Read 30 Delicious Ice Cream Cake Recipes for Free Online

cake, run a warm knife between the pan sides and the cake to loosen the cake.  Unlatch the springform pan and remove the sides.  Place the cake on a serving platter.
Spread the whipped cream on top of the cake.
Decorate the top of the whipped cream with the banana slices.
Sprinkle the top with pecans and top with cherries.
If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
     

Lemon Blueberry Ice Cream Cake
 
    Servings:  12
 
    Ingredients
     
1 quart premium or super-premium Blueberry ice cream
1 quart premium or super-premium Lemon ice cream
2 eggs, separated
1 cup buttermilk
1 cup sweetened whipped cream
1 teaspoon vanilla
1/2 cup vegetable oil
1 cup blueberries
1 1/2 cups sugar, divided
1 1/4 cups all-purpose flour
1/2 cup Hershey’s® cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
    Directions
     
Preheat the oven to 350°F.
Line the bottom of three 9 inch round baking pans with parchment paper.   Spray the pans with cooking spray.
In a medium bowl beat the egg whites until they foam.
Slowly add in 1/2 cup sugar and beat until you see stiff peaks.
In a large bowl add together the flour, cocoa, remaining 1 cup sugar, cocoa, salt and baking soda.  Mix the ingredients with a fork.
 Add the buttermilk, vanilla, oil and egg yolks to the dry ingredients.  Beat until smooth.
Fold the egg white mixture into the batter.
     

 
Pour 1/3 of the batter into each of the 9 inch round baking pans.
Bake the cakes for 18 minutes or until a cake tester or toothpick comes out clean.
Cool the cakes for 10 minutes in the pans.
Remove from the pans and cool completely on wire racks.
Wrap each cake in tin foil and then place in separate heavy duty plastic freezer bags.  Lay flat in the freezer.  Freeze for 2 hours or overnight.
Line two 9 inch round baking pans with plastic wrap allowing overhang.
Take the Blueberry and Lemon ice cream out of the freezer and allow to soften at room temperature.
Scoop the quart of Blueberry ice cream into the first pan.  Use a spatula to level the ice cream.
Scoop the quart of Lemon ice cream into the second pan.  Use a spatula to level the ice cream.
Cover each pan in heavy duty plastic freezer wrap.  Then double wrap each pan with tin foil.   Freeze for 2 hours.
Take the cake pans and ice cream pans out of the freezer and unwrap them. 
Put a cake layer on your serving platter. 
Put the Blueberry ice cream layer on top of the cake layer.  
Put the second cake layer on top of the Blueberry ice cream layer.
Put the Lemon ice cream layer on top of the cake layer.
Put the third cake layer on top of the Lemon ice cream layer.
Make sure all of the layers are centered.
Wrap the cake in heavy duty plastic freezer wrap.  Then double wrap each pan with tin foil.   Freeze for 2 hours or overnight.
When you’re ready to serve the cake take it out of the freezer and unwrap.
If you let the cake sit at room temperature for 10 to 15 minutes before serving, slicing will be easier.
Prepare the whipped cream.
Wash the blueberries.
Top the cake with the whipped cream. 
Arrange the blueberries on top of the whipped cream.
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
     

Mint Chocolate Chip Brownie Ice Cream Cake
 
    Servings:  16
 
    Ingredients
     
1/2  gallon premium or super-premium Mint Chocolate Chip ice cream, slightly softened
1 box fudge brownie mix  (24 ounces)  prepared as directed
1 container whipped topping, defrosted
1 cup chocolate sauce
1 cup slivered almonds
Chocolate chips for garnish
    Directions
     
Prepare the brownies in a 9” x 12” baking pan according to the directions on the box.
Cool the brownies in the pan for 15 minutes.
Take the Mint Chocolate ice cream out of the freezer and soften it at room temperature.
Turn the brownies out on a cooling rack until