ice cream cake

Lynnda Cloutier

By
@eatygourmet

This is a lovely summertime dessert.Source unknown


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

1 1/2 pounds chocolate ice cream, softened
14 ounces vanilla ice cream, softened
14 ounces strawberry ice cream, softened
about 20 fresh strawberries, halved
five ounces apricot preserves, jam
2 tablespoons water

Directions Step-By-Step

1
line the base and sides of a 9 inch springform pan with parchment paper. The paper needs to stand above the top of the springform pan by 1 inch.
2
Spread an even layer of chocolate ice cream in the pan. Place in the freezer until Hardened, 15 to 20 minutes. Cover with a layer of strawberry ice cream.
3
Place in the freezer until Hardened, 15 to 20 minutes. Cover with another layer of chocolate ice cream and let harden. Top with the vanilla ice cream, cover, and freeze overnight.
4
Carefully remove from the springform pan and place on a serving plate. Top with the strawberries. Bring the apricot preserves or jam to a boil in a small pan with the water. Spread over the strawberries and serve at once. Serves 10 to 12

About this Recipe

Course/Dish: Ice Cream & Ices