Read 30 Delicious Ice Cream Cake Recipes for Free Online Page A

completely cooled.
Transfer the cooled brownies to a platter.
Scoop the ice cream on top of the brownies and smooth it with a spatula.
Spread a layer of whipped topping over the ice cream.  Use a spatula to even it out
Drizzle the chocolate sauce over the whipped topping.
Sprinkle the chocolate chips and nuts on top of the cake.
Wrap the cake in heavy duty plastic freezer wrap.   Double wrap it in tin foil.  Place in the freezer for at least 2 hours.
Before serving let the cake sit at room temperature for 10 to 15 minutes.  Slicing will be easier
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
     

Neapolitan Ice Cream Cake
     
    Servings:  12
     
    Ingredients
     
1 pint premium or super-premium Strawberry ice cream
1 pint premium or super-premium Vanilla ice cream
1 pint premium or super-premium  Chocolate ice cream
28 Oreo cookies
3 tablespoons unsalted butter, melted
1 cup chocolate sauce
 
    Directions
     
Adjust an oven rack to the middle position and heat the oven to 325° F.
Pulse the cookies in a food processor until finely ground, about 30 seconds.
Add the butter to the cookie crumbs and mix until blended.  It will look like tiny cookie pebbles.
Line the bottom of a 9 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
Transfer 2/3 cup of the crumbs to the springform pan.  Press the crumbs into an even crust layer.
Bake the crust for 15 minutes or until it starts to brown. Cool the crust on a wire rack.
Take the Strawberry ice cream out of the freezer and soften it at room temperature for 10 to 15 minutes.
Scoop the Strawberry ice cream onto the crust.  Use a spatula to evenly spread the ice cream.
     

 
     
Sprinkle another 2/3 cup of the Oreo® cookie crumbs over the ice cream and press them down lightly.
Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Freeze for 30 minutes.
Take the Vanilla ice cream out of the freezer and soften it at room temperature for 10 to 15 minutes.
Scoop the Vanilla ice cream over the cookie crumb layer.  Use a spatula to evenly spread the ice cream.
Sprinkle the remaining Oreo® cookie crumbs over the ice cream and press them down lightly.
Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Freeze for 30 minutes.
Take the Chocolate ice cream out of the freezer and soften it at room temperature for 10 to 15 minutes.
Scoop the Chocolate ice cream over the cookie crumb layer.  Use a spatula to evenly spread the ice cream.
Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.  Freeze for 2 hours or overnight.
When you’re ready to serve the cake, run a warm knife between the pan sides and the cake to loosen the cake.  Unlatch the springform pan and remove the sides.  Remove the cake from the bottom of the pan.  Place the cake on a serving platter.
Top the cake with chocolate sauce.
Before serving let the cake sit at room temperature for 10 to 15 minutes.  Slicing will be easier
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
     
     

Oreo Ice Cream Cake
 
    Servings:  16
     
    Ingredients
     
1/2 gallon premium or super-premium  Vanilla ice cream
1 package Oreo® cookies (15 ounces)
1/3 cup melted butter
1 bottle Hershey’s® hot fudge topping
8 ounces Cool Whip®
    Directions
     
Pulse the Oreo cookies in blender until crushed. 
Reserve 2 cups of cookie crumbs.
Add the melted butter to the larger batch of cookie crumbs.  Mix until blended.
Take the Vanilla ice cream out of the freezer and let it soften at room temperature for 10 to 15 minutes.
Line the bottom of a 9” x 13” pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
Pour the cookie crumb mixture into the bottom of the pan and press evenly to form a bottom layer.
Scoop the Vanilla ice cream over the cookie crumb