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

layer.  Use a spatula to spread evenly.
Heat the fudge sauce then spread evenly over the ice cream until covered.
Spread a layer of Cool Whip® on top of the hot fudge.
Sprinkle the remaining Oreo® cookie crumbs on top of the cake.
Cover the pan in heavy duty plastic freezer wrap.  Double wrap the pan with tin foil.
Freeze the cake for 4 hours or overnight. 
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 and wrapping in heavy duty plastic freezer wrap and tin foil.
     

Peanut Butter Cup Ice Cream Cake
     
    Servings:  16
 
    Ingredients
     
     
3 quarts premium or super-premium Vanilla ice cream
1 1/4 cups creamy peanut butter (for ice cream)
1/2 cup creamy peanut butter (for brownie mix)
1 cup heavy whipping cream, chilled
1/2 teaspoon vanilla extract
1 large box brownie mix (18 ounces)
1/4 cup sugar
1 cup hot fudge topping
1 squeeze bottle of Reese’s® peanut butter topping
2 (8 ounce)  packages of mini Reese’s® peanut butter cups
    Directions
     
Preheat the oven to 325° F.
Prepare the brownie batter according to the directions on the package.
Line the bottom of a 10 inch springform pan with parchment paper.  Lightly spray the parchment paper with cooking spray.
Melt the 1/2 cup of peanut butter in the microwave for 20 seconds or until softened.
Pour the peanut butter into the brownie batter and mix thoroughly. 
Pour the brownie-peanut butter batter into the springform pan. 
Bake for 50 minutes or until a cake tester comes out clean.  Cool completely in the pan.
Take the Vanilla ice cream out of the freezer and let it soften at room temperature for 10 to 15 minutes.
     

 
     
Scoop the Vanilla ice cream into large bowl and stir it until it’s soft and there aren’t any lumps.  If the center is still frozen you can let the bowl sit at room temperature or you can microwave the ice cream in a microwave-safe bowl for 45 seconds.  The goal is softened ice cream and not melted ice cream.
Microwave the 1 1/4 cups peanut butter for 30 seconds.
 Stir the peanut butter into the ice cream until blended.
Pour the ice cream-peanut butter mixture over the top of the cooled brownies and smooth the top with a spatula.
Wrap the cake in heavy duty plastic freezer wrap.  Double wrap in tin foil.  Freeze for 2 hours.
Whip the heavy cream, sugar and vanilla until stiff peaks form.
 Remove the ice cream cake from the freezer.
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 and place on a serving platter.
Frost the cake with the whipped cream.  
Drizzle the hot fudge over the top of the cake.  If necessary, microwave the fudge for 15 to 30 seconds to make it easier to work with.
Drizzle some of the Reese’s® peanut butter topping across the top of the cake.
Decorate the top of the cake with the mini Reese’s peanut butter cups.
Wrap the cake in heavy duty plastic freezer wrap.  Double wrap in tin foil.   Store in freezer until ready to serve.
To serve, remove cake from freezer 10 to 15 minutes before serving.  Use a warm knife to cut the cake. 
Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.
     
     
     

Peppermint Ice Cream Cake
 
    Servings:  12
     
    Ingredients
     
Crust
     
1/2 cup unsalted butter
8 ounces semisweet chocolate, chopped
1 1/2 (9-ounce ) packages chocolate wafer cookies (about 60 cookies)
Filling
     
8 cups premium or super-premium  Peppermint ice cream, slightly softened
2 cups of Hershey’s® Chocolate syrup
1 1/4 cups coarsely crushed red-and-white-striped hard peppermint candies (about 10 ounces)
    Directions
 
Crust
     
Line the bottom of a 9 inch springform pan with parchment paper.  Lightly spray the parchment paper and sides of the pan with cooking spray.
Slowly melt the chocolate