168 ice cafe recipes

Halloween fig spooks cupcakes built from cake mix studded with chopped figs, topped with a whole dried fig and draped in white buttercream icing for little ghost-shaped treats.

Ice cream conecakes made by baking cake batter inside flat-bottom ice cream cones. A fun two-ingredient party treat for kids that looks like ice cream but is actually cake.

Canned salmon and grated potato pancakes fried crispy golden, served with applesauce or horseradish sour cream. An easy, budget-friendly dinner the whole family loves. Think latkes meet salmon cakes.

Gluten-free, dairy-free Banana Nut Pancakes made with rice flour and beaten egg whites for real fluffiness. Sweetened with honey, loaded with banana and walnuts, ready in 20 minutes.

Adorable clown cupcakes made from cake mix, ice cream scoops, and sugar cones, decorated with whipped cream collars and candy faces. A fun kids' birthday party project that's more craft than baking.

Savannah ice cream cake stacks coconut cake layers with strawberry, chocolate, and orange ice creams, finished with whipped cream and chocolate glaze. A Southern showpiece dessert for special occasions.

Surprisingly, these particular pancakes taste much better with fruit than with syrup.

Wheat-free Italian cream cake made with rice flour and buckwheat flour, loaded with coconut and nuts, topped with honey cream cheese frosting. A naturally sweetened, gluten-friendly Southern showstopper.

Jelly bean confetti cake with cream cheese, butter, and miniature jelly beans baked in a fluted Bundt pan. A colorful, fun celebration cake dusted with powdered sugar.

Four-ingredient chocolate Bundt cake made with chocolate cake mix and softened chocolate ice cream. Incredibly moist with double chocolate richness in every slice.

Angel food cake split into four layers and filled with strawberry and chocolate ice cream. Covered in whipped cream frosting with almonds and chocolate leaves.

Vegetable rice pancakes made with brown rice, grated carrots, and whole wheat flour, pan-fried until crisp and golden. A vegetarian side or light main.

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

Light angel food cake topped with vanilla ice cream and fresh blueberries macerated in Grand Marnier for an effortless summer dessert in 10 minutes.

Angel food cake hollowed out and filled with butter pecan ice cream, frosted with sweetened whipped cream, and topped with toasted pecans. A stunning no-bake frozen dessert.

Chocolate truffle cake à la Café de Paris: layered chocolate cake split and filled with a glossy chocolate-fondant-cream ganache, chilled overnight for clean truffle slices.