Read Online 30 Delicious Ice Cream Cake Recipes by Lori Burke - Free Book Online Page A
Authors: Lori Burke
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super-premium products.
Finally, if you’ve ever had gelato you know how creamy and intense it is. It tastes as good as any super-premium ice cream. However, because gelato has a greater proportion of whole milk to cream it only contains 3% to 8% butterfat. And the slower churning process results in less air. Together this creates a dense, creamy and delicious ice cream.
Do you have to use premium or super-premium ice cream in an ice cream cake? The answer is a resounding “No!” You can use regular ice cream, light ice cream, reduced fat ice cream, gelato or sorbet. With ice cream cakes you’re only limited by your imagination. Changing the type of ice cream simply gives you a different ice cream cake experience.
For the Health-Conscious
I know that many people are health-conscious and prefer to eat in a heart-healthy way. It’s possible to prepare a healthier ice cream cake. Here are some substitutions. It’s recommended that you experiment with these substitutions to see what works best and tastes best for you and your family.
Instead of premium or super-premium ice cream use regular ice cream, light ice cream, reduced fat ice cream, gelato or sorbet.
Use low-fat or reduced-fat whipped cream. You can also skip the whipped cream entirely.
Use low-fat or fat-free fudge, chocolate sauce or caramel sauce.
Use sugar-free chocolate chips.
Prepare ice cream cakes with real fruit fillings and fruit toppings.
If a cake mix calls for 3 large eggs use 4 egg whites instead. The fat content of eggs is primarily in the yolks.
Substitute applesauce or non-fat plain yogurt for the cooking oil in the cake mix.
Substitute 2% milk for whole milk in the cake mix.
Substitute Splenda® for sugar in the cake mix.
Use non-fat cooking sprays in the cake mix.
Baking Tips
These are just a few tips I’ve picked up after making quite a few ice cream cakes. As you make these cakes you’ll come up with your own tips and best practices.
Turn your freezer on the coldest temperature when preparing an ice cream cake. Your layers will freeze faster.
Have all of the necessary ingredients prepared in advance: fruit washed and chopped, nuts chopped, cookie crumbs prepared and so on.
Some premium and super-premium ice cream
When you’re working with an ice cream layer work as quickly as you can. Add the ice cream and any toppings, wrap tightly and return to the freezer.
You want the ice cream softened as you make the cake. But you don’t want it melted. If the ice cream gets too soft to work with, return it to the freezer to firm up.
If you’re making an ice cream cake that requires a baked cake, bake the cake a day ahead of time. Cool it completely, wrap it and refrigerate it.
Wrapping the layers in heavy duty plastic freezer wrap and tin foil during the preparation phase protects the cake from picking up any unwanted freezer odors. If you plan to freeze the cake for a longer period of time, secure wrapping will help avoid freezer burn.
Make sure each layer of ice cream is frozen and set well before adding the next layer in the recipe.
When you’re ready to serve the cake, chill the serving platter.
Black Forest Ice Cream Cake
Servings: 12
Ingredients
1 quart premium or super-premium or super-premium Black Cherry ice cream, softened
1 3/4 cups All-purpose flour
1 teaspoon Baking powder
2 teaspoons Baking soda
1 teaspoon Salt
2 cups Granulated sugar
3/4 cup Hershey's cocoa
1 cup Buttermilk
1 1/2 cups Cherry pie filling
1 pint fresh Cherries, stemmed and pitted.
1 cup Strong black coffee
2 Eggs
1 jar Hot fudge topping (16 ounces)
1 teaspoon Vanilla extract
1/2 cup Vegetable oil
3 cups Whipped cream
Directions
Line a 9 inch round baking pan with plastic wrap, allowing some wrap to overhang the top of the pan.
Scoop the Black Cherry ice cream into the pan and press it in firmly.
Cover the pan with heavy duty plastic
Finally, if you’ve ever had gelato you know how creamy and intense it is. It tastes as good as any super-premium ice cream. However, because gelato has a greater proportion of whole milk to cream it only contains 3% to 8% butterfat. And the slower churning process results in less air. Together this creates a dense, creamy and delicious ice cream.
Do you have to use premium or super-premium ice cream in an ice cream cake? The answer is a resounding “No!” You can use regular ice cream, light ice cream, reduced fat ice cream, gelato or sorbet. With ice cream cakes you’re only limited by your imagination. Changing the type of ice cream simply gives you a different ice cream cake experience.
For the Health-Conscious
I know that many people are health-conscious and prefer to eat in a heart-healthy way. It’s possible to prepare a healthier ice cream cake. Here are some substitutions. It’s recommended that you experiment with these substitutions to see what works best and tastes best for you and your family.
Instead of premium or super-premium ice cream use regular ice cream, light ice cream, reduced fat ice cream, gelato or sorbet.
Use low-fat or reduced-fat whipped cream. You can also skip the whipped cream entirely.
Use low-fat or fat-free fudge, chocolate sauce or caramel sauce.
Use sugar-free chocolate chips.
Prepare ice cream cakes with real fruit fillings and fruit toppings.
If a cake mix calls for 3 large eggs use 4 egg whites instead. The fat content of eggs is primarily in the yolks.
Substitute applesauce or non-fat plain yogurt for the cooking oil in the cake mix.
Substitute 2% milk for whole milk in the cake mix.
Substitute Splenda® for sugar in the cake mix.
Use non-fat cooking sprays in the cake mix.
Baking Tips
These are just a few tips I’ve picked up after making quite a few ice cream cakes. As you make these cakes you’ll come up with your own tips and best practices.
Turn your freezer on the coldest temperature when preparing an ice cream cake. Your layers will freeze faster.
Have all of the necessary ingredients prepared in advance: fruit washed and chopped, nuts chopped, cookie crumbs prepared and so on.
Some premium and super-premium ice cream
When you’re working with an ice cream layer work as quickly as you can. Add the ice cream and any toppings, wrap tightly and return to the freezer.
You want the ice cream softened as you make the cake. But you don’t want it melted. If the ice cream gets too soft to work with, return it to the freezer to firm up.
If you’re making an ice cream cake that requires a baked cake, bake the cake a day ahead of time. Cool it completely, wrap it and refrigerate it.
Wrapping the layers in heavy duty plastic freezer wrap and tin foil during the preparation phase protects the cake from picking up any unwanted freezer odors. If you plan to freeze the cake for a longer period of time, secure wrapping will help avoid freezer burn.
Make sure each layer of ice cream is frozen and set well before adding the next layer in the recipe.
When you’re ready to serve the cake, chill the serving platter.
Black Forest Ice Cream Cake
Servings: 12
Ingredients
1 quart premium or super-premium or super-premium Black Cherry ice cream, softened
1 3/4 cups All-purpose flour
1 teaspoon Baking powder
2 teaspoons Baking soda
1 teaspoon Salt
2 cups Granulated sugar
3/4 cup Hershey's cocoa
1 cup Buttermilk
1 1/2 cups Cherry pie filling
1 pint fresh Cherries, stemmed and pitted.
1 cup Strong black coffee
2 Eggs
1 jar Hot fudge topping (16 ounces)
1 teaspoon Vanilla extract
1/2 cup Vegetable oil
3 cups Whipped cream
Directions
Line a 9 inch round baking pan with plastic wrap, allowing some wrap to overhang the top of the pan.
Scoop the Black Cherry ice cream into the pan and press it in firmly.
Cover the pan with heavy duty plastic
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