- Home
- Cake
- How To make Cake/Ice Cream Desserts From a Freezer Tray
How To make Cake/Ice Cream Desserts From a Freezer Tray
1 1/2 Tablesp. sherry, and another
-1/2 pt. ice cream. Freeze. -Serve sliced, The freezer tray of your automatic refrigerator makes wonderful cake-and-ice-cream specialties in jig time. FROZEN LADYFINGERS: Pack tray two thirds full with vanilla ice cream. Split ladyfingers, sprinkle generously with rum- arrange crosswise, with flat sides down, on ice cream. Freeze. Before serving, spread generous layer whipped cream over ladyfingers. Serve sliced. BUTTERSCOTCH-ALMOND ICE-CREAM CAKE: Line bottom of tray with strips of bakers' poundcake. Spread with 1 pt. vanilla, coffee, or chocolate ice cream. Freeze. Serve sliced, with butterscotch sauce and toasted almonds. CHOCOLATE CHARLOTTE: Slice 8 spongecake layer crosswise into 1/4"-thick slices. Use to line bottom and sides of tray. Sprinkle with 2 tablesp. sherry; then spread with 1/2 pt. chocolate ice cream. Top with rest of cake, with whipped cream. Makes 6 servings. FREEZER-trAY trIFLE: In tray, alternate layers of spongecake strips with layers of vanilla, coffee, chocolate, butter-pecan, or strawberry ice cream, ending with cake. Sprinkle with 1/4 cup rum. Freeze. Serve sliced with crushed berries and bottled eggnog sauce or custard sauce flavored with rum.
How To make Cake/Ice Cream Desserts From a Freezer Tray's Videos
Have you ever tried an ice cream cake? #easyrecipe #shorts
Copycat Dairy Queen Ice Cream Cake
This Copycat Dairy Queen Ice Cream Cake has layers of chocolate and vanilla ice cream around the iconic layer of chocolate crunchies and chocolate fudge. It is so easy to make and tastes just like the real thing! Recipe:
Oreo mug cake hack #shorts
Amazing Ice Cream Cake Recipe
You won’t believe how easy it is to make an Ice Cream Cake at home! Filled with hot fudge and crumbled Oreos, this homemade version is a show-stopper. Mix and match flavors and make this sweet treat all summer long! I'm making a layer of my favorite chocolate cake recipe for the bottom but you can use any cake you'd like!
RECIPE:
This ice cream cake brings back all the childhood memories but with a much-improved taste! You'll love the soft chocolate cake, rich fudge, light whipped cream and of course your favorite ice cream!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Easy Icebox Cake l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢3 cups heavy whipping cream
▢½-¾ cup powdered icing sugar
▢1 teaspoon pure vanilla extract
▢200 g of plain chocolate wafer cookies (my box had about 45 cookies in it)
Instructions
In a medium bowl with a hand mixer, or using the bowl of a stand mixer, whip together the cream, sugar, and vanilla on high speed until stiff peaks form (this will take a few minutes). Taste and adjust sweetness as desired.
Before forming your cake, figure out what size you want to make it. You can make it round, in a springform pan, or a free-form log on a serving plate. I made mine in free form, in a rectangle with 4 rows of 11 cookies.
Take one cookie and spread a bit of whipped cream on it. You want there to be enough whipped cream between cookies so you can see the layers and don't have gaps. Place another cookie on the whipped cream.
Repeat until you've used all 11 cookies for your first row. Place on a serving plate (this is one short end of our rectangle).
Repeat, making 3 more rows of 11 cookies each, until a long rectangle forms. It's okay if your stacks are not perfect -- you can wiggle everything around on the plate before you cover it in whipped cream.
Once you're done with your cookies, cover them with the remaining whipped cream. The easiest way to do this without disturbing your cookies is to use a large plastic bag or a freezing bag.
Pipe the whipped cream in a single layer all over the cake, then use a spatula to smooth it if desired.
Decorate with crushed cookies as desired. Chill for at least 6 hours so the cookies will soften before slicing.
Ice cream made with a pan, a spoon and a freezer
Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
My earlier vid about the two bowls method of making ice cream:
***PHILADELPHIA-STYLE VANILLA STILL-FREEZE RECIPE, MAKES AT LEAST 1 QUART/LITER***
1 pint (2 cups, 475 ml) cream
1 cup (235 ml) milk (I prefer evaporated milk)
3/4 cup (150 g) sugar
1 tablespoon vanilla extract
pinch of salt (optional)
Mix all the ingredients in a wide pan or very large bowl — don't worry if the sugar doesn't all dissolve. Put it in the freezer. Take it out after half an hour at the most. Scrape all the frozen stuff off the sides, break it up, and stir the mixture vigorously to spread the cold around the bowl, break up ice crystals into smaller crystals, and whip in a little air. Put it back in the freezer and repeat that process until you have soft-serve ice cream. Cover or transfer to a sealed container and put it back in the freezer to harden, at least overnight.