Baskin Robbins' Ice Cream Cake Recipe

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Servings: 12
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Ingredients

Cost per serving $0.38 view details
  • 1 box praline ice cream - (1/2 gallon)
  • 4 c. vanilla ice cream - (2 pints)
  • 1 ct white frosting - (12 ounce)
  • Colored frosting (optional)
  • 1 box white cake mix
  • 1 1/4 c. water
  • 1/3 c. vegetable oil
  • 3 x egg whites

Directions

  1. Make your cake following the directions on the box. If you are making the white cake you will likely blend the cake mix with water, oil and 3 Large eggs. Pour the batter into a greased 9- by 13-inch baking pan and bake at 350 degrees for 30 to 35 min. When cake is done, let it cold to room temperature.
  2. When the cake has cooled, slice it in half and place each half on a wax-paper covered cookie sheet, or possibly a platter or possibly tray which will fit into your freezer.
  3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream through the middle, box and all, so which you have two 2-inch thick sheets of ice cream. Peel the cardboard off the ice cream and lay a half upon each of cakes. Slice the edges of the cake all the way around so which the cake is the same size as the ice cream on top. Work quickly so which the ice cream doesn't heat. When both cakes have been trimmed, place them into the freezer for an hour or possibly two.
  4. When you are ready to frost the cake, take the two pints (4 c.) of vanilla ice cream out of the freezer for 20 to 30 min to soften. Stir the ice cream so which it is smooth, like frosting. Use a frosting knife or possibly spatula to coat each cake with about 2 c. of ice cream. Cover the entire surface thoroughly so which you can't see any of the cake. Pop the cakes into the freezer for an hour or possibly so to set up.
  5. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting to decorate all around the top edge of the cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add in inspired artistic flair and writing on the cake, as needed. Cover the cakes and keep them in your freezer till party time.
  6. When you are ready to serve the cakes, leave them out for 10 to 15 min before slicing. Cut the cakes with a sharp knife which has been held under warm water.
  7. This recipe yields 2 cakes (approximately 10 servings each).
  8. NOTES : Tidbits - You may wish to use another flavor cake mix such as chocolate or possibly devil's food for this dessert - even low-fat cake mix works. It's up to you. Just follow the directions on the box for making the cake in a 9- by 13-inch baking pan. You can also use any flavor of ice cream. Just be sure to get it in a box.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 129g
Recipe makes 12 servings
Calories 362  
Calories from Fat 144 40%
Total Fat 16.26g 20%
Saturated Fat 4.3g 17%
Trans Fat 0.16g  
Cholesterol 21mg 7%
Sodium 359mg 15%
Potassium 130mg 4%
Total Carbs 50.76g 14%
Dietary Fiber 0.9g 3%
Sugars 12.76g 9%
Protein 3.85g 6%
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