Ice-cream Cakes Recipe

Ice-cream Cakes Recipe

The best delicious Ice-cream Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ice-cream Cakes recipe today!

Hello my friends, this Ice-cream Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Ice-cream Cakes is amazingly delicious, and addictive, everyone will be asking for more Ice-cream Cakes.

What Makes This Ice-cream Cakes Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ice-cream Cakes.

Ready to make this Ice-cream Cakes Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


6 Canned pear or peach halves;
-then spoon on Melba Sauce
-(page 93).

LUXURO CAXE: Split spongecake layer into 2 layers. Spread bottom cake
layer with favorite ice cream; top with second cake layer. Sprinkle
with fruit sugar and salted pecans or almonds. Pass chocolate sauce.

MELBA CAKE: Spoon 1 pt. ice cream onto spongecake layer or square;
top with

PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt. vanilla ice cream
into waxed-paper-lined 9″ layer pan; freeze. Day ahead: Whip 1 cup
heavy cream. Split 1 9″ plain-cake layer into 2 layers- place 1 layer
on waxed paper- place ice-cream layer on top; spread with 1/4 cup
jelly, jam, or drained canned crushed pineapple; top with second cake
layer. Now work quickly: Spread sides of cake with whipped cream; on
top, spread thin layer jelly; then decorate cake with whipped cream
in pastry tube. Freeze till cream is set- freezer-wrap; freeze. To
serve, thaw in refrigerator about 1 hr.

CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto chocolate-cake
layer; drizzle chocolate sauce over ice cream.

SWEETHEART CAKE: In 2 waxed paper lined heart-shaped layer pans, bake
cake made from cake mix. Cool- remove from pans. Press 1 qt.
raspberry sherbet into same waxed-paper-lined pans; freeze. Unmold
each sherbet layer onto one cake layer; set one on top of other.
Freeze-wrap; freeze. To serve, thaw in refrigerator about 1 hr.- then
frost sides with 1 pt. heavy cream, whipped.

Yields
6 Servings



Leave a Reply

Your email address will not be published. Required fields are marked *