Remember those long, carefree summer days, filled with sunshine, laughter, and the simple joy of a sweet treat? There’s one dessert that, with every bite, can transport you straight back to those ...

Cutting an ice cream cake isn't rocket science, but there are a few things you should know before you make your first slice. It's best to use a long, serrated knife to make your cuts, as the blade ...

Chocolate angel food cake is a great cake choice for summer. The cake is light and goes well with ice cream, cold whipped ...

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.

Who says you can't have ice cream for breakfast? Moo Creamery is celebrating National Ice Cream Cake Day with a special treat ...

Preparation 1. Preheat the oven to 350 F. 2. In a food processor, pulse the chocolate cookies until finely ground. Add the melted butter and pulse until combined.

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.

Remove ice cream cake from freezer; unwrap and let stand at room temperature 5 minutes. Meanwhile, whisk together cream and powdered sugar in a medium bowl until stiff peaks form, about 2 minutes.