30 Delicious Ice Cream Cake Recipes by Lori Burke

Author:Lori Burke [Burke, Lori]
Language: eng
Format: epub
Tags: Recipes, Cookbook
ISBN: 9781477402665
Google: rlbhMgEACAAJ
Amazon: 1477402667
Goodreads: 18984339
Publisher: Createspace
Published: 2012-05-11T23:00:00+00:00

Pour the cup of raspberry sauce over the Vanilla ice cream. Use a spatula to spread the sauce evenly.

Cover with heavy duty plastic freezer wrap and then cover with tin foil. Freeze for 1 hour.

Take the cake pan out of the freezer.

Sprinkle the remaining cookie crumb mixture over raspberry sauce, pressing to form a crust.

Cover with heavy duty plastic freezer wrap and then cover with tin foil. Freeze for 1 hour.

When you’re ready to serve the cake, run a warm knife between the pan sides and the cake to loosen the cake. Unlatch the springform pan and remove the sides. Separate the cake from the bottom of the pan and remove the parchment paper.

Place the frozen cake on a chilled cake platter.

Frost with the whipped dessert topping.

Sprinkle the top of the cake with cocoa.

If you have a covered cake plate place the cake on the plate, replace the cover and wrap in heavy duty plastic freezer wrap. Freeze 4 to 24 hours or until the frosting is firm.

If you don’t have a covered cake plate, place toothpicks around the sides and top of the cake.

Cover the cake with heavy duty plastic freezer wrap. Cover again with tin foil. Freeze 4 to 24 hours or until firm.

Let stand at room temperature 30 minutes before serving.

Top with whipped cream

Garnish with fresh, sweet raspberries.

Store any leftover cake in the freezer after wrapping it in heavy duty plastic freezer wrap and tin foil.

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