Best The Boys Ice Cream Cake Recipes

COPYCAT DAIRY QUEEN ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• 2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
• 3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
• 4. Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
• 5. About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
• 6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
• 7. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth.
• 8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
• 9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
• 10. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
• 11. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
• 12. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• 13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
• 14. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

HOMEMADE ICE CREAM SANDWICHES

Steps:

• In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.

BABY CAKE--IT'S A BOY!

Steps:

• Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in mini muffin pan.
• Make cake batter as directed on box. Pour batter into 3 mini muffin cups, filling two-thirds full; pour remaining cake batter into 1 1/2-quart bowl.
• Bake cupcakes 11 to 14 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from mini muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
• Place bowl cake on tray, cut side down. Cut 1 mini cupcake in half from top to bottom. Place half of the mini cupcake cut side against one of the whole mini cupcakes; use toothpick to hold them together. Repeat with remaining cupcake and half cupcake. Use frosting to adhere cupcakes to bowl cake for booties, with half cupcakes facing out. Use toothpicks if necessary. Spread 1/3 cup frosting in thin layer over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
• Reserve 1/4 cup frosting in small bowl. Spread remaining frosting over cake, frosting more heavily on side of bowl cake with booties; this will be baby's diaper. To reserved 1/4 cup frosting, add 3 drops neon blue food color, stirring until well blended. Spread blue frosting on mini cupcakes.
• On work surface, roll out 1/4 cup of the white fondant to 1/8 inch, and cut shapes out for soles of booties; press onto cupcakes, using colored frosting as glue.
• Knead 6 drops neon blue food color into 1 cup of the fondant. On work surface, roll out to 1/8 inch into rectangle. Gently lift rectangle, and drape over cake across from booties to make blanket, making wrinkles and folds as you place the rectangle.
• Knead 3 drops neon blue food color into 1/4 cup of the fondant, and roll out to 1/8 inch on work surface into long strip. Use pastry wheel to make scalloped edge. Gently place edging along end of blanket, using small amount of water to adhere fondant if necessary.
• Knead 3 drops neon blue food color into 1/4 cup of the fondant, and roll out to 1/8 inch on work surface. Use small canapé cutters or paring knife to cut out square shapes as desired.
• Knead 1 drop neon green food color and 2 drops neon pink into 1/4 cup of the fondant to get bright orange, and roll out to 1/8 inch on work surface. Use small canapé cutters or paring knife to cut out square shapes as desired.
• Place small cutout shapes on blanket as desired, using small amount of water to attach. Remove toothpicks before serving. Store loosely covered.