Ice cream cake recipe good?

Is this a good idea for a Carvel ice cream cake replica? Have two 9'' (inch) pans fill one with chocolate with oreo cookie crumbs ontop and vanella ice cream in another 9'' pan and then freeze them and stack them and put frosting on and whatever design? Would that work? or does anyone know the actual recipe?Ice cream cake recipe good?
Try these.4Freedom


Title: PRALINE ICE CREAM CAKE *


Categories: Cakes, Ice cream


Yield: 12 Servings


------------------------------------CAKE鈥?br>

1/2 c Butter


1 pt Vanilla ice cream; softened


2 Eggs


1 1/2 c Flour


2/3 c Sugar


1 tb Baking powder


1/2 ts Salt


1 c Graham cracker crumbs





----------------------------------TOPPIN鈥?br>

1/2 c Sour cream


1 c Caramel ice cream topping


1/2 c Pecans; chopped





Preheat oven to 350~. Melt butter in 3 quart saucepan; remove from heat. Add ice cream, eggs, flour, sugar, baking powder, salt and graham cracker crumbs. Mix until smooth. Pour into a greased 13x9鈥?pan. Bake at 350~ for 30-35 minutes. Combine sour cream and caramel topping; pour over warm cake. Sprinkle top with chopped pecans. Cool; cut into squares. May be served


with ice cream or whipped cream. This cake is very rich.


----------------------------------------鈥?br>

Oreo Ice Cream Cake





Recipe By :


Serving Size : 1 Preparation Time :0:00


Categories : Cakes Dessert





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


Double stuffed Oreo Cookies


Vanilla ice cream


Hershey's chocolate sauce


Cool Whip





Layer in a buttered 13x9 inch glass pan approximately 1/2 package smashed Oreo cookies. Cover with softened vanilla ice cream. Drizzle with chocolate sauce Add Cool Whip layer. Drizzle again with chocolate sauce on top. Freeze. Remove from freezer a few minutes before serving


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Coffee Almond Ice-Cream Cake With Dark Chocolate Sauce





Recipe By :


Serving Size : 1 Preparation Time :0:00


Categories : Cakes Import





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 1/2 cup chocolate wafer crumbs (about 30 wafers)


1/2 stick (1/4 cup) unsalted butter -- melted


1 1/2 pint coffee ice cream


1 1/2 cup well chilled heavy cream


1 teaspoon vanilla


1 1/2 crushed amaretti (italian almond -- available


at


-- macaroons -- specialty


food shops and some super markets)


1/2 cup sliced blanched almonds -- toasted lightly


dark chocolate sauce:


1 1/2 cup heavy cream


2/3 cups firmly packed dark brown sugar


4 ounces bittersweet chocolate -- chopped


3 ounces unsweetened chocolate -- chopped


1/2 stick (1/4 cup) unsalted butter -- softened


3 tablespoons amaretto -- or to taste , (up


-- to 4)





In a bowl with a fork stir together the crumbs and the butter until


the mixture is combined well, pat the mixture onto the bottom and 1


inch up the side of a lightly oiled 8-inch springform pan, 2 1/2


inches deep, and freeze the crust for 30 minutes, or until it is firm.


Spread the ice cream, softened, evenly on the crust and return the pan


to the freezer for 30 minutes, or until the ice cream is firm. In a


bowl with an electric mixer beat the cream with the vanilla until it


holds stiff peaks, fold in the amaretti thoroughly, and spread the


mixture over the ice cream. Smooth the top of the cake, sprinkle it


with the almonds, and freeze the cake for 30 to 45 minutes, or until


the top is firm. Freeze the cake, covered with plastic wrap and foil,


for at least 4 hours or overnight.





For the sauce: In a small heavy saucepan combine the cream and the


brown sugar, bring the mixture to a boil over moderately high heat,


whisking occasionally, and whisk it until the brown sugar is


dissolved. Remove the pan from the heat, add the bittersweet chocolate


and the unsweetened chocolate, and whisk the mixture until the


chocolate is melted. Whisk in the butter and the Amaretto until the


sauce is smooth and let the sauce cool slightly. The chocolate sauce


may be made 1 week in advance and kept covered and chilled. Reheat the


chocolate sauce over very low heat, stirring occasionally, until it is


warmed.





Just before serving wrap a warm dampened kitchen towel around the side


of the pan, remove the side, and transfer the cake to a serving plate.


Cut the cake into wedges with a knife dipped in hot water and serve it


with the chocolate sauce.





Yield: 10 servings with 3 cups sauce