Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos

Monday, 28 December 2015

Quick Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Quick Cake Recipes Biography

Source Link(Google.com.pk)

No doubt it was the original baking powder manufacturers who convinced the world that cakes should be “light and airy.” But what a pity if we have to use baking powder that contains aluminium in order to enjoy such cakes – especially in these days when we know so much about the harmful properties of aluminium?

The good news is that you can now use bio-friendly ingredients to produce cakes that are just as light and airy, just as delicious, and far more nutritious. In fact, you can even use our suggested substitutions below to convert your favourite “junk” recipe into a bio-friendly recipe – and don’t be surprised if you prefer the bio-friendly alternative.

Before baking any cakes using natural methods, the reader is urged to consider a timely article by The Natural Health Foundation on Bio-Friendly Cookware. See www.keepwell.com.

At Nature’s Choice we supply an NC aluminium-free baking powder. If you cannot avail yourself of our baking powder, and you do not have the ingredients to make your own, then you can use the following method to achieve light, fluffy cakes and scones, or you can make your own aluminium-free baking powder at home.

(1) separate the eggs
(2) beat the whites until they are stiff
(3) slowly add the honey or fructose and continue beating
(4) add the yolks and continue beating 1 minute
(5) whip the cream separately
(6) fold the cream into the egg-whites
(7) gently fold in the remaining ingredients
(8) bake in the usual way

Obviously, these cakes do not rise as high as they would when using baking powder, but they do not present any threat to health. Healthy icing and toppings are discussed in the next section.

Convert Your Favorite “Junk Food”
Cake Recipe Into A Bio-Friendly Recipe
In the best interests of health, almost any cake recipe can be converted, by using the following substitutions. Proportions may be altered to taste. Remember, if it costs a little more, it is only because in the long term it will save you a lot more in doctor’s and chemist’s bills. You will be surprised at how much tastier the natural alternative is.

Instead Of Rather use
1 cup oil 1/2 cup fresh cream or NC Dairy-Free Cream
1 cup sugar 1/2 cup NC honey or NC fructose
Refined flour NC wholewheat pastry flour
Baking powder NC aluminium-free baking powder, or follow recipe given above
Synthetic vanilla NC Natural Vanilla (optional)
Chocolate Carob Powder

Aluminium-Free Baking Powder
1 part NC potassium bicarbonate
2 parts NC cream of tartar
2 parts corn flour or arrowroot powder

Store separately in refrigerator. Mix together only for your immediate needs, and use as you would conventional baking powder.

Hazelnut Gateau
3 eggs
1/2 cup NC wholewheat pastry flour
1/4 cup ground NC hazelnuts
1/3 cup NC honey

You may use any nut in place of the hazelnuts, or even leave out the nuts and add a bit more whole-wheat flour. The results are much the same. Rub out 2 cake tins with cream. Preheat oven to 220C. Separate eggs. Place egg-whites in large mixing-bowl and whisk until very stiff. Add honey and whisk a little more. Add yolks and whisk a little more. Gently fold in whole-wheat flour and hazelnuts. When well mixed in, pour into prepared tins (or muffin tins or cake cups) and bake in centre of oven for 15-20 min. until just firm. Place on cooling trays and allow to settle.

Honey-Date Cake
1 cup NC honey
1 cup cream
1 cup NC wholewheat pastry flour
1 tsp NC coriander
4 eggs
2 cups finely chopped NC dates
1/4 cup chopped NC nuts

Preheat oven to 180C. Separate eggs. Beat whites until stiff. Slowly add honey and continue beating. Add egg-yolks and beat for another minute. Whip cream separately, until stiff. Gently fold whipped cream into egg mixture. Toss flour with coriander and dates, and then gently fold into mixture. Pour into non-stick baking-tray. Bake for 3/4 hour.

Apple Sponge
3 Tbsp cream
1/2 cup NC fructose
1/4 cup milk
3 egg-yolks, beaten
1 cup NC wholewheat pastry flour
1/4 tsp NC sea salt
1 cup unsweetened apple
1 cup cream
1/2 cup NC honey
ground NC cardamon

Cream fructose and cream together. Separate the egg-yolks from the egg-whites. Beat the egg-yolks well, and add the egg-yolks and the milk to the creamed mixture. Fold in the ww flour and salt. Beat the egg-whites until stiff, and add to the batter. Pour this batter into a pie dish. Chop the apple fine and spoon over the batter. Sprinkle ground cardamon on top. Bake for 30 min. at 180C. While still hot, pour over sauce made from 1 cup cream and 1/2 cup honey.

Cheese Cake
1/2 cup NC coconut
1/2 cup Weetbix, crushed
3 Tbsp cream
2 Tbsp NC fructose or NC honey

Mix the above ingredients, and sprinkle in pie-dish. Bake for 10 min. at 180C.

Filling:

2 cups cream cheese
1/2 cup NC fructose
2 eggs
2 Tbsp lemon juice
1 Tbsp lemon-rind

Separate eggs. Beat cream cheese and fructose until light and fluffy. Beat in egg-yolks, lemon juice and lemon-rind until smooth. Beat egg-yolks in bowl until stiff. Fold beaten egg-whites into cream cheese mixture. Spread evenly in crust. Bake at 180C for 30 min. Refrigerate until cool. Mix 1/2 cup sour cream and 1 Tbsp fructose, and carefully spread over cheese cake before serving

Sponge Cake
3 eggs
1/3 cup NC honey
1/2 cup NC wholewheat pastry flour
1/4 cup NC hazelnuts ground

Pre-heat oven. Separate eggs. Beat whites until stiff. Add honey and continue beating. Add egg-yolks and beat for a further minute. Gently fold in flour and ground nuts. Place in non-stick baking-tray. Bake @ 220C for 15 minutes. Allow to cool. See Icing Suggestions.

Fruit Cake (F)
8 Tbsp NC coconut
4 Tbsp NC peanut butter
9 Tbsp NC honey
1 1/2 Tbsp NC molasses
3 tsp NC aluminium-free baking powder
1 cup NC raisins
2 cup NC wholewheat pastry flour
1 cup NC dates
1/2 cup NC pecans
1 egg
1 cup grape juice
1/4 tsp NC sea salt

Blend coconut to paste with a little water. Chop pecans and dates separately. Coat dates and raisins with some of the flour. Mix all ingredients together, and bake at 300F or 160C for 45 min. to 1 hr.

Note: Flour may be sifted for lighter cake.

Carrot Cake
2 cups NC fructose
2 tsp NC aluminium-free baking powder
2 cups NC wholewheat pastry flour
2 cups cream or butter
3 cups grated carrot
4 eggs
1 tsp NC sea salt
3/4 cup chopped NC walnuts

Mix all the ingredients together. Bake for 45 min. at 180C.

1/2 cup cream cheese
4 Tbsp butter or cream
1/2 cup NC ructose

Mix and spread between, and on top of, cake. Delicious!

Yoghurt Scones
4 tbsp butter
2 cups NC wholewheat pastry flour
2 tsp NC aluminium-free baking powder
2 tbsp NC fructose
2 tbsp NC raisins
1 tsp NC sea salt
NC plain yoghurt to mix

Rub the butter into the flour, baking powder and fructose. Add the raisins and salt and mix well. Add enough yoghurt to mix to a fairly stiff dough. Knead the mixture. Form into desired scone shapes. Bake at 225^C for 15 minutes. Remove and cool. Sprinkle with icing sugar made by blending fructose until fine. Delicious.

Date Cake
2 cups NC dates cooked
3 cups ground NC oats or NC wholewheat pastry flour
3 eggs
4 tsp NC aluminium-free baking powder
3 Tbsp NC fructose
1 tsp NC sea salt
1/2 cup cream or sour
1/2 cup milk

Mix all the above ingredients together. Place in baking pan.

Bake in preheated oven @ 200^C for 15 – 20 minutes. While still hot pour sauce made of 2Tbsp honey and 2Tbsp cream over this. Serve as is or with whipped cream, custard or ice cream. Lovely.

Quick Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Chocolate Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Chocolate Cakes Recipes Biography

Source Link(Google.com.pk)

In 1736, Francesco Arisi (aka "Francisco Arisi", aka Franciscus Arisius"), 1657 - 1743, complained in his poem "Il cioccolato" that chocolate was appearing everywhere in cooking, even in cakes.

Up until the mid-1800s, "chocolate cake" meant something like "coffee cake" does today -- a cake to go with a chocolate drink. There was no chocolate in or on the cake (see Mary Randolph recipe below.) By the mid-1800s, "chocolate cake" could be either a cake with chocolate in it, or a cake of another flavour with chocolate icing on it. This became possible as the price of chocolate fell to be in reach of ordinary people.

The invention of cocoa in 1828 in the Netherlands, and its increasing availability in the UK and in America over the next few decades, helped make chocolate more affordable, and easy to use.

By the end of the 1800s, recipes began to compete with each other to be the richest, most luxurious chocolate cake, and Devil's Food Cake emerged, which had up to twice the amount of chocolate in it than other chocolate cake recipes did at the time. Sarah Tyson Rorer, in her 1902 "Mrs. Rorer's New Cook Book", calls for 4 oz of chocolate in her Devil's Food Cake, and only 2 oz in her "Chocolate Loaf Cake."

In the U.S., "chocolate decadence" cakes were popular in the 1980s; in the 1990s, single-serving molten chocolate cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular. Chocolate lounges and artisanal chocolate makers were popular in the 2000s.Rich, flourless, all-but-flourless chocolate cakes are "now standard in the modern pâtisserie," according to The New Taste of Chocolate.

At the turn of the 20th century, chocolate was still a luxury item, as can be seen by comparing what you could get for 15 cents in 1913 :
German Sweet Chocolate, in 1/4 pound cake, two for 15 cents
Baking Chocolate, 1/2-lb cake, 15 cents
Sweet Mixed Pickles, 1 pint, 15 cents
Sweet Potatoes, 5 pounds for 15 cents

Chocolate Mayonnaise cake was probably created during the Depression for those who couldn't afford to use a lot of eggs, milk and shortening (though goodness knows how they got hold of the cocoa), but it became popular during the Second World War when, no matter how much money you had, if you'd used up your ration coupons for those basic ingredients, you were out of luck.

[1] Heiny's Grocery at 1419 Calhoun Street in Fort Wayne, Indiana. "The Fort Wayne Daily News." Fort Wayne, Indiana. Tuesday, 23 December 1913.
Literature & Lore

CHOCOLATE CAKES.

PUT half a pound of nice brown sugar into a quart of flour, sift it, and make it into a paste, with four ounces of butter melted in as much milk as will wet it; knead it till light, roll it tolerably thin, cut it in strips an inch wide, and just long enough to lay in a plate; bake them on a griddle, put them in the plate in rows to checker each other, and serve them to eat with chocolate.

In 1828 Conrad Van Houten of the Netherlands made a mechanical extraction method for taking away the fat from cacao liquor resulting in cacao butter and the mostly de-fatted cacao. It was a compacted mass of solids that could be sold as it was "rock cacao" or ground into powder. The processes made chocolate from an luxury to an cheap daily snack. A process for making smoother chocolate called conching was made in 1879 by Swiss Rodolphe and made it easier to bake with chocolate as it "amalgamates smoothly and completely with cake batters." Until 1890 to 1900 chocolate recipes were mostly for drinks. In the U.S., chocolate decadence cakes were popular in the 1980s; in the 1990s, single-serve chocolate cakes with liquid chocolate centers were popular.

Chocolate Cakes Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Chocolate Cake Recipe From Scratch Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Chocolate Cake Recipe From Scratch Biography

Source Link(Google.com.pk)

The best chocolate cake recipe. Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted.

The Best Chocolate Cake Recipe Ever. The Best Chocolate Cake recipe with decadent Chocolate Buttercream Frosting that will quickly become your favorite! // addapinch.com

So as for my house, this chocolate cake recipe now holds that honor.

As the compliments continued, I didn’t begin to tell them how easy it was to make.

In all honesty, it is probably one of the easiest cakes I’ve made in a long time, really, but I just smiled and thanked them.

As we continued on gobbling up the cake, drinking our coffee or iced cold milk, the compliments just kept coming.

Then the requests for the recipe started.

That’s generally when you know that folks really like what you’ve made if they ask for the recipe and tell you for what event they plan to serve it.

As a cook, that really is one of the highest compliments you can receive – well, at least in my book.
It was great to hear that they thought the cake was just as good after their last bite as they thought it was with their first.

Here’s another great thing about this recipe. The cake batter really can be made in a bowl without the use of a heavy duty mixer. Of course, that just makes things easier, but this is easily a recipe my Grandmother would have enjoyed making in her tiny kitchen with a whisk and a bowl. And I’m sure it would have turned out perfectly, too.

I’m not going to kid you, this makes a very rich, moist, and absolutely luxurious chocolate cake recipe. So if you are a faint of heart chocolate cake person, this is not the cake for you.

Based on the Old Fashioned Hershey’s recipe, I sort of went a bit heavy-handed with some changes testing cake after cake until I got it just the way I wanted it, but the end result was oh so worth it.
The few crumbs left on plates gave that away.

One of the ingredients that really made this chocolate cake recipe come to life, in my opinion, was the addition of espresso powder in both the chocolate cake and in the chocolate frosting.
If you’ve not tried a bit of espresso when baking with chocolate, you really should.
The espresso works to elevate the flavors in much the same way as vanilla extract and I now think of it as an essential part of my spice cabinet.

Espresso powder is easy to find at the grocery store or even online if your grocer doesn’t stock it normally.

Believe me when I say, it is very much worth the effort to have just for those times you are baking with chocolate!
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable or canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Buttercream Frosting Recipe
INSTRUCTIONS
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Buttercream Frosting.

Chocolate Cake Recipe From Scratch Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Strawberry Cake Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Strawberry Cake Recipes Biography

Source Link(google.com.pk)

Jeremy Jackson's grandma Mildred was famous for her strawberry cake. Legend has it that one of the families in her small Missouri town loved the dessert so much, they "commissioned" her to make it for them once a week.

Good Day For A Picnic
Good Day For A Picnic
Simple Food That Travels Well
by Jeremy Jackson

Hardcover, 214 pages purchase
For NPR producer Melissa Gray, nothing says summer more than a cold glass of limeade.
FOUND RECIPES
What's Your Favorite Taste Of Summer?
Jackson is the author of Good Day for A Picnic: Simple Food that Travels Well. He shared two versions of his Strawberry Cake for All Things Considered's Found Recipes series.

The thing is, Jackson can't ever remember having the cake. His mother doesn't recall eating it, nor does his father.

"Perhaps [Grandma] was tired of making it every week, I don't know," Jackson says.

So when a copy of Mildred's recipe finally turned up, Jackson was surprised by the main ingredients: boxed cake mix and strawberry-flavored Jell-O. The latter jogged his memory of his grandmother's house, where she had kept a so-called "library of Jell-O boxes" in her pantry under the stairs.

"I don't know if they were sorted by color or not, but she was doing what every other home cook of her era and her region were doing at that time — and shortcuts were part of that," he says.

The first time he made the cake according to his grandma's recipe, Jackson was a bit alarmed by the results.

"Its color hurt my eyes. It's very, very — I can't stress this enough — very pink," he says. "And then it has an extremely pronounced strawberry flavor because of the Jell-O."

Although it seemed strange to Jackson, such kitchen shortcuts were wildly popular in the mid-20th century. Jell-O was one of America's first convenience foods and became a common filler after World War II. Carolyn Wyman, author of Jell-O: A Biography, says sales of the gelatin dessert took off when companies were trying to remarket their "prepare-it-in-a-foxhole-type products."

"There was this whole advertising push for women who were home and had modern appliances to save even more time with products where you could make dinner in five minutes," she says. "Jell-O fit right into that. Not only was it easy, but it was beautiful."

In addition to adding color and flavor to cakes like Mildred's, Jell-O was often paired with savory foods. It may sound unpalatable to modern foodies, but back in the day, cooks often mixed the jiggly stuff with things like cream cheese, nuts, horseradish, vinegar or cottage cheese.

"You could put Minute Rice with it, frozen spinach; there's no end to what you could do with it," Wyman says.

In the mid-20th century, fruity Jell-O was commonly paired with savory ingredients. This "ginger ale salad" recipe calls for peaches, nuts, celery and lime Jell-O.i
In the mid-20th century, fruity Jell-O was commonly paired with savory ingredients. This "ginger ale salad" recipe calls for peaches, nuts, celery and lime Jell-O.
jbcurio/via Flickr
Ruth Clark has been giving some of those odd recipes a second chance on her blog, The Mid-Century Menu. Among the things she's tested is an eye-catching barbecue bean mold — as in baked beans and gelatin — which she describes as "not totally disgusting, but not very good either."

Despite the kitsch appeal and the popularity of Jell-O Jigglers in the 1990s, Jell-O has largely faded as a pantry staple (though it remains a hit on college campuses and has gained new life as the stuff of art and architecture.)

So when Jackson revisited his grandma's recipe, which he calls "wonderful in its own right," he wanted to find a way to cut out the shortcuts. He also wanted to turn it into cupcakes, since those are easier to transport to a picnic (which, you'll recall, are the subject of his book).

"I made a decision to try to honor the recipe — and my grandmother — by remaining quite faithful to it," Jackson says. "[The cupcakes] are soft, they are just sweet enough, and they have a bright pink icing, which is made pink by pureed strawberries." The hue may be less vivid than in grandma's version, but "you can identify them immediately upon sight as strawberry cupcakes," he says.

Jackson admits one shortcut was worth keeping. Even when strawberries are in season, he says the cupcakes are best when made with frozen ones.

"Frozen strawberries are good all the way around," he says. "They're very consistent and picked when they're ripe, and better overall [for this recipe]."

2 cups (500 ml) unbleached all-purpose flour
2 teaspoons (10 ml) baking powder
1/4 teaspoon (1 ml) salt
1/2 cup (125 ml) unsalted butter, softened
1 1/4 cups (310 ml) sugar
1 teaspoon (5 ml) vanilla extract
2 eggs
1/2 cup (125 ml) milk
3 cups (750 ml) fresh strawberries hulled and quartered
Strawberry buttercream
1 egg

3/4 cup (180 ml) strawberry jam
1/2 cup (125 ml) sugar
3/4 cup (180 ml) unsalted butter, cut into pieces, softened
Select all
ADD TO MY GROCERY LIST
PREPARATION

Cake
With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
In a bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, cream the butter, sugar and vanilla using an electric mixer.
Add the eggs 1 at a time, beating until the mixture is smooth. With the mixer on low, add 375 ml (1 1/2 cups) strawberries. Add the dry ingredients, alternating with the milk.
Scrape the batter into the springform pan. Bake until a toothpick inserted in the centre comes out clean, about 1 hour.
Let cool partially, unmould and finish cooling on a rack.
Strawberry buttercream
Break the egg into a large bowl. Set aside.
In a saucepan, bring the jam and sugar to a boil while stirring. Simmer for 2 minutes.
With an electric mixer on medium speed, beat the egg until frothy. Slowly add the hot jam, without pouring it directly on the beaters. Beat until the mixture is completely cooled, about 15 minutes.
Add the butter 1 or 2 pieces at a time, beating until the mixture is very creamy.
Assembly

On a clean surface, slice the cake in half horizontally, making 2 layers. Spread buttercream on top of each layer. Stack 1 layer on the other. Decorate the top with the remaining strawberries.

Strawberry Cake Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Ice Cream Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Ice Cream Cake Recipe Biography

Source Link(Google.com.pk)

An ice cream cake is a cake that incorporates ice cream. A popular form is a three-layer cake, with a layer of ice cream between two layers of cake.

In a typical assembly, the cake component is baked in the normal way, cut to shape if necessary, and then frozen. Ice cream is shaped in a mold as appropriate, and these components are then assembled while frozen. Whipped cream is often used for frosting, as a compliment to the two other textures, and because many typical frostings will not adhere successfully to frozen cake. The whole cake is then kept frozen until prior to serving, when it is allowed to thaw until it can be easily sliced but not so much as to melt the ice cream.

It is related to a Baked Alaska in that it incorporates ice cream. Unlike a Baked Alaska, however, the ice cream never goes into the oven.

Ice cream cake is a popular party food, often eaten at birthdays and weddings, particularly in North America and Australia. It is not as well known in Europe.

Ice cream cake was originally made from biscuits and cream. Victorian era desserts called bombes consisted of ice cream and fruit in decorative molds. Sometimes these desserts were lined with cake or biscuits. Ice cream cake recipes dating to the 1870s have also been found.

Ingredients
2 quarts vanilla ice cream
2 1/2 cups roughly crushed chocolate cookies
2 cups chocolate fudge sauce
1 quart chocolate ice cream
1 quart heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Sprinkles
Magic Shell sauce, store-bought or homemade
Maraschino cherries

Equipment
Wax or parchment paper
Baking sheet
9- or 10-inch springform ring, chilled in the freezer overnight (see Note)
Stand or hand mixer
Spatula
Large round cake plate or platter
Offset spatula
Piping bag, optional

Instructions
Set up your pan: Lay a sheet of parchment or wax paper on a baking sheet, and place your cold springform ring (without the bottom) on top.
Whip the vanilla ice cream: Whip the vanilla ice cream with a mixer for about 2 minutes, or until fluffy but still frozen.
Create the vanilla ice cream layer: Spread the whipped ice cream up the sides of the pan, creating a thick layer of vanilla all around. Spread the rest in the bottom, and smooth out. (A little ice cream may puddle out the bottom as it melts. This is fine; we'll take care of that later.)
Add 2 cups crushed cookies: Spread a thick, even layer of cookies over the ice cream and lightly press in.
Add 2 cups fudge sauce: Warm the fudge sauce just enough to make it easily pourable, but not too hot, then pour over the cookies.
Freeze for 4 hours: Freeze for at least 4 hours, or overnight if you have the time.
Create the chocolate ice cream layer: Whip the chocolate ice cream with a mixer until fluffy but still frozen. Spread on top of the cookie and fudge layer and smooth it so it's even with the top of the pan. Cover the top with another sheet of parchment or wax paper.
Freeze overnight: Freeze overnight or until completely solid.
Prep the cake for unmolding: Peel away the top layer of parchment or wax paper. Place a large round plate or platter over the top of springform pan, upside-down. Gently flip the whole cake over, so that it ends up on the plate with the chocolate layer on the bottom and the vanilla layer on top. Peel away the other piece of parchment. Trim away any frozen bits of ice cream on the outside of the cake.
Unmold the ice cream cake: Gently loosen the springform and wiggle it until it slides smoothly off the cake. Dab the base gently to mop up any melted ice cream. Return to the freezer while you whip the cream.
Frost with whipped cream: Whip the cream with the powdered sugar and vanilla until it forms soft peaks. Use an offset spatula to spread the whipped cream all over the cake. If desired, use a piping bag to create rosettes or other decorations.
Decorate the cake: Add sprinkles, drizzles of Magic Shell, extra dollops of whipped cream, and Maraschino cherries, if desired.
Freeze until eating: At this point, the cake can be eaten, but it will melt quickly. It's best to return it to the freezer, overnight if possible. It will also keep quite a while; once the cake and the frosting are firmly frozen, cover loosely with plastic wrap and freeze for up to 1 month.
Recipe Notes
On springform rings: I realize that springforms come in various sizes and we don't usually keep both a 9-inch and a 10-inch around. So use either; the cake will be a little shorter and broader with a 10-inch, and taller with a 9-inch.
Flavor swaps: I'm not sure I need to tell you this, but the sky is the limit with flavors here. Try mint chocolate chip with a mix of Andes Mints and Oreos in the middle. Cherry cordial ice cream with chopped fresh cherries and white chocolate drizzle. Peanut butter and chocolate with crumbled Nutter Butters. Your choice.

Ice cream choices: From my research, it seems that Dairy Queen uses an eggless ice cream for their cakes, so I opted for egg-free Breyers. It whips nicely, and it's fairly light, which I think works well here.

Ice Cream Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos