When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream

Print This Delicious and Healthy Basic Ice Cream Cake Recipe

Basic Ice Cream Cake Recipe

All my basic food groups are right here, cookies, candy and ice cream. Oh Yeah! Enjoy all in one ice cream cake dessert.

15 Chocolate creme-filled sandwich cookies
3 Tablespoons Butter or margarine
2 Favorite candy bars
2 quarts Flavored ice cream (your choice)
12 ounces Frozen whipped topping, thawed

Multicolored sprinkles or small candy decorations.

Oven Temp ~
Baking Time ~
Pan Type ~ Springform cake pan
On a cutting board, finely chop the cookies, 2 or 3 at a time. Place butter in small microwave safe bowl. Microwave on HIGH 30 seconds or until melted. Mix in the cookie crumbs. Press crumb mixture onto bottom of a springform pan cake pan. Freeze for 15 minutes.
Cut basic candy bars into 4-5 pieces; wrap in plastic wrap and freeze for 10 minutes. Chop candy into small pieces.

Cut ice cream container apart to expose block of ice cream. Cut half of ice cream into 1-inch-thick slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into a smooth basic layer. Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as first layer. Smooth top with spreader. Cover basic ice cream cake with aluminum foil. Freeze 3 hours or overnight.

Attach open star tip to a decorator tube. Fill tube with whipped topping and set aside. Run knife around edge of basic ice cream cake. Release collar from pan. Lightly frost top and side of ice cream cake with remaining whipped topping. Decorate with whipped topping using decorator. Top with basic sprinkles. Freeze 1 hour or overnight. Once whipped topping is frozen, lightly cover cake with plastic wrap.

To serve, cut Basic Ice Cream Cake into wedges. (If cake was frozen overnight, place into refrigerator 10 minutes before slicing.)

Recipe Yield: 12 basic servings
12 Servings
Nutrition facts:
Serving Size 262 g
Calories 333
Calories from Fat 196
Total Fat 21.7g 33%
Saturated Fat 13.0g 65%
Cholesterol 72mg 24%
Sodium 154mg 6%
Total Carbohydrates 31.7g 11%
Dietary Fiber 0.8g 3%
Sugars 27.1g
Protein 5.0g
Vitamin A 14% • Vitamin C 1% • Calcium 16% • Iron 1%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!