Baked Alaska with Strawberry Ice Cream
Rainbow Ice Cream Cake
Praline Ice Cream Cake
Lemonade Cake



Request From: "Judy Bolton"
My husband has informed me that he would like an ice cream cake for his
birthday this month. I have never made one, and would like some recipes
and any advice/tips, please. We both like the kinds that are almost
entirely ice cream with crunchy bits in it, as well as some frosting.
Otherwise, I am entirely open to ideas!

Thanks so much!

why not try this: You can even use a simple pound cake if desired

Baked Alaska with Strawberry Ice Cream
Recipe courtesy Paula Deen


Red Velvet Pound Cake:
1 cup butter, room temperature
1/2 cup vegetable shortening
3 cups granulated sugar
7 eggs
1 (1-ounce) bottle red food coloring
2 teaspoons vanilla extract
3 cups cake flour
1/4 teaspoon salt
1 cup milk
Meringue:
6 egg whites
1/2 teaspoon cream of tartar
1/2 cups sugar
Assembly:
1 gallon strawberry ice cream
Red velvet cake
Meringue


Preheat the oven to 350 degrees F.
Grease and flour a 10-inch tube pan. Using a mixing bowl, combine the
butter, shortening, and sugar and cream until light and fluffy. Add the
eggs 1 at a time, beating well after each addition. Add in the food
coloring and vanilla. Combine the flour and salt, and add to the creamed
mixture alternating with the milk, beating well. Pour the batter into
the prepared baking pan and bake for 1 hour and 20 minutes, or until
toothpick comes out clean. Cool the cake in the pan for 10 minutes, then
turn it out onto a cooling rack.
Preheat the broiler.
To make the meringue, place egg whites and cream of tartar into a mixing
bowl. Beat until soft peaks form. Gradually add the sugar and beat until
stiff and set aside.
To assemble the Baked Alaska you have to work quickly. Slice the cake
into 1/2-inch thick slices. Spread top of 1/2 of the cake slices with
about 1 cup strawberry ice cream. Top with the remaining half of the
cake slices. Place on a sheet pan. Spread meringue on all sides and form
peaks using a knife. Broil until the meringue is light brown. Be careful
not to burn peaks.


Rainbow Ice Cream Cake

Crust:
1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine,
melted
1/4 cup finely chopped
sugar-coated chocolate
candies

Filling:
1/2 gal. vanilla ice cream
green, red and yellow food
coloring
4 tsp. grated orange rind or
3/4 tsp. orange extract
3/4 cup chopped sugar-coated
chocolate candies (frozen)

For crust, combine crumbs, sugar and butter; mix well.
Press onto bottom of 8 or 9-inch spring-form pan. Sprinkle 1/4
cup chopped candies over crust. Bake at 350 degrees for 10
minutes.
Cool thoroughly, freeze.
For filling, divide ice cream into thirds; return 2
portions to freezer until ready to use. Combine 1/3 portion
ice cream and 10 drops green food coloring in large bowl; mix
well. Spoon over crust, freeze about 30 minutes or until firm.
Combine 1/3 portion ice cream, 7 drops red food coloring and 14
drops yellow food coloring; mix well. Add orange rind and 3/4
cup chopped candies; mix well. Spoon over green layer, freeze
about 30 minutes or until firm. Combine 1/3 portion ice cream
and 10 drops yellow food coloring; mix well. Spoon over orange
layer. Cover securely with foil; freeze overnight.
Remove from freezer 5 to 10 minutes before serving.
Remove rim from spring-form pan. Cut into wedges to serve.
Makes 1 (9-inch) ice cream cake.



Praline Ice Cream Cake

1/2 cup butter
1 pt. vanilla ice cream, softened
2 eggs
1 1/2 cup flour
2/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 cup graham cracker crumbs
1/2 cup sour cream
1 cup caramel ice cream topping
1/2 cup chopped pecans

Melt butter in 3 quart saucepan; remove from heat. Add
ice cream, eggs, flour, sugar, baking powder, salt and graham
cracker crumbs; mix until smooth. Pour into greased 13 x9-inch pan. Bake
at 350 degrees for 30 to 35 minutes. Combine sour cream and ice cream
topping; pour over warm cake. Top with pecans. Cool. Cut into squares.
May be served with ice cream or sweetened whipped cream.


Lemonade Cake

1 (18.5 ounce) package yellow cake mix
1 quart vanilla ice cream
6 drops red food coloring
1 (6 ounce) can lemonade concentrate, thawed
2 cups heavy whipping cream
2 tablespoons white sugar

Prepare cake mix according to package
directions for two 9 inch round cake pans. Cool.
Stir ice cream to soften, stir in food
coloring and 1/2 cup of the lemonade concentrate.
Spread ice cream mixture evenly in a foil
lined 9 x 1 1/2 inch round cake pan. Freeze until firm about 2 to 3
hours. Arrange one cake layer on a serving plate, top
with ice cream layer then top with second layer of cake. Put assembled
cake back into the freezer.
To Make Frosting: Beat the whipping cream with
the remaining lemonade and sugar until fluffy and peaks form. Frost
sides and top of cake with whipped cream mixture. Return cake to freezer
for at least one hour before serving.

from me to you

Linda in Tennessee


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