Kitty said: Yes.How do you make an ice cream cake?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make an ice cream cake?),it will help you,my kids.
Answers:
Call Baskin Robbins or Dairy Queen and order the flavors you want, and the design you want. Go pick it up tomorrow and your done. No mess, no mistakes and it's delicious!!
Other Answers:
www.allrecipes.com
just look>??????????????????????????????...
Source(s):
Very carefully!
Ice cream cake is either ice cream in the shape of a cake or ice cream and cake layered together to make a single form. The idea of ice cream cake came from desserts composed of cream and cookies or cake called trifles which first turned up in the Renaissance. In the seventeenth century ice cream was invented in the western world, though there is evidence that both Ancient Roman and Ancient China had desserts made of chopped ice or snow.
Victorians made desserts called bombes which consisted of ice cream, and usually fruit, in fancy molds. Sometimes these deserts were lined with cake or biscuits. There have also been ice cream cake recipes found from the 1870s.
Today, Ice Cream Cakes are made in many ice cream stores and in many different varieties, including tin roof pie.
If it has melted, it is no longer a cake.
CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE
When preparing this, be sure to spread each component of the filling to the edge of the pan so that the layering shows when the cake is unmolded. To soften ice cream easily, microwave one pint at a time in 15-second spurts, using the defrost setting.
For chocolate sauce
2/3 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
10 ounces imported milk chocolate, chopped
1 teaspoon vanilla extract
For ice cream cake
3 pints cherry or cherry-vanilla ice cream, softened slightly
3 cups coarsely crushed amaretti cookies (about 9 ounces) or almond macaroons
Make chocolate sauce:
Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
Make ice cream cake:
Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides. Using back of spoon, spread 1 pint ice cream over bottom of prepared pan. Sprinkle evenly with 1 cup cookie crumbs. Spread another 1 pint ice cream over cookie crumbs. Freeze until ice cream is firm, about 20 minutes. Spread with 3/4 cup sauce; freeze 20 minutes. Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere. Cover pan and freeze ice cream cake until very firm, at least 4 hours. (Can be prepared 5 days ahead. Keep cake frozen. Cover and refrigerate remaining sauce. Store remaining 1 cup crumbs airtight at room temperature.)
Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl. Cut around pan sides to loosen cake. Turn cake out onto platter. Peel off parchment. Sprinkle top of cake with remaining 1 cup crumbs.
Cut cake crosswise into slices. Serve immediately with warm sauce.
Serves 10.
or
MOCHA ICE CREAM CAKE
Coffee ice cream, a chocolate-cookie crust and chocolate-covered coffee beans add up to a terrific party dessert. Begin making the cake one day before serving.
26 chocolate wafer cookies (about 6 ounces), broken into pieces
3 tablespoons unsalted butter, melted
2 quarts coffee ice cream, slightly softened
1/3 cup chocolate-covered coffee beans
21/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons powdered sugar
1/2 cup plus 1 tablespoon unsweetened cocoa powder
Milk chocolate shavings
Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.
Makes 12 servings.
Source(s):
I'm a personal chef
http://en.wikipedia.org/wiki/Ice_cream_cake
Cherry-Almond Ice Cream Cake with Milk Chocolate Sauce http://www.epicurious.com/recipes/recipe_views/views/101956
Mocha Ice Cream Cake (click link to see picture) http://www.epicurious.com/recipes/recipe_views/views/103791
correctness,It's Non-profit and only for informational purposes.
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