33 ice cream cake you Recipes

angel food cake mix, strawberry cake mix (use any flavor you want, i just prefer strawberry!), water , for each serving, ice cream (optional)

cake mix , whatever flavor you like, water, vegetable oil, egg whites, candy canes, unwrapped, flat bottom ice cream cones, vanilla candy coating, melted (almoond bark), vanilla frosting, flaked coconut or 1 (7 oz) package shredded coconut, black gumdrops, orange gumdrop, black gumdrops, fruit by the foot fruit leather (any red flavor ), cream-filled chocolate sandwich cookies, black shoestring licorice, pretzel sticks

flour, baking powder, baking soda, cinnamon, salt, sugar, oil, eggs, grated carrots, nuts (any you like and only if desired 1 8 oz. can crushed pineapple ice with cream cheese icing: 1/2 cup. b), cream cheese, butter, icing sugar (or more to your taste )

raspberry buttermilk cake, a quick and easy recipe from gourmet magazine (june 2009) for a tender buttermilk cake topped with a nice, sugary crunch. this recipe works with any berries (including frozen). make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream., min | 15 min prep, all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, sugar , plus, sugar, divided, pure vanilla extract, egg, well-shaken buttermilk, raspberries (about 5 oz)

suzy qs chocolate cake and cream filling snacks, pre-made icing (or you can make your own )

bake time is afforded should you decide to bake your own sponge, biscuit, or genoise cake. otherwise, you can purchase it, if you like., cake base, cake base about 1 cm in height, click here for cake base recipe., passion fruit mousse : (18cm), passion fruit filling (strain the seeds), passion fruit essence, milk, sugar, gelatin dissolved in 3 tbsp hot boiling water, whipping cream, icing sugar, mango cubes as desired, strawberry cubes as desired, passion fruit jelly topping, passion fruit filling (with seeds), warm water, gelatin dissolved in 1 tbsp hot boiling water

pack vanilla cake box, sweetened condensed milk ., dates, chopped (you can use any other fruit you like), whipping cream + 2 tbsp icing sugar, whipped together., caramel sauce (follow the caramel topping recipe from, my chocolate flan recipe )

chocolate cake mix (1 box), chocolate ice cream, softened, eggs, water, cocoa powder (to dust pan) or flour (to dust pan)

store bought poundcake, ice cream , soften so it is easy to spread (any kind you like)

you will need, plastic container with cover, half gallon of any ice cream you choose, hot fudge sauce or other flavored sauce, cool whip ,defrosted, sprinkles (if you want) or anything you want to decorate the top, oreos or other cookies(like butterfingers etc)

store-bought lb cake, seedless strawberry jam, strawberries, sliced, vanilla frosting, sugar, milk, ice cream (any flavor you desire), frozen hard

yellow cake mix (butter or strawberry, these flavors work best, but you can use any flavor. i prefer butter flavor), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), pineapple chunks, drained, mandarin oranges, drained, peach halves in syrup (i like to use spiced peaches, reserve the juice from both cans), maraschino cherries, drained, bananas, sliced into small pieces, cream, instant vanilla pudding, almonds (slices or slivers(or your favorite nut), sugar ice cream cones, crushed (optional), chocolate syrup (optional)

german chocolate cake mix or 1 (18 oz) package devil s food cake mix, water, vegetable oil, eggs, vanilla frosting (you can use chocolate frosting), flaked coconut, pecans, chopped, caramel ice cream topping, oreo cookies, finely chopped

chocolate cake mix, caramel (or butterscotch) syrup or ice cream topping, tub cool whip, butterfinger candy bar, or more if you like it really sweet

white sugar, butter, softened, egg, flour, cinnamon, baking powder, baking soda, salt, apples, cored, peeled and diced (i like to use gala, but use whatever you prefer), brown sugar , for top of batter, cream or vanilla ice , optional (but oh so good!)

flour, brown sugar (you can use light or dark ), salt, butter, softened, chopped pecans, baking powder, baking soda, buttermilk, pure vanilla extract, egg, beaten well, cream or vanilla ice to serve

cake , sponge or genoise baked in an 8-inch loaf pan, chocolate or coffee ice cream softened just enough so you can shape it, dry cherries or candied fruit, optional, egg whites , about 1/2 cup, granulated sugar, cream of tartar, salt

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.