Ice Cream Cakes

sister herb

Official TTI Chef
Watermelon Ice Cream Cake

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For the mold, choose a deep metal mixing bowl with a nice rounded dome shape.

servings: 12

Ingredients

2 pints pistachio ice cream*
1 pint Vanilla Ice Cream
1 quart Watermelon Sorbet
4 Chocolate Wafers, broken into 1/4-inch pieces
1 six-inch-round layer Sponge Cake

Directions

1. Line a 3-quart metal mixing bowl with plastic wrap, and leave the edges overhanging. Place lined bowl in freezer for 10 minutes; this will be the mold. Chill the bowl of an electric mixer as well.

2. Place pistachio ice cream in the chilled mixer bowl. Using the paddle attachment of the mixer, beat on low speed until ice cream is spreadable, about 30 seconds. Remove chilled mold from freezer. Using a rubber spatula, coat inside of mold with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold and clean mixer bowl to the freezer for 30 minutes.

3. Place vanilla ice cream in chilled mixer bowl. Beat on low speed until spreadable, about 30 seconds. Remove mold from freezer. Using the rubber spatula, coat pistachio layer with the vanilla ice cream, making a 1/4-inch-thick layer. Return mold and clean mixer bowl to freezer for 30 minutes.

4. Place sorbet in chilled mixer bowl. Beat on low speed until sorbet has softened, about 1 minute. Fold in wafer pieces. Remove mold from freezer. Pack sorbet into center, making an even layer that comes to 1/3 inch below the top of the ice cream layer. Cover sorbet portion with sponge cake; trim cake if necessary. Return mold to freezer until completely hardened.

5. To serve, place a serving plate upside down on top of the mold. Holding plate against mold, invert both. Place a hot wet kitchen towel over the mold. Remove the metal bowl. Immediately before serving, remove the plastic wrap.

*Note: Or use any green color ice cream like mint, pear etc.


Watermelon sorbet

Ingredients

1 cup sugar
3 cups ripe watermelon flesh

Directions

1. Place sugar and 3/4 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. When sugar has dissolved, remove pan from heat. Chill the syrup.

2. Remove seeds from watermelon flesh. Place flesh in the bowl of a food processor; process until liquefied, about 2 minutes. Add puree to chilled syrup; stir to combine.

3. Freeze sorbet in an ice-cream maker according to the manufacturer's instructions. Store, frozen, in an airtight container.
 

sister herb

Official TTI Chef
Easy Oreo Mint Chip Ice Cream Cake

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Servings: 1 7-inch ice cream cake

Ingredients
  • 30 Mint Oreos (1 package)
  • 2 Tbsp butter, melted
  • Plastic Wrap
  • 7-inch Springform Pan
  • 1.5 quart container Mint Chip Ice Cream, softened (or use your favourite flavor)
  • 8 oz. container Cool Whip Topping, thawed (you can also use whipped cream)
Instructions
  1. Crush 16 cookies in a food processor. Add melted butter and combine.
  2. Cover bottom section of springform pan with plastic wrap and secure ring in place.
  3. Press cookie crumbs into the bottom of prepared pan. Use the bottom of a glass to press the crumbs firmly in place.
  4. Chill pan in the refrigerator for 30 minutes.
  5. Remove and spread a layer of mint chip ice cream over the cookie base. Break seven Oreos into small pieces and place on top. Then layer more ice cream almost to the top edge of the pan. You'll have a little bit left over that you can enjoy straight from the box.
  6. Spread on a layer of whipped topping and place in the freezer for 3 hours. It helps to place your cake and serving plates in the freezer as well to keep the cake cold longer once you remove from the freezer.
  7. When ready to serve, unclasp the ring to remove it from the cake. Separate plastic wrap from bottom of cake and place on serving plate. Top with remaining 7 oreos. Cut into slices and serve right away. You can run a knife under hot water and wipe it dry to cut through the cake easily.
A fun and easy no-bake mint chip ice cream cake!
Yes and yum!



And it doesn’t hurt that it’s stuffed with mint Oreo cookies either.
They’re in the crust, in the “cake” and on top too.
Want to make one?



Okay good! First chop up some of the cookies for the crust.



Mix the crumbs with melted butter and then press into the bottom of a 7-inch springform pan. But first cover the bottom section of the pan with plastic wrap before securing the ring on top. It will make it easier to transfer the cake to a plate when you’re ready to serve.



Time for the ice cream. You can use your favorite flavor.
.



Spread a layer of ice cream on top of the cookie crust base.



Add in some oreos and then layer on more ice cream almost to the top edge of the pan.
Then layer on some whipped topping and place in the freezer for at least three hours.
Note: Next time I would break all the cookies into pieces to make the cake easier to cut.



When you are ready to serve, unclasp the springform ring to slide it off from around the cake.
Then just separate the plastic wrap from the base to serve.



Add some more oreos on top and you are ready to go.



Just slice…



And bite! Easy as pie… I mean ice cream cake!


Source: http://www.bakerella.com/#7KPTY6Rm9dsQVYMu.99
 
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