Dessert - Chocolate Wafer Cookie Ice Cream Cake recipes

Sugar Wafer Neapolitan Ice Cream Cake

Ice cream cone, who? There's crunchy wafer cookie and ice cream in every bite of this frozen chocolate, strawberry and vanilla cake.
Provided by: Food Network Kitchen
Total time: 510 minutes
Cook time: 30 minutes
Yields: 8 servings
Number of ingredients: 7

Ingredients:

• 3 pints vanilla, chocolate or strawberry ice cream, softened
• Four 2.75-ounce packages chocolate wafer cookies
• Three 2.75-ounce packages vanilla wafer cookies
• Two 2.75-ounce packages strawberry wafer cookies
• 1 1/2 cups heavy cream
• 1/4 cup sugar
• Pink, white and brown sprinkles, for decorating

How to cook:

1. Line the inside of an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang of wrap.
2. Spread 1 pint of ice cream across the bottom of the prepared pan. Line the edge of the pan with a single layer of upright chocolate wafer cookies, pressing them all the way to the bottom so they sit firmly in the ice cream. Repeat with another circle of chocolate wafer cookies nestled against the first row. Arrange 2 circles of vanilla wafer cookies followed by 2 circles of strawberry wafer cookies. Fill the center hole with 2 to 3 strawberry wafer cookies.
3. Spread the remaining ice cream over the top, tapping the pan on the counter lightly to makes sure the ice cream fills all the nooks and crannies (the ice cream should be quite soft--almost melted is okay). Pull the plastic wrap up and over to cover the top and freeze at least overnight and up to 2 weeks.
4. When ready to serve, remove the cake from the freezer and let sit for 10 minutes to make unmolding easier. Beat the cream with the sugar until stiff peaks form. Put 1 cup of the whipped cream in a pastry bag fitted with a medium star tip.
5. Unwrap and invert the cake onto a serving dish. Frost with the remaining whipped cream, then use the whipped cream in the pastry bag to pipe stars on top and around the bottom of the cake. Decorate with the sprinkles.

Notes: Chocolate Peanut Butter Icebox Cake, You simply layer store-bought chocolate wafers with peanut butter-flavored whipped cream in a loaf pan and then chill the dessert overnight.

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Chocolate Wafer Cookie Ice Cream Cake

Having a birthday in August? Or just a get-together? Don’t bake! Make this chocolate wafer cookie ice cream cake; it is my son Chris’ favorite. Serves 10-12
Provided by: Ciao Italia
Yields: 0 servings
Number of ingredients: 6

Ingredients:

• 9 Line axinch pan with aluminum foil with an overhang ofinches.
• 3 boxes Nabisco Chocolate Cookie wafers
• 1/2 gallon of your favorite ice cream flavor, softened
• Whipped cream
• Fresh whole strawberries for garnish
• INGREDIENTS

How to cook:

1. Line the bottom of the pan with a layer of the cookies, breaking a few to fit into the edges if necessary.
2. Spread a layer of ice cream over the cookies.
3. Repeat making two more layers or however many your pan will accommodate, ending with a top layer of cookies. Cover the pan tightly with aluminum foil and freeze until needed.
4. 15 minutes before serving remove the cake from the freezer. Whip the cream. Grab the overhanging foil on the sides of the pan and lift out the ice cream cake. Place it on a serving platter. Decorate the top with whipped cream and place the strawberries randomly on top to make a design.
5. Cut into squares with a sharp knife and serve.

Notes: Famous Chocolate Wafer Cake (Zebra Cake) Easy, Combine whipped cream and vanilla in a glass bowl. Beat with mixer until stiff peaks form. Spread just a tsp. of whipped cream onto each wafer. Stack wafers

Mint and Chocolate Ice Cream Cake

This ganache-covered cake is great with mint or mint chip ice cream.
Provided by: Food Network Kitchen
Total time: 300 minutes
Cook time: 30 minutes
Yields: 8 servings
Number of ingredients: 7

Ingredients:

• 6 tablespoons unsalted butter, melted, plus more for buttering the pan
• 9 ounces chocolate wafer cookies, crushed
• 4 cups chocolate ice cream (1 quart), softened
• 4 cups mint or mint chip ice cream (1 quart), softened
• 8 ounces bittersweet chocolate, chopped
• 3/4 cup heavy cream
• 1/4 cup crushed mint chocolate wafer cookies

How to cook:

1. Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan and line the bottom with parchment.
2. Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes, let cool completely before using.
3. Scoop the chocolate and mint ice creams onto the cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
4. Unmold the cake by running a knife around the edge, then unhinge the spring-form and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more (so the cookie layer is on the bottom). Keep in the freezer until ready to frost.
5. Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
6. Frost the top and sides of the cake with the ganache and top with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
7. Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

Notes: Chocolate Wafer Cookie Ice Cream Cake, Having a birthday in August? Or just a get-together? Don't bake! Make this chocolate wafer cookie ice cream cake; it is my son Chris' favorite.