Ice Cream Cake Recipe - Easy Ice Cream Cake Recipe

If you're in the mood for an ice cream cake, but don't want to spend a lot of prep time in the kitchen, this recipe really takes the cake! You can substitute sherbet or sorbet for the ice cream for an nice variation.

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1 (10-inch) angel food cake

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1/2 gallon any flavor ice cream

Directions

Let ice cream sit on the counter awhile until it softens enough where you can spread it easily (do not let it melt).

Pull angel food cake into 2-inch chunks. Layer the cake chunks on the bottom of a 9-inch or 10-inch tube pan. With a large knife, spread a layer of the softened ice cream over the cake chunks. Add another layer of cake on top of the ice cream. Keep repeating the layers until you've used up all the cake and ice cream.

Put the cake into the freezer and freeze for 2 to three hours. Before serving, carefully remove the cake from the pan and place on a serving dish. Top with your favorite sundae sauce.

=> Ice Cream Cake Recipe: Ice Cream Sandwich Cake Recipe

A delicious and really easy to make ice cream sandwich dessert recipe. For a little variety, try caramel ice cream topping instead of, or in addition to, the chocolate topping. Additional garnishes - nuts, candy sprinkles and maraschino cherries

16 - 24 ice cream sandwiches

1 (16 oz.) container frozen whipped topping

1 (12 oz.) jar chocolate hot fudge topping

1 (1.5 oz.) chocolate candy bar, grated

Directions

In a 9 x 13-inch baking dish, place half of the ice cream bars on the bottom of the dish, side by side. Spread half of the chocolate fudge on top of the ice cream bars. Spread half of the whipped topping on top of the fudge.

Place the remaining ice cream bars on top of the first layer and repeat with layers of chocolate fudge sauce and whipped topping. Sprinkle the grated chocolate on top.

Cover and freeze the cake for 1 hour. Keep the unused portion covered and frozen.

=> Fried Ice Cream Recipe: Mexican Fried Ice Cream Recipe

You'll find this tantalizing dessert served in many Mexican restaurants. Try substituting caramel or butterscotch topping for the honey. Also you can try using 2 parts cornflakes crumbs mixed with 1 part crushed vanilla wafers.

1 quart vanilla ice cream

3 cups crushed cornflakes cereal or cornflake crumbs

1 teaspoon ground cinnamon

3 egg whites

2 quarts oil for deep frying

Whipped Cream

Honey

Maraschino Cherries

Directions

Scoop out 8 balls of ice cream and place on a baking sheet, return ice cream balls to freezer and freeze for 1 hour, or until firm.

In a shallow bowl or dish, combine the cornflakes and the cinnamon. Roll each frozen ice cream ball in half of the cornflake mixture, return to freezer for 15 minutes.

In a separate dish, beat the egg whites until foamy. Dip each frozen ice cream ball in the egg whites, then roll them in the remaining cornflake crumbs. Make sure the ice cream is covered up completely. For thicker coating, repeat the process. Freeze ice cream balls for 3 hours or until very firm.

When you are ready to serve the ice cream, heat up the cooking oil in a deep fat fryer or heavy saucepan to 375 degrees.

Place each ice cream ball into a wire frying basket or slotted spoon. Fry one or two of the balls at a time for 10 to 15 seconds, until the coating is a golden brown color. Drain on paper towels.

Serve immediately. Garnish with whipped topping, drizzled honey and maraschino a cherry on top.

=> Easy Homemade Ice Cream Recipe: Homemade Vanilla Ice Cream Recipe

This is an extremely light and simple ice cream recipe to make that is homemade and tastes really good considering there's only 3 ingredients. You can spice it up by adding crushed chocolate sandwich cookies or any kind of fruit.

8 cups milk

2 cups white sugar

1 tablespoon vanilla extract

Directions

In a freezer canister or ice cream maker, combine the milk, sugar and vanilla. Freeze according to manufacturers directions.

Note: For a richer tasting ice cream, add 1 can of evaporated milk and use 2 tablespoons of vanilla extract.

=> Homemade Ice Cream Recipe: French Vanilla Ice Cream Recipe

French vanilla ice cream is richer tasting than regular vanilla ice cream. This recipe will have you craving more of that smooth, creamy vanilla flavor.

1/2 cup sugar

1/4 teaspoon salt

1 cup milk

3 egg yolks, beaten

1 tablespoon vanilla

2 cups whipping cream, chilled

Directions

In a saucepan or double boiler, mix the sugar, salt, milk and egg yolks. Cook over medium heat, continuously stirring until bubbles appear around the edge of the pan.

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Vegetable Chicken Egg Rolls recipe

Vegetables and chicken are some of the most versatile foods you can serve your family. Both are affordable options when using a family or even a large crowd of people at social events. If you are looking to serve a tasty and healthy dish, consider this recipe for chicken with vegetable spring rolls recipe.

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The adjustment is easy chicken recipes

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You can use this recipe exactly how you can customize many otherRecipes. For example, if you need to do more, just double the recipe. If you need less easy to share the recipe to suit your needs. Maybe you want to make a meal of it or you might want to serve this delicious vegetable egg rolls as party finger food.

Recipe vegetable chicken egg rolls

What you need

24 spring roll skins Vegetable oil for frying 1 cup chopped mushrooms 2 boneless chicken, dicedTits 2 cloves garlic, minced 2 tablespoons vegetable oil 2 cans drained 16 oz bean sprouts 4 cups spinach leaves 1 cup green onions, thinly sliced 1 cup bamboo shoots, thinly sliced 4 tablespoons soy sauce 4 teaspoons cornstarch 2 teaspoons grated ginger 2 teaspoons sugar ½ teaspoon salt

How to get it

This chicken filling vegetable, wash, drain and chop the mushrooms so that, discarding the stems. Place in a bowl and set aside until readyneeded.

Chop the chicken breasts into one inch cubes half a bite. 2 tablespoons oil in a pan, stir to heat and then add the meat and garlic. Saute for 2 to 3 minutes.

Add the bean sprouts, spinach, green onions and bamboo shoots, then fry for 3 or 4 minutes.

Mix cornstarch and soy sauce and then add the ginger, sugar and salt.

Put this mixture into the chicken mixture and stir to prevent sticking together while stirring. Remove from heat and, Cool to the touch.

Preheat the vegetable oil for frying in a large skillet saute, 365 degrees centigrade to prepare this dish.

After cooling the chicken filling, which will be the design of each spring roll skin with one point himself. Spoon ¼ cup filling just below the mean skin and diagonally through the skin.

Then fold the bottom point of your skin with you about the chicken and vegetable filling. Insert the point underFilling and then fold the corners over, as if the form the form of an envelope.

Roll the egg rolls and then placed on the side of fry until done.

After reaching 365 degrees add spring rolls slowly into the hot oil and fry 2-3 minutes or until golden in color.

Drain on paper towels before serving the dish.

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