 1/4 cup jelly, jam, or drained canned crushed pineapp
le; top with second cake layer. Now work quickly: Spread sides of cake with whip
ped cream; on top, spread thin layer jelly; then decorate cake with whipped crea
m in pastry tube. Freeze till cream is set- freezer-wrap; freeze. To serve, thaw
in refrigerator about 1 hr.
* * CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto chocolate-cake layer;
drizzle chocolate sauce over ice cream.
* * SWEETHEART CAKE: In 2 waxed paper lined heart-shaped layer pans, bake cake m
ade from cake mix. Cool- remove from pans. Press 1 qt. raspberry sherbet into sa
me waxed-paper-lined pans; freeze. Unmold each sherbet layer onto one cake layer
; set one on top of other. Freeze-wrap; freeze. To serve, thaw in refrigerator a
bout 1 hr.- then frost sides with 1 pt. heavy cream, whipped.

COFFEE-TOFFEE ICE CREAM 'CAKE' *

1 lb Frozen pound cake; thaw
2 pt Coffee ice cream; soft
1 1/3 c Hot fudge topping
3 Heath bars; crushed
1 c Heavy cream; whipped
Cut cake into 1/3" slices and halve each slice diagonally. You will have triangu
lar pieces of cake. Line bottom of 9" springform pan with cake, filling in any s
paces by cutting some slices into small pieces. Spread half the ice cream over c
ake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cre
am and sprinkle with half the crushed Heath bars. Repeat layering with remaining
cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and f
reeze until ice cream is set. Before serving, remove pan sides. Place cake on pl
atter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around
edge of cake. Serves 8-10.