Maple Ice Cream Cake - perfect for Canada Day! | The Recipe Rebel
This Maple Ice Cream Cake is made with a vanilla maple leaf center and surrounded by maple walnut ice cream! It's a festive Canada Day dessert that is no bake, with just 10 minutes prep!
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Ingredients
5 cups Chapman's Maple Walnut Ice Cream softened
8 Chapman's Canadian Maple, Eh! Ice Cream Bars
10 maple cookies with frosting
2 tablespoons melted butter
2 cups whipped cream or whipped topping
Instructions
Remove maple walnut ice cream from the freezer and allow to soften for 20 minutes before assembling.
Line an 8x4 loaf pan with two large pieces of plastic wrap, one going each direction so there is lots of overhang on all sides.
Place half of the maple walnut ice cream in the bottom of the loaf pan.
Remove Canadian Maple, Eh! Ice Cream Bars from the freezer. Remove the packages and use a fork to pull the bar off of the stick.
Place all ice cream bars, upside down, in the loaf pan and press into the maple walnut ice cream so that the maple walnut fills in all the crevices of the bars. Press ice cream bars into a straight line in the center of the pan.
Top ice cream bars with remaining maple walnut ice cream, and smooth the top.
Crush maple walnut cookies and stir in melted butter. Reserve 2 tablespoons and sprinkle the remaining over ice cream in loaf pan, pressing down gently.
Wrap plastic wrap over top of ice cream in loaf pan and freeze until solid, at least 4 hours or overnight. (How long will depend on how soft your ice cream was)
To serve, remove from the freezer and let warm for 10 minutes. Use a flat spatula and slide it in between the plastic wrap and the side of the pan to gently loosen.
When you can lift the cake out of the pan with the plastic wrap, place a large rectangular plate over the top of the loaf pan, and flip so that the loaf pan is upside down.
Remove the pan from the ice cream, then peel away the plastic wrap.
Cover with whipped cream or whipped topping and garnish with remaining crumbled cookies. Slice and serve immediately, or place back in the freezer to serve later.
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PRINTABLE RECIPE & NUTRITION INFO:
Gluten Free Gingerbread Cake with Maple Cream Cheese Frosting (Healthy & Easy!)
This easy gluten-free gingerbread cake is rich, moist, and fragrant with cinnamon, molasses and ginger. A maple cream cheese frosting takes it over the top. With far less sugar and oil than most recipes, you’d never know that it’s a healthy gingerbread cake! It's even better the next day, so make it ahead.
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Pumpkin Cake - with cream cheese maple frosting
Recipe below ⬇️⬇️⬇️ or PRINT:
Nothing gives cakes that warm orange glow and soft springy texture like pumpkin! Perfectly spiced, and there is no better frosting than cream cheese except when you add a big drizzle of maple syrup as well! - N x ❤️
Pumpkin Cake
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CAKE:
4 large eggs at room temp (55-60g/2oz each)
1 2/3 cups white sugar (350g)
1 cup vegetable oil (or canola)
15 oz / 420g can pure pumpkin, or 1 2/3 cups (400g) mashed fresh pumpkin* (BETTER FLAVOUR)
2 cups flour, all-purpose/plain (300g)
2 tsp cinnamon powder
4 tsp baking powder
1 tsp cooking/kosher salt (or ½ tsp table salt)
Frosting:
6oz/180g cream cheese, at room temperature
2 sticks / 225g / 1 cup unsalted butter, softened
1 tsp vanilla extract
4 cups (480g) confectionary / icing sugar (sifted if clumpy)
1/3 cup maple syrup, for drizzling
½ cup chopped pecans
DIRECTIONS
1. Preheat oven to 350F / 180C (160C fan).
2. Spray and line a 9 x 13 / 22 x 33cm pan with paper, with overhang.
3. In a large bowl, whisk together the eggs, sugar, oil and pumpkin. Add remaining ingredients, whisk until smooth. Pour into prepared pan, bake 40 min or until skewer inserted comes out clean. Cool 10 min then use paper overhang to lift onto cooling rack. Cool completely before frosting – use a spoon to make swirls for puddles of maple syrup. Sprinkle with pecans then dive in!
4. Frosting: Beat cream and cream cheese until smooth. Beat in icing sugar in 3 lots, starting on low at first to avoid snow storm. Beat in vanilla then beat on high speed 2 – 3 min until fluffy. Use immediately. (If using a stand mixer, use the paddle attachment)
* I make this with fresh pumpkin because canned pumpkin is not readily accessible in Australia, and it tastes better. Use 1 kg / 2 lb pumpkin, peel, deseed, cut into chunks then boil for 15 min until soft. Drain well in colander for 15 min (otherwise will be watery), then blitz to puree. Measure out 1 2/3 cups, use at room temp.
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Maple Walnut Cake with Brown-Sugar Frosting - Martha Stewart
Walnuts add a nutty dimension to this rich, decadent cake that's perfect for any occasion.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Maple Cream Cheese Icing : Icing & Frosting
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You haven't lived until you've tried a dessert with delicious maple cream cheese icing. Find out how to make maple cream cheese icing at home with help from an executive pastry chef in this free video clip.
Expert: Kathleen Miliotis
Filmmaker: Gabriela Chennisi
Series Description: That lovely cake or other dessert just isn't complete without delicious icing or frosting on top. Get tips on how to make icing and frosting right in your very own kitchen with help from an executive pastry chef in this free video series.