Bakers and Ice-Creams makers have amalgamated some amazing cake flavors with some delicious ice-cream flavors that blend well and bring out the best in each other. Here we have two delicious ice-cream cakes.
Giant Chipwich Cake
The most annoying thing about a great chocolate chip cookie sandwich is how small it is (am I right?). This cake busts right through that problem.
- 2 (16.5-oz.) packages refrigerated chocolate chip cookie dough
- 1/2 gallon vanilla ice cream, softened (see tip)
- 1 c. mini chocolate chips
- Preheat oven to 350° and line two 9-inch cake pans with parchment paper. Press 1 package cookie dough into bottom of each prepared pan. Bake until golden, about 20 minutes. Let cool in pans 10 minutes, then remove and freeze 30 minutes.
- Remove cookies from freezer. Flip one over, flat-side up, and scoop on vanilla ice cream, smoothing top with a spatula to create an even layer. Sandwich with second frozen cookie, flat-side down, pressing to push ice cream out to the sides. Smooth ice cream along sides and press sides in chocolate chips until exposed ice cream is completely covered.
- Set ice cream sandwich on serving plate and freeze until firm, 2 hours.
- When ready to serve, remove from freezer to let soften, 10 minutes, then slice like a cake.
Ice Cream Poke Cake
For the Neapolitan ice cream lover in your life!
- 1 box chocolate cake mix, plus ingredients called for on box
- 2 c. chopped strawberries
- 1 tbsp. sugar
- 4 1/2 c. heavy cream, divided
- 1 14 oz. can sweetened condensed milk
- 2 tsp. pure vanilla extract, divided
- pinch of kosher salt
- 3 tbsp. cocoa powder
- Chocolate sauce, for garnish
- Rainbow sprinkles, for garnish
- Maraschino cherries, for garnish
Preheat oven to 350º and grease a 9″-x-13” pan with cooking spray. Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool.
Meanwhile, in a medium bowl combine chopped strawberries with sugar and toss to coat. Set aside.
In a large bowl using a hand mixer, beat 2 1/2 cups heavy cream until medium peaks form. Fold in sweetened condensed milk and 1 teaspoon vanilla until totally combined. Gently fold in strawberries.
Using the bottom of a spoon, poke holes all over cake. Pour strawberry cream mixture into poke holes and spread with a spatula. Place in the freezer and freeze until firm, 5 hours.
Make whipped cream: In a large bowl using a hand mixer, beat remaining 2 cups heavy cream with remaining teaspoon vanilla and a pinch of salt until stiff peaks form. Top cake with the whipped cream, a drizzle of chocolate, sprinkles and Maraschino cherries.
These two are our most voted and best ice-cream cake flavors that you should definitely try.