ICE CREAM MAGIC SHELL RECIPES

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ICE CREAM LAYER CAKE RECIPE | REE DRUMMOND | FOOD NETWORK



Ice Cream Layer Cake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 4 hours 15 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound cake
1 cup vanilla ice cream, slightly softened
4 large peanut butter cup candies, roughly chopped 
1 cup chocolate ice cream, slightly softened
1/2 cup chocolate candies, such as M and Ms, roughly chopped 
1 cup chocolate chip ice cream, slightly softened
Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top

Steps:

  • Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
  • When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.

BEST ICE CREAM CAKE RECIPE - HOW TO MAKE ICE CREAM CAKE



Best Ice Cream Cake Recipe - How to Make Ice Cream Cake image

Say hello to the the ultimate ice cream cake recipe! Layers of ice cream, fudge, caramel sauce, cookies and toffee are layered into a chocolate cookie crust to make this treat.

Provided by THEPIONEERWOMAN.COM

Categories     birthday    birthday party    bridal shower    dinner party    feed a crowd    Summer    dessert

Total Time 12 hours 40 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 11

1

14 oz. package chocolate sandwich cookies, like Oreos, divided

3 tbsp.

melted salted butter

2 pt.

chocolate-chocolate chip ice cream

1/2 c.

thick hot fudge sauce, at room temperature

2 pt.

coffee ice cream

1/2 c.

thick salted caramel sauce, at room temperature 

1/2 c.

toffee bits

2 pt.

vanilla-chocolate chip ice cream

1 c.

hard chocolate sundae topping, like Magic Shell

1 c.

frozen whipped topping, thawed, like Cool Whip

Maraschino cherries

Steps:

  • Reserve 8 chocolate sandwich cookies and place the remainder in the bowl of a food processor. Process until finely ground, about 1 minute. Drizzle in the butter then process the mixture until it is combined. Transfer to an 8-inch springform pan. Using a flat bottomed glass, press the crust firmly into the bottom of the pan and up the sides. Place in the freezer for 20 minutes. Meanwhile, remove 2 pints of chocolate-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream into the crust. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.  Dollop spoon-fulls of fudge all over the ice cream, then spread it with a spatula, leaving a ½-inch border around the edge. Take the remaining 8 oreos and break them apart into small pieces. Sprinkle them all over the fudge and press gently. Return the cake to the freezer for 2 hours.  Meanwhile, remove 2 pints of coffee ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Scoop the softened ice cream all over the cookie layer. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.  Dollop spoon-fulls of caramel sauce all over the ice cream, then spread it with a spatula, leaving a 1/2-inch border around the edge of the cake. Sprinkle the toffee pieces all over and press them gently into the caramel. Return to the freezer for 2 hours.  Meanwhile, remove 2 pints of vanilla-chocolate chip ice cream from the freezer and let it sit out until slightly softened, about 20 minutes. Line the inside of an 8” cake pan with a piece of plastic wrap, making the bottom as smooth as possible and making sure that it comes up the sides. Scoop the softened ice cream into the base of the cake pan. Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours.  Remove the cake from the freezer. Open the springform pan lever and remove it from the sides of the cake. Remove the vanilla- chocolate chip ice cream layer from the freezer. Pull up on the plastic to pull it out of the cake pan, and turn it, ice cream side down, on top of the caramel and toffee layer. Press this layer into the top of the cake and return the whole thing to the freezer for at least 2 more hours before serving. (Cover with more plastic wrap, if freezing for longer than 2 hours, like overnight). Remove the cake from the freezer. Pour 1 cup of magic shell into the center of the cake and push it over the sides of the cake so that it drizzles down the sides. Dollop cool whip on the cake and top with maraschino cherries. Slice and serve immediately!

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