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Chocolate Ooey Gooey Cake


  • 1 box (15.25 ounces) chocolate cake mix
  • 3 large eggs, one egg for bottom cake layer, then two eggs for filling layer, room temperature
  • 1 cup (2 sticks / 227 g) unsalted butter, melted, divided
  • 1 package (8 ounces) cream cheese, softened
  • ¼ cup (31 g) unsweetened cocoa powder
  • 16 ounces confectioners’ sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Grease a 9×3-inch round cake pan; then, line the pan with parchment paper. (You could also use GOOP*, a homemade pan release.)
  2. In a large bowl, combine the cake mix, 1 egg (reserving the other 2 eggs for later), and 1 stick of melted butter. Stir until well blended.
  3. Pour the mixture into the prepared pan, gently patting it down, and set aside.
  4. In the bowl of a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
  5. Reducing the mixer to low speed, add the confectioners’ sugar. Slowly add the remaining stick of melted butter. Add vanilla and continue to beat the mixture until smooth.
  6. Pour the filling into the pan, over the cake mixture. Bake for 40-50 minutes, being careful not to overbake the cake. The center should still be a little gooey when finished baking.
  7. Let the cake partially cool on a wire rack before cutting and serving.
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easy no-churn lemon ice cream cake


  • 150gm Lemon Tennis biscuits
  • 75gm butter, melted
  • 500ml whipping cream
  • 2 tins condensed milk
  • Finely grated zest of one lemon
  • ¼ cup freshly squeezed lemon juice (about 2 lemons)


  1. Break the Tennis biscuits into crumbs by hand or by using a food processor (be careful not to grind this up too finely) Mix in the melted butter until well combined. Remove 2 tablespoons of the crumb mix and set aside.
  2. Line a 23cm spring-form cake tin with baking paper and cut the sidepieces so they protrude above the tin. This will ensure that the mix has a larger space to fit (alternatively you could use a slightly bigger tin). The paper forms a collar around the ice cream cake to contain it.
  3. Press the remainder of the crumb mix into the base of the cake tin to evenly cover the surface. Press down with the bottom of a glass to ensue that it is compacted.
  4. Whip the cream to soft peak stage using an electric beater. Add the condensed milk, lemon zest and lemon juice and beat until well combined.
  5. Decant this into the lined cake tin and sprinkle the 2 tablespoons of biscuit crumbs on the top as garnish. Freeze until solid.
  6. Remove from the freezer about 5 – 10 minutes before you want to serve so that it will be easier to cut.
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Cake Batter Fudge Brownie Ice Cream Cake


  • 18.4 oz box brownie mix (or similar size), plus ingredients listed on box
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 3/4 cup dry funfetti cake mix, toasted
  • 8 oz Cool Whip
  • 5 tbsp sprinkles
  • 1/2 cup + 4 tbsp hot fudge sauce


Make the Brownies

  1. Make brownie batter according to instructions on back of box.
  2. Grease two 8-inch pans (preferably springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.
  3. When brownies are done baking, allow to completely cool.

Make the Cake Batter Ice Cream

  1. Once the cake has cooled, make the ice cream. Beat cream cheese until smooth.
  2. Add sugar, milk and cake mix to cream cheese and mix until completely combined. Mixture will be thick and sticky.
  3. Fold in the cool whip and sprinkles. Mixture will be thick.

Assemble the Cake

  1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
  2. Put the first brownie layer in the bottom of your pan.
  3. Spread 1/4 cup of hot fudge sauce on top of the brownie.
  4. Add half of the ice cream and spread into an even layer.
  5. Drizzle 2 tbsp of hot fudge over ice cream and gently work it into the ice cream to create a little of a swirl.
  6. Add second brownie to the pan.
  7. Spread 1/4 cup of hot fudge sauce on top of the brownie.
  8. Top with remaining ice cream.
  9. Add remaining 2 tbsp of hot fudge and gently work it into the ice cream to create a little swirl.
  10. Allow ice cream cake to freeze completely, 6-8 hours.
  11. When frozen, remove from springform pan and remove parchment paper from sides.
  12. Drizzle with additional hot fudge sauce and top with whipped cream and sprinkles.


  • Makes 12-14 servings.
  • To Store: Keep this cake frozen in an airtight container for up to 2 weeks. Let it sit at room temperature for 15 minutes before you slice it. This allows the brownies to soften up a bit, making it easier to cut through.
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Kit Kat Bar Ice-Cream Cake


  • 1½ quarts vanilla ice cream, softened at room temperature for 5 to 10 minutes
  • 24 snack-size KIT KAT bars, unwrapped
  • Two 7.25-ounce bottles Chocolate Shell Topping


1. Line a 9-by-5-inch loaf pan with plastic wrap. Use at least two pieces, one to cover it lengthwise and one to cover it widthwise. Allow at least an inch of excess to hang over the sides.

2. BUILD THE ICE-CREAM CAKE: You’ll build the cake upside down, so what you put in the base of the pan will eventually be the top of the cake. Spoon a third of the ice cream into the pan and spread it into an even layer. Really pack the ice cream in; you don’t want any air pockets between the pan and the ice cream.

3. Press 8 Kit Kat bars into the ice cream in a line. If your pan won’t allow all four, break off 1 or 2 segments of the last Kit Kat bar so that it fits snugly.

4. Repeat the process with another third of the ice cream and another layer of 8 Kit Kat bars. Repeat once more, for a total of three layers of ice cream and three layers of Kit Kat bars, with the candy as the final layer. The pan should be full to the top edge.

5. FREEZE THE CAKE: Chill in the freezer for at least 1 hour 20 minutes or up to overnight.

6. Use the plastic wrap hanging over the edges to lift the cake out of the pan. It should come out easily if it’s thoroughly frozen. If you have trouble, return the pan to the freezer for another 30 minutes to 1 hour.

7. Once you’ve removed the cake from the pan, invert it onto a cooling rack set on a baking sheet and peel away the plastic wrap.

8. FINISH THE CAKE: Pour the Hershey’s Chocolate Shell Topping evenly over the cake. Start with the sides to make sure they’re totally covered and then glaze the top.

9. The cake can be sliced and served immediately or frozen up to one month until ready to serve.

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Ombré Ice-Cream Cake


  • 1 pint raspberry sorbet
  • 1 pint raspberry ice cream
  • 1 pint strawberry frozen yogurt
  • 1 pint strawberry ice cream
  • 1 pint vanilla ice cream
  • 4½ cups whipped topping or whipped cream


1. Place a 12-inch springform pan on a parchment-lined baking sheet.

2. Start with the darkest color of ice cream. Soften the ice cream at room temperature for about 5 minutes, then dump it into the springform pan. Using a spatula or spoon, spread the ice cream into an even layer in the base of the pan.

3. Spoon about 3/4 cup of the whipped topping onto the ice cream and spread it into an even layer. Place the pan in the freezer for 15 to 20 minutes or until the layer is firm to the touch.

4. Remove the pan from the freezer and repeat steps 2 and 3 with the next color of ice cream, one shade lighter: Soften the ice cream, spread it into an even layer on top of the first one, then add another ¾ cup whipped topping, spread it into an even layer and freeze until firm.

5. Repeat this process with the remaining pints of ice cream and whipped topping (reserve 1½ cups whipped topping for step 7), finishing with the lightest color of ice cream as the top layer. Freeze the cake until it’s very firm, at least 2 hours or up to overnight.

6. When the cake is very firm, remove the outside of the springform pan. It can help to let the cake sit at room temperature for 10 to 15 minutes to warm up a little, or you can dip the pan briefly in warm water.

7. When the cake is unmolded, frost it with the reserved 1½ cups whipped topping. Freeze the cake until ready to serve. Dip a knife into warm water before slicing.

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Red Velvet Ice-Cream Cake Recipe


Red Velvet Cake

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 3 tablespoons red liquid food coloring
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups whole buttermilk

Ice-Cream Layer

  • 5 cups vanilla ice cream


  • 1 1/2 tablespoons cold water
  • 1 teaspoon unflavored gelatin
  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract

Additional Ingredient

  • 2 cups fresh blueberries


  1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Place paper baking cups in 2 standard-size muffin cups, or grease and flour 2 (4-oz.) ramekins.
  2. Prepare the Red Velvet Cake: Beat butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.
  3. Whisk together flour, cocoa, baking powder, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fill muffin cups or ramekins three-fourths full. Divide remaining batter between prepared cake pans.
  4. Bake in preheated oven until a wooden pick inserted in the center comes out with moist crumbs, 15 to 16 minutes for cupcakes and 20 to 25 minutes for cake layers. Cool cake layers and cupcakes in pans on wire racks 15 minutes. Transfer cake layers and cupcakes from pans to wire racks, and cool completely, about30 minutes. Wrap cupcakes in plastic wrap, and freeze 2 hours.
  5. Prepare the Ice-Cream Layer: Line a 9-inch round cake pan with plastic wrap, allowing ends to extend over edge of pan to create handles. Remove cupcakes from freezer, and cut into 1⁄4-inch cubes. Place ice cream in a large bowl; beat at medium speed until soft but not melted. Gently fold cupcake cubes into ice cream. Spread ice cream into prepared pan. Cover and place pan in freezer until frozen, at least 3 hours or overnight.
  6. Prepare the Frosting: Place water in a small microwavable bowl, and sprinkle with gelatin; let stand 5 minutes. Microwave on HIGH until gelatin melts and mixture is smooth, about 10 seconds. Let stand5 minutes.
  7. Place cream, powdered sugar, and vanilla in a large bowl. Beat at medium-high speed until soft peaks form. With mixer on low, gradually add gelatin. Increase speed to high, and beat until stiff peaks form.
  8. Assemble the cake: Place 1 Red Velvet Cake layer on a platter or cake stand. Using plastic wrap handles, remove Ice-Cream Layer from pan and place on top of cake layer. Top with remaining cake layer. Spread Frosting over sides and top. Loosely cover with plastic wrap, and freeze at least 2 hours.
  9. Let stand at room temperature 20 minutes before serving. Top with blueberries, and serve immediately. Freeze any leftovers.
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Peach and Butter Pecan Ice Cream Icebox Cake


  • ¼ cup raw pecans1
  • ½ cups chilled heavy cream
  • 1 tsp. powdered sugar
  • 2/3 cup peach jam or preserves
  • ½ tsp. vanilla extractPinch of kosher salt
  • 30 Ritz crackers
  • ½ pint butter pecan ice cream, softened at room temperature until pliable


  1. Line a 9×5″ loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5–8 minutes. Let cool, then coarsely chop; set aside.
  2. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
  3. Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don’t worry if it’s a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
  4. To serve, using plastic overhang, unmold cake (if it’s hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices.
  5. Do ahead: Cake can be made 2 days ahead. Keep frozen.
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Baked Alaska



  • 2 c. chocolate ice cream, slightly softened
  • 6 c. strawberry ice cream, slightly softened
  • 6 c. vanilla ice cream, slightly softened


  • 1 box brownie mix.


  • 8 egg whites
  • 1/4 tsp. cream of tartar
  • 1 c. granulated sugar


  1. Step 1Spray a 3-quart bowl with cooking spray and line with plastic wrap. Add chocolate ice cream in a layer, then strawberry and vanilla ice creams. Cover loosely with plastic wrap and freeze until completely firm, at least 4 hours.
  2. Step 2Preheat oven to 350º. Grease a 8” round cake pan with cooking spray and line with parchment. Prepare brownie batter according to package instructions and bake until a toothpick inserted in the center comes out clean, 25 to 27 minutes.
  3. Step 3Let brownies cool completely, then remove ice cream bowl from freezer and place brownie on top. Cover with plastic wrap and return to freezer for one hour or until ready to serve.
  4. Step 4Make meringue: Using a hand mixer, beat egg whites and cream of tartar on medium-high speed, 2 minutes. Increase speed to high and add sugar in a slow steady stream. Continue beating until glossy peaks form, about 12 minutes.
  5. Step 5Unmold ice cream dome and cover completely with meringue, using the back of a spoon to make swirly peaks.
  6. Step 6Broil until golden, 2 minutes. (Or use a kitchen torch if you have.)
  7. Step 7Slice and serve immediately.
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Death By Chocolate Ice Cream Cake


  • Cooking spray, for pan
  • 1 box chocolate cake mix
  • 2 pt. Talenti Belgian Chocolate Gelato
  • 2 c. chocolate chips
  • 1 c. heavy cream
  • Chocolate jimmies, for garnish


  1. Preheat oven to 350° and line two 9” round cake pans with parchment paper. Grease with cooking spray. In a large bowl, prepare cake mix according to package instructions. Divide between pans and bake until a toothpick inserted into the middle comes out clean, about 20 minutes. Let cake cool completely. 
  2. Using a serrated knife, level the rounded top of each cake until flat. Place one cake in the bottom of an 8″ springform pan. Top with ice cream and smooth ice cream with an offset spatula until smooth. Top ice cream with second cake. 
  3. Freeze cake until ice cream has hardened, about 2 hours. 
  4. Meanwhile, make ganache: Put chocolate chips in a large heat-proof bowl. In a small saucepan over medium heat, bring heavy cream to simmer. Remove from heat and pour over chocolate chips. Let sit 2 minutes, then whisk until smooth. Let cool slightly. 
  5. Remove cake from springform pan and pour ganache over top of cake. Garnish with sprinkles and serve immediately. 
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Cinnamon Toast Crunch Ice Cream Cake


  • 6 c. Cinnamon Toast Crunch Cereal
  • 1/2 c. butter, melted
  • 1 gal. vanilla ice cream, softened
  • 1 13-16 oz. jar dulce de leche


  1. Make the crust: Place cereal in a food processor and pulse until you have fine crumbs. Alternatively, you can crush the cereal in a Ziploc bag with a rolling pin (or your hands). Add the melted butter and process (or stir) until combined. The texture should be similar to wet sand.
  2. Build the cake: Press half of the ground cereal-butter mixture into the bottom of an 8-inch springform pan. Spread half of the softened ice cream on top of the crust. Pour dulce de leche on top of the ice cream and carefully spread. Sprinkle the remaining crust on top of the dulce de leche and carefully press down on it with your hands.
  3. Spread the remaining softened ice cream on top of the second cinnamon toast crunch crust layer. Cover with plastic wrap and freeze until frozen, 6 hours or up to overnight.
  4. When ready to serve, carefully cut around the pan with a knife to loosen the cake from the springform sides. Remove the springform sides. Take off the plastic wrap and drizzle the top of the cake with dulce de leche. Decorate with more Cinnamon Toast Crunch.