Spread a layer of ice cream topping over the first layer. Freeze the cake for another 30 minutes. Finish the cake by spreading the second flavor of ice cream over the layer of topping. Freeze for at ...

DIRECTIONS. 1. Prepare two 9-inch round cake pans with parchment in the bottom and/or a good coating of butter and a dusting of flour. 2. Set some water on to boil.

Make the cake . Preheat oven to 350°F. Lightly coat a 8.5- x 4.5-inch loaf pan with cooking spray. Whisk together flour, baking powder, and salt in a medium bowl.

Freeze until ice cream is firm, at least 60 minutes. Repeat this process twice more, then cover with plastic and freeze at least 6 hours. Remove ice cream cake from freezer.

Today: Break away from the freezer aisle, and start making ice cream cake with whatever flavors you fancy. Do I want a kiddie size or a small?” Choosing an ice cream flavor, at times, weighs as ...

Informed by the colors of an acai bowl, the decadence of a layered cake, and of course the bursting-with-protein ice cream, each slice clocks in at around 100 calories. So you're essentially ...