We All Scream for Ice Cream

As summer comes to an end, and the school year begins, ice cream cake is the best way to say farewell to summer! Below are some delicious and simple recipes for you and your children.

Chocolate Chip:

Chocolate Chip Ice Cream Cake, recipe provided below (adapted from Life Love and Sugar)

Ingredients

  • 3/4 cup salted butter, room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 1/4 cups semi-sweet chocolate chips
  • 1.5 quarts Cookie Dough Ice Cream
  • 4 oz Cool Whip
  • Mini Chips Ahoy
  • Chocolate Sauce

Instructions

  • To make the cookie, preheat oven to 350 degrees. Line the the bottom of a 9 inch springform pan with parchment paper.
  • Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  • Mix in egg and vanilla extract.
  • Add flour and baking soda and mix until completely combined. Dough will be thick.
  • Stir in chocolate chips.
  • Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
  • Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
  • While cookie finishes cooling, take ice cream out of freezer and allow it to soften.
  • Place cooled cookie back into springform pan.
  • Top cookie with ice cream and spread into an even layer. Place in freezer to freeze completely.
  • Once frozen, remove cake from springform pan. Pipe edges with whipped cream.
  • Fill in the top of the cake with chopped chips ahoy cookies and drizzle with chocolate sauce.
  • Freeze until ready to serve. Thaw for about 10 minutes before ready to serve.

Neapolitan:

Neapolitan Ice Cream Cake, recipe provided below (adapted from Life Love and Sugar

Ingredients

  • Chocolate Cake:
    •  cup flour 
    • 1 cup sugar
    • 1/4 + 1/8 cup cocoa powder
    • 1 tsp baking soda
    • 1 large egg
    • 1/2 cup buttermilk
    • 1/2 cup vegetable oil
    • 3/4 tsp vanilla
    • 1/2 cup boiling water
  • Strawberry Ice Cream
    • 8 oz cream cheese, softened
    • 1/2 cup sugar
    • 1/8 cup milk
    • 4 tsp strawberry extract
    • 8 oz Cool Whip (or homemade whipped cream)
    • about 20 drops red food coloring
  • Vanilla Bean Ice Cream
    • 8 oz cream cheese, softened
    • 1/2 cup sugar
    • 1/8 cup milk
    • 2 tsp vanilla bean paste
    • 2 tsp vanilla extract
    • 8 oz Cool Whip (or homemade whipped cream)
  • Whipped Cream Icing
    • 3/4 cup whipping cream
    • 1/2 cup powdered sugar
    • 1/2 tsp vanilla

Instructions:

  • Chocolate Cake
    • Preheat oven to 300 degrees
    • Put all dry ingredients in a large bowl and whisk together.
    • Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
    • Add vanilla to boiling water and add to mixture.
    • Mix at medium speed until smooth.
    • Pour into one 8-inch pan and bake 40-42 minutes.
    • Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.
    • Once cooled, cut off cake dome with a long serrated knife.
  • Strawberry and Vanilla Ice Cream
    • Once the cake has cooled, make the strawberry ice cream. Combine cream cheese, sugar, milk and strawberry extract together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
    • Fold in the cool whip and food color, then set aside.
    • To make the vanilla ice cream, combine cream cheese, sugar, milk, vanilla bean paste and vanilla extract together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
    • Fold in the cool whip.
  • Assembling it all
    • Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
    • NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
    • Put the chocolate cake in the bottom of your pan.
    • Top cake with the strawberry ice cream and spread into an even layer.
    • Carefully add vanilla ice cream and spread into an even layer.
    • Allow ice cream cake to freeze completely, 6-8 hours.
    • When frozen, remove cake from springform pan and remove parchment paper from sides.
    • To make icing, put mixing bowl and whisk attachment in freezer for about 10 minutes.
    • Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.
    • Add vanilla extract and powdered sugar and whip on high until thick and creamy.
    • Ice cake and freeze until serving.

Mint Chip Brownie:

Mint Chip Brownie Ice Cream Cake, recipe provided below (adapted from Glorious Treats)

Ingredients:

  • Brownie Layer-Choose a boxed mix designed for a 9"x9" pan. I used Ghirardelli Fudge Brownies.
  • Ice Cream Layer-1 carton (1.5 quarts) Mint Chip Ice Cream
  • Chocolate Layer- 3/4 cup heavy whipping cream1 cup semi-sweet chocolate chip, OR- use good quality hot fudge sauce (1 to 1 1/2 cups)
  • Whipped Cream Layer- Use 1- 8oz tub of Whipped Topping (Cool Whip) -OR- 1 cup heavy cream1/4 cup powdered sugar1 teaspoon vanilla
  • Garnish/Toppings- Chopped Andes Mints, mini chocolate chips, chocolate pearls, etc.

Directions:

  • Brownie Layer-
    • Line a 9"x13" pan with parchment paper.
    • Prepare brownies according to package, then spread batter into pan.
    • Bake 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
    • Cool Brownies.
  • Ice Cream Layer-
    • Allow a carton of ice cream to sit out at room temperature about 20 minutes, until soft enough to spread over the cooled brownies.
    • Once the ice cream has been evenly spread, place the entire pan in the freezer to allow the ice cream to re-freeze. 
  • Chocolate Layer-
    • Heat the cream in the microwave for 1-2 minutes until hot (watch it so it does not boil). Add chocolate chips to the hot cream and set aside (undisturbed) about 3 minutes to allow the chocolate to melt. After 3 minutes, stir the chocolate until the cream and chocolate are fully combined.
    • Set aside and allow to cool to about room temperature.
    • Once cool, pour the chocolate over the ice cream layer, and spread evenly. -OR- Heat a jar of good quality hot fudge until just warm enough to spread, and spread on top of frozen ice cream layer.
    • Return pan to freezer.
  • Whipped Cream Layer-
    • Thaw 1 small tub of Cool Whip at room temperature until spreadable, -OR- whip heavy cream, sugar and vanilla together in an electric mixer.
    • Spread whipped topping over chilled chocolate layer. 
    • Garnish the whipped cream layer with toppings of your choice. I used a bit of everything I had on hand... a few chopped Andes Mints, mini chocolate chips and chocolate pearls.
    • Return pan to freezer and FREEZE AT LEAST 3 HOURS before serving.

Mocha brownie:

Mocha Brownie Ice Cream Cake, recipe provided below (adapted from Life Love and Sugar)

Ingredients

  • 18.4 oz (or similar) box brownie mix , plus ingredients on box
  • Ice Cream
    • 2 tbsp warm water
    • 4 tsp instant espresso
    • 8 oz cream cheese, softened
    • 1/8 cup milk
    • 1/2 cup sugar
    • 1/8 cup kahlua, optional
    • 8 oz Cool Whip (or homemade whipped cream*)
  • Oreo Fudge Layer
    • 16 oreos, crushed
    • 1 1/2 cups hot fudge sauce (I used this one)
  • Whipped Cream Icing
    • 2 1/2 tsp instant espresso
    • 1 tbsp warm water
    • 1 1/4 cup heavy cream
    • 1/2 cup powdered sugar

Instructions:

  • Brownies
    • Make brownie dough according to instructions on back of box.
    • Grease two 8-inch pans (preferably springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.
    • When brownies are done baking, allow to completely cool.
  • Ice Cream
    • Once the brownies have cooled, make the ice cream. In a small bowl, add espresso to warm water and stir to dissolve.
    • In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat cream cheese until smooth.
    • Add milk, sugar, espresso and kahlua to cream cheese and mix until completely combined.
    • Fold in the cool whip.
  • Assembling it all
    • Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
    • NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
    • Put the first brownie layer in the bottom of your pan.
    • Spread half of the hot fudge sauce on top of the brownie and add half of the crush Oreos, spreading as evenly as you can.
    • Top with half of the ice cream.
    • Add second brownie to the pan, on top of the ice cream.
    • Spread remaining half of the hot fudge sauce on top of the brownie and other half of the crush Oreos, spreading as evenly as you can.
    • Top with remaining ice cream.
    • Allow ice cream cake to freeze completely, 6-8 hours.
    • When frozen, remove from springform pan and remove parchment paper from sides.
    • To make whipped cream icing, put mixing bowl and whisk attachment in freezer for about 10 minutes.
    • In a small bowl, dissolve espresso in warm water.
    • Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.
    • Add espresso extract and powdered sugar and whip on high until thick and creamy.
    • Ice cake and freeze until serving.

ENJOY!