Ice Cream Cake--but not like you think!

As of right now my little Pie a la Apple is just shy of 6,000 views!

Holy Cow!

I just had to share that little bit of information with you because it's just mind blowing to me.






 But, that's not why you are here.

Today, I've got an ice cream cake for you guys. 


And not the kind you are used to. 
We're going to bake this one!

Not long ago I made Ice Cream Bread and we all really liked it but it doesn't compare to this cake.

This cake is so moist. 

So, moist it is almost wet.

It's simple, only uses a few ingredients, and there are boo koo's of options.


This cake uses a cake mix. I know a lot of you may not be to keen on that.  My first choice usually isn't a cake mix either. There is just something about a cake made from scratch. I'm with ya...but this cake is worth the exception.


I suggest using an ice cream rich in flavor.  I made the cake using Cotton Candy flavored ice cream and a white cake mix.  It just didn't have the flavor that the other two did.
 It was however, a very pretty light purple!

The below photo is made with white chocolate macadamia nut ice cream and a white cake mix. I also threw in a cup of white chocolate chips and 1 cup of macadamia nuts too.

And here we have one made with red velvet ice cream and a red velvet cake mix!

Let's Get Started:

Ice Cream Cake

recipe from Omnomicon

1 box cake mix (any flavor)

1 pint ice cream (any flavor)-softened

3 eggs

1 cup water

nuts, chocolate chips, or fruit

Preheat oven to 350 degrees F

Grease 9 x 13 pan or bunt pan very well

Mix all four ingredients for 4 minutes (yes 4 whole minutes).

Pour into prepared pan and bake for 45 minutes.

Allow to cool before adding any frosting (optional).

  I used a powdered sugar/milk glaze. You can frost with whatever icing or glaze you'd like. Powdered sugar is a great option too!

Print Recipe Here

No Churn Blueberries and Cream Ice Cream

Maybe I've been under a rock or something but I had no idea that you could make ice cream without an ice cream machine!  And it is so rich and so good!

I found this wonderful recipe on a website a few days ago.  I copied and pasted it to a recipe folder on my computer desktop but did not save the site.  So I apologize for not being about to give credit for the genius inspiration behind this recipe.  I of course, made a few changes to it because that's what I do.

I used blueberry syrup found near the pancake syrup if you don't want to make your own syrup.

 

Let's Get Started:

No Churn Blueberries and Cream Ice Cream

1 (8 ounce) box of cream cheese

1 can (14oz) sweetened condensed milk

1 tablespoon vanilla extract

2 1/2 cups whipping cream, cold

3/4 cup blueberry syrup

In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Just kind of drizzle it in slowly. Stir in vanilla extract and heavy cream. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.

Spread half into an 8×8 inch, square baking dish. Drizzle half of the blueberry syrup over the cream mixture. Top with remaining cream mixture, spreading evenly. Drizzle with the rest of the blueberry syrup. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze overnight.

 

*Allow to sit out for 10-15 minutes before serving.

*Run spoon under hot water for a few seconds to help it move through ice cream.

*This is best eaten within one week.

Print Here