Triple-Layer Ice Cream Cake
Mix and match your favorite ice cream flavors in a spectacular and oh-so-easy cake that is sure to be the hit of the summer! Take a break and cool ff with a piece of ice cream cake. It combines two of you favorite things, ice cream and cake recipes.
Serving Suggestion: When slicing the cake, run the blade of the knife under hot water between each slice.
Make-Ahead: This cake can be made up to one week in advance and stored, wrapped in plastic, in the freezer.
Preparation Time30 min
Chilling Time1 hr 20 min
- 1 quart black raspberry ice cream
- 1 quart French vanilla ice cream
- 1 quart watermelon sorbet
- 24 gingersnap cookies, finely crushed (about 2 cups)
- 1 can whipped topping, for garnish
Place a 10-inch round springform cake pan in the freezer for 15 minutes.
Let the ice cream and sorbet soften at room temperature or soften in the microwave at 20 second intervals.
Using a spatula, spread the black raspberry ice cream evenly over the bottom of the chilled springform pan. Top with half of the cookie crumbs and freeze for 5 minutes.
Repeat with the French vanilla ice cream and the remaining cookie crumbs. Evenly spread with the watermelon sorbet.
Let the cake freeze for 1 hour or until the layers are set.
To serve, wrap a hot, damp dishtowel around the outside of the cake pan. Loosen the side and remove it from the pan. With a smooth motion, invert the cake onto a plate. Remove the cake pan base with a hot damp towel. Garnish with the whipped topping and serve immediately.
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