Recipe: Ice Cream Cake (4)

Layered Ice Cream Cake

Yield: 16 -18 servings

8 oz Semisweet chocolate, coarsely chopped
3/4 c Whipping cream
2 tb Corn syrup
3 Containers (each 1 quart) ice cream
9 Candy bars (50g)
16 Chocolate sandwich cookies (oreo)
1/4 c Slivered almonds, toasted

Three shades of ice cream give a dramatic
effect in a luscious and easy-to-make dessert.
You can also add a variety of crispy, caramel,
chocolate and peanut butter flavored candy bars.

In top of double boiler over hot, not boiling,
water, melt chocolate,cream and corn syrup,
whisking until smooth; let cool. Let ice cream
soften at room temperature 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 container
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 at least 3
hours.

(Cake can be removed from pan, wrapped well
and frozen for up to one month.) Let soften
in refrigerator for 30 minutes before serving.


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Mocha Ice Cream Cake

Ingredients (8 servings)

3 oz Ladyfingers
1/2 ga Coffee ice cream; softened
1 qt Chocolate ice cream; soften
2 tb Instant coffee granules
1/2 c Coffee flavored liqueur
6 Toffee bars; crushed
Chocolate sauce
1 c Heavy cream; whipped

Instructions

Line ladyfingers around side of 9" springform
pan. Mix softened ice creams together. Add
coffee granules, liqueur and crushed toffee
bars. Pour into springform pan. Spread a thin
layer of chocolate sauce on top. Freeze.

Before serving, spread cake with whipped
cream. Do not let this cake defrost before
serving. Serve immediatly upon removing from freezer.


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Chips Ahoy Ice Cream Cake

Yield: 12 servings

32 Chips Ahoy chocolate chip cookies
1/4 c Margarine, melted
1 c Chocolate fudge topping
2 qt Ice cream, any combination of flavors

Prepared whipped topping for garnish strawberries 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 qt. 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.

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Angel Food Ice Cream Cake

Yield: 15

1 Angel food cake (8 inches)
1/2 Gal Vanilla ice cream, slightly softened
2 qt Fresh strawberries
Sugar or Sugar substitute to taste

Cut the cake in half; tear one half into small pieces and
set aside. Cut the other half into 12-14 thin slices;
arrange in the bottom of a wax paper lined 13" x 9" x 2"
baking pan, overlapping as needed. Spread softened
ice cream over cake, pressing down to smooth. Gently press
the small cake pieces into the ice cream. Cover
and freeze.
Just before serving, slice strawberries and sweeten to
taste. Cut dessert into squares and top with strawberries. Serves 15.