Nonnie's 6-Ingredient Chocolate Peanut Butter Ice Cream Cake, Chocolate Peanut Butter Ice Cream Slice Cake, Girl Scout Cookies Mint Chocolate Ice Cream Cake, Peach and Honey Ice Cream Cake (dairy- and gluten-free), The best recipes, kitchen tips and genius food facts.

Or something entirely different? The cream can be infused with a flavouring, such as vanilla or cinnamon, or mixed with a fruit purée before it's churned and frozen. Astronaut ice cream's journey from fad to gift shop staple. It’s also made with ice cream sandwiches and just five other ingredients ― caramel sauce, hot fudge, whipped topping, peanuts and maraschino cherries.

This collection of easy ice cream cake recipes is for those days when you want to be rewarded with the maximum amount of joy for doing the least amount of work.

Generally, the climate in the Philippines is hot, even when it’s raining or cloudy outside. Want a more traditional ice cream cake?

Salted caramel sundae with butterscotch popcorn, Strawberry sundae, heather honey and lavender shortbread, Banana and rum ice cream with passion fruit, walnuts, white chocolate sauce, Honeycomb sundae with lemon caramel and caramelised pecans, Chocolate, juniper and sloe gin pudding with damson ripple ice cream, Brown bread ice cream with blackcurrant curd ripple, Poached pears with pain d’épice ice cream, Tartufo di Pizzo – Chocolate and hazelnut ice cream bombe, Strawberry ice cream with marinated strawberries and pouring cream, Beetroot, malt caramel and milk ice cream, Jasmine rice ice cream with dulce de leche and wasabi, Fig ice cream with granola and yoghurt mousse, Prune mustard and pistachio ice cream with prunes and Armagnac, Chocolate moelleux with caramel foam and cardamom ice cream, Panna cotta ice cream with espresso sauce, Middle Eastern ‘ice cream sandwich’ with poached peaches, Compressed pineapple, sweet cicely ice cream, Whisky and chocolate cremeux with whisky ice cream, coffee and caramel, English peas with nasturtium ice cream and pea velouté, Barbecued pineapple and cheesecake ice cream, Poached cherries with frangipane, clotted cream ice cream and almond soup, Passion fruit soufflé with white chocolate ice cream, Sea salt ice cream with lemon curd, chocolate and almonds, Chocolate and griottine fondant with cherry yoghurt ice cream, Plátano canario – caramelised bananas with ice cream and toffee sauce, Port and claret jelly with tutti-frutti ice cream, Rhubarb smoothie with custard and granola, Melting ginger pudding with iced double cream and caramel custard, Chocolate tart with kumquats and bergamot ice cream, Hot chocolate tart with banana and passion fruit ice cream, Blackberry chocolate tart with chocolate and cinnamon ice cream, Plum and hazelnut tart with meadowsweet ice cream, Chocolate nut torte with cherry meringue ice cream, Mango baked yoghurt, melon-mint salsa, and strawberry cream fingers, Chocolate cobnut and physalis tart with basil ice cream, Lemon parfait, fennel pollen ice cream, fennel granita, and olive oil jelly, Mulled winter fruits with cinnamon ice cream, Hot chocolate fondant with Brakspear black stout ice cream and cocoa nib tuile, Dark chocolate delice with coffee ice cream, Steamed chocolate sponge puddings with malt ice cream, Strawberry ice cream, basil purée, fromage frais mousse with green almonds, Chocolate fondant with nougatine biscuit and toffee sauce, Caramelised banana mille-feuille with praline ice cream and toffee popcorn, Poached apricots with almond sponge, apricot gel and clotted cream ice cream, Lemon meringue pie with poached oranges and basil, Black cherry soufflé with sous vide cherry ice cream and chocolate sauce, Banana and caramel parfait, peanut ice cream and kalamansi purée, Coffee panna cotta with coffee granita and ice cream, Chinese-style banana fritters with ginger ice cream, Banana bread soufflé with condensed milk ice cream and walnut banana bread, Beetroot and espresso brownie with beetroot meringues, salted caramel, white chocolate and kirsch ice cream, Caramelised pear with Gorgonzola ice cream, Apple tarte Tatin with vanilla ice cream and apple purée, Rhubarb semifreddo and pistachio cream with a honey madeleine, Eccles cake with cheddar cheese ice cream, Red ice, raspberries and vanilla ice cream, Red grapefruit and mango press, ginger ice cream, ricotta cake and almond brittle, Dark chocolate and hazelnut tart with raspberry, pink peppercorn and crushed meringue ice cream, Dark chocolate cylinder with smoked hazelnut praline and salted milk ice cream, Poached apricots with honey ice cream and fresh almonds, Salted caramel tart with praline macarons, praline cream and ginger and vanilla ice cream, Soy and beetroot marinated salmon with fennel pollen cream, Pineapple tarte Tatin with coconut and lemongrass ice cream, Pear tart and Tregothnan Earl Grey tea ice cream, Prune and armagnac soufflé with tutti frutti ice cream, Raspberry and vanilla macarons with vanilla ice cream, Raspberry soufflé with buttermilk ice cream and raspberry and mint coulis, Dark chocolate and walnut tart with crème fraîche ice cream, Pear, cinnamon biscuit, caramel and vanilla ice cream, Galette of Cox’s apple and mint opaline, black butter ice cream, Chocolate fondant with peanut butter ice cream and dark chocolate sauce, Rose and almond tansy pudding with butternut squash ice cream, Rum baba with poached pears and ginger ice cream, Stewed pear with winter berry coulis, fennel and ginger ice cream, Pistachio soufflé with pistachio ice cream, Raspberry soup with raspberry jelly and milk ice cream, Assiette of strawberries with balsamic vinegar ice cream, Chocolate and brown butter ganache, coconut, avocado ice cream, Jellied “Koldskaal” and green strawberries, liquorice ice cream and dill, Dark cherry soufflé with clotted cream ice cream and dark chocolate sauce, Dark chocolate mousse, poached agen prunes and Earl Grey tea ice cream, Dark chocolate soufflé with Christmas pudding ice cream and cinnamon sugar, 5 unusual ice cream flavours to try this summer, A history of Italian ice cream cafés in Scotland, Join our Great British Chefs Cookbook Club.